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TOPIC: Home Brewing

Home Brewing 5 years 2 months ago #414

  • msears
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Anyone home brew any beer (or wine, or whatever)? A buddy and I are getting back into it, and it would certainly make us popular if any sort of collapse would take place. We aren't doing anything exciting just yet, since we took a break of two year or so, but we have our hearts set on an all grain IPA mix for later in the summer...

-M
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Re: Home Brewing 5 years 2 months ago #423

  • ferk
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Hey,
I've tried a couple of primative brewing techniques for just this very reason.

I never bothered with beer though, as it always seemed very complicated to achieve the 'right' taste. Wines and ciders are better. especially cider.
I'm currently 'making' apple cider vinegar in my basement. The first batch was good and I got alot of it from not that many apples and pears I foraged from around town last fall. This year's though is from Maine and It's a little frightening.

I think mead is a good ale for the apocalypse. That is if you've got your beehives in order.
All history is but a prelude to the dawn
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Re: Home Brewing 5 years 2 months ago #427

  • msears
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Have you ever made apfelwein? It's the easiest thing I have ever seen, and although it takes six months it is tasty and full of booze!

en.wikipedia.org/wiki/Cider_in_Germany

Ingredients
5 Gallons 100% Apple Juice (No preservatives or additives), recommend Tree Top Apple Juice
2 pounds of dextrose (corn sugar) in one pound bags
1 five gram packet of Montrachet Wine Yeast
Equipment
5 Gallon Fermenter (Carboy or Better Bottle)
Carboy Cap or Stopper with Airlock
Funnel
Directions
First sanitize the carboy, airlock, funnel, stopper or carboy cap.
Open one gallon bottle of apple juice and pour half of it into the carboy using the funnel.
Open one bag of Dextrose and carefully add it to the now half full bottle of apple juice. Shake well.
Repeat Steps 2 and 3, then go to step 5.
Pour in the mixture of Apple Juice and Dextrose from both bottles into the carboy.
Add all but 1 quart of remaining 3 gallons of apple juice to the carboy.
Open the packet of Montrachet Yeast and pour it into the neck of the funnel.
Use the remaining quart of juice to wash down any yeast that sticks. I am able to fit all but 3 ounces of apple juice into a 5 gallon fermenter. You may need to be patient to let the foam die down from all shaking and pouring.
Put your stopper or carboy cap on with an airlock and fill the airlock with cheap vodka. No bacteria will live in vodka and if you get suckback, you just boosted the ABV.

There’s no need to worry about filling up a carboy so full when you use Montrachet wine yeast. There is no krausen, just a thin layer of bubbles. I'm able to fit all but 4 oz. of my five gallons in the bottle. Ferment at room temperature.
It will become cloudy in a couple of days and remain so for a few weeks. In the 4th week, the yeast will begin to drop out and it will become clear. After at least 4 weeks, you can keg or bottle, but it is OK to leave it in the carboy for another month or so. Racking to a secondary is not necessary. It ferments out very dry (less than 0.999, ).
There are reports of Apfelwein being left in the primary for 12 weeks with no problems.
If you want to bottle and carbonate, ¾ cup (5oz) of corn sugar will work fine. Use as you would carbonate a batch of beer.
You can also use 7-Up to sweeten it up and add some carbonation

www.homebrewtalk.com/wiki/index.php/Apfelwein
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