Dak19Delta
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- Jun 7, 2013
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Greetings everyone. This thread is the documentation of my roommate and I's current project.
My roommate and I are both deployed to Afghanistan right now. The only beer they have here is non alcoholic Krombacher. My roommate is an alcoholic, and I like to drink my problems away, so we figured we would try out a little home brewing while we are here.
We have researched how to brew hard apple cider, and have broken it down into the basics. Cut up an Apple and stick it in a bottle of water with some sugar for two weeks. Since we don't have yeast here, the natural yeast from the fruit skins work out for us. Now we are also experimenting with Pears as well.
We have 13 bottles total. 4 with Apples, 8 with Pears, and 1 with a plum. They are all about a week into the process, and all have 2-3 packets of sugar mixed into them. We are using water bottles, as we currently have nothing else. The bottles with Pears in them seem to be doing the best, and the Apples in a close second. The Plum one isn't doing so hot. We shake them up once a day, and open them every two days to check the smell and taste.
They all have a wine-ish type smell to them, albeit it's kind of sickening. They have an aftertaste of alcohol, and it's easy to tell that the process is working, but it still tastes watered down. They all are very well carbonated and bubbly. When we opened one of the Pear bottles, it was like opening a shaken up beer. I hope this is a good thing.
My roommate and I are both first time brewers, this is our first attempt with what we have available. When we get back to the states, we hope to begin brewing with proper equipment. Thank you in advance for reading this post, and any helpful advice or criticism is much appreciated.
-Dakota
My roommate and I are both deployed to Afghanistan right now. The only beer they have here is non alcoholic Krombacher. My roommate is an alcoholic, and I like to drink my problems away, so we figured we would try out a little home brewing while we are here.
We have researched how to brew hard apple cider, and have broken it down into the basics. Cut up an Apple and stick it in a bottle of water with some sugar for two weeks. Since we don't have yeast here, the natural yeast from the fruit skins work out for us. Now we are also experimenting with Pears as well.
We have 13 bottles total. 4 with Apples, 8 with Pears, and 1 with a plum. They are all about a week into the process, and all have 2-3 packets of sugar mixed into them. We are using water bottles, as we currently have nothing else. The bottles with Pears in them seem to be doing the best, and the Apples in a close second. The Plum one isn't doing so hot. We shake them up once a day, and open them every two days to check the smell and taste.
They all have a wine-ish type smell to them, albeit it's kind of sickening. They have an aftertaste of alcohol, and it's easy to tell that the process is working, but it still tastes watered down. They all are very well carbonated and bubbly. When we opened one of the Pear bottles, it was like opening a shaken up beer. I hope this is a good thing.
My roommate and I are both first time brewers, this is our first attempt with what we have available. When we get back to the states, we hope to begin brewing with proper equipment. Thank you in advance for reading this post, and any helpful advice or criticism is much appreciated.
-Dakota