Im so sick of this SHIT
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We only make ferments, so the alcohol content is 15% or less. We learned from books, youtube videos, etc but it's pretty simple if you have the basic equipment. If you want something stronger, there is Apple Jack which we made recently. First, we fermented apple juice to 15%, then we froze it. The water freezes but the alcohol doesn't, so by freezing/straining several times we got something over 40% and tasty as hell. Our basic ferments cost about 1-2$ per liter/quart. Like I said, some are horrible (we won't make that again) and some are delicious. We've fermented straight white sugar and that only cost about 15 cents per liter.
Hi fren! Thanks for the info! Yes, it seems like a good idea to avoid moonshine and stick with beer/wine/things less than 15%. Apple Jack sounds amazing. I'll have to try! I particularly appreciate your cost breakdown, I always want to know the dollars and cents.
I'm glad to help.
If you have any books you'd recommend or any brews you'd particularly recommend avoiding, I'd love to hear about it!
You can get 1 gallon carboys with airlocks on amazon for 20-30$. That'll get you started, hardware-wise. Yeast can be expensive and complicated but so far we have only used "dried active distillers yeast" or DADY. It's cheap and can generate the 15% or maybe more alcohol content. Pure fruit juice from the grocery store can produce some very nice wines. Different brands can give better/worse flavours but that's trial, error and personal taste. Being clean is important but you don't need to buy the brewing sanitizer, just mix a tsp bleach to one gallon water and bathe everything that will contact your brew/ferment. We were initially motivated by Stephen Harrod Buhner's book: https://www.amazon.ca/Sacred-Herbal-Healing-Beers-Fermentation/dp/0937381667/ref=sr_1_5?crid=3MTO7FVLF6AWU&dchild=1&keywords=stephen+harrod+buhner&qid=1613509733&sprefix=stephen+ha%2Caps%2C281&sr=8-5