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So, I am a Christian, but I also believe that this is an overreach of the separation clause.
That said... which Bible? I read HB1626 and ACA 6-16-145, and neither specifies it only says "the Bible" not The Holy Bible" or a specific translation.
Not only are their many different Christian Bibles, but I wonder if 15 kids could request a study on the Bartender's Bible or the Satanic Bible and under this law a school would have to offer it?
https://www.amazon.com/Bartenders-Bible-Mixed-Drinks-Everything/dp/0061092207
I strongly recommend https://www.amazon.com/Complete-Joy-Homebrewing-Fourth-Revised/dp/0062215752/ Charlie is considered by many to be the father of home brewing. This book has so much great information in it. I can't recommend it enough.
Have you read any homebrew books? The Complete Joy of Homebrewing by Charlie Papazian and How to Brew by John Palmer are in most homebrewer's collection and excellent starting points. Charlie's book is a nice relaxed approach to homebrewing. John Palmer's is also easy to read but more packed with knowledge.
I recommend starting simple by purchasing beer recipe kits or using pre-made recipes on the net. You don't need to worry about formulating your own recipe until you're ready to tinker.
This sounds like a sugar based "country wine" which uses various botanicals, vegetables, fruits for flavor, but cane/corn sugar for the fermenatbles to make alcohol.
Here's a basic ratio that lands you at around 10% abv when fermented dry (target ~20Bx). Less sugar will create a more sessionable beverage that will mature more quickly. Substitute produce for volumes.
Terry Garey has a pretty decent book on recipes like this, although the methods are a bit dated. I'd recommend more modern winemaking texts if you need a primer on the basic how-to.
The British Isles were essentially the first place in the world to have a true stratigraphic map, a story told in the book The Map That Changed the World by Simon Winchester
>Lmfao there’s always a line
In Terry Garey's book, he lists a bunch of recipes by his own admission that he has never made because they are too weird. One of the reasons I relegate this book to B-tier but still interesting for fruit usage rates. What's the point of writing a recipe that you haven't made. Horrid things like "vegetable soup wine", "garlic wine" and "potato wine" (no, not convert starch from potatoes into sugar, straight up mashed potato wine with added sugar)
Certain things just aren't flavor compatible to make a palatable wine. Soaking something in sugar wash only gets you so far.
The maps are fucking gorgeous
Body refers to the mouth feeling of the wine. Thinner bodies like Riesling or Pinot Noir feel like 2% milk, medium is like whole milk while a full body is more half&half feeling.
If you're looking to learn more about wine i suggest the following.
Wine Folly put out a VERY beginner friendly wine book, heres the amazon link.
Or you can check our this site for free education. http://www.wineeducation.com/index.html
The Joy of Home Wine Making on Amazon is a good starter book to get an idea of the variety of things you can do.
If you want to dive right in, kits are a great way to start, they make 28-30 bottles per kit usually and come with fairly decent instructions. Winemakertalkforum is a great resource for progress checks and learning from some experienced people of all ranges. For kits I found that local brew-hobby stores sell the wineXpert brand which has multiple levels of difficulty kits which you'll see based on price. Beginner kits can run from $40-$70 and go up from there.
When I started I used a FastFerment equipment kit to keep things as simple as I could. I found it a great way to get into things without overwhelming myself early on.
I posted the the recipe that has worked for me in the main thread. Note that I don't actually cook the bananas, since I think that would break down the chemicals that give them flavors. The recipe I use is a slightly modified version of the one found on page 88 in The Joy of Home Wine Making by Terry Garey
The one that comes to mind: The Map That Changed the World: William Smith and the Birth of Modern Geology
I feel like early onset anxiety from messing up a batch is like the #1 concern on homebrewers and this needs to be positively reinforced more often. I hope your Tripel tastes terrific.
"Relax, don’t worry, and have a homebrew." -- if anyone hasn't read TCJOHB you should.
https://www.amazon.com/Bartenders-Bible-Mixed-Drinks-Everything/dp/0061092207
I don’t know any video series, bc I learned before YouTube was big—I’m sure there are plenty out there that you could find, though.
> buy 100#s of Cabernet Sauvignon grapes
Actually, yes you can. Many homebrew stores will take pre-orders for grapes when in harvest season (spring for Chilean/Argentinean grapes, August-October west coast US). No you can't just get them on any given tuesday, but that always true of raw fruits for wine. Want to make a good 5 gallon batch? You're going to need at least 20lbs for a table fruit version, and more for grapes.
And to any passerby reading the above, I almost missed the /s. It's possible to make good fruit wine. But most resources online are hit or miss, and if you don't know what to look for it's kinda a minefield.
