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[Kamin]

Absolutely fascinating! I'd love to homebrew some of THAT before playing Drunk Fortress!

Edit: Any idea what the ABV is in that stuff? I couldn't find mention, but maybe you knew from other reading.

[Lord Inquisitor]

I getting 3.5-4% max on calculators

so its not strong. With 3 days its closer to real ale from the past. which is whwre "liquid bread" came from as it had the yeast still in it. The beer we have nowadays would be regarded as stale even a few hundred years ago as its dead. If using grain you can actually brew a 2nd beer from the "spent" grain. This was called small beer and for a long time was the drink for children. Have to remember thats its brewed for only a short while, this allows the goodness to be extracted without much alcohol so its not gets the kids drunk drink. More stop them ding from th water drink.
Lemonade is made with yeast only fermenting for a day or two . gives you fizz without the ABV. Of course if you leave it you get the ABV. one for the kids on the week days and for the partents on the weekend.
~

Added another 45g EKG Hops to my IPA to dry hop.

Had first gusher and wouldn't you know it went in my damn boots, hopefully they will dry somewhat tomorrow and the room wont stink of cider. No real Idea of what caused gushers other than shit loads of CO2 and not enough absorption.

Just had a though hope the Coopers IPA 2 Litre I took wont gush on me. Might have to open over basin  or bowl so as not to waste it.

[Sergius]

I must say my mead is a lot stronger than beer. A sip and it feels like I had half a glass of wine.

However, now I know that I used too little yeast. I calculated like half a teaspoon, but a "packet" or whatever they sell in those fancy-smancy US markets was supposed to be almost 3 teaspoons Fortunately, albeit slowly, the yeast did its work. (apparently it just takes longer, since it breeds).

Next time, I know how much yeast to use. I'll see if I can find better yeast than the Fleishmann's I used...

I'd follow more of your advice but I have no idea where to get any measurement tools.

[Lord Inquisitor]

No idea where to get hydrometer in peru, all I can say is look online for homebrew shop if there are none within easy reach. All my stuff is online ordered as homebrew shop is 80mls away and the €5 in postage charges is a lot less than what I would spend on petrol for the car.
Ebay should be an option have got some stuff for my corney kegs from there. Don't use them much as Co2 is a 300 mile trip! So still bottling, despite the "I'm sick of washing already" moments. You can also use fermcalc. This allows you to work out ABV if you have the OG and FG from a hydrometer.
It will also allow you to figure out a Original gravity with sugar water additions if you have a start SG. I use 1.044 for apple juice when making Cider or aphelwein as just about every packet of apple juice and most juices are this value. Must be industry standard.
Honey was water in it so the level of fermentablity varies, use an average of 80% same as golden syrup. As in 454g can of honey equates to 363g of fermentable sugar for calculation your SG.
so 4 liters of water with 2 lb of honey in it, @80% fermentablity will give a sg of 1.0627.
ABV = (og – fg) * 131.25
1.0627-1.000 (fermented dry)  = .0627*131.25= 8.23ABV%

If you are following Stormthecastle Mead  This gives ABV of 12.5%. Remember this is 80% fermentability as in 20% water. If the Honey has higher purity usually up to 95% this would give ABV of 14.5% so your mead is in the wine level as its above 10%.

[Lord Inquisitor]

12 Coopers IPA - Day 15 - Homebrew Bottled 48 x 330ml 5.4% ABV + 500ml + 1lt 5.4%
48 x 330ml Coopers IPA EKG Hopped (stored) 5.4%AVB
1 x 500ml (drunk)
1 x 1 litre? (drunk)
1 x 330ml is spilt due to being in a goddam hurry.
Take this

12 Coopers IPA - Day 15 - Trub & EKG hops and

14 Vitafit EKG Hopped Cider - Ingredients 8lt Vitafit apple juice & 1kg sugar
and you get

14 Vitafit EKG Hopped Cider - Mixed Est ABV 11.2%
Exactly what part of my head though it was good idea to use all my good apple juice on an experment I have no idea. I blame tirdness and complete sick of cleaning and bottling.

[Lord Inquisitor]

Force Carbonating Beverages the Inexpensive Way it involves ballons

Spoiler (click to show/hide)

Basically how to build a system to capture Co2 and pump it into a keg to force carbonate your beer or what ever.

Found the link and showing you lot as gas is expensive and its basically interesting idea. Havent done this but like the idea. More currently looking at ideas on Closed pressure fermentation with a spunding valve to self carbonate.

[Lord Inquisitor]

October 8, 2012
201215 Brewferm Golden Triple - Ingredients
Ingredients for the current and last beer of the year.
2 x Brewferm Triple 1.7kg cans
2 x 904g golden Syrup
1 x Kg of Glucose brewers sugar I had lying about.
2 x brewferm yeast packets 14g of yeast.

Predicted ABV 12%
Predidcted SG 1.097
Actual SG 1.102
Predicted ABV 11% 11-12.5%
if the brewferm yeast packs dont work will try superyeast to get the SG down.

October 12, 2012
15 Golden Triple - Day 3 - Hydrometer SG 1.032 @21.5°C 70 points drop for 9.4% ABV, really want to get it as close to 1.010 or below as possible.

