Anyone wants an Iranian friend?

[b-boy]

Wow - Good luck with this. This is a perfect example of necessity being the mother of invention.

I might try this myself just to see how it turns out. I'm very curious as to what you'll end up with. Maybe do a gallon and dry hop at the end. Just need to figure out how to minimize oxidation.

 

[cheezydemon3]

I guess if my options were so limited, Kool aid or juice with lotsa sugar might be my way to go.

 

[saied]

I'm curious as to what N/A beer you are working with.
Certainly need something with a lid and tubing.
How are you putting this back into bottles and capping?
I'd certainly share some of my beer and/or buy you one were you ever this way.
Take care and be careful!

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 you are in prohibition era

 

[saied]

Wow - Good luck with this. This is a perfect example of necessity being the mother of invention.

I might try this myself just to see how it turns out. I'm very curious as to what you'll end up with. Maybe do a gallon and dry hop at the end. Just need to figure out how to minimize oxidation.

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

 

[saied]

I'm curious as to what N/A beer you are working with.
Certainly need something with a lid and tubing.
How are you putting this back into bottles and capping?
I'd certainly share some of my beer and/or buy you one were you ever this way.
Take care and be careful!

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

 

[b-boy]

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

Yeast need oxygen to reproduce. Oxygen is necessary at the beginning of the brewing process. However, after fermentation starts oxygen will ruin the beer by giving it bad flavors. These flavors have been described as tasting like 'wet cardboard'. In a normal fermentation you don't want to expose your beer to Oxygen once fermentation has begun. Brewers go to great lengths to minimize their beer's exposure ot oxygen throughout the brewing/bottling/storage cycle.

In your case you are exposing existing NA beer to a lot of oxygen just by transferring it into a fermentation vessel. That will probably change the flavor quite a bit.

 

[neosapien]

I guess if my options were so limited, Kool aid or juice with lotsa sugar might be my way to go.

based on your post history cheezy, I'd say you and creamygoodness are both likely to try such random adventures anyways

 

[NordeastBrewer77]

Really cool, Saied!! Couple tips; like Billl said, you can sterilize with bleach, but be careful. Mix ~1 capful per gallon (~4 liters) of cold water and rinse thoroughly with hot water. Get a lid for your fermenter and fashion some sort of airlock; you can do this with some tubing inserted into a hole in the lid with the other end in a jar/jug of water or water/bleach solution. This will allow the co2 to escape the fermenter while the fermenter is still covered. I'm sure considering your circumstances in Iran, that oxidation is the least of your concerns, but you will want to limit the amount of splashing when transferring you beer to bottles. Siphon if you can, but if you have to pour through a funnel, make sure the tube is on the bottom of the bottle to limit splashing. Oxidation will cause paper/cardboard like flavors is extreme circumstance. And last, cheezydemon is onto something, you're not limited to just adding sugar to NA beer, though I see where you're going with that. Anything that has sugar in it can be fermented; kool aid, fruit juice, honey, etc. My guess would be that in a country like Iran, making fruit wine might be the way to go. It's very simple, can be made with any juice or fresh fruit that doesn't have preservatives like potassium sorbate in it, and will make you a tasty beverage. There are some great recipes and info for juice wine in the wine and cider making forums on this site. Last, best of luck man, brew strong, commando style!! I'm looking forward to hearing/seeing your results, be sure to keep us updated.

 

[Desvio]

This has really started to sound like an interesting experiment to try in my 1-gal bottle, only problem I have is finding a N/A beer in Portland, and doing it without inciting a riot.

 

[rodwha]

How much sugar have you been adding to boost alcohol?
And how are you getting it back into the bottles and recapping them? I'd figure a capping tool and caps are quite scarce.

 

[rodwha]

"...shouldn't I be worried about too little oxygen since I use bakery yeast and the process is more intense?"

This I am unsure of. It's been made into beer all ready. Adding more oxygen may not be good, but it seems necessary if you are adding a lot of sugar to make alcohol.

I'm not familiar with baker's yeast.

 

[rodwha]

"...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 you are in prohibition era "

You've certainly piqued my curiosity. And I'd be glad to try it out!