Winemaking knowledge is massively scattered hodgepodge, and especially online there is a ton of bad/dated info.
Hallmarks of an out-of-date/misinformed recipe: Utilizes raisins citrus peels or other additions, and no mention of yeast nutrients. Using heat to treat fruit. Only ever mentions champagne yeast.
Basic starter guide that's mostly kinda accurate: https://www.amazon.com/Joy-Home-Wine-Making/dp/0380782278
The textbook-homebrew version of how to make real wine: https://www.amazon.com/Techniques-Home-Winemaking-Comprehensive-Ch%C3%A2teau-Style/dp/1550652362/ref=pd_lpo_sbs_14_t_1?_encoding=UTF8&psc=1&refRID=WKPZ83053N0B4XNDGA9H
Finally, when you get a kit, don't cheap out. Amazon sells $40 6 gallon kits. Wine is 100% determined by quality of starting materials. Expect to spend $80 at a minimum for a 6 gal kit.
Yeah like others have said, you’ll find a lot more advice on r/Homebrewing but I’d say go for it. Having good equipment makes the job much easier. I brew on a Grainfather and I love it.
You might want to start with an extract batch just to get an idea about the process. You can go to you local homebrew shop (LHBS) and ask them for a “partial mash extract kit”. That means that most of your fermentables will come from with dry or liquid malt extract, but you’ll also steep some grains for extra flavor. Brewing an extract kit is like making a very large batch of tea. It’s very easy, but you’ll get the hang of the fermentation process. Checking your SG with a hydrometer, bottling, etc.
After a few of those, you’ll probably want to move up to full grain. Thats a longer process, but it will give you much more control over your final product. And with the Blichmann, you’ll have a much easier time than most folks who rig up a DIY setup to get started.
That being said, there’s a lot more to homebrewing than just your hot side equipment. You’ll also need fermenter(s), racking equipment, bottling (or preferably kegging) equipment, etc. As a lot of folks will tell you it’s a rabbit hole of upgrades. So don’t expect this to be your last purchase lol.
Start by brewing your favorite styles. Every style has its own tricks and techniques- there are a few that are more challenging for beginners (NEIPA, Barleywine, and Lambic for example) but for the most part just pick what you like and keep trying until you get it right.
And get either
The Complete Joy of Homebrewing Fourth Edition: Fully Revised and Updated https://smile.amazon.com/dp/0062215752/ref=cm_sw_r_cp_api_i_6mLuFbBC807FY
and/or
How To Brew: Everything You Need to Know to Brew Great Beer Every Time https://smile.amazon.com/dp/1938469356/ref=cm_sw_r_cp_api_i_unLuFb9ZPNTK5
There are thousands of books on homebrewing, but those are the two classics that pretty much all of us have read. Cheers!!
Two thoughts here. From a technical perspective your options are
- Beer method: utilize mash and enzymes to convert sugars
- "Country Wine" method: majority of sugars come from added sugar and other adjuncts, ingredient just for flavor
- Sake method: use an enzyme producing fungus to break down starch
Sweet potato has the extra problem of not having gelatainized starches and certainly not rigid after gelatinization. I've seen attempts at making potato-stick like things, gelatinizing them then dehydrating them for some structural integrity. Separation of potato matter from alcohol becomes problematic, and you could end up with an alcoholic slurry mess that doesn't produce anything resembling a wine.
At best I'd likely do a hybrid-beer method utilizing a good amount of grain and rice hulls to make a sweet-potato adjunct beer. But probably wouldn't do the latter two. This book has a recipe for potato wine in the "country wine" method and a number of other similarly bizarre "vegetable wines", but I don't think I'd want to make it; they're basically described as novel cooking adjuncts, not something you sit down and enjoy a glass of.
Okay so I already commented but then I thought of another book to recommend: America's Test Kitchen's DIY Cookbook. It's mostly, but not exclusively, vegetarian. There are sections on pickling, cheese/yogurt-making, candies, etc. You can definitely spend a lot of time on the projects in the book, and it's also a fun way to test out something like cheese-making with a few approachable recipes.
First off, you are missing some fundamentals. Everything must be sanitized at time of use, every single time. Common sanitizers are StarSan (phosphoric acid based) and Iodiphor (Iodine Based). There are also less common ones made of sulfites/campden tablets. I wouldn't recommend using bleach, if you don't use it properly it really screws up the flavor of your beverage. OneStep is not a sanitizer.
You mix them with water at the correct ratio and they make a solution that kills wild microbes. Everything that comes in contact with your ferment needs to be sanitized with these (airlock, bung, carboy/jug, any utensils, etc) AFTER cleaning. You most definitely got an infection because you didn't use a sanitizer and got some wild stuff in there.
