fjmiller11
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looking for most cost-effective way to get at least 7% alcohol
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If you just want alcohol, table sugar is the cheapest. Just dump several cups in there. Now if you want something that is actually drinkable.... you are going to have to stop cutting corners and use real ingredients.
The most cost effective way is to buy Everclear and dilute it to 7% then mix it in something to make it drinkable...those ingredients won't work well with wine yeast.
wolfstar
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Is this for a science fair project for school?
socalhomebrewer
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fjmiller11 said:
Attempting to make beer from the least costly materials is going to equal crap in drink ability. The big brewers are going to be a godsend compared to the dropping sugar in and expecting anything remotely close to tasting good.
If you are going to do this your looking at about 1.5 ish pounds of sugar for a gallon. But seriously you might as well search the brew supply websites for kit beers an go that way. You can find some that equate to $25 a case for a 5 gallon batch which is about .50 a 12oz beer. An it's drinkable.
idahobrew
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Buy a 50 lb bag of 2 row barley, if you look around you can get it fairly cheap. Do some research, google BIAB. I can make 2 cases of a simple good ale or amber beer for around $10-$12. You can reuse your yeast, do the research. You can grow your own hops.
Draygon
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Read the first post and am glad to see I wasnt the only one with a Tim Allen Sasquatch sound going in my head afterwords...
bk0
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Don't skimp. Your best bet is a basic recipe or kit, and then maybe add a pound of sugar to up the ABV by 1%. It will be thinner but should be drinkable. Most home brews are already fairly strong. If you just wanna get drunk, by a handle of hard alcohol.
Are you looking to drink this or just make it to say you could? Usually when there is a post like this, and it's someone's 4th post ever . . . almost never passes the sniff test. But to give you the benefit of the doubt:
Those ingredients are all wrong - confectioner's sugar has corn starch, use regular sugar instead. I would use Montrachet champagne yeast, it's one of the cheapest I'm able to find, and it's dry. Instead of spending money on amylase enzyme, buy yeast nutrient so you have a shot at fermenting table sugar and maybe a little juice for at least a touch of flavor.
Or dilute Everclear.
Those ingredients are all wrong - confectioner's sugar has corn starch, use regular sugar instead. I would use Montrachet champagne yeast, it's one of the cheapest I'm able to find, and it's dry. Instead of spending money on amylase enzyme, buy yeast nutrient so you have a shot at fermenting table sugar and maybe a little juice for at least a touch of flavor.
Or dilute Everclear.
Doctor_Wily
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buy apple juice and brewers yeast and sugar. Mix it together and stand back.... lol
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