 

[hector]

if i were you saied, i'd probably abandon the idea of making n/a beer alcoholic, and figure out a way to make a fermented beverage directly from material you have available to you. To me turning n/a beer alcoholic is nothing more than turning a sow's ear into a silk purse.

If you were handy and could build things, you could build....uh...."instruments" to....uh...."further refine" said products.

+1

 

[saied]

How much sugar have you been adding to boost alcohol?
And how are you getting it back into the bottles and recapping them? I'd figure a capping tool and caps are quite scarce.

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

 

[kingogames]

Oh he's got screw caps. Even better!

 

[trujunglist]

Do you have plastic bottles of fruit juice in Iran? I assume so; we're not THAT different, are we? You could always get bottles of juice (like apple juice or cranberry) that do not have preservatives and throw some yeast in, cover with aluminum foil or plastic wrap, and wait a few weeks. Sure, it isn't beer, but it will produce alcoholic beverages. It sounds like getting the ingredients for an actual beer might be difficult, but if you can find malted barley, you're halfway there. I assume hops will be impossible to get, but you could substitute something for the bittering.

 

[saied]

Do you have plastic bottles of fruit juice in Iran? I assume so; we're not THAT different, are we? You could always get bottles of juice (like apple juice or cranberry) that do not have preservatives and throw some yeast in, cover with aluminum foil or plastic wrap, and wait a few weeks. Sure, it isn't beer, but it will produce alcoholic beverages. It sounds like getting the ingredients for an actual beer might be difficult, but if you can find malted barley, you're halfway there. I assume hops will be impossible to get, but you could substitute something for the bittering.

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 and I haven't found some myself.But I have heard people can obtain it

 

[johns]

Salem Malakeum, Siaed, Sorry its not Farsie but its as close as I can get.

Anyone here ever have Malt Liquor? I have and correct me if I am wrong but it does not have hops.

Also things that might take into consideration are Skeeter Pee. I have never made it or have had it but, from this website I guess its popular. Others here also are correct in saying that its possible to ferment anything. I have heard of a guy that was a cook in Saudi and was able to get sugar and juice by the kilo. It was said that it tasted like a sherry or port wine. He even brought it to parties and it was quite a hit. People were asking him if he could sell some to them.

I think that mead for you is the way to go. Google or look up on this site JAO. I have made this reciepe and was very pleased with it. I am sure you have those ingredients there.

When fermenting though sanitizing is of the utmost importance. Be carefull with the bleach. Rinsing throughly is important, otherwise there will be a bleach after taste.

for straight alcohol a simple recipie would be adding sugar to soda or juice and adding a packet of bakers yeast.

Another time of advice, make sure there is enough ventilation. Once fermenting begins it will smell a bit. One or two liters not so much but you will notice. The larger the batches the more it will smell. For me it smells wonderfull, but you be the judge and make sure your parents dont find out. Maybe put it in a dark place like in a bag outside on the window or something.

good look let us know what happens.

 

[andy6026]

I'd imagine that in Iran he'd have plenty of access to fresh fruit of all sorts and could squeeze it himself. Whether there'd be a need to add additional sugars and if so how much, I have no idea, for getting a decent ABV out of fresh fruit juices. Nor do i know what temperatures are ideal to ferment at such that the juice doesn't go off.

I bet he can probably do a good enough job with the N/A beer though to make a session beer. Fruit based beverages are hard to do a whole night on.

 

[johns]

honey or sugar are the fermentable ingredents. the fruit is just for flavoring although it does add a bit of gravity. I just wanted to say that nearbeer is not the only alternative to fermenting, and maybe a nice "joes ancient orange" might be a nice substutite. JOA is awsome stuff and once you have made it, the second batch is easy to tweak according to taste, meaning more of this or less of that, maybe add some of this to see what happens.

Also yeast is yeast, it all ferments at roughly the same tempture cept maybe lager yeast, but then I dont do lagers (not yet anyway). too many variations for this recipie as well as others , IMHO

Yeast strains are only about the type of flavor profile that will impart onto the beverage. Bakers yeast if pretty straight foward and widely available everywhere, I am sure.

Beauty lies in the hands of the beer holder!!

 

[rodwha]

Sorry said. Here we don't use twist off caps. We have a capping tool that crimps a cap on to the bottle which requires a cap prying tool to take it back off. I figured you'd have a hard time getting that tool which crimps them on and the caps.

