I tried making hard cider from scratch, with fresh apples. It was stupid, and tasted like shit. Making meed is hella easy and pretty tasty, kinda cheap too.
If you live with your folks and they aren't down with the idea...I'd really recommend just buying a 40..or findind someone to buy it..or finding somewhere else to brew. Cause unless your parents have no sense of smell..they are gonna know its there pretty quick..Anything fermenting will tend to give off a pretty noticeable smell you know.
just started. i was druunk already and think i added to much yeast, but thats ok, ill stomach it if need be. ill let you know how it comes out in a week or 2
You cant really add "too much yeast". In fact, the more you use the faster it will finish.
hell yeah, i added a ton of yeast lol. it stoped fermenting this morning and it is pretty damn good. it definatley works too
moonshine using sugar mash
http://www.stumbleupon.com/su/9v2EMy/jonahsimon.com/public_forum/mooninites/moonshine.html
this popped up while i was on stumbleupon.com .... one of the "interests" on there is homebrewing.... lots of good shit comes up....... but yeah..... this looked like it was worth sharing
http://www.stumbleupon.com/su/9v2EMy/jonahsimon.com/public_forum/mooninites/moonshine.html
this popped up while i was on stumbleupon.com .... one of the "interests" on there is homebrewing.... lots of good shit comes up....... but yeah..... this looked like it was worth sharing
now that looks wort trying!!! im gunna hit the scrap yard today and try to fin as much of this stuff as possible. thanks for the link man!
after yer done making the shine ^ try this with it............. www.midwesternexposure.wordpress.com/2010/08/15/napolitan-limoncello-a-family-recipe
Ive been making 5 gallon batches of cider every two or three weeks for the past like 8 or 10 months.
heres my recipe
17 - litres real apple juice not from concentrate (ive used concentrate too, just as good, and easier to carry home plus cheaper)
1 KG of cane sugar - any sugar works just needs to be finer than the regular granulated sugar ( thats just short of 2 lbs i believe) (my brew store has this stuff cheaper than the grocery stores)
1 package of Lalvin 1118 yeast(get at brew store)
half a teaspoon of yeast nutrient (get a brew store)
------------------------------
I put this all into one of those 5 gallon glass wine Carboys, shake, and let it sit with an air lock on it.
Sanitize this with a bleach / water combination, and rinse until you cannot smell bleach any more in the carboy. Be careful not to contaminate the carboy with the tap or anything. I doubt you will, im pretty careless and havnt had a contamination yet
I than let it ferment for as long as I can wait. a week at a minimum. Remember longer you wait the better it will taste! And if you can keep what your fermenting cool, around the low 70's it will also taste better. I think thats it.
Get a big rubber maid container and freeze some water bottles, put the carboy in there with water to keep it cool.
I add sulphite and sulphate to kill off the yeast (get from a brew store) and sweeten with 3 apple juice concentrate, then bottle!
This comes out to about 8 - 10 percent alcohol
heres my recipe
17 - litres real apple juice not from concentrate (ive used concentrate too, just as good, and easier to carry home plus cheaper)
1 KG of cane sugar - any sugar works just needs to be finer than the regular granulated sugar ( thats just short of 2 lbs i believe) (my brew store has this stuff cheaper than the grocery stores)
1 package of Lalvin 1118 yeast(get at brew store)
half a teaspoon of yeast nutrient (get a brew store)
------------------------------
I put this all into one of those 5 gallon glass wine Carboys, shake, and let it sit with an air lock on it.
Sanitize this with a bleach / water combination, and rinse until you cannot smell bleach any more in the carboy. Be careful not to contaminate the carboy with the tap or anything. I doubt you will, im pretty careless and havnt had a contamination yet
I than let it ferment for as long as I can wait. a week at a minimum. Remember longer you wait the better it will taste! And if you can keep what your fermenting cool, around the low 70's it will also taste better. I think thats it.
Get a big rubber maid container and freeze some water bottles, put the carboy in there with water to keep it cool.
I add sulphite and sulphate to kill off the yeast (get from a brew store) and sweeten with 3 apple juice concentrate, then bottle!
This comes out to about 8 - 10 percent alcohol
Fuck yes! I love EC-1118. That shit is a beast. It's basically a turbo yeast that has been packaged as a champagne yeast. If you use 10 or so packets you can ferment stuff out to 18-19% in a couple days. But that's only if your going for a mash to distill with.
But yeah. That stuff makes great cider for sure.
But yeah. That stuff makes great cider for sure.
think i'll try that. i want to brew something but i've only got about a month before i'll be trying to move...and selling all my brewing equipment...
I just finished making 2 gallons of wine.
Everything went better than expected!
Used fresh orange juice from the tree in my back yard and black berries i dumpstered.
Only took 7 days to completely ferment. And godamn is it strong!
Super sour but overall fantastic!
Will do again.
Everything went better than expected!
Used fresh orange juice from the tree in my back yard and black berries i dumpstered.
Only took 7 days to completely ferment. And godamn is it strong!
Super sour but overall fantastic!
Will do again.
Thats sounds really good! Id back sweeten that bastard though so its not as sour.
Im not a fan of the taste of right fermented out wine
Im not a fan of the taste of right fermented out wine
so thank you for this thread. ive never been so drunk for so cheap for as long as i have been. ive been makeing this recipie about once every week and a half plus i make super yeasted batches with tons of sugar every couple days so i can drink while i wait for the good stuff. i also found that i have cut down on the amount i physically consume in the past couple weeks and i think its because of this process, but im not sure why or if it even really is
I know I smoke less because I roll my own with the filter tubes and little cig maker slider deal.So you might be right in that aspect.
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