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nice1returns
I am the Holy Shit



Registered: 09/04/14
Posts: 2,303
Loc: miwuaki
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Home brew
#22407164 - 10/20/15 03:57 AM (8 years, 3 months ago) |
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Any moonshiners here?
I'm looking for help / info on making some fruity tasty and strong home brew?
First I need to gather materials I guess. I've got a jug but need to buy an airlock and heatpad. Then I'll buy some wine making yeast and sugar. I plan to mix this with some supermarket bought fruit juices but not sure exactly how to go about it or recipes.
Any advice?
I'd want it to be over 10% alcohol when brewed.
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nice1returns
I am the Holy Shit



Registered: 09/04/14
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Shit can a mod move this to the brew forum didn't even realise there was one here
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nssurge
Stranger



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homebrews great fun just remember to sterilise everything, also get some finings it might be easier to make a beer or cider first but i dont know
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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 [Re: nssurge]
#22407327 - 10/20/15 06:11 AM (8 years, 3 months ago) |
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I bought this kiwi fruit cider today and its amazing. If I can brew something similar but stronger that would be ideal  
Price is crazy here in the uk to buy the stuff.
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LogicaL Chaos
Ascension Energy & Alien UFOs




Registered: 05/12/07
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I wanna brew this year too, for my first time.
I wanna make cider from apple juice, its best to do it during the winter when temps are cold.
I would start with something simple to brew then get creative with adding other flavors. Just my advice.
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SnowDaze
Probably Relapsing on Heroin



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Every time I have made hooch it was pretty nasty stuff In my opinion
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DustBunny


Registered: 08/20/14
Posts: 10,404
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This thread was moved from Other Drugs Discussion.
Reason: As requested
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thewanderer25
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Re: Home brew (moved) [Re: DustBunny]
#22415665 - 10/21/15 08:55 PM (8 years, 3 months ago) |
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I made some rum one time and it was some good stuff. I boiled some molasses for an hour and then let it cool to room temperature. I then added baker's yeast and put it in a few 1 gallon milk jugs and sealed it with balloons. The balloons will fill up and then you can empty them of gas and it will fill up again. After the milk jugs stop producing gas for 3 days I take them and distal them from a contraption I made. Use copper tubing on a pressure cooker I took the part that pops at high temps and unscrewed it. Then I fit the copper tube into it and sealed it with heat resistant caulking. Then you take the pipe and run it in a circular motion through a bin of ice water and boil the alcohol off. I find it best to just turn the heat up all the way and throw the first part out. It will take hours to distill enough to fill a jar though and its still super strong.
It will make your house stink for at least 3 days its so strong when my friend came by he thought the house was on fire or at least burning from the intense aroma of rum boiling. The rum was good though it tasted very sweet more so than bacardi. It was also very intoxicating it had me very drunk off a few shots. Overall it cost 100 dollars for a set up and its a lot of time you spend distilling it and collecting it and one gallon only fills half a mason jar. For 100 dollars I could buy kraken and thats the best drink ive ever had its a fun hobby but it will not save you cash or time moonshiners only make money if they set up a large scale operation mine was small as can be.
However the rum was good it had a very strong taste and was much more murky than bacardi. It was authentic rum I would drink it over bacardi anyday kraken is the only competition I think it has.
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rackem



Registered: 11/27/09
Posts: 14,024
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you did not make rum..
you fermented molasses, like mead but with molasses. that is far from rum.
we just finished off my batch of hard cider.. yeast and straight apple juice is the cripspiest cider.. fuck adding a shitload of sugar.
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thewanderer25
Special Karma



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Re: Home brew (moved) [Re: rackem]
#22420525 - 10/22/15 09:47 PM (8 years, 3 months ago) |
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So I distilled mead? lol do they even sell mead liqueur?
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azur
God of Fuck



Registered: 04/21/12
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Loc: Daid
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Maybe to people that aren't teenagers
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Oeric McKenna
LIFE CAPS


Registered: 06/15/12
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Re: Home brew (moved) [Re: azur]
#22421084 - 10/23/15 12:20 AM (8 years, 3 months ago) |
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OP I'll help you through the process... I've been breing for a long time and have brewing awards. What yeast you use is critical to the resulting strength
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nice1returns
I am the Holy Shit



Registered: 09/04/14
Posts: 2,303
Loc: miwuaki
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Sweet  Cheers man, what yeast do you suggest? Any recipes?
I'm basically out to make something fruity and tasty and not too complex.
I have brewed turbo yeast in the past and wine but I'm a novice. The homebrew I made before tasted like ass and put me on my ass too but not in a good way. I brewed up turbo yeast and mixed it with cordial 
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thewanderer25
Special Karma



