Reddit mentions: The best home brewing & winemaking

We found 212 Reddit comments discussing the best home brewing & winemaking. We ran sentiment analysis on each of these comments to determine how redditors feel about different products. We found 117 products and ranked them based on the amount of positive reactions they received. Here are the top 20.

11. Red Star Premier Blanc Wine Yeast, 5 g, (Pack of 11)

5 gram packageActive dry wine yeastRecommended for cabernet, cider, dry whites, fruits, meads, port, and sodas
Red Star Premier Blanc Wine Yeast, 5 g, (Pack of 11)
Specs:
ColorClear
Height3 Inches
Length2 Inches
Weight0.15 Pounds
Width1 Inches
Release dateAugust 2017
Size1Pack (11 Count)
Number of items1
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🎓 Reddit experts on home brewing & winemaking

The comments and opinions expressed on this page are written exclusively by redditors. To provide you with the most relevant data, we sourced opinions from the most knowledgeable Reddit users based the total number of upvotes and downvotes received across comments on subreddits where home brewing & winemaking are discussed. For your reference and for the sake of transparency, here are the specialists whose opinions mattered the most in our ranking.
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Top Reddit comments about Home Brewing & Winemaking:

u/loimprevisto · 2 pointsr/prisonhooch

Most of the stuff I've been brewing lately is a little complicated for beginners. Skeeter pee is absolutely fantastic once you've built up some confidence with the basics and bought a few supplies off Amazon or from a local supply store.

One of the biggest problems I had with my earliest brews was the sulfur smell and overall yeasty taste (still quite drinkable though!). To avoid that, make sure your yeast has some nutrient and do a round or two of putting your finished hooch in the fridge then gently pouring off the liquid into another container without disturbing the sediment on the bottom. For nutrient I like to either barely boil the yeast sediment from a previous batch or toss in some boiled fruit like cantaloupe or peaches. The go-to recommendations for nutrients on r/prisonhooch are boiled/mashed raisins or tomato paste. I'd lean toward tomato paste if you don't want to tinker with anything else. I haven't done A/B testing to determine how much of a difference it makes, but I like to throw in at least a quarter cup of guava nectar... at the very least it probably doesn't hurt anything.

So, a basic recipe would look like this:

  1. 1 gallon apple juice - just go to Walmart or whatever grocery store is convenient and pick up whatever is cheapest (as long as it doesn't have preservatives, most don't)

  2. pour out about 4 cups of the juice to make room for all the sugar you're going to add

  3. add 2 cups of sugar, cap it, and shake vigorously until it's all dissolved

  4. add a packet/teaspoon of yeast. If you have fancy cider/wine yeast then use that, but bread yeast will work just fine. Add whatever you have for nutrients. Boiled yeast and fruits or tomato paste/ketchup, just give your yeast a little something to chew on. Cap it and shake it again to get everything intermixed.

  5. loosen the cap just enough for air to escape. You can rig up a balloon air lock (or even a real airlock) if you really want to, but I've never had an issue with just a loose cap. put it somewhere that's not too hot and not too cold. mid-70s F is ideal.

  6. You should see lots of bubbles after a couple of days. Let it bubble away until there is noticeably less activity: time to step feed.

  7. Add two more cups of sugar and shake until it's all dissolved. Your yeast may or may not be able to tolerate eating all of this. Baking yeast might die off as the alcohol content rises. I spent $46 for a lifetime supply of EC-1118 wine yeast and haven't regretted it in the least.

  8. You should see some renewed fermentation... just let it sit with a vented cap until you're not seeing any more bubbles and pour yourself a little taste. If it's still sweet, then the fermentation is stalled and it's probably as strong as you're going to get with the yeast/techniques being used. If it's really dry then you're all set, but you might want to back sweeten it before you drink it. You can add a little simple syrup or other sweetener to taste.

  9. Move it to the fridge for the 'cold crash'. Let all the sediment fall to the bottom then either siphon it to another container (vinyl tubing is dirt cheap at most hardware stores) or gently pour it off while doing your best to not disturb the layer at the bottom. You can do this a couple of times until no more sediment falls to the bottom.

    Another simple thing to brew is tepache, a 'wine' made from pineapple scraps. Whenever I cut up a pineapple I save the skins in the freezer. After I fill up a freezer bag (3-ish pineapples) I use them for the hooch.

    You'll want a decent sized vessel, 2-3 gallon size is ideal. Walmart has some beverage dispensers around this size, and they're usually on sale this time of year. It's tempting to just brew it in a bucket and make a 5 gallon batch, but this stuff really doesn't store well and you should only brew what you'll drink reasonably soon. I like a bit of a vinegary taste like you get with kombucha, so I use the native yeast that lives on the pineapple skin and just feed it as much sugar as it can handle. The final ABV can vary from batch to batch. Cover the pineapple skins with water, leaving a decent bit of room at the top for bubbles/foam. Start with 1 cup brown sugar and 1 cup white sugar, stir until dissolved then keep it somewhere warm, and once you've got a good fermentation going you can add some more sugar. There will be a foamy/scummy layer on the top but it's completely normal and harmless. You can just scoop it off and give everything a good stir.

    It only takes a few days- maybe a week or so. When it's ready it'll be somewhat fizzy and sweet and delicious over ice. The longer you let it sit the more vinegary it will taste, and if you just let it go indefinitely you can get a tasty pineapple vinegar if you want to branch out with your fermentation experiments. Adding cloves, mint, vanilla, and other spices can also give good results. If you search the subreddit, several people posted about making their own tepache over the summer.

    I just realized I wrote half a novel :P That should at least get you started...
u/Spongi · 2 pointsr/news

For this batch I used beer yeast. Saizon yeast to be exact. Although I just inoculated it with the muck that came out of a batch of saizon beer. You can buy yeast packets at your local beer brewing supply or order them. Technically you can use bread yeast from the grocery store, but a lot of people don't like the flavor. If you like dry wines you might not care though.

I personally don't give a rats ass what kind of yeast it is, I use whatever I can get easiest :-D

Once you have everything ready, activate your yeast beast. Mix up some sugar water, get it to about 110f or so. I just use like a cereal bowl and a tablespoon of sugar or so. Mix the yeast in and let it sit for awhile. If you leave it for a long time (like over night) cover it but realistically half hour is fine in my experience.

Alright, so get like 1lb of black raspberry. Mash it up, add some water and strain it through a cheesecloth or old tshirt or whatever.

Mix that with water so you have about 1 gallon of liquid. Add 3lbs of sugar, mix till all or most of the sugar is dissolved.

