I’m pretty new to this as well. We happen to have an orchard that has muscadine grapes, blueberries, and blackberries, so I’ve been experimenting with making wine, but my least expensive jump has been making hard cider. That started this weekend when I bought gallon jars of apple juice. They are already sterilized. You just need the yeast packets, and a #6 cork and airlock. So super simple and about $8.00 for the gallon jug of apple juice (in Texas), $6.00 for an airlock and cork (larger quantities are cheaper per piece), and another $6.00 for packet of yeast (cheaper in larger quantities, but you don’t need much). I also added a little yeast nutrient. The best part is the jug, airlock, and cork are reusable, and you can use cheaper apple juice the next round since you can buy it in plastic. Of course, I had to buy five gallons because it’s apple season! I had an extra jug from before, so I poured off a small amount in each so as not to bubble over in first fermenting stage. I plan to add some of our berries and taste test which I like best in second fermenting. Had some amazing Blackberry cider in Seattle this summer, and that is the taste I’m hoping for!Hello,
I am contemplating getting into brewing and want to ask you what the simplest, easiest and cheapest way to brew is?
Thanks in advance!
3 gallons is exactly what I settled on long ago. In the real world it actually works out to right about 30 bottles. Or a case plus a 6 pack.If I were to go with less than 5 gallons, I think 3 would be pretty optimal. 32 bottles (if you exactly hit your volume) still feels like you got something out of all the effort, plus you can use 5 gallon kettles, buckets, or even carboys no problem.
I love it.....beer is medicine.....LOL....I must be healthier than I thought....I don't think S. cerevisiae (brewer's yeast) is normally considered probiotic, though it's probably still good for you. But there have been some studies that beer is prebiotic, meaning it promotes healthy growth of microorganisms already in your gut.
Thank you very much for the kind offer. Currently I am located in germany, unfortunately.Dont hesitate to hollar at us.
Can you get any wine yeasts? White wine yeast and a little yeast nutrient works very well for apple juice, and at least in the States it's cheaper than ale yeast.Thank you very much for the kind offer. Currently I am located in germany, unfortunately.
What I want to do first is to get ale yeast (Bierhefe) and apple juice. I can get locally sourced apple juice, but am not sure whether I'll be able to find the ale yeast in a local store. They have Bierhefe at the drugstore, but as a supplement, so I am guessing that it is not active. If I order online I can get the Nottingham ale yeast, but the shipping cost is as high as the product itself.
I might get wine yeast. Thanks for the tip!Can you get any wine yeasts? White wine yeast and a little yeast nutrient works very well for apple juice, and at least in the States it's cheaper than ale yeast.
I like this idea. I will ask around if/how I can get a unpasteurized and unfiltered Hefeweizen.(this is just a wild thought) Can you get a bottle of unfiltered bottle-conditioned beer? A Hefeweizen (sp?) might be good. As long as it's not pasteurized you can ferment with the dregs from a bottle or two.
That's good to know.Champagne yeast is often recommended for apple juice. I don't know why, but my LHBS suggested it and that's what I use whenever I make cider. Like wine yeast it's easy to source.
What Yeast did you use?Just this year I started experimenting with cider. I’ve been making 1 gallon batches using only store bought apple juice, sugar, and yeast.
Interesting. Does more yeast speed up the process. How much do you use?I’m still experimenting on finding a good “base” cider recipe so I haven’t tried adding any extra flavoring agents (fruits, spices, etc). I’ve found that I can get a drinkable cider in as little as a month, but the flavor improves greatly if I let the cider age. I picked up a bunch of one gallon fermentation jars (around US $20 for a kit of two; includes jars, lids, seals, and airlocks).
That looks nice, maybe I can find something like this in germany.https://a.co/d/cW77bZwFastRack One gallon Wide Mouth Jar with Drilled Lid & Twin Bubble Airlock-Set of 2, multicolor (B01AKB4G9E) Amazon.com: FastRack One gallon Wide Mouth Jar with Drilled Lid & Twin Bubble Airlock-Set of 2, multicolor (B01AKB4G9E) : Home & Kitchen
Thanks for sharing your experience.Using these, I’ve made eight batches so far (another two are in progress) and used different juices, yeasts, and quantities of sugar. After sitting in the jars for about two month, I usually bottle (the 500ml swing top bottles are ideal; buy a case of the bottles and enjoy the free beer that comes in them) and then sample each batch bit by bit, a few weeks between each bottle. In my limited experience, I’ve found that two months of conditioning in the bottle has greatly improved the taste.
Got it.There’s plenty of equipment your can get (fairly inexpensively) over time to help you in your process. My suggestion would be a notebook, hydrometer, and autosiphon. As for additional supplies, cleanliness is key, so pick up some no-rinse sanitizer (Starsan is a good choice). Nutrients, enzymes, and additional items will probably come in handy eventually, but you’ll always need to clean & sanitize.
I'm going to look for that. For now I am going to order the cheapest I get here and see if that does the job.@MarthaSprung This is my favorite cider yeast: COTE DES BLANC RED STAR 5 GRAM WINE YEAST set of 6 | eBay Maybe you can find a seller in the EU?