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Ive heard champagne yeast is best but im no expert.
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SnowDaze
Probably Relapsing on Heroin



Registered: 02/24/13
Posts: 5,996
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Last seen: 5 months, 12 days
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I don't think it... Maybe I'm wrong tho...
Did you get kicked of of chem class yet?
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If you get confused, listen to the music play
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LogicaL Chaos
Ascension Energy & Alien UFOs




Registered: 05/12/07
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Re: Home brew (moved) [Re: rackem]
#22424072 - 10/23/15 06:02 PM (8 years, 3 months ago) |
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Quote:
rackem said: you did not make rum..
you fermented molasses, like mead but with molasses. that is far from rum.
we just finished off my batch of hard cider.. yeast and straight apple juice is the cripspiest cider.. fuck adding a shitload of sugar.
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
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Zymosis
Carbon Based Lifeform



Registered: 10/17/15
Posts: 237
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You can ferment anything with sugar. I've been brewing for a few years, mostly mead and fruit wines. About to crack open a year old bottle of maple syrup wine 
At the very basic level, you boil some water and then lower it to a simmer. Add your fermenting material (honey, syrup, fruit juice, whatever) while stirring it in the whole time. Throw in a handful of chopped raisins as a nutrient for your yeast. I usually let it simmer uncovered for an hour while stirring every so often to make sure it sterilizes. Once it cools down for about an hour, pour it into your fermenter, then add water to fill to a few inches from the top and cover with the airlock (fill the airlock with vodka).
I usually do 1 gallon batches since I experiment a lot, so I initially boil a half gallon of water, add my fermenting material, then top off in the fermenter. I usually wait until the next day to add the yeast. I just pour it in and let it do its thing. Takes a couple of days to start fermentation. You can use bakers yeast but it makes the alcohol taste harsh, so you're best off getting yeast from a brew store. Experiment with different yeast strains each time because they each have their own characteristics. Even try baker's yeast if you're adventurous.
After a week or two when the fermentation bubbles stop, siphon into a secondary fermenter to let age for a few months. Make sure you are careful to leave behind sediment. At this stage I will add stuff if I want to flavor. For example, if I made a mead with honey I usually add 2 deseeded and deveined jalapenos and a half of a sliced cucumber. Since the drink is alcoholic at this stage it should be fine to leave the flavoring additives in during aging. The worst that can happen is the alcohol turns to vinegar (which has never happened to me). I always sterilize ALL equipment during every stage though, very important.
Check out Whole Foods for their one gallon glass jugs of apple juice. They are sold in the same one gallon glass jugs you would get at a brew store for about the same price, but they are full of apple juice which you can ferment lol. I bought a bunch of them and used a different strain of yeast for each. Since they are pasteurized I didn't even bother with boiling the juice and just added my yeast and airlock. These one gallon jugs are great to have on hand for experimentation. I save the 5 gallon equipment for tried and true recipes.
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Zymosis
Carbon Based Lifeform



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Re: Home brew (moved) [Re: Zymosis]
#22430004 - 10/24/15 11:02 PM (8 years, 3 months ago) |
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btw I've always brewed at room temperature throughout the year. In the beginning I fussed over temperatures, but I found that as long as you're comfortable you're fine. Lager yeasts are the only yeasts I've needed to brew during winter in an unheated room lol
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thewanderer25
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Re: Home brew (moved) [Re: Zymosis]
#22430045 - 10/24/15 11:12 PM (8 years, 3 months ago) |
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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.
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Zymosis
Carbon Based Lifeform



Registered: 10/17/15
Posts: 237
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Re: Home brew (moved) [Re: Zymosis]
#22430055 - 10/24/15 11:17 PM (8 years, 3 months ago) |
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Also, you mentioned you want your alcohol to be above 10%. Google is your friend when figuring out sugar content of what you are brewing. I also highly recommend getting a hydrometer and learning how to use it. You want to use the hydrometer with a wine thief to measure the gravity before and after fermentation. Basically, the higher the sugar content and depending on the yeast, the stronger the drink will be. If the sugar content is too high for the yeast, the yeast will stop at a certain point when the alcohol starts killing it off, leaving you with a drink with a higher sugar content. Some yeast strains are more alcohol resistant than others. Google any yeast strain you plan to work with to try to predict this more accurately.
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Edited by Zymosis (10/24/15 11:26 PM)
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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
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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
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Registered: 08/02/13
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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
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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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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?
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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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Quote:
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
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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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