As for ratio. The amount of yeast necessary is determined by the Brix (gravity) of your juice. Generally 1 gram per gallon 24 Bx and below, and 1.25 grams per gallon 25 Bx and above. If you buy a whole packet of wine yeast, you can pitch the whole thing (usually 5-6 grams). Is very difficult to overpitch yeast at the homebrew level.
Finally if you want to make good fruit wine, you need ~4lbs/gallon fruit on average. Look at Jack Keller's website or The Complete Joy of Home Winemaking for some starting points on method and recipes.
Hrm. Some questions I have for you:
Is she a huge fan of getting drunk, and wine is just her weapon of choice, or...
Is she a connoisseur of wines and very particular about which she drinks? (not entirely mutually exclusive, but probably one or the other)
Does she have nice wine glasses, or el-cheapos? (and can she have nice things, or will they be broken by Thursday?)
Would she appreciate or be insulted by a case of wine? You could essentially make her a wine tasting menu of bottles. 6/12 bottles representing different regions/varietals of wine. She invites people over so they can watch her down them like a pro (or maybe she shares, whichever).
Then there's things like a caraffe so wine can breathe more quickly. Or a wine rack to keep bottles on (if she has unopened bottles, not every wine fan has such a thing around the house)
Also: this which my girlfriend got for me, and I enjoyed. (It's on my table outside my office now)
There is no reason you can All grain first. You will just need more time and some extra equipment. Find a good book that will walk you through the steps and set aside 4-5hours for brewing and clean up.
The Complete Joy of Homebrewing is the book I started with.
My copy is from 1991 so I haven't seen the changes in the newer version.
A fair warning, hopefully without putting you off the idea: Lagers and light beers are often among the most technically challenging to brew not because they require more effort than other styes to brew, but because they require that your processes are spot-on. There are no places for flaws to hide (as there are in many other styles of beer). Any mistakes will shine through in the end result.
As a beginner, it'll take a some time to learn the ropes and some investment (particularly in temperature control) before it's worth attempting something in the style of those you mention. There are, however, plenty of other styles you might try that are in the broad ballpark: e.g., A Cream Ale, or a Kolsch.
Anyway, to begin, before you even start thinking about equipment, I recommend you get your hands on How to Brew, or The Complete Joy of Homebrewing. That'll give you all the information you need to get started and will help you compile a list of equipment that suits your needs...
There's a fourth edition now.
I don't know the best one, but I used this one to get started. What truly matters is the value you place on completely understanding the process and whatever gets you there is worth it.
A terrific layman option is the Scratch and Sniff Guide to Wine. There is also a whiskey equivalent.
sadly i haven't. I'm certainly a big fan of the first though. You might want to check out ~~the bible~~ the joy of homebrewing on the off chance you haven't already
I have tons of their cookbooks! Including this one and it's fantastic. It does include several charcuterie recipes, none of which I have actually attempted. But if you like ATK cookbooks, this one is great.
Mistakes can happen. Next time, you can use an online calculator to guess what your ABV based on OG and FG. There are many variables that go into a more accurate calculation, but for starters, try this: http://www.brewersfriend.com/abv-calculator/ to estimate if you've added enough DME to start with.
Believe it or not, one brewing technique is to create a yeast starter (which is basically like mini-beer) and add it to your wort. So, in a sense, what you'd be doing is that, but in reverse.
I have no idea what flavor you should expect by this kind of brewing, but if you want to get a buzz from your beer, flavor be damned, go ahead and add more sugar.
Here's what you need:
- Figure out what the total volume of beer you'll be working with, including the volume of liquid you'll be adding
- Use this website to calculate what your target OG is, based on your total volume, and the amount of liquid or dry malt extract you use, combined between your initial additions, and your secondary additions
- Boil the malt extract you're going to add with the additional water, wait for it to cool, then add it to the fermenter
- Pray
Hope this helps, I think with this method, you will get more alcohol, with minimum/no contamination. However, as far as your target flavor is concerned, it's hard to say. I'm tempted to say that you might produce a drinkable beer this way, but I don't want to make promises that I can't back up with facts! Practice makes perfect! Additionally, since you're beginning, I heartily recommend you give this book a read: http://www.amazon.com/The-Complete-Homebrewing-Fourth-Edition/dp/0062215752
I'm sure there is a pirated PDF floating around somewhere, if you want to steal it. I bought it, and haven't regretted it!
You can't go wrong with either Complete Joy of Homebrewing or How To Brew. Complete joy may be the better buy right now since the current edition was updated just last year.