#15 in Home Brewing & Winemaking
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Reddit mentions of Dry Wine Yeast - EC-1118 (500 g)
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Reddit mentions: 1
We found 1 Reddit mentions of Dry Wine Yeast - EC-1118 (500 g). Here are the top ones.
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Recommended dosage of 1 gram per gallonRehydrating yeast prior to use is recommended for best results500 grams
Specs:
Number of items | 1 |
Release date | July 2017 |
Weight | 1.10231131 Pounds |
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:
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...