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Well friends, the fermentation had stopped, so I transferred the brew in a clean bottle. It was about 3 liters left. I added 1 liter of non-alcoholic malt drink that is readily available here and is produced by the only brewery in the country. I used the lemon flavored one for this experiment...

From what I have read, honey takes a much longer time to ferment. Also, I probably can't make wine now as it is going to get quite hot. What I am planning is take a gallon of fresh sugarcane juice, add apple or orange juice and ferment it. What do you say? ;)

It would be difficult to know what the alcohol tolerance is of the yeast available here, as they do not sell it for the brewing industry, but cheated a 1/2 liter sample 2 days earlier, chilled it and drank. Now the strongest beer made here is around 8% abv. I can assure you what I drank was much...

Thanks!! What I don't understand is why everybody is calling it bread yeast. As per my understanding, Saccharomyces Cerevisiae is wine making yeast also use for beer.

Okay guys, it's been almost 6 days... the fermentation still continues. When should I try and stop it? It's still bubbling every 6 seconds. From what I read, in these temperatures, 2.2# sugar should have been consumed already :confused:

Fermentation, and aging

Just wondering if anyone on here tried brewing in clay pots and what the result was? I'm sure people in the olden days did.... :drunk: :D

Just a bit curious... why can't we make beer from wet barley that has been germinated? I think it's not done because you don't get wet malted barley for obvious reasons. Is it a matter of 'how it is done' against 'how it could be done'? I would love making wine but then I have to wait at...

Do you think, if I germinate barley and then use it without drying, would that help make some drinkable beer?

Thanks buddy! I tasted my brew yesterday... tasted like (slightly) rotten grapes, but it gave me heartburn, probably because of the sugar content

I thought I would not disclose my location, but hell, who cares. I live in Pakistan. ;)

From what I've read, it's the germination of barley that produces the required enzymes. I think the drying part is necessary for storage, and may lead to a better color and taste. Thanks, anyhow... you've been a big help! :mug:

Yes, I have considered trying to malt barley myself. I donno if I'll be able to manage the drying (in a kiln) part. Just a thought if it could be used without drying? Secondly, what do I use in place of hops?

Just checked it... tastes like rotten grapes!

Thanks for the reply Qhrumphf. Where I live, no malted grains are available, nor hops... I could do with less than an ideal beer for now. Do you know any natural material/plant/fruit that already has amylase?

I know it is a weird question, but can't unmalted barley be fermented by adding something that already has amylase to the mash? I know it has to be scientifically possible, but has anyone tried it? In short, I want to make beer without using malted grains... how do I do that?

I am new and am doing my first experimental brew ever. I am fermenting 1kg cane sugar boiled in about 4.5l water with cinnamon sticks, cloves and aniseed. I can say it's coming up quite nice... can's how it would be after a week or so. Tastes like a sweet and slightly sour fruit juice, already...

Thanks pal! This sure is a great and easy recipe. The temperature here will soar close to 100 in the next month, so I'll try it around September when it begins to cool down, and apples are cheaper because of the new harvest.

Getting a kit here is impossible, and ordering one from elsewhere is like inviting the bull to come and gore ya! :D

Thank you guys. I agree it won't taste one bit like beer... I wanted to get some fresh sugarcane juice that is readily available here, but then got lazy and hasty, and started with what I had at home. Yes, apples are available, and grapes will be available in August. How about dates? Since this...