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Zymosis
Carbon Based Lifeform



Registered: 10/17/15
Posts: 237
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Quote:
thewanderer25 said: You guys are nasty I would never drink homebrew unless it was distilled. Seriously I took a few sips from the stuff ive made and its absolutely disgusting. But after I distill it and make it 100 proof its actually good stuff and it gets you drunk quick.
That's because you used baker's yeast try a wine yeast next time you make mead. I suggested only using baker's if you're adventurous. Plus freshly fermented alcohol is usually harsh no matter what. Let it age. There's a reason why vintage wines are better. As a rule of thumb, I don't crack open a bottle until it's been aged for a year. Although I may siphon some out into a glass during each stage just to check the progress 
EDIT: I let the brew sit in a secondary fermenter for a few months, then I bottle it. Once it is bottled I begin to consider it aging. So I open it a year from the bottling.
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Edited by Zymosis (10/24/15 11:28 PM)
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thewanderer25
Special Karma



Registered: 08/11/13
Posts: 1,642
Loc: Hyperspace
Last seen: 8 years, 2 months
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Re: Home brew (moved) [Re: Zymosis]
#22430245 - 10/25/15 12:47 AM (8 years, 3 months ago) |
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A whole year? Idk bro I just make my own stuff because im not 21 and im trying to get drunk. I can buy beer though because my guy at the gas station doesnt card me. I just really like whisky and rum but the ABC always cards everyone. Idk maybe when im older but right now I just drink to get fucked up.
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nice1returns
I am the Holy Shit



Registered: 09/04/14
Posts: 2,303
Loc: miwuaki
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Re: Home brew (moved) [Re: Zymosis]
#22430493 - 10/25/15 04:29 AM (8 years, 3 months ago) |
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Thanks for that recipe Zymosis 
This sounds nice and easy for me to start with. I've got everything apart from my yeast and airlock now so I'll buy those this week online 
I've got glass 2.5 litre jugs here I want to start with, otherwise I'll buy a 5 litre demijohn.
What temperature is the yeast supposed to brew at? Its winter here in the UK, I'm wondering if I could get away without a heatpad and just leave in a warm room.
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maynard
Stranger



Registered: 08/02/13
Posts: 164
Last seen: 6 years, 7 months
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A fruit juice hooch at 10abv is gonna taste like bawls. Like previously stated, your yeast matters a lot if you get bread yeast, you may top out at 6 or so, wine (depending on strain) can take you to 9-12%, and champagne can take you to about 13-14%.
There are online home brew calculators for beer to calculate potential abv, so I'm sure you could find something similar for this. Even with that, you won't know for sure without a hydrometer to measure the sugar content pre-post ferment.
Aaaaaaand if you do get something that tastes ok, but dry, you have to be careful when you backsweeten. You either have to kill the yeast (with chemicals or heat), or just use artificial sweeteners. The problem with those are you could end up with something that clears your colon if you drink more than one.
I am not trying to be a pessimist, I'm just speaking from experience. I have been a home Brewer for 4 years. I have made great beer, good mead, ok wine, but my ciders and fruit wines have been the hardest to make perfect even with a legit brew/vint kit and infridients.
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Zymosis
Carbon Based Lifeform



Registered: 10/17/15
Posts: 237
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Quote:
thewanderer25 said: A whole year? Idk bro I just make my own stuff because im not 21 and im trying to get drunk. I can buy beer though because my guy at the gas station doesnt card me. I just really like whisky and rum but the ABC always cards everyone. Idk maybe when im older but right now I just drink to get fucked up.
Then homebrew may be a last resort thing for you if you're just looking to get fucked up you could have harsh tasting but nonetheless alcoholic drinks in a couple of weeks. I'm old so I homebrew for fun and taste. The liquor store got boring.
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nice1returns
I am the Holy Shit



Registered: 09/04/14
Posts: 2,303
Loc: miwuaki
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Re: Home brew (moved) [Re: maynard]
#22430699 - 10/25/15 06:50 AM (8 years, 3 months ago) |
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maynard said: A fruit juice hooch at 10abv is gonna taste like bawls.
Maybe but I buy the supermarket ones and mix in vodka as its not strong enough! I found mixing it with lime is a good way to hide the alcohol.
I appreciate what your saying though and don't expect it to taste amazing first time. I gather its a long learning curve to get a tasty beverage. I doubt I can wait years for mine to mature either.
I might go for the wine making yeast and some grape concentrate but try mixing in some flavours? Or does that sound like a bad idea?
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Zymosis
Carbon Based Lifeform



