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makaveli8x8
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oh dam i just got done finishing my first all grain brew...OMFG WAS THAT A BITCH AND A HALF + A HALF.
i think i musta started at around i cann't even remember now but im guessin 10 pm last night....its now almost noon the next day now and i just finsihed.............. <--count em thats how many hours.
at first i thought i fucked up cuss my gravity was really low like 1.030 comming out of the mash...given it was kinda hot still 120 F so maybe 1.040.
but eventually after boiling it came up to 1.050.
i tasted often, it tasted way to blane before the bittering hops. once i added them it tasted awsome. Then i added teh aroma hops and i thought they totally fucked it up...it still tasted good, but not even close to what it did.
anyways im whipped.
<--passes out.
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  We were sent to hell for eternity Ø h® We play on earth to pass the time Over-population the root of all Evil-brings the Elites Closer to the gates.
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makaveli8x8
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holy smoke is this thing fermenting. woke up to this hissing sound like a gas leak on a stove. bubbles flowing threw the valve like water. it had just begun to foam over, i pull the little red thing off teh top and it erupes like a volcano.
so now i go make a blowoff tube.
oh and part of the reason it took me so long to make this batch of beer is becuase i was extreemly cheap.
for a mash tun, i drilled about a million holes in a bottom of bucket and dropped it into another bucket. it worked extreemly well i might add.
boiling 5 gallons of water three times on a stove top was very time consuming as well. i know i didn't need that much but wanted to be sure.
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  We were sent to hell for eternity Ø h® We play on earth to pass the time Over-population the root of all Evil-brings the Elites Closer to the gates.
Edited by makaveli8x8 (06/07/06 08:44 PM)
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Konnrade
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Re: Brewing@home [Re: Konnrade]
#5724671 - 06/07/06 09:35 PM (17 years, 7 months ago) |
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By the way... say I wanted to use table sugar, or karo syrup, and just brew up an amount of plain alcohol, to be distilled into fairly potent ethanol for purposes other than consumption; what kind of proportion of sugar to water OR corn syrup to water would I want to start with?
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makaveli8x8
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Re: Brewing@home [Re: Konnrade]
#5724715 - 06/07/06 09:44 PM (17 years, 7 months ago) |
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i used to know that. i think corn syrup would end up being to expensive but i might be wrong.
there's a website called like www.homedistiller.org it has a section called recipes or some shit last time i went there...it gives you great ideas for the kind of alcohol you want to distill...should be just the anser you need.
edit: oh and you will want either a good wine yeast or distillers yeast to handle high alcohole.
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  We were sent to hell for eternity Ø h® We play on earth to pass the time Over-population the root of all Evil-brings the Elites Closer to the gates.
Edited by makaveli8x8 (06/07/06 09:45 PM)
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Konnrade
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well blegh, I just used the wine yeast, and didn't save the sediment.
I wonder if they even sell distiller's yeast to the public here in the US... moonshining is illegal, after all.
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I find your lack of faith disturbing
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Brainiac
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Re: Brewing@home [Re: Konnrade]
#5725643 - 06/08/06 02:51 AM (17 years, 7 months ago) |
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try mead yeast
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Fair is Fair
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makaveli8x8
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Re: Brewing@home [Re: Brainiac]
#5725816 - 06/08/06 05:28 AM (17 years, 7 months ago) |
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they do sell distillers yeast online and its legal because people use it not for distilling but for making lots of alcohol to mix with drinks and stuff. check the big names like midwest supply, northern brewer, shit there was another one cann't remember now.
the better yeast you use the more sugar you cn use to the same cup of water...so you won't have to distill as much to get same amount of alcohol.
but you don't HAVE to use distillers yeast, there are some good wine yeasts that can do just as well as distillers yeast.
and if you just use sugar and water you will want to add some nutrients for the yeast or they will die soon.
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  We were sent to hell for eternity Ø h® We play on earth to pass the time Over-population the root of all Evil-brings the Elites Closer to the gates.
Edited by makaveli8x8 (06/08/06 05:29 AM)
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Brainiac
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You could use yeast nutrient to help out.Mead yeast has a high alcohol 23%, before it kills self with the alcohol
Has anyone tired to make Sake(rice wine)?
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Fair is Fair
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Konnrade
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Re: Brewing@home [Re: Brainiac]
#5727430 - 06/08/06 04:09 PM (17 years, 7 months ago) |
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I've been curious about sake... it seems like it would be easy to make, but I bet it's harder than it seems.
