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Got two batches of beer brewing. Both are wheat malt, hops and cherries. Using wild yeast from cherries, hopefully Sacchoromyces. Malted the wheat myself (sprouted then dried in sun) and got cherries from my own cherry tree. I expect them to be sour beers but I'm not sure tasting them so far.
Right I started the 21st and left on 22nd. The left will probably fill with yeast cloud tomorrow and the cherries will float. The right one I only boiled until the wort changed color and smelled cause I just spontaneously made it after procrastinating after making the malt a couple months ago. I only had a fundamental understanding of brewing. The left one I boiled the hops for an hour and the malt a bit longer. That's why it isn't all the way full, too much boiled out. I'm probably gonna drink right after a week and left after a month or two.
Its pretty hot and sunny lately, tomorrow I'll start sprouting more grains I have and then malt them.
Gonna make mead soon. Reading the ancient way (which I trust more than modern ways - ignore modern schizo nonsense about sanitation, you don't need special soaps or airlocks), they used either years old rain water or boiled spring water. The yeast need nutrients beyond honey so I don't think I can just use tap water. My tap water in particular I know is soft (few minerals). I'm gonna age the mead at least 2-3 months.
Right I started the 21st and left on 22nd. The left will probably fill with yeast cloud tomorrow and the cherries will float. The right one I only boiled until the wort changed color and smelled cause I just spontaneously made it after procrastinating after making the malt a couple months ago. I only had a fundamental understanding of brewing. The left one I boiled the hops for an hour and the malt a bit longer. That's why it isn't all the way full, too much boiled out. I'm probably gonna drink right after a week and left after a month or two.
Its pretty hot and sunny lately, tomorrow I'll start sprouting more grains I have and then malt them.
Gonna make mead soon. Reading the ancient way (which I trust more than modern ways - ignore modern schizo nonsense about sanitation, you don't need special soaps or airlocks), they used either years old rain water or boiled spring water. The yeast need nutrients beyond honey so I don't think I can just use tap water. My tap water in particular I know is soft (few minerals). I'm gonna age the mead at least 2-3 months.
FYI as a fellow mead maker, water purity does matter for the final taste, so using spring water is way better than old rainwater for one.
Tap water is ok depending on the country, if you're in Latin America or Africa I wouldn't do it though. That water is unsanitary and only meant to be used with soap.
https://www.myfermentation.com/wine/erik-red-cherry-mead-zmrz20szwoo/
I usually brew using this old recipe, known as "Erik the Red". Like yours it's also flavored with cherries.
It has been slightly modernized, i.e. it uses DAP and concentrate, but those aren't necessary.
Brewing time is ~3 months.
Tap water is ok depending on the country, if you're in Latin America or Africa I wouldn't do it though. That water is unsanitary and only meant to be used with soap.
https://www.myfermentation.com/wine/erik-red-cherry-mead-zmrz20szwoo/
I usually brew using this old recipe, known as "Erik the Red". Like yours it's also flavored with cherries.
It has been slightly modernized, i.e. it uses DAP and concentrate, but those aren't necessary.
Brewing time is ~3 months.
>>58428
>Reading the ancient way (which I trust more than modern ways - ignore modern schizo nonsense about sanitation, you don't need special soaps or airlocks), they used either years old rain water or boiled spring water
Yeah it's usually fine to do that. Proper sanitation just decreases the risk of it getting contaminated with something else. Of course that would just mean that you lose the beverage but that just means lost time and money and the sanitation takes time too.
>Reading the ancient way (which I trust more than modern ways - ignore modern schizo nonsense about sanitation, you don't need special soaps or airlocks), they used either years old rain water or boiled spring water
Yeah it's usually fine to do that. Proper sanitation just decreases the risk of it getting contaminated with something else. Of course that would just mean that you lose the beverage but that just means lost time and money and the sanitation takes time too.
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I left this in the sun too much after I started it, has a gross taste because of it. Its a shame cause now that its over a month old it has a really good aftertaste. Gonna start a new beer tonight and soak some barley to begin making barley malt.
>>58428
>>58431
I'm making mead too. What a coincidence.
Sanitation won't matter probably if you don't bottle it. There's a bacteria that eats ethanol and leaves behind vinegar, hence why they have malt vinegar.
Also booze can't do mitosis if there's more than a 1/3 sugar wash, just so's you know.
You can make an airlock out of anything. I use a loose cap and plastic wrap beneath the loose cap that is tied on to the neck of the bottle, or bottles, and has a toothpick hole or two in the plastic wrap. That way if the sediment blows off the cap the plastic will hold most of the moisture in, that and I figure it's better to hold in moisture than just a loose cap.
