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Old 07-30-2007, 10:56 PM   #1
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Default Lame idea Thread

Ok, this is basically going to get me flamed, but I just can't get the thought out of my head. If we are not making an all grain recipe then we are using DME or LME for base flavoring and sugar to turn into alcohol.

So............what if I just used 5 gallons of water and a bunch of sugar?!?!?!?!?!?!?! I am not asking this to replace DME/LME just a thought for like a really cheap, nasty, high alcohal B*stard of a "beer". Has anyone ever tried this, how BAD does it taste, will it work???? Or will it just be a waste of yeast, water and sugar?

Thanks for the public flogging beforehand.


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Old 07-30-2007, 11:05 PM   #2
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Quote:
Originally Posted by traderearl
Ok, this is basically going to get me flamed, but I just can't get the thought out of my head. If we are not making an all grain recipe then we are using DME or LME for base flavoring and sugar to turn into alcohol.

So............what if I just used 5 gallons of water and a bunch of sugar?!?!?!?!?!?!?! I am not asking this to replace DME/LME just a thought for like a really cheap, nasty, high alcohal B*stard of a "beer". Has anyone ever tried this, how BAD does it taste, will it work???? Or will it just be a waste of yeast, water and sugar?

Thanks for the public flogging beforehand.
No public flogging for you...mainly because you were pretty humble about your question. But I will say this: if you decide to get all offended when people tell you the truth, then be prepared to get a real good flogging. It's happened before. Some eurotrash college punks came in here knowing pretty much nothing about brewing, and got terribly offended when people told them that their sugar-water-brew would not turn out very good at all, and that they should probably read up on brewing before trying again. It was not pretty. So, just fair warning. Not saying you'd do something like that, just letting you know.

Anyway...

All sugars are NOT created equal. There's a big difference, molecularly, between refined table sugar and malt extract. And when fermented, they produce vastly different products. Fermented table sugar will turn out to be a ghastly, ciderish, bland, disgusting monstrosity, I will assure you of that. You're better off just buying some aristocrat vodka if you're looking to get ****ed up.

And just to be clear...you shouldn't be relying only on DME/LME for your flavor. Grains will go a long way...extracts just aren't flavorful enough to do the job. A good rule of thumb is to use light extracts for the fermentable sugars, and use steeping or mashed grains for your flavor.


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Old 07-30-2007, 11:08 PM   #3
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This subject has been beaten to death. Do a search and you should find some of the threads dealing with making hooch. Most of them have been started by college kids.
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Old 07-30-2007, 11:09 PM   #4
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Originally Posted by RichBrewer
This subject has been beaten to death. Do a search and you should find some of the threads dealing with making hooch. Most of them have been started by college kids.
Speaking of which...

Hey, Rich, we should really have a "Prison Hooch" section in the wiki. Class up the joint a bit, you know?
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.planned:
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.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 07-30-2007, 11:10 PM   #5
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See this Thread for more ideas. Good luck and consider yourself Flogged!

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Old 07-30-2007, 11:11 PM   #6
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Go and praise the series of tubes we call the intarnets.

The day after the first brew was made in DIRT BC, a guy just like you was flogged.

We've come a long ways.
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Old 07-30-2007, 11:17 PM   #8
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Thank you for being kind, I won't get offended because I already know some people are going to take this thread the wrong way. And this is not a recipe I would use to replace my 2 favorites right now.

Is there anything inexpensive that could be used in place of LME/DME for the conversion to sugars for the yeast? For instance, what about just using fruit (without this leading to someone saying just make wine) as their is a whole field of blackberries across the street from my house?

And in regards to the last part of your reply, I don't rely on DME for flavor the way I put it was base flavoring. Although I am really curious as to what just fermenting the DME would taste like.

Thanks again for being kind.
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Old 07-30-2007, 11:18 PM   #9
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wow, lot of posts since the first reply, thanks for posting the links, I was not able to find any through my search.
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Old 07-30-2007, 11:19 PM   #10
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FYI...my searches were for "hooch" and "pruno."


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