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I'm not the one who wrote this thread, and I am new to pasteurizing. But I would not suggest it. To get the water hot enough to pasteurize, roughly 160F or so...there is a good chance you're going to start melting the plastic. Plastic bottles don't do well in heat like that.

UPDATE - I am drinking the last bit of the wine bottle filled with my wine this morning. It still has a bit of a yeasty flavor, but it is diminished heavily. That gives me hope that it might be mostly gone with aging. The grape flavor is good and strong, but it has that dry earthiness that wine...

Blue Frog - do you know the name of that hop? Because I will need that for next time. UPDATE - I tasted this beer this morning, and so far it is still tasting quite nice. I still think it is heavy on the hops, but it is diminishing a touch, so by the time it is done fermenting, it might be...

If anyone else has anything to add, please do. But I wanted to toss in a thank you to those who have replied already. You've given me lots of good info, AND led me to other things to look up, so I've learned even more on top of that. I'm starting to understand the whole mashing and...

Sorry if this has been covered before. What would be the difference between using a malt extract and using malt grains? Flavor difference? Cost efficient difference? Brewing time? Thanks

I definitely plan to try it with malted grain at some point (assuming it turns out half-tasty this time). I don't have the funds for malted grain right now. I used the oats because we always keep oats in the pantry for breakfast. Ideally, I'd like to use a dark malted barley (if there is...

Have you thought about making a beer the normal way (or buy some, I suppose) and boil it? If you have a hydrometer, you can test it out to see how much alcohol is left once it is cooled down. Shouldn't be much, since a good deal of alcohol is cooked out when you actually boil wine/beer/etc.

Just put on a batch of ginger beer and some gingerbread beer (What I'm calling German Lebkuchen Beer). You can find my recipe for the gingerbread beer here: https://www.homebrewtalk.com/showthread.php?p=7454311#post7454311

This is my version of a gingerbread beer, based on a traditional German gingerbread recipe (lebkuchen). I'm sure you are all going to look at this recipe and think it is crazy and funky and probably gross. Believe it or not, it actually tastes fairly okay before fermenting. The only complaint I...

I bottled my first grape wine tonight. A 96oz jug of welche's grape juice, concord with other grape. I put a cup of sugar-water/syrup into the mix about four days in, to up the alcohol a bit more, as it looked like the fermentation was slowing down on me. :) It turned out okay. Not sure if...

In front is my hard lemonade. I'm going to give that a month to age a bit. The three in the back are grape wine. The one on the left will be first opened, in a couple of months. That has a good-sized stick of charred pecan wood for that earthy woodiness for wine. The next will be a couple of...

You quoted my recipe - it makes a ginger beer a whole lot better than Crabbie's. You mentioned putting some oak chips in it. I actually have pecan wood in the garage that I cook with sometimes. I took a small piece of that and charred it some and stuck it in a small amount of my ginger beer...

I put most of it in the fridge. I did make my first attempt at pasteurizing, though. I don't think I could stabilize, since it was still fermenting slightly. I wanted to pull it now, though...the taste was good and I didn't want to take a chance of it going south on me. I have a whole mess...

Well, this is the coolest thing ever. I went ahead and pulled my hard lemonade tonight after dinner. For the backsweetening: 1/2 cup fresh lemon juice 1/2 cup water 4 tablespoons sugar Come to find out, this stuff tastes a lot like lemonade with tequila in it. Go figure. I'll be...

Actually, I am drinking a bit of this this morning - it has been "aging" in the fridge for a week or so now. It still has an excellent coffee aroma, believe it or not. Of course, I only cooked it for the coffee. I didn't do any boiling or cooking after that. I did keep it warm on the stove to...

Okay. This has been fermenting good since Friday. I gave it a taste this morning, and I will be pulling it tomorrow - will have been on for 7 days. It is tasting GREAT! Quite honestly, I could probably get away without any backsweetening at all. Though, my plan is to add just a touch of sugar...

Second attempt at coffee wine last week. 3 cups decaf Kona coffee 1 cup sugar roughly 1 tablespoon cocoa powder 1/3 packet premier cuvee yeast I used proofed bread yeast as a nutrient for this...just a couple of small scoops of the foam into the carboy. This turned out quite nice. I...

I make ginger tea all the time, and have started using my recipe for ginger beer (alcoholic). Not sure how to transfer it to just a normal soda. But here is the recipe for the ginger tea - I guess you would put just enough yeast in it, for just long enough, to carbonate it if you want to use it...

:smack:

This weekend - batch three of ginger beer, and attempt one on gingerbread beer.