Homemade alcohols

[Anonymous No.19427497]

Getting smashed on lime zest tea wine. Not as good as my last tea wine flavor wise, I got too much pith in the zest so it's a little bitter and there's very little residual sugar, but it's drinkable enough and definitely strong. Has a nice herbal/floral aftertaste as well.

[Anonymous No.19427514]

>>19427497
You can always back-sweeten if it comes out a bit dry. If you want to reinforce the lime flavor, you can puts some zest into so sugar and let it slowly infuse the sugar over a week or so and then turn that into simple syrup and add it to the wine.

[Anonymous No.19427558]

>>19427514
I do have some artificial sweetener, regular sugar, and brown sugar, may give one or multiple of these options a try.

[Anonymous No.19427565]

>>19427497
You'll shoot your eye out, kid

[Anonymous No.19427669]

>>19427565
Nah I'm used to this kinda brew, I know when to pace myself

[Anonymous No.19427697]

>>19427497
how much % is this approximately? beer-like? wine-like?

[Anonymous No.19427713]

>>19427697
this. OP, you started with how much sugar and did you let the fermentation terminate itself?

[Anonymous No.19427714]

>>19427697
5 cups sugar in 0.75-0.85 gallons of tea, considering the max potential of this yeast is 18% it's probably not far from that

[Anonymous No.19427728]

>>19427497
what’s that lime green thing on the floor top right

[Anonymous No.19427750]

make "tepache" thank me later O.P
easy and delicious no yeast needed
i made a batch and it it is absolutely lovely

[Anonymous No.19427755]

>>19427714
nice. last time I drank homebrew I got so drunk, I blacked out and got sick for 12 hours. lesson learned, never underestimate the strength of homebrew kek

[Anonymous No.19427809]

>>19427728
A dog toy
>>19427750
I've made pineapple wine, that was pretty good
>>19427755
I find I get sicker off the sweeter stuff, my last batch of wine was less strong with a lot of residual sugar and it kicked my ass the next day

[Anonymous No.19427871]

This stuff is a bit too dry though, even with sweetener it's a bit harsh. Maybe need some less potent yeast

[Anonymous No.19428128]

>>19427497
Please stop using plastic containers and ustensils to make any kind of food. It gives a plastic taste plus adds microplastic in whatever you make which act as xenoestrogen in your body.

[Anonymous No.19428465]

>>19427809
fuck yeah,im buzzzin from my homemade tepache it is delicious

[Anonymous No.19428492]

>>19427755
>never underestimate the strength of homebrew kek
that doesn't mean anything if you don't specify the initial sugar concentration

>>19427714
how many pounds are that? it's preferable to do these measurements by weight

[Anonymous No.19428522]

>>19428492
It's around 2lbs of sugar, maybe slightly more.

[Anonymous No.19428608]

Here's a great drinking song
https://www.youtube.com/watch?v=H3j4ydeEh6U

[Anonymous No.19428661]

https://www.youtube.com/watch?v=YbBU06irWT8

[Anonymous No.19428669]

>>19428522
i'm a communist metrictard so, around 1kg for ~=3,5L? nearly 300g/L is indeed quite significant. if you divide that number by 17 you roughly get the potential ABV so around 17-18%
i'm getting so used to freedom units because of all the racially mixed posters on this website even i know by now a gallon is about 3,8L and a pound a bit less than half a kg, but abv calculations in pounds and gallons, fuck that
also did you use orange zest? oranges are a very effective yeast nutrient, but their taste can be overwhelming. if you want something that doesn't have a big impact on the taste tomatoes are the way to go

[Anonymous No.19428672]

>>19428669
I used lime zest, and it was more for flavor than as a nutrient
But yeah, that strength seems about right

[Anonymous No.19428840]

I have a ginger wine going as well, used a similar amount of sugar plus ginger, lime zest and raisins

[Anonymous No.19430223]

Definitely less hangover than my last wine, fermenting dry is essential.

