No.11944
You need a lot of gear to get started but it's not too hard.
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No.11946
no but I've wanted to, I'll probably make wine instead
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No.11947
>>11944
A buddy of mine brews his own and has 3 taps setup. Free beer when I'm there because theres no way he can drink 3 6th barrels on his own
>>11946
I heard wine is easier but I can't verify that
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No.11948
>>11947
I figure it is, sugar, water, fruit, and yeast.
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No.11971
My brother has in the past, some stuff came out pretty decent.
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No.12506
Resurrecting this thread.
I'm planning on making some cider in the upcoming weeks. I brewing it is itself pretty damned easy, but I want to make it into applejack. Any experience with that?
I'm not sure quite how cold my freezer goes, but I think outside ambient temps might be enough to get some decent yields.
Would just investing in a still be a better way to go?
If this goes well I might try mead.
My father has made beer previously, just in gallon batches, but it seems that for amateurs beer is a bit more intensive as far as recipes go. With cider and wine, it's just fruit, water, yeast, maybe sugar, and time. Beer is a lot more particular.
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No.12517
>>12506
I did this and it was great.
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No.12530
>>12506
That looks excellent, I Was thinking about brewing up a mead myself..
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No.12588
>>12530
Cider >> beer always
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No.12616
>>12506
>>12517
>>12530
Updating to say I started a 4.5 gallon batch of cider which is currently bubbling away and making my basement smell rather pungent, and about 2.5 gallons on mead made with 5lbs honey. It's fermenting, but the bubbler isn't moving all too often. Using EC 1118 champagne yeast in both.
Sanitized everything with 1-Step and used 5 gallon hardware store buckets as fermentation vessels. I bought three piece bubblers for both fermenters, but I decided to use a a blow off tube for the cider, since there isn't too much head space.
I was able to find a five pound bottle of honey for 15 USD, and got the cider for something like 4.50 a gallon.
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No.15898
habitual homebrewer here.
I brew all the time. It's not prohibitively expensive either. I've made mainly only beer.
>>12506
One time I made cider with this "simply made" apple juice or some crap. I didn't like it all that much. I've never had cider before so I don't know if I just don't like cider. It didn't ferment all that well. So it stayed quite sweet until it finally finished. I hated it sweet and didn't like it all that much dry.
However with beer and ale, yeasties love it so it blows up (sometimes literally) and in a few day your fermentation is done and all the yeast is doing is clean up off flavors.
There are plenty of online communities that do homebrew and lots of good recipes.
With luck you can make a beer several times better than the commercial brands like Budweiser right off the bat.
My first beer I ever made was all grain and frankly one of the best I ever made. Since, after my first brew I started doing crazy experimentation, and it was fun and good for my experience, but it didn't create excellent beers.
If you are looking for just beer and don't care about all that, even with my first all grain setup, it only cost 60 bucks including the ingredients. Granted it was single gallon brewing.
As for wine, There is a British guy who lives in my neighborhood who helped my parents and the community get rid of a homeowners association the popped up out of the blue that no one wanted and tried to jew us out of our money with ""fees"" any ways he made a mad blueberry wine that tasted much better than any store bought wine I've tasted. Never made wine myself, but this fall i plan on getting some local grown fruit and trying it out.
Now I've started malting my own grains.
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No.15904
TRIED IT BACK ABOUT 1982. WE HAD A FEW GREAT BATCHES.
AN "ANCHOR STEAM" WE MADE WAS BEST BEER EVER. LIKE FRESH BAKED BREAD BUT DIFF.
HOWEVER, ONE LAPSE IN HYGIENE AND WHOLE BATCH IS TAINTED.
HOWEVER, YOU CAN MAKE WORLD CLASS BEER FOR LESS THAN LOWEST SHIT BEER IN STORE.
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No.15965
>>11944
>Need a lot of gear
>To make beer
Nigger what? You only need standard cooking utensils, a five gallon jug, a needle, and a party balloon. Though it definitely tastes more refreshing when not done this way.
Alcoholic Kvass and Cider are better though.
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No.15966
On a different note, I have a crate of oranges I won't finish within the next week, so I might make some orangecello soon.
