"I apologize in advance if I have put this topic in the wrong section"
Hey guys, hows it goin?
first I want to thank you for taking the time to read my thread.
second, I want your advice on the best possible way to brew some wine . I have no access to brewing supplies. However, is it possible to ferment a must in a pressure cooker? I think it would work well since it can keeps air out and can let the CO2 escapes the vessel. in addition, it would be really easy to sanitize it by boiling some water, seal it and let the steam do the work. If yes, what kind of metal is best suited for the job? I think a pressure cooker made out of stainless steal would be the ideal choice, right?
third, I have no brewing yeast so I will have to use baker's yeast instead, and use -what I call- Dates honey as a nutrient. it is made in dates farms by putting dates in a vessel of some sort then applying tremendous weight pressure on dates until the honey is squeezed out, it has the same texture as honey but the flavor differs obviously. my question is: should I pasteurize the dates honey before using it?
sorry for the lengthy post and again, thank you for taking the time to read my post.
Cheers
Lex
Hey guys, hows it goin?
first I want to thank you for taking the time to read my thread.
second, I want your advice on the best possible way to brew some wine . I have no access to brewing supplies. However, is it possible to ferment a must in a pressure cooker? I think it would work well since it can keeps air out and can let the CO2 escapes the vessel. in addition, it would be really easy to sanitize it by boiling some water, seal it and let the steam do the work. If yes, what kind of metal is best suited for the job? I think a pressure cooker made out of stainless steal would be the ideal choice, right?
third, I have no brewing yeast so I will have to use baker's yeast instead, and use -what I call- Dates honey as a nutrient. it is made in dates farms by putting dates in a vessel of some sort then applying tremendous weight pressure on dates until the honey is squeezed out, it has the same texture as honey but the flavor differs obviously. my question is: should I pasteurize the dates honey before using it?
sorry for the lengthy post and again, thank you for taking the time to read my post.
Cheers
Lex