Have this in whatever container you're gonna ferment it in. Make sure it has like 3+ inches of room at the top. It will foam and stuff and it can shoot out the top if you don't leave room.

Inoculate with your activated yeast. Create some sort of air-lock system that let's it breath but doesn't let shit fall in.

How long it needs to ferment depends on various factors like how the yeast does, the room temperature, roll the dice etc.

The yeast will keep going until it either runs out of sugar, it gets cold (like 35f-ish) or the alcohol content gets high enough to stop it, which it won't with this recipe, although it will slow down a lot after 15% abv.

If you wanna do a big batch just get a brewing bucket from your local beer brewing supply store. Like $15-20 and you'll be set. Bucket, lid and air lock. 2 liter bottles work fine, basically anything with a screw on lid works fine.

My recommendation is to brew in clear 2 liter bottles. Rinse them out with hot water right before using. I don't bother with soap or whatever just hot water.

Keep the bottle somewhere you can see it, like kitchen counter. You'll see it start to bubble, that's c02 produced as the yeast eats the sugar. Feel free to sample it now and then. Both the alcohol content and flavor will drastically change over time. I drink that shit soon as it's not too sweet sometimes. Some people won't touch it till it's been re-bottled and aged for a few months. It does change flavor a lot but i don't care much.

Oh, don't use chlorinated water. If you only have it, just fill up a container, make sure it doesn't have a lid and let it air out for like 2-3 days, till the bleachy smell is gone. Or use a water filter, or buy filter watered I guess.

Once the bubbles stop or you feel ready to bottle it in the fridge. The yeast will go dormant overnight and then sink to the bottom. Then you pour off the top, leaving the yeast at the bottom. Some anal people will re-do this several times to make it super clear. Again, I don't give a fuck. Sometimes I don't even bottle it. I have one of these things. The idea is you brew beer in a regular bucket, then pour off the top leaving most of the yeasty shit behind, then let it settle in that bucket and the tap sits up an inch or so, so what ended up in that bucket sits below so it doesn't go in your bottles.

I however, just fill up my wine glass right out of the tap, no fucks given. I will end up bottling it so i can make room to brew more though, but for now it's convenient.

u/EnkiduEnkita · 51 pointsr/lifehacks

You raise some good points, but your attitude sucks. Anyway, here are the answers you are looking for:

  • Champagne and wine yeasts are often bought my amateur brewers by the packet, similar to baker's yeast. "1 package" is the measurement, it's usually equal to 5 grams, which is a bit less convenient to measure because you need a very sensitive scale and it doesn't fill measuring spoons roundly.

  • During fermentation, the yeast will turn the sugar into ethanol and carbon dioxide (that's why beer and champagne are fizzy, yeast at work). If the carbon dioxide builds up too much, the bottle it is fermenting in would pop its cork or explode. In order to prevent this, the CO2 needs to escape. Because we can't simply leave the bottle uncapped (bugs love to lay eggs in sweet ferments, and oxygen is detrimental to successful fermentation) we need a way to let the CO2 out without letting anything else get in. That is why you use a fermentation trap, also called a fermentation lock or airlock. It lets CO2 out, and keeps anything else from getting in by way of a water barrier. You can pick them up at brewer supply stores for around $1 each. The one pictured is a 3-piece type, though I prefer the S-types because they allow you to keep track of the fermentation rate by noting how quickly bubbles are escaping more effectively.
  • Dandelion wine is a country wine, and like most country wine, it's going to have some spices or flavors in it besides the main ingredient. Dandelion wine is traditionally made with citrus to compliment the flavor. Folk-culture food is just like that, you'll have a hard time finding unflavored picked egg recipes for the same reason.

  • Also, I'd like to emphasize that only the petals of dandelions are used. If you go find a dandelion and stare it down for a bit, you'll realize they have very few petals, and they are very light and airy. You need a lot of dandelions to do this, even if you only collect half a gallon of petals, it's a full afternoon activity in a dandelion field with your friends just to collect them.


    The comic is definitely vague; it ends with "let age", but knowing how to rack and age wine is an art all in itself!

    TL;DR: If you know nothing about dandelion wine then this comic is a nice primer to which is actually a fairly simple process. It leaves out some details but you probably shouldn't be making wine from a comic's instructions to begin with.

    Source: I make dandelion wine, so I guess you were right.
u/Fantomfart · 2 pointsr/brewing

Kits are the best way to learn the basics, cleaning/sterilise importance and fermenting process. Find other beer kits like the IPA linked below at $44 - 5 gallon.

Equipment wise (kit below comes with a block party amber?) the USA doesn't do a pressure barrel like the uk though I did find that norcal do a solution(see links below)

The total cost below is sub-$200 for your first 5 gallon/40pints and will provide you all the tools you need to produce multiple batches in future. This equipment can also be use to make wine and cider. You can also rack your beer to plastic 2ltr or 3ltr pop/soda bottle to age and to easily chill in the fridge.

https://www.amazon.com/Share-Enjoy-Homebrew-Brewing-Starter/dp/B0179ZH89Y/ref=sr_1_1?ie=UTF8&qid=1503185459&sr=8-1&keywords=homebrew+kit

http://www.norcalbrewingsolutions.com/store/Fermenter-Spiedel-30-Liter-7.9-Gallon-Plastic.html

http://www.norcalbrewingsolutions.com/store/Speidel-Ball-Lock-Gas-In-with-Pressure-Relief-Valve.html

https://www.amazon.com/HomeBrewing-Brewing-Recipe-Citra-Session/dp/B00WIGZJQO/ref=sr_1_1_a_it?ie=UTF8&qid=1503185696&sr=8-1&keywords=ipa+brewing+kit+5+gallon

Once you are confident then you can progress on to the more advanced brewing. Not something to jump straight into. The disheartening experience of your first bad/spoilt batch shouldn't put you off, some can even be saved!

Good luck in your brewing. (Personally I found wine a much more forgiving experience when learning to home brew)

u/Letmefixthatforyouyo · 2 pointsr/TwoXChromosomes

No problem. I didnt bag the berries, but it would have been cleaner if I did. They were colorless and largely pulp by the time the fermentation was done, but they added a lot of excellent flavor. They were largely filtered out when we bottled from the secondary.

We did a second batch with blueberry, which was not quite as well recieved, but was equally interesting. I could see nectarines or maybe peaches as being pretty nice as well.

This is the yeast I used, this is the honey. I dont have the recipe handy, but Im betting I found it on /r/homebrewing. Search there for ciders/cysers and you should find some interesting ones. Also, dont overlook adding brewing nutrients to ciders/cysers. The juice doesnt have the right agents like barley does, and needs some additional "energizing" nutrients to really work. These are mega cheap though, generally pennys every batch. They should be listed on any recipe you find.

