/ck/ - Food & Cooking

>>12447622
is that tomato wine

>>12447622
Sup bro

>>12447660
>that thumb

To early for hard liquor.

>>12448029
Its blood. I smashed it

How do I get into homebrewing?

>>12448118

home brewing is for fat neckbeards, get into home distilling.

who /mead/ here
only a couple months til my batch hit one year, then bottling

>>12448118
Buy a starter kit and go from there. What country do you live in?

>>12448118
>>12448148
Somebody post types of yeast.

>early experience with brewing
>grapejuice to wine
>[Spike Your Juice]
>apparently, it's champagne yeast
Both red and white are flavorous.

>>12448939
PS … any specific hoses ( / attachments for the hosing with which it comes) for cooling this.

https://www.amazon.com/gp/product/B011ZY5284

>>12448875
US
>>12448148
Don't think that's a good idea for me currently

>>12448955

You have to be a gaping rectum to buy that,

>>12448939

115L of water
30Kg Sugar
1326ml tomato paste (8.5cans)
5tsp Citric Acid
380g Yeast
1 tsp Epsom salt
2 campden tablets in water

That's the only recipe you'll ever need to make sugar wash. And make good booze.

>>12450313

I've made this a few hundred times. 5 days from 1.085 to 1.000 and 2 more to .990

>>12448955
Do not buy those pieces of shit, you can get a reflux column for like $100-$200 more.

>>12448939
EC-1118 is a great yeast, it can be applied to most applications.

>>12450345

Don't bother with wine yeast. 18% yeast is a fucking waste. If you're making baby batches. Get bread yeast ffs.

>>12447622
wtf americans

>>12448148
Hope you don't own a dog.

>>12450373

you're a random asshole.

>>12450391
:^)

>>12450397

ok I like you a lot.

No thanks, I’m afraid of getting poisoned

How long do I ferment cider? I've heard everything from 2 weeks to 2 months. How do I know when it's done?

>>12448939
EC-1118 is what you want

>>12450373
what do you mean by that?

>>12450359
bread yeast leaves a flavor, EC-1118 is very neutral.

>>12450370
$12 for a 6 pack at the store or $12 for 5 gal/ 18L at home, which would you choose?

>>12450671
Depends on the ABV.

>>12450744
you'll get much higher at home

>>12450500
home brewing is ultra safe. even distilling is safe. the big scare is methanol, and it would take a 2000 gallon run to produce enough mentanol to kill you, and it would have to be ulta-concentrated. Most home stills are like 2 gallons. If you want methanol, you have to set up to deliberatly make methanol.
the only forms of home distillation/moonshine deaths are A) people who drank methanol sold to them as ethanol by criminals. and B) the US government poisoning moonshine in the 20s and re-releasing it back onto the market for consumption. no one knows exactly how many people died.

>>12450928
>>12450744
it's true. my homebrew, bread yeast wines are about 12-16%ABV, based on carefully measured drinks, and journaling effects relative to commercial wine, beer, and whiskey.

>>12451065
how long does it take to get bread yeast to that high of a ABV?

>>12451314
Bread yeast? Probably at least several weeks, if at all.

>>12451314
You should let your bread yeast wine ferment for around a month.

>>12450644

ATF will come and shoot them in the process of booting down your door and dragging you off to have your holes pounded by Jamal and Tyrone.

>>12452662

Bread yeast attenuates at around 13%.

>>12452722

I don't live in a shithole that does that. Get a non fascist country to live in.

>>12452736
Huh?

>>12452762

scientific words n'stuff. stop being stupid.

>>12452770
No, I mean, why were you responding to me?

>>12452779

Oh, I just thought you guys were yapping about bread yeast death. It dies slowly around 13%. Sorry if I jumped in.

>>12447622
HOL LOTTA BREW SHIT

>>12452722
ts perfectly legal to brew your own beer

>>12452854
Do you just enter threads, read a random post, and give an inane response without reading the comment chain first?

I've always wanted to brew ginger beer since it's really quick (3-4 days). I just wish it was higher in alcohol content.

This guy from Canada has a good video on it
https://youtu.be/AN_lCyc7D64

>>12450596
Two weeks for initial fermentation, after that you'll see it stop bubbling and you know the yeast has eaten all the sugar. Bottle that shit then, and let it sit another two weeks with whatever flavoring you want to add, I'm trying my second batch now and will be making some teabags of cinnamon and apple pie spice to soak.

>>12453095

Jesus christ. My booze ferments in 5 days to 13%. two weeks sounds like a giant ass ache.

>>12453099
Really? I'd only ever heard 14 days, that's about how long my first batch took before it stopped bubbling finally. So far my second batch is only a couple days in, figured it'd be finished fully by the fourth of July. First batch was bitter but boozy as fuck, mostly doing this blindly and seeing what happens, don't even have a bubbler thing for the top just using a rubber glove with a hole poked in a finger.

>>12453099
greentext your procedure

>>12452893
/ck/ moves slows as fuck, sorry if i forgot the context on a day old post

>>12453146

There's nothing to it. run it at 30 to 35 degrees.

115L of water
30Kg Sugar
1326ml tomato paste (8.5cans)
5tsp Citric Acid
380g Yeast
1 tsp Epsom salt
2 campden tablets in water

I've only made this a hundred times.

>>12453185
>tomato paste
The fuck does this even taste like? I'm only making apple cider, never heard of someone turning tomatoes into booze. I'm sickened, but also curious.

>>12453185
Sounds like it tastes awful

>>12453225
>>12453208

Yeah, because you don't get that the tomato paste is eaten by the yeast. There's not tomato in the finished product. It's the best sugar mash you can design. Some joker came up with the concuction. Birdwatcher. He ended up with a website.

http://shuggo.com/birdwatchers/calculator.htm

>>12453208
>>12453225

you jokers are new to booze.

>>12453283
Well yeah, I said I was only on my second batch of cider, never brewed anything else before.

>>12453262
What does it taste like

>>12447622
I ran out of bottles, so the last six or so pints of my current batch of brown ale nonsense is in jars that I have to vent every couple of days. If they don't explode, I'll have the most hipster of malty, moderately hopped beers - not just served in a mason jar, but conditioned in one.

>>12453337

When you distill it, it's the best booze you'll ever make.

>>12453185
That's for distillation/moonshine/that Finnish nonsense, right? Looks like it's meant to just forcefeed yeast - fusels etc. be damned.

>>12453399

THe idea is that you don't make fusels, or conjoiners. That's why you use bread yeast not wine yeast or turbo yeast. Get it?

The biggest danger of home brewing is getting fucking fat.

>>12447622
Mint wine someone in discord told me to make out of my giant mint plant that I was pulling

>>12453906
>>12450500
Most people these days have zero understanding of food, cooking, fermenting and canning. I learned it all this year and it's really easy. You're probably the same sort of pussy that throws away gifts from people because they are homemade food.

>>12453906
thats got to be invigorating, probably tastes green as fuck though

>>12453917

>>12453917
nobody wants homemade food as a gift unless it's a special request because the person already has tried it

creep

>>12453922
We'll see, recipe said to wait a year and I dunno why. I want it to be stronger, so I think I just add more nutrient to it, yea?

>>12453992
>a year
i'd cross reference that and make sure its not some kind of poison recipe