I like mead because just a pure wash without much flavor tastes worse with sugar, though at the same time sugar would be cheaper and raise the blood sugar a bit less. Also if I ever live in the woods I'd have to use actual bees to make booze anyway. The vikings were efficient that way. How else would you make high abv booze? Even if it were concentrated juice it's going to need sugar added to it to be more than a whine cooler or whatever. Also I personally use baker's yeast rather than catch wild yeast as I'm lazy, but about that, I use rapid rise as it has ascorbic acid in it of which negates, nullifies, the basic they put in the water. That's why it raises breads and such faster, not a different species I suspect than the normal baker's yeast. I don't have to add anything with vitamin c in it that way. Obviously I have not but my snap to go on as a neet.
As a true bum I drink mine before it's even a month old and cold crash it before I do. I've applejacked other brews before but not the mead. I wonder who all has the gall to freezer distill. Really it was made for cider, hence the name, but I hate cider and the best freezer distilled liquor I ever made (using a deep freezer of course) was from grape whine, red whine. Waaay too thick. It was like candy and the bad fusels were far too much for me. I would actually not recommend this. "Would you like to get drunk off of borderline syrup?"
Anyway, I have a gallon of mead on the way but it is slow going and will probably take more than 2 weeks this time. I used 3lbs of honey but I usually use 2lbs of honey per near gallon myself. So 1.5lbs in each two liter bottle. I filled them dangerously high though, normally I leave 1/5 of space or so at the top to try to avoid the overflowing problem that only a blowoff tube would solve. I hope it won't be too sweet. I'm tempted to at the end of it's fermentation add berries to it but last time I did it did nothing for the flavor and peppermint made it worse. I wish they had spearmint nearby for my snap purchases. Perhaps it was the wrong berry. I'd say chamomile goes well with it but it's hard to get the pollen out without a cheesecloth, of which is tedious by the way.
>>59073
Skunking is a bigger problem when you use barley, it's a beer issue after all. Even florescent lighting causes it.
>>58431
I'm making mead too. What a coincidence.
Sanitation won't matter probably if you don't bottle it. There's a bacteria that eats ethanol and leaves behind vinegar, hence why they have malt vinegar.
Also booze can't do mitosis if there's more than a 1/3 sugar wash, just so's you know.
You can make an airlock out of anything. I use a loose cap and plastic wrap beneath the loose cap that is tied on to the neck of the bottle, or bottles, and has a toothpick hole or two in the plastic wrap. That way if the sediment blows off the cap the plastic will hold most of the moisture in, that and I figure it's better to hold in moisture than just a loose cap.
I like mead because just a pure wash without much flavor tastes worse with sugar, though at the same time sugar would be cheaper and raise the blood sugar a bit less. Also if I ever live in the woods I'd have to use actual bees to make booze anyway. The vikings were efficient that way. How else would you make high abv booze? Even if it were concentrated juice it's going to need sugar added to it to be more than a whine cooler or whatever. Also I personally use baker's yeast rather than catch wild yeast as I'm lazy, but about that, I use rapid rise as it has ascorbic acid in it of which negates, nullifies, the basic they put in the water. That's why it raises breads and such faster, not a different species I suspect than the normal baker's yeast. I don't have to add anything with vitamin c in it that way. Obviously I have not but my snap to go on as a neet.
As a true bum I drink mine before it's even a month old and cold crash it before I do. I've applejacked other brews before but not the mead. I wonder who all has the gall to freezer distill. Really it was made for cider, hence the name, but I hate cider and the best freezer distilled liquor I ever made (using a deep freezer of course) was from grape whine, red whine. Waaay too thick. It was like candy and the bad fusels were far too much for me. I would actually not recommend this. "Would you like to get drunk off of borderline syrup?"
Anyway, I have a gallon of mead on the way but it is slow going and will probably take more than 2 weeks this time. I used 3lbs of honey but I usually use 2lbs of honey per near gallon myself. So 1.5lbs in each two liter bottle. I filled them dangerously high though, normally I leave 1/5 of space or so at the top to try to avoid the overflowing problem that only a blowoff tube would solve. I hope it won't be too sweet. I'm tempted to at the end of it's fermentation add berries to it but last time I did it did nothing for the flavor and peppermint made it worse. I wish they had spearmint nearby for my snap purchases. Perhaps it was the wrong berry. I'd say chamomile goes well with it but it's hard to get the pollen out without a cheesecloth, of which is tedious by the way.