Good luck, and as always, have a homebrew.

u/cryospam · 8 pointsr/mead

OK so I got the idea from a THIS post a couple days ago here in /r/mead about a S'mores mead...and I knew I had found my next experiment.

These are the ingredients.

For chocolate I used 8 ounces of THIS from vitamin shoppe. They used the full on nibs in the video, but I felt the powder would release the chocolaty deliciousness better.

I used 2.5 pounds of honey

I used a whole box of graham crackers (14.4 ounces) I couldn't find any preservative free so I'm hoping for the best with these.

I used THESE yuppie marshmallows because they had no preservatives.

1.5 gallons of mineral water


For my yeast starter

1L of water

2Tb of Dady Distillers yeast &
2TB of Red Star Bread Yeast

1/4 cup of Dry Malt Extract

I had to figure out how to toast my marshmallows...I live in a condo with an electric stove...so no fire. I decided to try broiling them. They came out OK for not having access to open flame.

I heated up the honey and the water to around 200 degrees and then added the crushed graham crackers and the chocolate powder, and then added in the marshmallows. The spoon wasn't up to the task of getting them to dissolve, so I broke out the hand blender which worked much better. Seriously guys...get a decent stick blender if you want to brew...they are worth the money, having a detachable head makes it SOOOO much easier to clean.

I had originally started with 1 gallon of water instead of 1.5, and it was SUPER thick so I decided to add another 8 cups of water to thin it out a little bit. Once in the carboy I realized that this might come out either horribly bad...or amazing...this stuff is totally opaque...so I have NO idea how it's going to ferment. It was thick and viscous like my old banana mead but that turned out alright so I'm hopeful!!

The must came out with a specific gravity of about 1.090, so it should ferment bone dry with around 12% alcohol. I am going to back sweeten this with Lactose for a creamy mouth feel.

When making my starter, I realized that my DME had solidified into a block...I broke the block up with the back of a knife and tossed it into my food processor after a few minutes of letting it run while I drank a beer, most of the chunks were pulverized. It wasn't perfect but whatever, the yeast won't care. With my finish started whirring along on my stir plate I'm going to pitch the yeast tomorrow, but I figure with a solid yeast starter this brew at least has a chance to ferment...as far as fermenting into something delicious...that remains to be seen.

I'll add more pictures as the process goes along!

UPDATE 1

I pitched this morning before work, there was definitely a sheen of oil at the top of the must, I hit it with a wine whip and poured in my 1 liter starter. I moved it to the sink just in case this turns into something...energetic.

UPDATE 2

I got home from work...and my house smelled like chocolate...I immediately knew there was going to be a mess...it's a DAMN good thing I left it in the sink this morning.

It not only overflowed...but it actually sprayed out of the damn airlock...I'm not actually sure how that happened...but it's everywhere. With my wife coming home soon, I cleaned up before I had a chance to take pictures...you know...don't want to give anyone any ammo about my hobby not being a good idea...

I decided to vacuum degass it by racking into a 6.5 gallon carboy instead of the 3 gallon carboy...when I pulled the airlock out...it actually erupted...again...after I cleaned everything up....all over the wall, all over the clean dishes...all over my shirt. This is a SERIOUSLY effervescent fermentation. I used my vacuum pump to siphon it from the smaller carboy into the large one and swapped my S-type airlock for a traditional 3 piece one. They're easier to clean.

I now have a 6.5 gallon carboy sitting in my sink.

Update 3

So one week in...fermentation has absolutely stopped. I checked the airlock this morning, and it hasn't moved at all, I watched it for like 20 minutes...not even a single bubble. I am going to check the gravity when i get home...we'll see what it's at!

u/ThatFrenchieGuy · 3 pointsr/mead

Staggered nutrient addition is useful to avoid stressing your yeast so it's drinkable sooner. Same goes for degassing, but that also brings oxygen into the ferment to help improve taste.

My personal favorite yeast is RC212 because it's very temperature tolerant and is good to 16%ish ABV. So if you want a good basic 1 gallon recipe for dry traditional:

In a 2 gallon bucket, add 5.3 lbs of honey and enough water to reach 1.125 specific gravity (should be around 1.4 gallon total volume). Rehydrate 5g of RC212 in 7.5g of go ferm in 100ml of ~115F water. After 10 minutes of that, add 75ml of honey/water must to the rehydrating yeast, stir, then pitch into the bucket.

At 24/48/72 and 96 hours after pitching your yeast, add 2g of fermaid O to the brew. Degas twice per day for the first week by stirring aggressively.

After specific gravity doesn't change for a week, rack it off the lees into a sanitized 1 gallon carboy that has a medium toasted oak spiral (half of one of these is perfect) in it and let sit in secondary until it's clear enough to read newspaper headlines through the mead and carboy. Then bottle and age for another 6-12 months before drinking.

u/JZoidberg · 1 pointr/drunk

You can use bread yeast, but from my googling, the end result will likely taste like bread. Maybe that could be a good thing, but I've never tried it. And you don't want to close the lid really tight!!! The fermentation will produce CO2 gases which will increase the pressure inside the container. I'd guess your friend just got/gets lucky that it never exploded? You need to make an airlock - something that will let the extra CO2 gases out, but will not let nasty air bacteria come in and ruin your tasty juice. I did it by getting a large regular balloon, poking a tiny hole in it with a thumb tack, then fitting the opening of the balloon over the bottle top and duct taping it secure.

Two weeks is usually enough if you don't add any sugar, three should be good if you do. The sugar doesn't really make it sweeter, it just also gets fermented so that the product becomes more alcoholic ( = more drunk!).

The yeast I used was Lalvin EC-1118, which is really, really cheap for what you can make. It's been over a year, but I believe one gram is sufficient for one gallon of juice, so that link would be for 50 gallons! You can also buy a single pack if you don't want to get all of them now.

u/fenixjr · 2 pointsr/Homebrewing

A little counter-intuitively, spending money(for a grain mill) is probably the best cost saving move I made. getting 2row at $30/50lbs is pretty incomparable in the long term. That's ~$4 in savings per batch, on just the two row. probably a dollar or so on the specialty grains per batch also. A Cereal Killer/Barley Crusher pays for itself after 125 gallons brewed on the two row alone.

Yeast harvesting on the other hand, i felt wasn't worth the savings. Though i'd love for someone to show me the light, but here's my math.

