Homebrew / Moonshine - Sink vodka appreciation

  • Want to keep track of this thread?
    Accounts can bookmark posts, watch threads for updates, and jump back to where you stopped reading.
    Create account
I used to homebrew and even made little shine when I was too young to buy alcohol so here's the rundown put simply:

  • Get a proper airlock, that's the N shaped valve to let the gas out
  • You want to kill all the germs except the yeast added, I just used boiling water and swished it around the fermenting bucked
  • You don't want to use bottled juices since they have preservatives that will fuck up the fermentation, likewise avoid "juice" that's artificially flavored. I mainly used frozen concentrate of real juices
  • I used brewing yeast and bread yeast and honestly couldn't tell the difference

Dr. Fuzzyball's hard cider recipe (Sized for a 5 gallon bucket)

  • Apple Juice from concentrate with some real apple bits as well
  • 2 lb bag of brown sugar
  • whole tube of cinnamon sticks
  • ounce of fresh ginger root chopped
 
drfuzzyballs said:
I used to homebrew and even made little shine when I was too young to buy alcohol so here's the rundown put simply:

  • Get a proper airlock, that's the N shaped valve to let the gas out
  • You want to kill all the germs except the yeast added, I just used boiling water and swished it around the fermenting bucked
  • You don't want to use bottled juices since they have preservatives that will fuck up the fermentation, likewise avoid "juice" that's artificially flavored. I mainly used frozen concentrate of real juices
  • I used brewing yeast and bread yeast and honestly couldn't tell the difference

Dr. Fuzzyball's hard cider recipe (Sized for a 5 gallon bucket)

  • Apple Juice from concentrate with some real apple bits as well
  • 2 lb bag of brown sugar
  • whole tube of cinnamon sticks
  • ounce of fresh ginger root chopped
Click to expand...
Boiling water isn't sufficient for sanitizing brewing equipment and can damage some pieces.

There are bottled juices you can use just fine. You just have to check the ingredients for sorbates, sulfites, and benzoates.
 
Couldn't get much juniper flavor from my juniper today, all the online websites had pussy numbers for amount of juniper so i erred on caution and lost. Theres a hint in that wort but I don't think i'm getting my nice Ginly after taste. Also the ginger didn't come out too much either.
 
I made some wine from apple juice, sugar and turbo yeast.
Filmed a time lapse for fun.
The ''airlock'' is a nitrile glove with a glass drinking straw going in to a water bowl.

 
Anyone have experience fermenting blackberries (Rubus fruticosus)?
I was taken through the process of making jam from them one Autumn in school, but this is decades ago. The only clear thing I retained from the time is soaking the picked berries in water to make any residual maggots come out, but I was never clear on the details being a single-digit aged child at the time.

It's a few months off I know, but memories of just walking past in season berries day-by-day while they over ripen and cause wasps to become belligerent cunts in September has got me wondering how the berries be useful beyond jam.
 
BotulismSandwich said:
Anyone have experience fermenting blackberries (Rubus fruticosus)?
I was taken through the process of making jam from them one Autumn in school, but this is decades ago. The only clear thing I retained from the time is soaking the picked berries in water to make any residual maggots come out, but I was never clear on the details being a single-digit aged child at the time.

It's a few months off I know, but memories of just walking past in season berries day-by-day while they over ripen and cause wasps to become belligerent cunts in September has got me wondering how the berries be useful beyond jam.
Click to expand...
I've made blackberry wine before (frozen store bought blackberries) and I loved it. I think I've posted about it before..

Edit: here
Catgirl Tyranid said:
Blackberries are by far the best thing I've ever fermented and the closest I've ever come to what I'd consider an actual wine. I'll have to dig up my recipe at home, but can post it later. There's room for improvement, but I love it as is.
Click to expand...
 
Just set up a new batch of mead; trying out a recipe for a black tea mead. Made a strong black tea (steeped about 15 g of tea/litre of water for 3 litres). Used 1.5kg of honey and 5g of brewing yeast. Took a specific gravity reading of 1.135 for the starting value; gonna see if I can make a bit more of a dry mead this time, or if I would have to change things up/decrease the honey next time.
Also, I read in a recipe that one can add raisins to the mead for nutrition for the yeast. Anyone have any idea about that?
 
The Fuck's Going On Here said:
Just set up a new batch of mead; trying out a recipe for a black tea mead. Made a strong black tea (steeped about 15 g of tea/litre of water for 3 litres). Used 1.5kg of honey and 5g of brewing yeast. Took a specific gravity reading of 1.135 for the starting value; gonna see if I can make a bit more of a dry mead this time, or if I would have to change things up/decrease the honey next time.
Also, I read in a recipe that one can add raisins to the mead for nutrition for the yeast. Anyone have any idea about that?
Click to expand...
Raisins are near useless for nutrition. Using raisins is old prison wine advice. You need like 4 kilograms of raisins to equal the nutrition of $0.50 of actual yeast nutrient, and at that point, it would basically just be a flavoring adjunct and you'd end up with a gross raisin-flavored mead because dried fruit adds weird flavors to a brew. Be good to your yeast and just spend $10 for enough Fermaid O to feed like 30 1-gallon batches.
 
You must log in or register to reply here.
Back
Top Bottom