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I find your lack of faith disturbing
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daussaulit
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Re: Brewing@home [Re: Brainiac]
#5727515 - 06/08/06 04:33 PM (17 years, 7 months ago) |
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Quote:
Brainiac said: You could use yeast nutrient to help out.Mead yeast has a high alcohol 23%, before it kills self with the alcohol
Has anyone tired to make Sake(rice wine)?
I bought the spores and everything for it, but its a huge pain in the ass and haven't had the time to get around to it. You need to steam like 4# of japanese rice. It has to be steamed for some reason. Then you have to put these spores called koji-kin on the rice that has been cooked and cooled. Then you have to incubate it for like 14 hours at around 100F while you stir it every 30 minutes until this white mold with a cheese aroma starts growing on it. After that you just top it off with water and put in sake yeast. You just let it ferment out until the gravity stabilizes. Then I'm sure there's straining, stabilizing, and clarifying.
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daussaulit
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Quote:
makaveli8x8 said:so here's the deal, im clueless how to do all-grain.
check out the links in my sig.
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CptnGarden
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ok so my airlock stopped bubbling. does that mean my yeast is done brewing? can i soak dried fruits in it for a week and then strain and bottle?
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daussaulit
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Yeast fermentation can go on for months if your making mead, though an airlock that has stopped bubbling is a good indication that fermentation is slowing down. You need a hydrometer to see if the gravity readings have stabilized. If you can wait, I would wait up to a week, rack the liquid off the yeast into a new container, then add the fruits.
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CptnGarden
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well it had been brewing about 2-3 weeks. the bubbling of the airlock had stopped about 4 days ago. im only brewing a 1 gallon batch, maybe just a tad over. where should I get bottles to bottle with? would asking restaurants and bars and stuff for excess bottles be a good idea? I can buy corks at ACE hardware. I left the mead in its brewing container, and just threw the dried apricots in. we will see what happends, I dont see much happening other than a loss for flavor if I was wrong for doing so, and the flavor doesn't mean so much to me as the sacrement of drinking and knowing I birthed it.
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Brainiac
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Look for Galosh beer bottles(the kind with white tops)you won't have to buy a bottler(just the seal's).If used/new wash (take off the rubber part),than using Dawn soap with a baby bottle bush,after they have been washed real good.Put them in the oven at 250F for about 15:00-30:00 min late cool. While the bottles are in the oven, boil some water and put the rubber seals in to the water,let cool. wash you hand good than just pour in to the bottle.
Or you could save a lot of time, and just dink it out of the fermenter. Like they did before the 1500's. Mead hang overs are so much fun! 
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CptnGarden
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Re: Brewing@home [Re: Brainiac]
#5732246 - 06/09/06 09:27 PM (17 years, 7 months ago) |
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I went down to this wine store and this lady gave me a whole crate (probably 9 or 12 bottles), and a huge bag of corks, some with twist-wires and some without. is it ok to add a couple tablespoons of sugar to each bottle for carbonation? or will it explode in a regular wine bottle?
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Brainiac
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You will wake up to a very sad nose of you bottles exploding and a mass. If you are going to carbonate your mead ,use beer bottles they can with stand the carbonation psi better then wine bottles.
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Fair is Fair
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CptnGarden
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Re: Brewing@home [Re: Brainiac]
#5732455 - 06/09/06 10:17 PM (17 years, 7 months ago) |
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ok. then should I just bottle without adding sugar? or is it still gonna pop?
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daussaulit
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Its not really good that the mead is still sitting on that yeast. After fermentation has completed, the yeast will eventually autolyze itself, basically start cannabalizing. You will get terrible flavors like burn rubber and meat.
As far as adding sugar to carbonate, mead can be still, pettilant, or sparkling. For beer, the amount of sugar you add depends on the type of sugar, the temperature of the bottles when it is conditioning(carbonating), size of the container and volume of the beer.
For a 12oz bottle of beer that will be kept at 70F with a desire of 2.2-2.5 volumes of CO2, it comes to about 2.1 grams of corn sugar per 12oz bottle. If your using a 750ml, the amount of sugar to volume will be even smaller. Depending on the alcohol concentration, there is a possibility that it won't even ferment out because the yeast has died. Also I would highly recommend that you do not try to carbonate mead in wine bottles. If your going to the store and pick up a bottle of wine, they are all still. Anything carbonated, such as champagne or prosecco is corked and caged. You will have to cage your wine bottles if you want to try to carbonate.
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CptnGarden
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how do I sepparate from the yeast? turkey baste it off the top into another container or strain into another container? sorry im somewhat new to this.
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