Search results

LOL! I know where you are thinking about, but no... I live in a much more moderate country than the one you have in mind. Here, especially in the city I live, we do have liquor stores that sell locally made beer and spirits. They are supposed to sell to only those who have permits but they sell...

BTW, I once tried to make beer with bread, using Ovaltine for the enzymes - turned out a nasty hooch! :D I used raw papaya peel for bitterness, and I believe it was this that contributed more to the nastiness than Ovaltine itself!

I guess, I'll give it a try and let you know how it turns out. Won't cost much to make a 5 liter batch, just around $6

Well, I am not in prison, I can assure you that, otherwise I would be making hooch! :) I live in a country where it is illegal to drink for the majority, and illegal to make alcohol for all, so do avoid mentioning my exact location. As for escaping, I might move to Europe sometime in the next...

I wouldn't know what Malta Goya or Vita Malt are like but Malt79 is a lot darker and denser than beer and also have a hint of sweetness. I once added enough vodka to Malt79 to give me equivalent to 8% beer, and it was drinkable. I believe fermenting it with sugar will not only add alcohol to it...

I have made Ed-Wort's Apfelwein, and I do make wine regularly, both from fruit and juice, but I like beer better.

Where I live, I can get no hops. I can get as much barley and wheat I want but shall have to malt it myself. I do not have an oven to roast/dry it out. Have been thinking on these lines and wanted to try... We do get non-alcoholic malt drinks made by the only brewery in the country and they...

Hi folk! I am excited! :D I think I might have struck gold! I bought half a pound of grapes and let them ferment on their own yeast! Within 2-3 days the yeast fermented the grapes dry with an awesome smell. It also restarted the struck fermentation in my strawberry wine that had stopped too...

Thank you. Shall try that too! Never tasted mead anyway, so let's see how I like it.

I guess I understand my mistake... I have started with too high OG. Without a hydrometer, I simply assumed yeast would consume 4.4 lb sugar and 6 lb strawberries in a total volume of 6 liters (approx. 1.6 US Gal) I will divide it into two, dilute them and then try to ferment further.

I guess you missed this... :) Already too late for what you suggest. I see no change taking place. I have already started a starter; have to restart fermentation, 'cause it's too sweet anyway; can't imagine drinking it beyond a glassful. I am going to rack it into a new bottle, and ferment...

It's just a small batch of 6 liters. Only concern would be I won't get strawberries again until March-April next year.

Kieselsol is negatively charged, and so is tannin. That's the reason I went ahead and added some tea. Let's see what happens. It couldn't get worse than it already is. Whatever the outcome, I am going to rack it and try to restart fermentation as it is still quite sweet. As a last resort, I'll...

We do have most kinds of citrus fruit, including grapefruit here, but it's not the season yet

Try chewing on the peel of a green, unripe or semi-ripe papaya! ;) Because of this, I only use peel from a ripe pawpaw in the wine I make! :mug:

It's been in the fridge for almost 2 weeks. Earlier, I cold crashed red wine made from grape juice and fined with gelatin, and got crystal-clear wine with no sediment. I am disappointed more because the strawberry wine turned out to be much better, in taste and abv, than the grape wine :( I...

Hi, I made some strawberry wine from fresh fruit and later fined it with a bit of extra gelatin because of the pectin present in it. The result: my wine became cloudy. Is there anything I can do using natural ingredients? Where I live, I cannot import wine making material and none is locally...

Hi, I made some strawberry wine from fresh fruit and later fined it with a bit of extra gelatin because of the pectin present in it. The result: my wine became cloudy. Is there anything I can do using natural ingredients? Where I live, I cannot import wine making material and none is locally...

Thank you! That is some encouraging news! I had been made to believe bread yeast did not go above 8-9%. :mug:

Located in South Asia. I already use ripe papaya peel when making wine from fresh fruit, but that is not for bitterness, but to break down the pectin and clarify wine.