Sounds awesome! Please, keep us updated on your progress.I'm going to start some cider today using yeast harvested from a bottle of homebrew beer. (it's "Jovaru" yeast from Lithuania) I'm going to drink a bottle of the beer, pouring carefully to avoid disturbing the sediment. Then fill the bottle about halfway with pasteurized apple juice. Screw the lid on tight, shake it up good, loosen the lid just a little and see if it starts fermenting. Assuming it does, I'll add it to a gallon of apple juice and about 80 grams of sugar with a proper airlock on top. I want to try this yeast because it seems to produce a lot of glycerin, which tastes sweet and adds body. If I like it, I'll use the sediment from the gallon jug and some yeast nutrient to start a 4 gallon batch.
i got into brewing with a mr beer kit. i did buy s-04 for the yeast. the kit i purchased was churchill's brown ale. i read a lot about brewing. most important was holding temps in the lower range for fermentation with this yeast. the ale turned out well. after that success i bought more equipment. i still use my lbk.Mr Beer kits. They're not the best, but it's certainly the cheapest and easiest way to make beer. The extract is already hopped, and you can usually get all the equipment you need plus ingredients for under $100usd. I recommend swapping out the yeast though...
This is one they're selling for $42.46, everything in the pic.
Best beer Kit for Beginners - Our beer kits are designed for the first-time brewer in mind Step-by-step instructions, simple ingredients, and easy to use brewing equipment. Only Takes 30 Minutes of Your Time to Brew - Using our hopped Malt extract you can brew up a batch of beer in less than 30...www.mrbeer.com
I’ve used SafAle SA-04, EC-1118, and SafCider. EC-1118 has been my best so far, but I’ve changed too many things each batch to definitely say it was due to the yeast.What Yeast did you use?
Interesting. Does more yeast speed up the process. How much do you use?
That looks nice, maybe I can find something like this in germany.Amazon.com: FastRack One gallon Wide Mouth Jar with Drilled Lid & Twin Bubble Airlock-Set of 2, multicolor (B01AKB4G9E) : Home & Kitchen
Thanks for sharing your experience.
Could be german or jewish.When I switched from propane to electric, this is the first all-in-one electric brewer that I bought. Obviously not top of the line but served me well and let me know that this was the direction I wanted to go. I use a bag in it and have made some good beers. Based on the name, it sounds like it could be a German company.
It looks really nice. I like that it is stainless steel.KLARSTEIN Mundschenk Beer Brewer - Complete Home Brewing System, Mash Tun, Home Fermentation of Beer and Wine, LCD and Touch Panel, 304 Stainless Steel, 8 Gallons (30 Litre) Capacity, Light Silver Amazon.com: KLARSTEIN Mundschenk Beer Brewer - Complete Home Brewing System, Mash Tun, Home Fermentation of Beer and Wine, LCD and Touch Panel, 304 Stainless Steel, 8 Gallons (30 Litre) Capacity, Light Silver: Home & Kitchen
I'll take it slow. Going to order the yeast, buy some apple juice and see how it goes. haha
I will take it into consideration.My suggestion would be to head into your local homebrew shop and see if there's a local club. I would be surprised if there isn't someone in your area who can have you sit in on a brew-day to learn the process, give you lots of tips and answer questions first-hand. The club might even be able to help you cobble together a decent beginner's used equipment kit for cheap.
Sounds awesome! Please, keep us updated on your progress.
Nice! So if I understand the process correctly, I can put the yeast in the juice and have that as starter culture to further ferment other things like a jelly and juice mix for example? I have a lot of jelly here I made a month ago.
There is no overfermentation. Yeast eat sugars until it is gone or when the alcohol that they produce stops them. You decide what level of alcohol you want to achieve and make sure that there is the correct amount of sugars in the juice to get there by adding sugar. If you don't want the juice to be so completely fermented (dry) you can add a sugar that the yeast can't eat. I make a beer that has an addition of lactose just for that purpose.I see. I might use my jelly as well, since I have so much of it. What is the end game here. Can I just store the end product in bottles or will I have to consume it to avoid overfermentation?
BTW, I got this yeast:
They advertise it as '2 yeast strains with the "killer effect" and natural low temperature pectolase.' so if I suddenly stop posting you know why.
Which yeast? The bread yeast I suggested you dump into some apple juice? Even if you do decide a different yeast, this bread yeast into apple juice makes a pleasant drink. Just be sure your apple juice has no preservatives.Okay. Can't wait to try out the yeast. I'm going to post my progress here.
This yeast:Which yeast? The bread yeast I suggested you dump into some apple juice? Even if you do decide a different yeast, this bread yeast into apple juice makes a pleasant drink. Just be sure your apple juice has no preservatives.
That's a very good point. She can gain some experience with very little cash, will have something drinkable to show for it, and will have a baseline to compare with using better yeasts.Which yeast? The bread yeast I suggested you dump into some apple juice? Even if you do decide a different yeast, this bread yeast into apple juice makes a pleasant drink. Just be sure your apple juice has no preservatives.
I have sourdough starter, can I use that? I also have a water kefir culture.
You probably are at final gravity and have been for quite a while. Your cider will have a fair amount of CO2 dissolved in it, more that it can hold long term. That CO2 will come out of solution and make the airlock bubble from time to time. Only the use of a hydrometer will tell for sure if it is done.The cider I started a month ago using Jovaru yeast harvested from a yeasty bottle of beer is still fermenting *very* slowly. It was almost finished in less than 2 weeks, and it looks finished now but the airlock still goes "bloop" every 30 seconds or so. I think maybe I have it in too cold of a room (about 68 to 70°) so I might put a blanket, heating pad, and Inkbird controller on it to get it to the upper-mid-70s for a week, then bottle it.
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