Turbo Wine Time
October 8, 2012
16 Rio Red Wine - Ingredients
4 x Rio Doro Red Grape Juice @€1
1 x 1kg castor suger Sucrose @€1.09
5g x youngs super wine yeast compound
5g x Youngs yeast nutrient

€5.10
Est ABV% = 13.5-18% 500-1kg sugar
base ABV no sugar = 8%


16 Rio Red Wine - Day 3 - Hydrometer SG 1.002 @21.5°
Hydrometer SG 1.002 @21.5° drop of 58 pints in 3 days very good
Means a base ABV of 7.6% from juice alone.
is Srgius and I the only one who make our own alcohol?
Are they others outhere?
Or are you all children?

[Lord Inquisitor]

201203 Fruice  T&L Turbocider - 3mts stored and rats eat the bung!!! I believe I have a problem in my cabin, I am not sure if its contaminated. Its fustrating. You spend good money on it leave to improve and it was improving and then, this crap.

Also my 201215 Brewferm Golden syrup Triple appears to be stuck its at 1.030 and not really shoing movement. Put new yeast in but that seems to be suffering from the lazy enzyme that stuck yeast produces. $50 lost if dixing this don't work out.

and,
The water pump is dead, possible the reason for above or at leat helped it kill each other.

So far expensive brewing fustrations.

[Caz]

I kinda feel sorry for the rats... if bung rubber is the only meal they can find, they're having a bad time.

I'd go around your cabin and try boarding over any holes and gaps you can find. I'm actually surprised that it's warm enough in there to get a good fermentation. Where do you live?


I don't homebrew often any more but I have 5 gallons of kit red wine going just now in the plan of making some cheap mulled wine. I can age the rest (if there is any). Will have to wait a few more years for the orchard to grow before I can make any good hard cider... so looking forward to it though and it'll give me time to save up for a press.

[Lord Inquisitor]

Brewferm 2011 Old Diablo - Can Front
a 2011 can of Diablo to brew, perhaps this what I need to get my mind off rats in my cider* and Stuck beer and burnt out waterpumps.

got for €1 at sale of work by the mother. If I had gone might have spotted equipment or other cans parents know nothing about.

* might be traditional but they are dead, mine are still alive until I strangle them. If i can find the strangle trap.

[Caz]

got for €1 at sale of work by the mother. If I had gone might have spotted equipment or other cans parents know nothing about.

€1? That's some deal. Hope it turns out well.

[Sergius]

Anyway, not sure how long it's been since my mead batch, probably 3 months or so. Last month I put it into plastic bottles and got rid of all the bloated fruit parts (those completely fermented grapes looked very appealing but I didn't risk it and threw them away ). Also, I used a simple thing to filter a bunch of stuff (not a paper filter... one of them things with holes to get rid of not so small particles). Now I have about 3 liters left of mostly transparent drink with quite a bit of sediment at the bottom.

So, I was thinking about filtering the sediment with a coffee filter or something, but I also read somewhere that a bit of sediment in your drink actually gives it a nice flavor sometimes (and it's true, since the "pure" thing doesn't have a lot of taste but the sediment sweetens it quite a bit and makes it taste orangey). HOWEVER, if I want a quality drink, let's say to get pretty drunk, is it important to get rid of the impurities so that I don't have a MAJOR hangover? Or is it just the aging that factors in that? Because that means, for a little pick me up, some sediment is ok, but for larger doses, pure is better?

Last week I had a tall glass of the stuff, but while it tasted quite good with some cloudiness, the last third or so of the glass gave me a bit of a headache.

[Kamin]

Now I may be wrong, but I'm pretty certain sediment has no relation to hangovers. "Purity" in alcoholic drinks tends to refer to how many times it's been filtered, so it relates to taste only. You'll get hangovers from the finest liquors just as much as shitty ones; it's all post-hoc reasoning that makes people think otherwise. Not a purity thing so much as a TYPE of liquor thing--some people get hangovers from different things.

Also, if sediment related to hangovers, I couldn't drink most wines (tannins) or Hefeweisen like I do. Nobody could.

[Lord Inquisitor]

Sediment has nothing to hangovers for the most part, they do influnce flavor a good chunk dependin on type. Bottle conditioned beers all have sediment as part of the processa and belgium beers asre supposed to be drank by swirling the sediment up and pouring it in. I dont usually but some belgiums swirl themselfs if you eben think of picking it up.

You want minimium headaches, avoid any alcohol with colour or anything other than ethanol. Order some PH Grade Ethanol* and will have very pure drunkness with minimium  poisioning induced hangover but more than likly a dehydration induced version. Avoid cider if you want to avoid brutal hangovers why cider? simple it has methanol in it even before you start brewing it, apple jack is even worse for this. Most cider nowadys is coloured sugar water fermented so its less of a problem to the past.
Easiest wat to cure hangover is drink a pint of water to rehydrate your brain prior to sleep. Hang overs are the brains dura pulling on its supports inside your skull from dehydration, some are poision induced and some are both. But the water helps and dont mix you drinks.

Gonna dump the demi of Golden Syrup cider for sure now as the damm rat went off entirly with new stopper. Still cant find my nooski trap.

[Sergius]

Well to be fair I didn't have a hangover since the headache was mid-glass, not the morning after. I guess I just wasn't used to it.