>>59073
Skunking is a bigger problem when you use barley, it's a beer issue after all. Even florescent lighting causes it.
Slightly different but I’m gonna try my hand at making a cannabis tincture. It seems easy enough and only takes a week.
>>59250
I think there's a big difference between using prepared alcohol with weed and brewing alcoholic drinks.
I think there's a big difference between using prepared alcohol with weed and brewing alcoholic drinks.
>>59251
You brew the weed with the alcohol to make a new drink.
Whatever I’ll shut up now and leave you in peace.
You brew the weed with the alcohol to make a new drink.
Whatever I’ll shut up now and leave you in peace.
>>59252
I think this is mostly talking about brewing from scratch, whereas it sounds like you're talking about stuff like green dragon and using products like everclear just to extract the psychoactive compounds from the plant. Not my thread and I haven't tried brewing in awhile, just trying to explain what might differentiate the two processes. Good luck with it.
I think this is mostly talking about brewing from scratch, whereas it sounds like you're talking about stuff like green dragon and using products like everclear just to extract the psychoactive compounds from the plant. Not my thread and I haven't tried brewing in awhile, just trying to explain what might differentiate the two processes. Good luck with it.
i would like to produce tasty alcohol
anyone have recommendations on like a no-brainer starter kit
anyone have recommendations on like a no-brainer starter kit
>>59260
Cider is about as no brain as it gets, look up a recipe for that. It’s best if you can go and pick the apples yourself though.
Cider is about as no brain as it gets, look up a recipe for that. It’s best if you can go and pick the apples yourself though.
>>59262
Cider is my favourite. Might try brewing some over the winter. I have total access to about 15 apple trees, nice big granny smith ones too, over 50 years old.
Cider is my favourite. Might try brewing some over the winter. I have total access to about 15 apple trees, nice big granny smith ones too, over 50 years old.
>>59263
Then it really is easy. Just pick some, mash them, filter them and leave it out in the cold or in your fridge. Should start turning alcoholic after a week or two.
Then it really is easy. Just pick some, mash them, filter them and leave it out in the cold or in your fridge. Should start turning alcoholic after a week or two.
>>59265
Typically you want to mash them because there is wild bacteria on the skin, and so it will naturally become alcohol without your intervention. If you added some yeast(?) to apple juice the result would be mostly the same but at that point, just buy some cider. Or brew something more fun.
Typically you want to mash them because there is wild bacteria on the skin, and so it will naturally become alcohol without your intervention. If you added some yeast(?) to apple juice the result would be mostly the same but at that point, just buy some cider. Or brew something more fun.
>>59269
Yeast is a fungi. The bacteria is not good. However it is thought that the yeast we ended up using for baking and brewing was living on the outside of grapes, hence grapes being so popular for whine. There's a bunch of species but over time people changed species due to traditions. At firs the baker and brewer had the same species until they parted ways, so it was either the wild yeast caught in the gluten of yeast or the grape juice fermenting then being too close to flour that infected that, and probably depends on the culture and time too of course. They're basically the same species though is my point and no bacteria is not good for it. As previously stated at best your wine starts turning into vinegar. Cheap wine often used to taste sour for that reason.
>>59265
One could, but you'd want to water it down perhaps and then add sugar as fruit juices tend to be concentrated juices, unless it says cider juice or similar on it. Also it should have no preservatives other than ascorbic acid (vit. c). It should be basically just juice.
Yeast is a fungi. The bacteria is not good. However it is thought that the yeast we ended up using for baking and brewing was living on the outside of grapes, hence grapes being so popular for whine. There's a bunch of species but over time people changed species due to traditions. At firs the baker and brewer had the same species until they parted ways, so it was either the wild yeast caught in the gluten of yeast or the grape juice fermenting then being too close to flour that infected that, and probably depends on the culture and time too of course. They're basically the same species though is my point and no bacteria is not good for it. As previously stated at best your wine starts turning into vinegar. Cheap wine often used to taste sour for that reason.
>>59265
One could, but you'd want to water it down perhaps and then add sugar as fruit juices tend to be concentrated juices, unless it says cider juice or similar on it. Also it should have no preservatives other than ascorbic acid (vit. c). It should be basically just juice.
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I'm making a batch of country wine, 3/4ths apple and 1/4th concord grape juice with some raisins. Added enough sugar to get to 18% and pitched it with ec-1118.
