/ck/ - Food & Cooking

You also need some way to cap it and store it. How are you doing that?

>>17652067
If you're a degen (and you are if you're brewing with apple juice and 50 cent yeast) you can fill empty plastic soda bottles. Leave an inch of head space, squeeze the bottle so the liquid is right at the top, then put the cap on.

>>17652067
No Cap Bruh

>>17652067
I'm thinking either filter out all the junk when the fermentation is done and all the yeast has died and used some half gallon glass jugs if the yeast isn't dead though they might pop or maybe invest in some bottling equipment for it with a cap crimper. Even cooler rout would be adding more sugar and yeast and doing a secondary fermentation and cap it to make some sparkling cider and wine. That's actually not that hard and doesn't use many tools.

>>17652081
The yeast actually is champagne yeast and is just really cheap. Not some jank bread shit that would die way to early for a good proof. Plastic ive heard can leave a bad taste but on craigslist you can get the big five gallon cheap if your lucky. I've also seen people poke pinholes in a balloon over the top to make a semi air lock to keep gross shit out but lets gas's escape.

>>17651988
Make mead instead, it tastes better and isn't going to give you the shits that homemade cider will

>>17652189
That literally is mead retard. Do you think vodka isn't wine too?

>>17651988
in Germany I can get decent Beer for like 0,6 € per Liter. So it's like 15€ for 5 gallons. Brewing yourself is just not worth in a country with basically zero alcohol tax

>>17652249
>I svffer in Germany

>>17652225
Someone doesn't know what mead is. Fucking idiot.

I'm trying to find out how many calories are in a shot glass worth (1 Ounce) of
189 proof alcohol (94.5% ALCH by Vol.). I can't seem to find out
on my own and google doesn't help much either. I'm pretty sure
Google DOES have the answer, and I'm just too fucking retarded to understand.
What I do know (I think) is that the higher the alcohol percentage, the more
calories it is.

Pic related, it's the alcohol I'm talking about.

>>17652189
>spending 30000 australian dollars on honey

>>17652067
Buy glass bottles with a seal?

>>17652067
Bottle caps and cappers are cheap. You can also buy empty bottles or just save your beer bottles to reuse them.

>>17652339
1 g alcohol is 7 kcal and 1 ml alcohol equals 0.789 g. So it's 30 ml*0.945*0.789*7=156kcal

>>17652125
>pinholes in a balloon
Aluminum cooking foil hand-crimped around the neck of the bottle works just as well in my experience. Never lost a bottle to infection with this.

>>17652225
Vodka isn't wine what are you babbling about

>>17652088
>No Cap Bruh
wtf does this mean anyway? and I thought this was nigger slang not zigger

>>17651988
Theres a home brew general in /diy/.
>>2345545

>>17651988
i've got this honey wine going, pic is old, i've since racked it off the grapeskins
i'm thinking of giving some as a gift to my priests for pascha

>>17654165
pic is how it looks now, in a glass
before it tasted like medicine but now its smoother and much clearer

>>17651988
Apple juice is five bucks a gallon where I am. I have five gallons brewing right now with Lalvin QA23 yeast.

>>17651988
I have ~11ish gallons of gallberry honey mead brewing right now.

>>17654198
The wine I have going rn is on a mix of mostly raspberries and it’s starting to smell really nice like raspberries but they lost their like sugary smell. That wine looks great though I heard they really improve with age

>>17654239
I live in the communist state that is NY so its around 3.50 for half a gallon for me. I’m thinking of trying a new fruit wash when this stuff is done because I found some old five gallon glass jugs I kept as a kid and I can do around 15 gallons of whatever. I was thinking maybe like a stone fruit thing adding some excess sugar with brown or white or maybe even something with pineapples but I’m not sure if the acid will fuck something up.

>>17655099
Brewing yeast prefers a slightly acidic environment (5.0-5.5 pH). I don't think there's a fruit juice that they wouldn't thrive in assuming that juice edible in the first place.

>>17655077
Most people that make honey wine or mead don't heat cycle or pasteurize the honey and water, which results in wild fermentation flavors, which is why they tend to "clean up" with age. IF you heat cycle the water and honey to pasteurization temps (160F) then you don't need to do long aging, they are drinkable and good as soon as they are done fermenting.

>>17652067
I let it settle then drain it into food grade buckets, freeze solid, the core is liquid still and I scoop the liquid booze out, toss the leftover slush, freeze collected liquid, repeat until you have something 20-30% it's fractional freezing, they do it to get high ABV beers and wines.

It's how the colonials made applejack actually, this is just using a freezer vs snow around barrel.

>>17655824
My grandfather did that when he was young said he woke up in a ditch and didn’t find his car till next spring when the snow melted and they found it in the woods. Don’t want sound like the safety retard but obviously watch out for the methanol you can’t throw out like you do with heads in condensation distilling. I’m pretty sure it’s only a issue if you do it way to much and try to really concentrate it. If people have been doing it that long it’s probably fine.

>>17651988
A giant fuckoff bottle of vodka is like $12 at costco and I don't have to feel like a loser with a bunch of tweaker-tier equipment laying around.

>>17655847
Yeah it'll give you the worst hangover due to the volatile compounds that aren't distilled out, but it isn't toxic unless you drink so much you would get alcohol poisoning first.

Lots of misinformation newbies or idiots spread to others, ruins the home-brew community.

>>17651988
I live in a subtropical climate. I think its too hot for me to brew anything. Can any brewchads confirm or deny this? Would love to get into this hobby.

>>17656005
Nah, you can still brew. It would be best if you can keep the temperature the 60s-70s Fahrenheit, but even if you are up in the 80s and 90s you can still do it as long as you select a yeast and style of fermented beverage that it works for.

Some belgian ales can be fermented rather warm, and a lot of belgian yeast strains.

>>17655847
i was told by online experts your body metabolises the ethanol over the methanol, so you simply can't get an methanol poisining from freeze distilling
and that a lot of misinfo dates from the prohibition times when they added methanol to industrial alcohol to make it undrinkable
but this might all be complete /b/roscience. lots of that around in the brewing community

>>17656005
lol no, unless you regularly get 50°+ indoors or something
a lot of tropical former colonial places have a history with making booze

>>17655857
here the cheapest shit is like €12 for a 70cl bottle
i suffer in europe