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No.15967
>>15898
The issue with most store-brand juices is they contain a lot of preservatives (the main one to look out for is Sodium Benzoate) that keep it from rotting since they're designed to kill bacteria. Find a local hippy grocery store like Sprouts or Whole Foods and they should have some kind of apple juice/apple cider that's not preserved (or only preserved aseptically with minimum doctorants) and it can be used as the base if you don't plan to squeeze the apples yourself.
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No.15969
Am I the only one who dislikes craft beer? I tried many and haven't found any that taste better than my favorite "normal" brewery beers. Most of the time they have some off-flavors or don't have a balanced taste. Just because it's handmade doesn't mean it's better. Well monitored processes, with high levels of quality control usually make better beer than what some hipster faggots mix together in their barn. Also I'm rather stupid cuckchan meme tier than pic related.
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No.15974
>>15969
Are we talking "craft beer" or small brewery beer? "Craft beer" these days doesn't mean much of anything besides "not piss water" here in America. I've found a lot of craft beers are hipster scenes where they throw random hogwash together and hope it tastes good. The craft beers that stick to the basics and maybe do one small trick with it (stout with oats or burnt sugar, Belgium White with grapefruit, lager with honey, doppelbock with just a little caramel, etc.) instead of trying to be fancy with it tend to be pretty good. The issue is that to brew your own beer from home and have it taste GOOD, you have to either have great operating parameters, or you have to use fresh ingredients. Parameters like temperature, type of equipment used, brewing time, etc. tend to be thrown out the window combined with poor usage of malt extracts. Malt extracts aren't a bad thing in and of themselves, and I highly recommend anon start with those if he's a beginner since they have more proven results that will taste great, but if you ever plan to brew something serious and not just make it for fun/to have some cheap booze once in a while, you have to make your own mash.
As a side note, major brewers aren't aiming to make their beer "better" with their high levels of quality control. They're aiming to ensure uniformity so that every time you open up that Coors or Honey Brown or Steel Reserve, you get the same thing every single time without fail, unlike say an unfiltered wheat beer that will taste a little different even from bottle to bottle. Also while bottling can in theory taste better, canning beer is the proper storage method if you don't plan to use it within a month of production. Most beer shipping is done improperly, and thus while the can is going to be the "lesser" beer "straight from the source," it will be the superior beer after it's sat on some liquor store/supermarket shelf for two months with various temperature fluctuations.
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No.15976
>>15969
What kind of beer did you try? Not sure what the situation in Krautland is, but in the U.S. hipsters are obsessed with IPAs - the more hop flavor the better. Too many of them are so over-hopped, that you cannot taste anything but hopps. People making and enjoying these IPAs are like faggots who drown everything in hot sauce until all other flavors are overpowered.
I personally go for Porters, Lagers, Stouts, and Pilsners. Coincidentally, all of them are mostly ignored by hipsters in my area.
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No.16199
I've made raisin wine. I let them sit in water overnight, before running them trough a food processor. After a day of brewing, I scooped up most of the raisin, and pressed it trough a fine mesh piece of cloth. While it at first tasted extremely bitter, it mellowed out considerably once the slag had fallen to the bottom. I might try to filter out the slag pictured before drinking what's in the glass jar.
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No.16411
>>16199
watermelons are super cheap right now in america. was thinking about making watermelon wine. that sounds so good
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No.16990
I’ve been brewing beer for 10+ years. At one point I was even growing my own hops each year. I really like it, you can make some great stuff for pretty cheap. Two of the best beers I’ve made were a black IPA and a Hefeweizen. First beer I made was from one of those kits but after you get the basic principles it’s pretty easy to make something good
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No.17002
kombucha
>i hate you kombucha man
I wanted a Ginger Beer Plant, but there wasn't anyone around offering any.
After it taking 3-4 weeks of getting this to activate (a friend's gf had 2 year old stuff in the fridge), this lot is getting into the 3rd 'generation', and its starting to taste like 'ginger beer made with tea' a little.
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No.17005
>>16199
Egg white is used to clarify some homebrews, and checking just then, this raisin wine recipe https://andreamdsouza.wordpress.com/2016/12/04/homemade-raisin-wine/ uses it…
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