Recent content by saied

happy that you liked our cuisine :) I'll definitely start making fruit wines. Well some families are more modern but mine is rather conservative and wine is certainly not "common" where I grew.

Thank you! :) There are hops in Iran but I'd love to have a packet of beer yeast.I have friends abroad that could send me some Although I dont know if it would be wise to send it with DHL for example

Yeah and Christians aren't supposed to have sex outside marriage

Yeah we have them but I'm not sure we have preservative free ones(we might, I haven't looked) One of my friends makes great wine and I'm gonna try making cider when there is fresh apple available.meanwhile I'm quite content with my beer. And I wanna make mead too. Getting hops is difficult...

I'm not sure what you mean A jug and funnels I fill the jug, pure in through the funnel and put the lead back on

I think I can get lid and tubing. Using a jar and funnel of course Thank you! And I'll share my beer with you and buy you under ground home made liquor.It'll be like prohibition era :)

I'd love such a comparison :) And I'm sure you'll be able to give me great advice then Tell me more about oxidation please

I can buy a plastic barrell with lid but shouldn't I be worried about too little oxygen since I use bakery yeast and the process is more intense? Thank you very much and I'll gladly share my beer with you if you came this way Also I'll buy you other kinds of underground liquor . You'll feel like...

I took a couple of pictures. The foam is snow white, the color is because of light. Also I myself haven't had any "real" beer but my friends say it is really simillar to beer and I can tell you it is really nice

Hi I dont know why you would like to do it but anyway: pure all the N/a beer into a wide open capped container. and 125gr of sugar per litre. add yeast(you can buy it from bakeries or stores that sell confectionery equipment) let it ferment till the bubbling dies out. add a full teaspoon...

I'm adding 125gr of sugar per each litre and using bakery yeast(It actually for confectionary and is made in france) can you approximate what percentage I'm getting?

I'd love to.but I'm a poor student living with my parents and I really rather they dont find out. But I'll do the complete thing in a friends place soon hopefully.

Thank you very much all of you.I'm gonna wait for it to die out and then add sugar. but the bubbling dies after 4-5 days, does the process continue after it? Also I'm worried about rotting because I dont keep things sterilized.I'm afraid it will rot if I keep it unbottoled for two weeks.

Also its been bottled for a week now Are the yeast still alive or should we add yeast as well? And how much yeast you reckon?

Thanks two hearted And how many grams are there in a teaspoon of sugar?