  • $8 Liquid yeast + $13 3lb DME = $21, without any additional yeast nutrients

    Makes enough for 9 overbuilt starters(151g of DME per starter, using the default values on http://www.brewunited.com/yeast_calculator.php with an overbuild value of 100billion cells)

    Personally, I generally use SNBCs yeast for almost all my brews. So WLP001 or US-05. $10/3pk on Prime. So, $30 vs $21 for the same 9 batches, so you save $1 per batch, again assuming you're not using any other yeast nutrients. But I can brew at a moments notice, not needing to plan an extra 30 minutes a day or two in advance of when i'm going to brew. And the dry packs take up hardly any space in comparison.

    Again, I'd love for someone to convince me going with overbuilt starters again(i can always have an extra pack of dry around for the spontaneous brew session) but the math just didn't seem worth it.
u/LostInSillyParens · 1 pointr/ShrugLifeSyndicate

Post #2:

Preparation:

getting the supplies

Agar agar powder. [US](https://www.amazon.com/Telephone-Product-Thailand-Powder-Ounce/dp/B01KMHY2OU/) [Europe](https://www.amazon.co.uk/Special-Ingredients-Premium-Gelatine-European/dp/B00EZMPMNE)

Always start with agar! And don't throw old fully colonized plates out. Some contaminants (e.g. mycogone, AKA wet bubble disease will only show up after full colonization (white blobs oozing yellow/orange fluid). and that one (mycogone) will fck up your grow hard, been there done that...

Light malt extract. [US](https://www.amazon.com/Organic-Light-Dried-Malt-Extract/dp/B007XYGBXQ/) [Europe](https://www.amazon.co.uk/Balliihoo-Light-Spraymalt-1Kg-Bag/dp/B0153BASSY/)

Containers for no pour agar (Pasty Plates). [US](https://www.amazon.com/Glad-Food-Storage-Containers-Round/dp/B000WGBMMM/) [Europe](https://www.flaschenbauer.de/einmachglaeser/sturzglaeser/sturzglas-225-ml-to-82) (maybe use Google translate on that site). Also if you are in North America there are Glad mini rounds, they are used in the original Pasty Plate tek. They also have [430ml jars](https://www.flaschenbauer.de/einmachglaeser/sturzglaeser/sturzglas-430-ml-to-82) suitable as substrate containers

A pressure cooker. Good ones are a b**ch to find in Europe. I wouldn't buy [that one](https://www.ebay.de/itm/Pressure-cooker-17L-Stainless-steel-Made-In-Turkey-Largest-Size/133128864948) or similar constructed ones, they are complete s**t, build up next to no pressure and need ungodly amounts of water. I have two of them, but had to do some haphazard MacGyveresqe hacking to get them to sterilize properly, I'll bring that up later.

I also have a Fagor Alu 22 (22 liters, fits eleven quart bottles), but I think that model went out of production in 2017 without a replacement. IMHO the only sane option in Europe right now, would be to order a Presto from the US, they're ~80€ + 40€ shipping, so not that bad. [Presto 23 quart PC](https://www.amazon.com/Presto-Aluminum-23-Quart-Pressure-Canner/dp/B073NCFL2L/)

Also on US websites like shroomery, you'll always read something like "sterilize 90min @ 15 psi". Pressure cookers in Europe usually have no gauges and only go to 50-70 kPa (~7-10 psi). It isn't as bad as it sounds, since sterilization time isn't linear with pressure/temperature. I've found I can get away with 120 min sterilization time for grains, 75 min for PF sub and 30 min for agar.

Scalpel handle and blades. [US](https://www.amazon.com/100-Scalpel-Blades-One-Handle/dp/B01MPX3JTI/) [Europe](https://www.amazon.co.uk/Swann-Morton-Handle-5-10-Blades/dp/B004OIAVJY/)

(optional) inoculation loop. [US](https://www.amazon.com/OESS-Reusable-Inoculating-Inoculation-Bacterial/dp/B071DCS7TW) [Europe1](https://www.amazon.co.uk/Akozon-Inoculation-Inoculating-Microbiology-Laboratory/dp/B07KM7F8VH) [Europe2](https://www.amazon.co.uk/sourcingmap%C2%AE-Inoculating-Microbiology-Tissue-Culture/dp/B071X44DS4/)

Tyvek (for filtered lids). [US](https://www.amazon.com/Dupont-Tyvek-105gm-A5-Sheets/dp/B07418F31G/) [Europe](https://www.amazon.co.uk/Tyvek-75gm-Bumper-pack-sheets/dp/B004EXTKSW/)

(optional) oster blender attachments used for PF slurry or LI. [China](https://www.ebay.com/itm/4-Head-Ice-Crushing-Crusher-Blade-Replacement-Part-For-Oster-Osterizer-Blender/182451440105)

3M Micropore tape (for filtered lids and monotub holes). [US](https://www.amazon.com/3M-1530-1-Micropore-Tape-Pack/dp/B0082A9FEM/) [Europe](https://www.amazon.co.uk/3M-Micropore-Surgical-First-Medical/dp/B01KYK2666/)

A spray bottle for soapy water. [US](https://www.amazon.com/Tolco-Bottle-Frosted-Assorted-Colors/dp/B000H88PCU/) [Europe](https://www.amazon.co.uk/Leifheit-72416-Laundry-Sprayer/dp/B0049PB11Y/)

Isopropyl alcohol (rubbing alcohol), 70%. [US](https://www.amazon.com/Amazon-Brand-Isopropyl-Antiseptic-Technical/dp/B07NFSFBXQ/) (dilute down to 70%, that percentage is best for sanitization [EU](https://www.amazon.co.uk/We-Can-Source-Ltd-Fingerprints/dp/B07PGB5X6Y/)

A rack to elevate your agar dishes while you do transfers, like these that come with microwave ovens (contaminants tend to collect on the SABs bottom).

A slightly wet towel to put the SAB on. Some people disagree on this, I use the towel to absorb the sprayed soap/water mix and not having that run off the table.

A clear box that's modified as a SAB. I use this one as a SAB, maybe they ship outside Germany. Anyway the manufacturer is kis.it (builds the monotub too), so I think they might be available elsewhere in Europe: https://www.obi.de/aufbewahrungsboxen/obi-allzweckbox-santos-transparent-oversize-140-l/p/3333341?template=PDP&box=box4

More clear boxes used to fruit bottles (basically a monotub, just with individual substrate containers). I use these as unmodded monos (no holes, no flipped lid, lids not latched): https://www.obi.de/aufbewahrungsboxen/obi-allzweckbox-cadiz-l-mit-4-rollen-transparent/p/1930387.