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>>59270
>>gluten of yeast
>>firs
*gluten of flour
*first
>>59281
I wish my booze tasted good. It only did once and was from mostly cider too and grape juice but also other juices. I was told by a parent that it smelled like fresca or something but I'm a bum and all and they do not drink so I don't know…
I think something like raspberries might be a secret ingredient in punch flavors. Or maybe the apple species is what really matters…
t. one of the simple meaderz
>>gluten of yeast
>>firs
*gluten of flour
*first
>>59281
I wish my booze tasted good. It only did once and was from mostly cider too and grape juice but also other juices. I was told by a parent that it smelled like fresca or something but I'm a bum and all and they do not drink so I don't know…
I think something like raspberries might be a secret ingredient in punch flavors. Or maybe the apple species is what really matters…
t. one of the simple meaderz
>>59284
look like one of my piss bottles they turn cloudy after a while i assume my urine is fermenting as well anyone tried wiz piss beer beverage?
look like one of my piss bottles they turn cloudy after a while i assume my urine is fermenting as well anyone tried wiz piss beer beverage?
>>59287 (me)
Then again I never let mine sit all that long, less than a day.
I figure too much protein.
Then again I never let mine sit all that long, less than a day.
I figure too much protein.
>>59284 (me)
>>at start 4.05 lb
I wanted to see how much I rack away. I should make a hydrometer too but are ham-handed.
>>at start 4.05 lb
I wanted to see how much I rack away. I should make a hydrometer too but are ham-handed.
>>59285
if you knew someone that was diabetic there might be enough sugar in their pee to be able to ferment it
if you knew someone that was diabetic there might be enough sugar in their pee to be able to ferment it
>>59291
https://www.wired.co.uk/article/pissky
James Gilpin is a designer and researcher who works on the implementation of new biomedical technologies. He's also got type 1 diabetes, where his body doesn't produce enough insulin to regulate blood sugar levels.
So he's started a project which turns the sugar-rich urine of elderly diabetics into a high-end single malt whisky, suitable for export.
https://www.wired.co.uk/article/pissky
James Gilpin is a designer and researcher who works on the implementation of new biomedical technologies. He's also got type 1 diabetes, where his body doesn't produce enough insulin to regulate blood sugar levels.
So he's started a project which turns the sugar-rich urine of elderly diabetics into a high-end single malt whisky, suitable for export.
>>59284
>update
It's not time yet and only half done but I'm really tempted to cold crash this early as the mother gave this neet ten usd for a doctor's fee and I ended up not paying it and buying 8 abv booze instead, about a gallon of it, so now I'm in 'booze mode' and wishing it was done. I figure that maybe it's already 5 abv but that's not great and it might be lower than that as I've never drank it until giving it at least two weeks. What should I do? Sell a sword to a pawn shop? They'd probably not give me much money at all for anything. The nes carts in the image probably don't work anymore for example.
Fuck my life.
That's it, it's going into the fridge. Fuck it all. I'll just OD on anxiety meds and hydroxyzine if it does not do anything to me, not that they give me fun drugs. ALso I have mouth wash, there's that as an option. cooking wine I could do but my hypertensioin would kill my kidneys if I did that too often. I probably have permanent damage as it is in that regard.
I wish I still made good tasting booze. A long time ago I made a mock-red booze that had everything from kiwi in it to apple and grape and berries and it was very nice and perfectly clear in less than a month. I've never been able to do it twice. It was not too sweet, it was not too dry, it was not yeasty though I used bad yeast and didn't wait too long, and it was maybe 9 abv and had the berry aftertaste. That was the one that was called 'fresca' by my mother. So sad I can't get it done a second time, it's never right when I try. Maybe it was a temp thing. Also watermelon was in it, juice, if I recall. I experiment a lot but usually are such a bum and lazy and trying to not do booze at all that I never do put enough effort into making it into something that someone would actually want to drink. But yes, that light red booze was nice. I drank it with my grandfather's army cup and it was very nostalgic in a way, though I never knew him drinking from a steel banged up cup is sort of homey in a frugal way that turns me on.
>I wonder how much they'd give me at a pawn shop for these old carts….
But yeah, I think that the zest of raspberries and the aroma of watermelon go well into booze though I am not entirely sure that that is true. I should use watermelon and raspberries and apple and grapes next time and make enough to have it when I actually want rather than are going out of my mind randomly.