 

[JuiceyJay]

This has really started to sound like an interesting experiment to try in my 1-gal bottle, only problem I have is finding a N/A beer in Portland, and doing it without inciting a riot.

Haha, the hipsters would have no idea what you were talking about! If you asked me for n/a beer I would probably turn and walk away

 

[C-Rider]

I am an absolute beginner living in a Muslim country(Iran) .I have so many questions and unique limitations that this forum doesn't seem like a suitable medium.
If you are an experienced brewer please do add me on Facebook or email me.
I promise I'll make a good protégé
Www.facebook.com/saied.vanguard
[email protected]

Not to make trouble, but thought Muslims couldn't drink beer. Then again maybe you aren't Muslim?

 

[saied]

Not to make trouble, but thought Muslims couldn't drink beer. Then again maybe you aren't Muslim?

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

 

[woknblues]

Hi Saied.

I actually have a few Persian friends I haven't seen in a long time, ( one named Saied ). They were all dentistry students. We would get together just about every weekend and eat kabob, korescht- bodumjoon, koo koo, dance and have a great time.

I love seeing discussion like this about Persians to show that your "Average" Persian is not really much different than your "Average" American.

To your topic, I think that your best options for fermentable products are the various native fruits of your region, probably grapes, cherries, currants, pomegranate, plums, oranges, apples, etc. I am sure that finding raw ingredients to produce beer would be exhausting, since those products are officially forbidden, and probably rarely imported.

As I recall, my friends did not particularly care for wine, as it was "common" for them, they said that everyone made wine, and they did have a greater thirst for beer and liquor.

Good luck!

 

[hector]

Also yeast is yeast, it all ferments at roughly the same tempture cept maybe lager yeast .

Yeast strains are only about the type of flavor profile that will impart onto the beverage. Bakers yeast if pretty straight foward and widely available everywhere, I am sure.

Then why are some called Bakers yeast and some Beer yeast ?!

Of course yeast strains impart flavors , but you are not expecting any good aroma by mad bakers yeast .

Hector

 

[Jaybird]

Yeah and Christians aren't supposed have sex outside marriage

Baaa Haaaaaaa LOVE IT!!

So in reading this I cant help but think you are a 16 year old kid living at home in Utah somewhere and we're all giving you advise on how to make a Hooch/Beer hybrid drink out of N/A beer you get from the market.... LOL I'm not saying you are Saied it just what keeps going through my head for some reason.
Wonder if hops would grow where your at?

Good luck with the beer. If there is any place on the internet you could go to get help making beer of any kind this is the place man..Good Luck I bet if you asked, someone here would probably even send you some high alpha pellets just to help you.

Cheers
Jay

 

[saied]

Baaa Haaaaaaa LOVE IT!!

So in reading this I cant help but think you are a 16 year old kid living at home in Utah somewhere and we're all giving you advise on how to make a Hooch/Beer hybrid drink out of N/A beer you get from the market.... LOL I'm not saying you are Saied it just what keeps going through my head for some reason.
Wonder if hops would grow where your at?

Good luck with the beer. If there is any place on the internet you could go to get help making beer of any kind this is the place man..Good Luck I bet if you asked, someone here would probably even send you some high alpha pellets just to help you.

Cheers
Jay

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

 

[Jaybird]

We ship USPS International my man if your good with paying for the shipping I will donate a few packs to the cause. I love projects like this!
PM me if you like and we can discuss it in private.

Cheers
Jay

 

[saied]

Hi Saied.

I actually have a few Persian friends I haven't seen in a long time, ( one named Saied ). They were all dentistry students. We would get together just about every weekend and eat kabob, korescht- bodumjoon, koo koo, dance and have a great time.

I love seeing discussion like this about Persians to show that your "Average" Persian is not really much different than your "Average" American.

To your topic, I think that your best options for fermentable products are the various native fruits of your region, probably grapes, cherries, currants, pomegranate, plums, oranges, apples, etc. I am sure that finding raw ingredients to produce beer would be exhausting, since those products are officially forbidden, and probably rarely imported.

As I recall, my friends did not particularly care for wine, as it was "common" for them, they said that everyone made wine, and they did have a greater thirst for beer and liquor.

Good luck!

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.