Butane torch [US](https://www.amazon.com/Multipurpose-MDee-Culinary-Refillable-Adjustable/dp/B07MNN2B43) [Europe](https://www.amazon.co.uk/Kollea-Adjustable-Refillable-Blowtorch-Soldering/dp/B07QC1T6H5)

Bottles (can be wide mouth pint mason jars (US), quart Ziplock PP5 containers (US) or [these (which I use)](https://www.ebay.co.uk/itm/Round-Food-Containers-Plastic-Clear-Storage-Tubs-with-Lids-Deli-Pots-2oz-to-32oz/232308091965)

u/Pwag · 3 pointsr/cigars

It's easy. EASY. It's not like the sweet hornsby's stuff. IT's drier and closer to beer.

If you wanted to experiment I'd buy a gallon or two of apple juice, like tree top. You don't want anything other than ascorbic acid as a preservative, a packet of chapagne yeast. Like this (http://www.amazon.com/Champagne-Yeast-10-Packs-Dried/dp/B00434CB74) You only need one and they're usually about .55 a shot.

Get an air lock like this: http://www.amazon.com/Piece-Plastic-Airlock-Sold-sets/dp/B000E60G2W/ref=pd_bxgy_gro_img_z.

Take your juice and pour yourself a small glass to give it a little airspace.

Take the lid and a drill bit and drill a hole in the juice cap sized right for the air lock to fit into the lid tightly. The plastic is soft so you can force it to get a tight seal. I used a pocket knife. If you want to save the headache, you can spend $2 on a rubber bung to fit the container lid.

Put a couple table spoons of sugar and dissolve it into some warm water. Add, I don't know, maybe a quarter of the packet of yeast. THat little packet is usually for five gallons. Eyeball it.

Let it set and get a little bubbly then add the measuring cup of liquid to your juice jug. Recap it with the air lock and enjoy. YOu can put distilled water or booze into the airlock. It doesn't matter which.

Then you wait.

After a week taste it. If you like it, drink it. If it doesn't taste hard enough wait a few more days. AFter you do the first one, you'll want to do two gallons then five. A gallon goes pretty fast. When it gets to where you like the hardness and sweetness of it, put it in the fridge with the airlock on it. IF you cap it while it's still actively fermenting you could get too much co2 built up in the bottle and have a problem.

Seriously talking about $15 at the MOST to start up and after that, it's the cost of yeast and apple juice.

PM me if you have any questions. I'm not an expert, but I do okay.

u/Djinnerator · 1 pointr/shroomers

>How long can I keep the glc syringe before they go bad?

Few months, up to a year if kept in the fridge. I'd recommend putting it into a jar though since there will be air. Without air, yet being in a nutrient solution, the myc will die (not quickly, it'd take a long time) and any potential anaerobic bacteria will take over. The good thing about GLC is that there shouldn't be any anaerobic bacteria present in the first place.

>how exactly do i go about making an LC jar

I use a mason jar, drill two holes, one will have the self healing injection port (made with high temp silicone) and the other will be for the syringe filter that you secure with the same silicone. I use these filters. Whatever filter you use, just make sure it's synthetic and hydrophobic. The idea is that when you draw LC out, the volume has to be replaced with something (creates a vacuum) so the filter will filter the incoming air (HEPA is 0.3 micron, those are 0.22). I've tried micropore tape before, it works but when you shake the jar, it'll get on the tape and bacteria will grow.

I use 1tsp malt extract to 500ml water. (Note that there are some guides that recommend using 1tbsp malt to 300-500ml water. I prefer to have my mycelium in low nutrients until I'm putting them to grain). Heat the water on a stove to just below boiling, add the malt, stir it well, then pour into the jars. It's ok to have sediment, I actually like sediment since those are "anchors" for the mycelium to grow on. Fill it about 1/2 to a little over half, add a small piece of broken glass, pebble or a small screw that won't corrode from the LC (this will help break up the myc when swirling/shaking), wrap the top with foil and PC for 15-20m. Let it cool then add however much you want from the GLC. GLC is preferable as a starter since the idea is that a fully colonised jar won't have any contamination to carry over to the LC. Let it colonise for a week or two then you can put it in the fridge for longer storage. I made four master P. galindoi LC jars about two months ago and put them in the fridge. I checked them last week and they've barely grown.

If you can't get access to malt extract, you can also boil some potatoes and use that water as your LC. Many people have had success with using karo/dextrose/honey as their nutrient but I've never had much success with it. It's worth a shot, though, if you can't get malt. I wasn't able to find malt where I live so had to get it online.

u/Ghawblin · 2 pointsr/mead

To piggy back on u/stormbeforedawn's comment.

This is the equipment I used that I've had good luck with so far. It's what he recommended, I'm just providing links to the specific product I used.

  • 2 gal primary bucket

  • 1 gal secondary glass

  • Autosiphon

  • racking cane

  • Hydrometer

  • Starsan

  • GoFerm

  • I used Fermaid O, not Fermaid K, because I was following a specific nutrient regimen. It's called TONSA 2.0. Popular, but apparently not cost efficient with larger batches. People better at this than I can answer nutrient schedule questions.

  • Bubbler/Airlock.

  • Bottles and cap method are your preferance. You can get bottles of tons of shapes, colors and styles. Corked, capped, swingtop, etc. Just make sure the bottles are food-safe and not decorative hobby/thrift store stuff. If you use corks, same rule, don't use decorative stuff. You'll want #8 agglomerated cork and a hand corker tool to put the corks on. #9 corks work too, but you'll need heavy tools (like a floor corker) to do that..
u/antsam9 · 1 pointr/ketorecipes

Warming: Deep frying experience is required in this recipe, this is a terrible recipe for first timers due to the inherent danger of frying something as moist as fresh salmon skins.

Step 1. Acquire salmon skins, dry very very well, then dry some more. Paper towels might not be enough, hair dryer recommended, or some time in the freezer on a cooling rack. I sliced them into squares about 2in x 2in.

Step 2. Fill a tall pot with your choice of frying oil, I used lard. I used about 4 cups, but it is dependent on your setup. 4 Cups gave me about oil about 2-3 inches deep to use.

Step 3. Heat to about 350-375 degrees on medium high. plop in dry salmon skin 2 at a time (to maintain temp). Use a spider or chopsticks to flip them after about 1 minute, then fry that side 1 minute more. Extract to a sheets on paper towels on a plate.

Step 4. Repeat process, a lid may be needed to contain the oil if it gets too crazy, but the steam produce will feed back into the oil and cause more sputtering, so keep it off centered.

