-
OD Moderators: Keif’ Richards | Tryptamino
homemade wine recipe
- Thread starter preacher
- Start date
PhreeX
Bluelight Crew
For real.. google turns up 27,000 pages all about home-brew-wine ... seems simple, its really just somer grape juice, yeast and a fewew things - they give all kinds of crankLab chemHack directions on making "vent tubes" and using 5 gallon jugs for stills - what if someone actually put their $500 in quality glassware into this operation? Would it be possible to make some ass-kicking wine? Or is this one of those instances where technology just gets in the way?
------------------
"I am not one of those weak-spirited, sappy Americans who want to be liked by all the people around them. I don't care if people hate my guts; I assume most of them do. The important question is: 'What are they in a position to do about it?'" (William S. Burroughs)
------------------
"I am not one of those weak-spirited, sappy Americans who want to be liked by all the people around them. I don't care if people hate my guts; I assume most of them do. The important question is: 'What are they in a position to do about it?'" (William S. Burroughs)
michael
Bluelight Crew
well, your basic beer setup, in glass, costs about $65 - $75. you could get away with cheaper if you use food grade plastic, which is fine for your run of the mill fermentations. i can't see why wine would cost any more.
for longer fermentations, glass is needed because the plastic may let the beer oxidize over time. this is not good.
the major benefit to glass for joe schmoe is that you can see through it and observe the fermentation without opening the top. bacteria = bad, as we all know (unless you're brewing a lambic, i guess).
in the end, i think i spent about $200 on equipment, and this is only because i bought a bomb ass stainless steel brewpot.
i was making some pretty damn good beer by the time i quit due to space considerations. i can't see how wine would be any different. mead is even easier to make then beer.
------------------
aim: kremlac
for longer fermentations, glass is needed because the plastic may let the beer oxidize over time. this is not good.
the major benefit to glass for joe schmoe is that you can see through it and observe the fermentation without opening the top. bacteria = bad, as we all know (unless you're brewing a lambic, i guess).
in the end, i think i spent about $200 on equipment, and this is only because i bought a bomb ass stainless steel brewpot.
i was making some pretty damn good beer by the time i quit due to space considerations. i can't see how wine would be any different. mead is even easier to make then beer.
------------------
aim: kremlac
min
Bluelighter
I've checked the figures for methanol production by yeast, and it seems like the amount made is negligible, not enough to cause sickness, much less blindness.
porn*
Bluelighter
Muhahaha... this reminds me of high school. We made dodgey 'wine' as a science experiment for organic chemistry. As i remember, we added sugar, and packet of yeast to some seedy fruit juice. Bunged some cotton wool over the flask and kept it in a warm cabinet for a couple days. Next lesson we pulled it out, filtered out the yeast and were told it would be at a mamimum alcoholic content of about 12% (apparently any higher than that and the yeast is killed off by the alcohol and fermentation stops). Then we whipped out some funky 70's fractional distillation apparatus and attempted to distill to a higher alcohol content. after a few passes we got a clear solution which tasted like shit and for all that effort, i think its in your interests to head down to the local bottle'o and help yourself to a cask of goon.
FreyGrimrod
Bluelighter
- Joined
- Jul 10, 2001
- Messages
- 169
Woohoo glad theres some interest! Iv dabbled in this myself got some dandelion wine in the cellar now cept I got too much oxegen in it and it lost alotta its flavor but its alcoholic. I do it more for the fun though and to see what I can git not a huge fan of booze personally. PhreeX one really can take this as far as they want on the one hand you have the kid who opens the grapejuice gits some yeast in there and shuts it leaves it next to his heater opening everyonce in a while and on the other hadn you have the brewmaster who measures the specific gravity of his product daily calculating out what he needs to add to obtain exactly what he wants for alcohol versus sugar content in the final product and making sure temperature and humidity are constant etc etc.
Home brewing is a fun hobby as for the prison hooch I thought they used corn meal chewed up to mix with saliva as there crude yeast alotta the times? If your going to distill down ur product Illegal in the US check ur local laws... I wouldnt suggest making wine to do this rather just throw together some high alcohol tolerence yeast sugar water and a bit of nutrients mabye some acid aswell for the yeast... This has got me wanting to start a new batch now heh Im thinking bout having a try at making some cherry cordial gotta luv those desert wines.
Home brewing is a fun hobby as for the prison hooch I thought they used corn meal chewed up to mix with saliva as there crude yeast alotta the times? If your going to distill down ur product Illegal in the US check ur local laws... I wouldnt suggest making wine to do this rather just throw together some high alcohol tolerence yeast sugar water and a bit of nutrients mabye some acid aswell for the yeast... This has got me wanting to start a new batch now heh Im thinking bout having a try at making some cherry cordial gotta luv those desert wines.
*kell*
Bluelighter
OK, well here's what NOT to do -get some grapes, mash them up , add some sugar, H2O & yeast, leave in hot water calander for aweek & a half,strain & drink.
I did this many years ago & made my friends drink it....BAAD,It runs in the family, my grandmother had an excellent set-up with all the right glasswear & she STILL made shitty wine.
I have a friend that spent a few years getting a degree in Vitaculture, her wine is pretty good.As a bonous she gets to work sesonally in the South of France & the Hunter Valley in Australia.
I did this many years ago & made my friends drink it....BAAD,It runs in the family, my grandmother had an excellent set-up with all the right glasswear & she STILL made shitty wine.
I have a friend that spent a few years getting a degree in Vitaculture, her wine is pretty good.As a bonous she gets to work sesonally in the South of France & the Hunter Valley in Australia.
Here's a great mead recipe for the lad that asked:
4 cups honey
8 oz. brown sugar
4 egg whites
1 package of dry active yeast
1.5 oz lemon juice
Grated lemon rind
Several pinches of mace
Ground cloves, nutmeg, ginger, cinnamon, pepper, and rosemary
Combine everything except the yeast in a large pot and simmer for at least one hour in 2 gallons of water. Remove from heat and strain; add the yeast when lukewarm. Turn out the brew into a crock pot; seal tightly and allow to ferment for several months. Strain and bottle for future use. Serve ice cold. [add fetanyl to taste]
4 cups honey
8 oz. brown sugar
4 egg whites
1 package of dry active yeast
1.5 oz lemon juice
Grated lemon rind
Several pinches of mace
Ground cloves, nutmeg, ginger, cinnamon, pepper, and rosemary
Combine everything except the yeast in a large pot and simmer for at least one hour in 2 gallons of water. Remove from heat and strain; add the yeast when lukewarm. Turn out the brew into a crock pot; seal tightly and allow to ferment for several months. Strain and bottle for future use. Serve ice cold. [add fetanyl to taste]
FreyGrimrod
Bluelighter
- Joined
- Jul 10, 2001
- Messages
- 169
Coke Head you can figure that out with your Hydrometer can pick one up at any reasonable brewing store it just measures the gravity of the liquid basically.
I thought Id add this for all of you who are too lazy dumb cheap scared (oh yah its illegal) whatever to build a nice still but still wanna concentrate your alcohol so its a higher percentage. Theres the age old method of "Jacking" the spirit
Take your booze place in low temp freezer for 2 days. Large chunk of water should feeze out yet the booze should remain. Simply remove the chunk of ice and your set!
I thought Id add this for all of you who are too lazy dumb cheap scared (oh yah its illegal) whatever to build a nice still but still wanna concentrate your alcohol so its a higher percentage. Theres the age old method of "Jacking" the spirit
Take your booze place in low temp freezer for 2 days. Large chunk of water should feeze out yet the booze should remain. Simply remove the chunk of ice and your set!