Registered: 10/17/15
Posts: 237
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Quote:
nice1returns said: Thanks for that recipe Zymosis 
This sounds nice and easy for me to start with. I've got everything apart from my yeast and airlock now so I'll buy those this week online 
I've got glass 2.5 litre jugs here I want to start with, otherwise I'll buy a 5 litre demijohn.
What temperature is the yeast supposed to brew at? Its winter here in the UK, I'm wondering if I could get away without a heatpad and just leave in a warm room.
What is the temperature in the room you plan to brew? Average room temperature is usually fine: 65 to 75 Fahrenheit. Warmer it will brew faster but is more prone to contams and colder it will slow/maybe stall. I go for 70.
If you liked that jalepeno cucumber recipe, here's where I got the idea: http://www.homebrewtalk.com/showthread.php?t=357916
Quote:
Recipe Type: All Grain Yeast: EC-1118 Yeast Starter: No Additional Yeast or Yeast Starter: no Batch Size (Gallons): 1 Original Gravity: 1.112 Final Gravity: 1.000 IBU: N/a Boiling Time (Minutes): None Color: N/A Primary Fermentation (# of Days & Temp): 30 Days Secondary Fermentation (# of Days & Temp): 30 Days Tasting Notes: Sweet peppers and refreshing cucumber flavor.
I got a few request to post this recipe I created. My friends and family at first did not like the sound of this mead but when they tried it they loved it . I was very impressed on how this turned out and want to know what other people think and their twist on this.
One gallon batch:
Ingredients: 3 lbs Clover honey (trader Joe's brand) 3 Big Jalapenos 1 Cucumber
Yeast: EC-1118
ABV: 14.8%
Steps: 1) Pour 1/4 to 1/2 gallon of water in a pot and heat to boiling 2) During heat up, cut and de-vain the jalapenos (to remove the heat) and slice the cucumber in to round slices 3) When the water is boiling, remove from heat and add the jalapenos and cucumbers. 4) Let the covered mixture sit in the hot water for 30 mins 5) After 30 mins or so remove the jalapenos/cucumbers. 6) Once you removed the veggies, add the honey and mix well. 7) After honey is fully dissolved add to the fermenter and let cool. 8) Once cool add the yeast and take measurements
"Dry Hop": After primary fermentation (a few weeks or until clear) move to secondary. I added fresh jalapenos (2) and a fresh cucumber to sit in the secondary for a week or so. After a few weeks rack to tertiary and let age. IMO its ready to bottle about 2 1/2 to 3 months since you started or two weeks or so after "dry hopping". It's up to you when you think its ready to bottle.
Notes: I did not back sweeten this mead because it does not have sweet fruits in it and i think its better when its dry.
Tasting notes: This mead has a lot of aroma of cucumber and sweet pepper. Mainly the cucumber. Each additive shines on its own and a great sipper. Dont be afraid of the aroma, the taste has the refreshing cucumber with the sweet jalapeno flavor that actually works well with each other.
Awards: Well one judge said too much jalapeño and the second judge said too much cucumber . Oh well im enjoying it so did WestlyS
10/28/13 batch 2 Scored a 43 at the Texas Mead Association comp. Didnt place sadly but suggest adding a little honey for flavor but the judges enjoyed it
Hope Ya'll will enjoy it and please let me know how it turns out!
Prosit! Dustin
DisturbdChemist's Disturbed meads #2 - Lemon/Basil
DisturbdChemist's Disturbed Meads #3 -Cinnamon Ginger
Follow that tek to a T the first time and then feel free to experiment. It has been a hit with friends so I've made it quite a few times. His post has a couple of links to more recipes that look interesting that I have yet to try. That site is full of great recipes and information if you want to try a different tek.
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Edited by Zymosis (10/25/15 07:14 AM)
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Zymosis
Carbon Based Lifeform