After you are done with the process, you can filter the still warm oil through some coffee filters or made for oil filters if you want.

I used the lard to make Sesame salad dressing without filtering.

Chop up hella garlic, like 10 pieces, into warm lard, optional, you can fry the garlic till it's light brown.
For every cup of garlic infused lard I used about 4 tablespoons of ground up toasted sesame seeds (toasted in the pan, but seasame seed 'butter' is available in asian markets, it's like natural peanut butter but is made from seasame seeds, alternatively, tahini is the same idea.), a tablespoon of mayo, 2 tablespoons of rice wine vinegar, 1/2 teaspoon mirin, 1-2 tablespoons of soy sauce, and 1-2 tablespoons of seasame seed oil. To make salad dressing that 'tastes' right but is full of fat, I use citiric acid (http://www.amazon.com/Barry-Farm-Citric-Acid-oz/dp/B0001FUGTE) in place of extra vinegar. Add water, splenda, and salt to taste.

The citric acid also makes for a tangy salmon skins or pork rinds with a light spray of vinegar and a sprinkling of citiric acid.

u/FlamingCabbage91 · 3 pointsr/mead

Random. So someone unverified that I can't find anywhere else. Bonus the image for the product just looked like a pile of sand XD.

I found Fermaid O for £10/100g in one place and considering I got 100g of DAP for like £1.80 yesterday, that's kind of steep. Although tbf I don't know what it retails at normally. Other places were mostly out of stock. But again I think its mostly an american product and you don't know how long a seller has had it. Could be all earwiggy and damp. Maybe I'm just a diva.

u/nouseforanamebro · 2 pointsr/prisonhooch

https://www.youtube.com/watch?v=fiGu6PxcSUQ

Watch this video. I just started making some based on his recipe. I would increase the speed to 1.25 the guy talks way too slow for me. You could order some airlocks and some yeast on amazon and all he would need is any 2 quart juice he wants that does not have preservatives in it.

The Great Value walmart brand is working well for me, also the Aldi brand Apple juice is working well.

https://www.amazon.com/Red-Star-Premier-Blanc-Yeast/dp/B00WFBRV18/

Air lock would be completely optional as the dudes video he shows you just to do it with the lid on.

u/tempuratime · 1 pointr/mead

Yup as they've said below - Super Kleer is awesome. Though it wont hurt your mead to sit on the lees after you clear, it will eventually add off-flavors. Once you hit it with SC it'll be crystal and you can decanter/siphon/transfer off the lees and age.

https://www.amazon.com/Liquor-Quik-Super-Kleer-KC-Finings/dp/B01KW2H1ZC

u/revtcblack · 3 pointsr/mead

Background

Based upon my initial question: Is it wine or meed?, I am working on my first Mead/Pyment. I've taken the original recipe I cobbled together from a variety of sources.

Is it mead? Well yes. According to the calculators in the sidebar concord juice is about 8.89% sugar. Honey is roughly 80%. I'm no math wiz, but I fussed with both Google and Wolframalpha and 8.89% of two gallons is roughly 45 Tablespoons or 0.23 pounds of sugars, 1 Gallon of Honey is roughly equivalent to 204 tablespoons of sugars or 7.9 pounds of sugars. yes I know Different types of sugars, etc. etc. But the mixture here is getting much more than 51% of the sugars from honey, so: 'tis a Wine -> Mead -> Melomel -> Pyment.


The following is an expansion of The GotMead format for recipes.

  1. Ingredients
    • Star-San - not technically an ingredient, but it's for sterilization. I think of it as an anti-ingredient keeping the bad bugs out. (Sprayer use= 1/4 tsp to 650ml water & 60 second exposure)
    • 1.5 Gallons of boiled tap water (more or less to make things work out.) NOTE: I have well water, not city water - so no chlorine & plenty of minerals.
    • ~2 Gallons of homemade concord grape juice. (SG 1.060)
      Last year I pressed about about six gallons of grape juice from concords of my own. I was going to make jelly in the winter and froze it in the deep freeze.
    • 10lbs (now 15lbs) of Pure N Simple Honey.
    • ~3 tsp Fermax from Amazon.
    • Red Star Premier Blanc [Amazon] (https://www.amazon.com/gp/product/B00434CB74)

  2. Equipment
    • Large Stainless stock pot (for initial boil)
    • 5 Gallon food grade bucket & Lid sterilized.
    • 4 Gallon Sams club water bottle playing the role of carboy.
    • Hydrometer
    • Transfer hose
    • Water lock/ Bubbler

  3. Preparation
    • Thaw the grape juice overnight in the fridge in a large container in case of leakage.
    • Sterilization/pasteurization.
      Thinking through the volume of Honey (~1 gallon) and aiming for a 4 gallon carboy; bring 1.5 gallon of water to a boil. Turn off heat, add the grape juice in order to pasteurize the juice without setting the pectin, stir in about 10-12 pounds of honey. (remove any scum that forms)
    • Sanitize the bucket and lid, and stirring spoon.
    • Stir vigorously as you add the ingredients.
    • add to the bucket, check the temperature and the SG - calculate remaining honey or water and add as needed. Stir till mixed, or your arm falls off - whichever comes first.
    • Check the temperature until it is at least down to about 80 degrees then add the yeast we're off to primary fermentation.

  4. Primary fermentation.
    • 5 gallon sterilized bucket & lid with airlock.
    • Actual Original Specific Gravity (OG): 1.130 (I thought it was 1.122 but the must was still quite warm.)
    • I will plan on testing as fermentation tapers off and make a decision then on adding additional honey and warm water (carefully of course) in order to restart fermentation. (adjust to desired SG as needed).
    • Once fermentation has stopped transfer it to the secondary.

  5. Secondary.
    • 4 gallon sams club water jug (plastic) with airlock.
    • Saved my honey jugs just in case I had any left over that wouldn't fit in the carboy.
    • Time. Lots of time.

      Notes:

      9/13/16 Initial. Retested SG, it was at 1.130.

      9/15/16 Sterilized a large spoon and vigerously stirred to aerate. SG at 1.074, fermentation is fast and furious.

      9/16/16 Aerated/degassed. 3tsp fermax. SG 1.050

      9/16/16 Aerated/degassed. SG 1.026

      9/21/16 Racking Day. SG 0.998 (ABV 18%?). Upon racking there was not quite enough in the carboy. After staring at it for twenty minutes I decided to gamble and added one gallon of water, and 5LBS of honey to bring it up to just below the base of the neck. Retesting the SG was 1.030. It is currently sitting inside a 5 gallon bucket in my bathroom, I'll transfer it to the closet as soon as I'm reasonably certain it won't go Mt. St. Helens on my wardrobe.

u/recluce · 1 pointr/homebrew

I've considered buying the e-z caps too. But then I realized it's essentially one of these airlocks with a convenient screw top attachment to fit on a standard 2 liter bottle and some yeast. If you're trying to go cheap, it might be worth putting together the few pieces necessary to DIY, add some rubber stoppers and a gallon jug of juice and you're pretty much good to go.