>update
It's not time yet and only half done but I'm really tempted to cold crash this early as the mother gave this neet ten usd for a doctor's fee and I ended up not paying it and buying 8 abv booze instead, about a gallon of it, so now I'm in 'booze mode' and wishing it was done. I figure that maybe it's already 5 abv but that's not great and it might be lower than that as I've never drank it until giving it at least two weeks. What should I do? Sell a sword to a pawn shop? They'd probably not give me much money at all for anything. The nes carts in the image probably don't work anymore for example.
Fuck my life.
That's it, it's going into the fridge. Fuck it all. I'll just OD on anxiety meds and hydroxyzine if it does not do anything to me, not that they give me fun drugs. ALso I have mouth wash, there's that as an option. cooking wine I could do but my hypertensioin would kill my kidneys if I did that too often. I probably have permanent damage as it is in that regard.
I wish I still made good tasting booze. A long time ago I made a mock-red booze that had everything from kiwi in it to apple and grape and berries and it was very nice and perfectly clear in less than a month. I've never been able to do it twice. It was not too sweet, it was not too dry, it was not yeasty though I used bad yeast and didn't wait too long, and it was maybe 9 abv and had the berry aftertaste. That was the one that was called 'fresca' by my mother. So sad I can't get it done a second time, it's never right when I try. Maybe it was a temp thing. Also watermelon was in it, juice, if I recall. I experiment a lot but usually are such a bum and lazy and trying to not do booze at all that I never do put enough effort into making it into something that someone would actually want to drink. But yes, that light red booze was nice. I drank it with my grandfather's army cup and it was very nostalgic in a way, though I never knew him drinking from a steel banged up cup is sort of homey in a frugal way that turns me on.
>I wonder how much they'd give me at a pawn shop for these old carts….
But yeah, I think that the zest of raspberries and the aroma of watermelon go well into booze though I am not entirely sure that that is true. I should use watermelon and raspberries and apple and grapes next time and make enough to have it when I actually want rather than are going out of my mind randomly.
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I'm making some lemon lime ginger beer.
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>>59872
Racked the ginger beer(right) and started some spicy mango pineapple (left)
Racked the ginger beer(right) and started some spicy mango pineapple (left)
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>>60081
bottled ginger beer with sugar to carbonate
bottled ginger beer with sugar to carbonate
>>60155
I don't really know how much the bottles can take, they were used for soda so I hope they'll be fine. I used this calculator https://www.brewersfriend.com/beer-priming-calculator/ to calculate for around 2L at 2 volumes of co2, 9g sugar. I'm going to cover them so that if one does explode it won't make a mess everywhere.
I don't really know how much the bottles can take, they were used for soda so I hope they'll be fine. I used this calculator https://www.brewersfriend.com/beer-priming-calculator/ to calculate for around 2L at 2 volumes of co2, 9g sugar. I'm going to cover them so that if one does explode it won't make a mess everywhere.
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>>60154
Making some rice wine. I'll let the koji work for a couple days then add yeast when the starches have broken down into simple sugars.
Making some rice wine. I'll let the koji work for a couple days then add yeast when the starches have broken down into simple sugars.
wiz capone and wiz luciano smuggling booze during 2020s prohibition, just need the other wizlansky from the gambling thread
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>>60219
Rice has mostly been liquefied, now I can pitch the yeast and let the fermentation begin.
Rice has mostly been liquefied, now I can pitch the yeast and let the fermentation begin.
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>>60081
delicious mango
delicious mango
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>>60273
Cleared up quite nicely
Cleared up quite nicely
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>>60425
fizz
fizz
>>61054
Fermented sugar water. There is Finnish super yeast that make liquor in 24 hours, the sugar solution needs to be heated though.
Fermented sugar water. There is Finnish super yeast that make liquor in 24 hours, the sugar solution needs to be heated though.
>>61054
Pruno style wine.
Whatever simple carbs you can get you hands on for free or cheap mixed with water then yeast is added. It sucks and it takes a ton of it to get you drunk but it's cheap and can be brewed nearly anywhere.
That said if you go through the process of distilling it it's actually not the worst, and can get you really fucked up in a few shots. But it is extra work and takes some creativity to build the stil if you are limited on what you have on hand.
Pruno style wine.
Whatever simple carbs you can get you hands on for free or cheap mixed with water then yeast is added. It sucks and it takes a ton of it to get you drunk but it's cheap and can be brewed nearly anywhere.
That said if you go through the process of distilling it it's actually not the worst, and can get you really fucked up in a few shots. But it is extra work and takes some creativity to build the stil if you are limited on what you have on hand.
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Been drinking gallons of apple juice so slowly they become alcoholic by the time I finish.