Registered: 10/17/15
Posts: 237
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Quote:
nice1returns said:
Quote:
maynard said: A fruit juice hooch at 10abv is gonna taste like bawls.
Maybe but I buy the supermarket ones and mix in vodka as its not strong enough! I found mixing it with lime is a good way to hide the alcohol.
I appreciate what your saying though and don't expect it to taste amazing first time. I gather its a long learning curve to get a tasty beverage. I doubt I can wait years for mine to mature either.
I might go for the wine making yeast and some grape concentrate but try mixing in some flavours? Or does that sound like a bad idea?
Starting out I never thought I would be able to let anything age a month let alone a year but once you get going you can end up giving away bottles to make more room. I tend to always have a five gallon batch and 2 or 3 one gallon batches going at all times. That fills up quite a few 750ml bottles per brew. I would suggest at least putting one from each batch in a closet so you forget about them and find them years later. The older the better for wines.
If you're using a grape concentrate, think about what flavors you like in your wine. One I like to add is a handful of oak chips into the secondary fermenter. It gives the wine a flavor of being aged in an oak barrel. You can also add various chemicals to your wine at different stages of the brew in order to fine tune it and make a high quality wine. But starting out I would just keep it simple, make small changes each brew, and keep a brew journal so you know exactly what changes had what effects.
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trendal
J♠



Registered: 04/17/01
Posts: 20,815
Loc: Ontario, Canada
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Re: Home brew (moved) [Re: maynard]
#22435213 - 10/26/15 09:27 AM (8 years, 3 months ago) |
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maynard said: A fruit juice hooch at 10abv is gonna taste like bawls. Like previously stated, your yeast matters a lot if you get bread yeast, you may top out at 6 or so, wine (depending on strain) can take you to 9-12%, and champagne can take you to about 13-14%.
Lalvin has some great yeasts, just check out this page. Their yeasts do 14% - 18%...though I've heard of higher, even into the early 20's, given proper starting conditions and nutrients.
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Once, men turned their thinking over to machines in the hope that this would set them free. But that only permitted other men with machines to enslave them.
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trendal
J♠



Registered: 04/17/01
Posts: 20,815
Loc: Ontario, Canada
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Quote:
thewanderer25 said: A whole year? Idk bro I just make my own stuff because im not 21 and im trying to get drunk. I can buy beer though because my guy at the gas station doesnt card me. I just really like whisky and rum but the ABC always cards everyone. Idk maybe when im older but right now I just drink to get fucked up.
I've had success in just 4 weeks - using apple juice to about 7% abv. It was really easy - take apple juice, add a little sugar, yeast, and ferment to dryness.
The recipe I used is essentially this: Man, I Love Apfelwein
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Once, men turned their thinking over to machines in the hope that this would set them free. But that only permitted other men with machines to enslave them.
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nice1returns
I am the Holy Shit



Registered: 09/04/14
Posts: 2,303
Loc: miwuaki
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Re: Home brew (moved) [Re: trendal]
#22435271 - 10/26/15 09:48 AM (8 years, 3 months ago) |
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Nice!  nYea this is what I'm looking for thanks duderino
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YaMoonSun
The Double Standard


Registered: 10/23/14
Posts: 3,967
Loc: NY
Last seen: 5 months, 11 days
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Re: Home brew (moved) [Re: Zymosis]
#22435313 - 10/26/15 10:00 AM (8 years, 3 months ago) |
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Quote:
That's because you used baker's yeast try a wine yeast next time you make mead.
Well I'll be damned, lol
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trendal
J♠



Registered: 04/17/01
Posts: 20,815
Loc: Ontario, Canada
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Quote:
nice1returns said: Nice!  nYea this is what I'm looking for thanks duderino
This was the yeast I used: EC-1118. Very fast on fermentation and will go to 18%.
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Once, men turned their thinking over to machines in the hope that this would set them free. But that only permitted other men with machines to enslave them.
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rackem



Registered: 11/27/09
Posts: 14,024
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Quote:
LogicaL Chaos said:
Thats awesome!
I wanna make some cider this year. I have a small brew kit just itching to be used.
Can you elaborate on the entire process?
Thanks 
if you dont have an orchid close by.. go to the natural food store in your location. get some of the best organic preservative free apple juice.
put 5 gallons of apple juice as described above, one lb of corn sugar - optional, and a package of dry champagne yeast.
put in carboy, let rest for a couple of weeks and then enjoy.
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nssurge
Stranger



Registered: 02/20/13
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Re: Home brew (moved) [Re: rackem]
#22469316 - 11/03/15 01:58 AM (8 years, 2 months ago) |
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I have produced fermented stuff up to 20% using just white sugar and 'superyeast' the product is discusting If you want to go higher you need to build a distill This is not an easy task and must be done properly if yu dont want to kill yourself from lead poisining or blow up your house
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