In fact, I might just buy all that stuff now...

Edit: It'd probably be cheaper at a local homebrew shop, none of these links I put in here actually come from Amazon so you can't get combined or Amazon Prime shipping. :(

u/mexicanlizards · 3 pointsr/prisonhooch

So you basically need the following:

  • Water
  • Yeast
  • Something for yeast to eat
  • Something to keep the water and yeast in

    Water from your tap works fine, even if you live in an area that uses chlorine or chloramine.

    I like to use champagne yeast since it's cheap and tolerates a high alcohol percentage while not tasting disgusting.

    Sugar is yeast food. You can just dissolve regular sugar in water or you can get fancy and use the sugar in juices and fruits.

    For a vessel you need something that can withstand a little bit of pressure and have a way to let gas out. This means always plastic and never glass. Soda bottles or plastic milk cartons work well for this if you put a balloon with a pinhole in it over the top. That lets extra pressure out while not letting anything weird in since yeast isn't the only microorganism that eats sugar (you don't want mold or bacteria).

    That's about it! You can flavor it before or after to get different tastes. Quick disclaimer:

    > Recipes are undertaken at your own risk, and should be consumed only at the legal drinking age for your area. White mold is your friend, green think again. #hoochresponsibly
u/freezingprocess · 1 pointr/Frugal

Since Spikeyourjuice.com seems to either be down or I was banned... http://www.amazon.com/dp/B003QVL4SW

It is not great. Oddly, it isn't good with grape juice. However, I have found juices to use it in that are pretty darned tasty.

I turn a big bottle of juice into a high powered fruity prison-type wine that doesn't taste bad...usually.

And yes, it is frugal. The packet of yeast stuff comes out to less than a dollar per pack (if you just buy the packs and not the kit). And it turns a $3 bottle of juice into 46 ounces of wine. The equivalent of almost 2 bottles of wine. So, about 2 bucks for a bottle of wine.

Pomegranite-Blueberry is pretty tasty.

u/Misfit75 · 1 pointr/diabetes_t2

I use Totally Egg it's a low carb great protein. They have several flavors I enjoy the chocolate.

https://www.amazon.com/Designer-Protein-Totally-Classic-Vanilla/dp/B07BP6M5PT?th=1

u/fernweh42 · 4 pointsr/mead

People have talked about this book/recipe enough that I’m surprised I don’t know more about it: can you give more details here? How much honey? How many gallons? Any other fruits or spices?

I like this dry ale yeast for lower gravity stuff, but most folks around here prefer dry wine yeast to ale in general. Depending on the recipe, I might stick with the ale this time (especially if it’s a quick mead).

Edited: clarity

u/drips-n-wicks · 3 pointsr/cripplingalcoholism

do not use turbo yeast, take it from someone who has a friend, that has a dog that has made a few drops of alcoholic beverages... Turbo yeast will make it taste like you are drinking from that old guy at the gyms dirty racquetball socks. Use either a ale yeast us-05 or if you want to go cheap use something like ec-1118 and make sure there us no preservatives in whatever you are fermenting

u/monostack · 1 pointr/keto

>Will you be giving the yeast a proper starter and vitamins?

I don't think I will, unless it's something I can do with household items. I'm trying to challenge myself to do this as frugally as I can. I'm basically just using yeast and this airlock
> Will you be crashing them or running them the entire time?

I'm not too familiar with the terminology, but my plan is to add the yeast to fruit juice, wait until it stops reacting, and then pour it into another container through a cheesecloth to filter out the inactive yeast.
>What is the temperature where they are fermenting?

Room temp, roughly 65-70
>What is the starting gravity?

Not too sure about this. I'm probably going with grape juice or some fruit concentrate. Could I measure this with a scale?
>What is the max ABV of the yeast?

I couldn't find those specifications, but all the reviews suggest it's the ideal product for brewing with juice. Maybe it'll say on the back of the packet?




u/Netwoot · 2 pointsr/Paleo

My favorite yeast is this

1 Packet is good for 5 Gallons, so you could use a fifth. You could also put the whole thing in.

u/adaemman · 1 pointr/microgrowery

What? no dude. This is one of the go toyeast for home brewers. Super resilient and as you can see it likes cooler temps.

u/kschubauer · 1 pointr/mead

Hmmm. All good suggestions. I'm about to throw up an update, I decided to do a little more independent research (which I should've just done in the first place) and I think I might go with one of the Lavlin strains, either the D-47 or the EC-1118. I know I'm breaking the first rule of homebrewing, but I'm definitely stressing on this because I would really like for this to be a decent batch for Christmas with my family.

u/Medic5150 · 1 pointr/cider

I will sometimes filter, or give it time. But I swear by this stuff

https://www.amazon.com/Liquor-Quik-Super-Kleer-KC-Finings/dp/B01KW2H1ZC

It's like magic

Also, as mentioned, pectic enzyme at pitching makes a lot of difference. But only if you care about cider being cloudy. I don't notice any discernible quality difference except one's shinier

u/Rougarou423 · 1 pointr/mead

https://www.amazon.com/gp/product/B003P5S1CG/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1

It's a pretty large pack, and it says it's for 5 gallons. The recipe I linked above begins with creating a starter and letting it sit for a couple of days.

u/buttforkd · 4 pointsr/food

You should juice all the apricots, then bring the liquid to 89 degrees celcious, maintain this heat for 45 minutes.

Cool it down, and transfer it to a sterile food grade bucket. Purchase this, and put it into your apricot juice. (dissolve it in some water first).

Leave it for 2 weeks. You have apricot wine. lol

u/Strmtrper6 · 2 pointsr/keto

Just an example, as you could probably get it at the grocer or cheaper elsewhere but all you'll need is some citric acid and a sweetener of your choice(optional).

They also sell it for canning but I'm not sure if it tastes the same. Don't really see why not.