[Anonymous No.19431020]

https://youtu.be/SnuEjkMz93U

[Anonymous No.19431658]

>>19430223
i'm desperate enough rn to drink this one away but this usually degenerates into a downward spiral

[Anonymous No.19431683]

>>19427497
just get a Cooper's DIY kit if you're new
a can of beer mix is like $9 at the supermarket, and it makes about 22L of beer

[Anonymous No.19431969]

Ain't nothing like beer you made yourself

[Anonymous No.19431989]

>>19427755
>be me
>brew mead for the first time, I don't even have a hydrometer
>wife is out of town, I decide to drink about 2L of it assuming that it would only be about 5-6% because I used baking yeast
>wake up the next day still a bit drunk, I don't come fully to until midday
>apparently had an hour long phonecall with my wife where I agreed to go on vacation to some desert in Spain, don't remember a second of this, she didn't even know I was drunk
>Make the same recipe when I bought a hydrometer; even with baking yeast it got to about 12% ABV.

[Anonymous No.19432028]

>>19431969
Nice. Is that a stout or some kind of dark lager? IMO beer is good to know how to make but it's pretty labour intensive especially if you're making it from full malted grain. I've gotten into making a gallon of cider every week or two so that I've got some bottles fully conditioned by the time I have a fresh batch brewing. Costs me less than 5$ a week to make 5-6L of 6% cider so I always have a glass on hand to eat with dinner or get drunk on the weekends.

[Anonymous No.19432059]

>>19427497
Gib recipe and ratios

[Anonymous No.19432119]

>>19431989
baking yeast not being able to tolerate alcohol is a very persistent myth. there are loads of videos on youtube of people brewing with bread yeast and none of them have come to the conclusion that it's not viable

[Anonymous No.19432177]

>>19432028
That's a full Flemish pint of Albanian-style jenkem, fren. You need to eat sausages spiced with ajvar for least three weeks to spice the "mother" before you squeeze it out, and continue feeding it with additional ajvar as it matures. ANY tendrils longer than 10cm should be severed, that is a NECESSARY safety measure. But if it all works out, and the colony settles into a calm symbiosis with the fungal and bacterial elements--let's just say, you should probably cancel your Zoom calls tomorrow, because this night's Twitch stream of Diablo IV is going to be LIT.

[Anonymous No.19432265]

>>19432119
Bread yeast will usually max out at 11-12%, but it does vary. What really makes bread yeast not great for brewing is the flavor/flocculation, it takes a long time for bread yeast to drop out of suspension once it's done, and even when it does it can often cause some off flavors/breadiness. I've found my wines are both stronger and taste less bready/dirty since I switched to proper wine yeast

[Anonymous No.19432501]

>>19432265
perhaps there are differences. i've used it a lot in the past out of sheer convenience and the particular brand seems to max out at around 15%, while also being crystal clear even in primary within a reasonable amount of time (less than a month)
but the brand was a distillery first before also being a dry yeast manufacturer so i'm wondering if there's a connection

[Anonymous No.19432736]

>>19432501
Yeah they are likely using the same yeast from the distilling days, most bread yeast does not ferment that clean

[Anonymous No.19432749]

>>19427809
Do you notice a difference without the added sulfites of regular wine?

[Anonymous No.19432763]

>>19432749
The juice wines I make usually still contain sulfites in some form, but the tea wines don't have them, which I think is why my gf (who usually gets really sick off wine) can tolerate them better

[Anonymous No.19433749]

>>19432265
>What really makes bread yeast not great for brewing is the flavor/flocculation, it takes a long time for bread yeast to drop out of suspension once it's done.
Agreed but it's only really true within the first week of fermentation. If you wait 2-3 weeks in primary bread yeast generally clears out almost completely. If you bottle condition your batch for 1 week afterwards your drink will be crystal clear with some sediment sitting on the bottom of the bottle. I regularly make both mead and cider with baking yeast and almost all the info you see about it on homebrewing forums and sites are just old wives' tales. Flocculation certainly isn't as good as champagne yeast but if I handed someone a bottle of my conditioned cider they'd never know I made it with store-brand bread yeast.
>>19432501
Highest I've gotten was around 12% and I've just multiple different brands, all with more or less the same result. The brew clarifies after about 14 days and I've never tasted anything remotely "bready" in it.