Recent content by Styrkr

The goal is to make alcohol with a small amount of flavor to keep it from tasting entirely like kerosene. The only reason I even did this was to use up the fruit before it went bad. Why? I have read many thing I evolving tea being used as a (poor) substitute for store bought nutrient. Next...

Hahaha I listed whole wheat specifically for those who already know about it as a substitute for store bought nutrient. It works wonderfully. Anyway by the lax replies I'm guessing methanol is not a concern in this case?

Aha why do you say that? It will taste almost exclusively of apples. Carrots are somewhat sweet and are often coupled with apples. And coconut is in everything where I live. The toast acts as a yeast nutrient as does the black tea. Using toast is how it used to be done and is not really any...

I'm making some hick hooch and I'm not sure if I need to be concerned with methanol only because apples are very high in pectin. I know apples are used in a lot of recipes (hence hard cider) but there is SO much debate that its hard to get a clear answer *hint* stickied guide *hint* For a gallon...