Citric acid is what gives that tang in sour patch kids and pretty much everything else that is sour in the candy world. Just a warning that it may slowly dissolve the gelatin, so I wouldn't put it on until you are ready to eat it.

u/A_SNEAKING_MISSION · 2 pointsr/mead

Ohhh okay cool

Is this it? https://www.amazon.com/Wyeast-Activator-1388-Belgian-Strong/dp/B003P5S1CG

Or perhaps this? Maybe the same thing: https://www.midwestsupplies.com/belgian-strong-ale-yeast-activator-wyeast-1388-4-25-oz

I did notice that they're for 5 gallon batches. Do you use the whole thing for a 1 gallon?

u/VenomTalks · 1 pointr/Random_Acts_Of_Amazon

Everyone's got time for it! Next time you're at the store, get a gallon or two of apple juice... the one in the glass jug. Get one or two Of these and a few packets Of this and you're good to go. If you want to get to the scientific part, get one of these to measure potential and finished alcohol content.

Dump out 1/3 of the juice, add more sugar for more alcohol if you want, add the yeast, put the air lock on and throw it in a dark place for a few weeks ;)

u/potatoaster · 6 pointsr/cocktails

Can't you just use glucose? It's like $5/lb on Amazon as either syrup or powder. Or you can get 50 lb for $60.

Edit: There are also options at $3/lb and $2/lb if you know where to look.

Gin + glucose + citric acid + lime oil + mint = southside
Tequila + Fresca + citric acid + grapefruit oil + salt = paloma
Rum (light) + glucose + citric acid + mint + club soda = mojito

Citric acid can be found at the grocery store (or online). Citrus oils can be found in the peel.

u/diocboedskes · 2 pointsr/intuitiveeating

Not sure of the answer on this, but would it help if you found a tastier protein powder? I used to think I hated protein shakes, too, but I had only tried whey and plant-based. I recently discovered egg protein and it's delicious when mixed with coconut milk after a workout. I even look forward to it! I use this one: Designer Protein Totally Egg Protein Powder, Classic Vanilla, 12.4 Ounce https://www.amazon.com/dp/B07BP6M5PT/ref=cm_sw_r_cp_apa_i_y5QRCbB7EA815. They also have a chocolate flavor.

u/yellowspiderandleaf · 2 pointsr/prisonhooch

Here you go-

3-Piece Air Locks, 3 Piece... https://www.amazon.com/dp/B07M7TN5BY?ref=ppx_pop_mob_ap_share

Red Star Red Star Premier Blanc... https://www.amazon.com/dp/B00434CB74?ref=ppx_pop_mob_ap_share

ATP - Vinyl-Flex PVC Food Grade... https://www.amazon.com/dp/B00PXJDESI?ref=ppx_pop_mob_ap_share

HYDROMETER - ALCOHOL, 0-200 PROOF... https://www.amazon.com/dp/B013S1VAM4?ref=ppx_pop_mob_ap_share

LD Carlson Yeast Nutrient, 2 oz. https://www.amazon.com/dp/B0149IY8F6?ref=ppx_pop_mob_ap_share

As far as recipes, I’m still working on these first 2. Adding black tea and raisins and b-vitamins seems to have kept things bubbling.

As far as juices, I get most everything from Aldi (or Trader Joe’s if you’re fancy) very few preservatives, dirt cheap prices and unique flavored juices (Harissa Mango Pineapple juice??!?)

Hope that helps! I’ll post updates as the batch progresses. 2 days from now I’ll probably cold crash and do a gelatin clarifier.

u/FlimtotheFlam · 2 pointsr/cider

My go to yeast is Red Star Premier Blanc Wine Yeast. I just used it where the temperature was around 75 ambient and it came out perfect. It will be dry but never had flat. I just bottle with some sugar and carb it.

u/PaulbunyanIND · 2 pointsr/prisonhooch

Champagne yeast is worth it for the 90 cent price! I don't want to by all snotty here but its the one thing imo you gotta spend money on for a decent product.... that having been said I've never tried making hooch with bread yeast. https://www.amazon.com/Pasteur-Champagne-Making-Moonshine-Distilling/dp/B00WFBRV18/ref=sr_1_6?ie=UTF8&qid=1481124482&sr=8-6&keywords=champagne+yeast

u/Pybr0 · 2 pointsr/Random_Acts_Of_Amazon

34172 Are surprises allowed?

Edit: Linked an item.

u/ShinySpoon · 3 pointsr/brewing

The yeast you get from walmart will not make a good wine/hard cider/beer. You need yeast specific to wine/cider/beer for that. If you can order from Amazon, this yeast with a couple gallons of preservative-free apple juice will make a nice hard cider.

u/kuhtentag · 1 pointr/thewallstreet

Done that: https://www.amazon.com/Spike-Your-Juice-Kits-Value/dp/B003QVL4SW

But I much prefer the professionally produced variety.

I was watching an interview with Berner (popular marijuana producer) who was saying one of their fears of corporatization of the industry is reducing the quality of the product (e.g. not taking the time to properly dry) in order to sell more units cheaper. I think that's bound to happen like every industry, but for me it will still be cheaper to buy from the store now matter what quality I want. Just the electricity costs and odor keep me from doing it, not to mention time.

u/Davec433 · 1 pointr/Homebrewing

For a drier cider I’d use Champagne Yeast. You should either get more juice or a smaller bucket/carboy.

u/stupidlyugly · 6 pointsr/cripplingalcoholism

I'd look into something like this with this with this. So that's $11.50 plus shipping, which at worst would be a total of $20 for 640 ounces of hooch.

If you always keep your hooch at room temperature, you should be able to pour out about 60 oz into another bottle, drink that, then pour new juice on top of the four ounces of remaining old hooch, and the whole process should start over again. Keep on top of it, and you can perpetuate the whole fucking thing.

u/Kalzenith · 1 pointr/mead

Generally, some Go-Ferm when I hydrate the yeast, and some Fermaid-O after fermentation starts.

I'm running some experiments right now to see if I can replace Fermaid-O with boiled baker's yeast, but I don't have results from that experiment yet.

u/Dms0424 · 2 pointsr/mead

Red Star Premier Blanc Wine Yeast, 5 g, (Pack of 11) https://www.amazon.com/dp/B00WFBRV18/ref=cm_sw_r_cp_api_i_B4w4DbSMKV9XZ

u/SCAxman · 1 pointr/guns

Heh.

My dad's getting into brewing. I figured he should start small.

u/SquawkIFR · 1 pointr/mead

My basement is always below 70 in the winter. I've checked out TOSNA but im not quite sure about the terminology, is this the "goferm" being referenced and this the fermaid-o? Will I also need "yeast nutrients" if I use those two compounds?

u/MarshallBlathers · 3 pointsr/Kombucha

Open cover? Don't you lose carbonation? And when you mean packet, do you mean the whole one of these?

I've been trying to make hard booch for awhile without great success.