Differences

This shows you the differences between two versions of the page.

--- homebrew [2023-01-03 12:29] – [Sugar water] root
+++ homebrew [2023-06-21 05:14] (current) – [Recipes] root
@@ Line 59: / Line 59: @@
 ==== Airlock ====
+[{{https://i.imgur.com/M2jzB7Tt.png|Balloon airlocks}}]
+[{{https://i.imgur.com/L0GZDOYt.png|S-shaped airlock}}]
+The simplest possible airlock is using a ready plastic soft drink bottle's original lid, very lightly screwed on, enough that carbon dioxide generated during the fermentation process is released.
+A slightly better option is getting a regular latex balloon (for parties and such). With a sewing needle or pin, poke a few holes (2-6) through the deflated balloon. Pull the balloon over the neck of your bottle and secure with rubber bands. The pressure and CO2 gas produced will cause the balloon to inflate during fermentation process, and CO2 will slowly leak out of the balloon without allowing oxygen back in. This is good: after initial fermentation, you don't want oxygen in the wine, as it'll impact the flavor and risk introducing contaminants. A zip-lock bag or even a condom can be subbed for a balloon, in a pinch, but make sure to use rubber bands or find some other means to keep the bag secured.
+As an added bonus, you know your fermentation is complete when the balloon deflates. A golden rule: more time always yields better results. If you're not sure if the drink is done, wait to see if the balloon deflates more. With enough age, a cloudy, fully-fermented drink will even clear up: this is due to newer yeast consuming the older yeast.
+The most "try hard" option, but one that should be considered, is the use of a proper brewer's airlock. Cheap tapered rubber plugs exist for most vessel sizes, but you may have to order these online for about $5
 ==== Yeast ====
+<sortable>
+^ Name ^ Max ABV ^ Ideal temps ^ Flavor profile |
+| Bread yeast | 9%  ABV | 25-40 C | Meh |
+| EC-1118 | 18% ABV | 10-30 C | Clean |
+| Hornindal Kveik | 16% ABV | 25-42 C | Tropical / citrus |
+</sortable>
 ==== Vessel ====
+Pictures sourced from Google Images and [[https://reddit.com/r/prisonhooch|r/prisonhooch]]
+[{{https://1.bp.blogspot.com/_XpE9Ksmh1u8/SSuOqca2XeI/AAAAAAAAAAc/_wfvmZfCKZY/w1200-h630-p-k-no-nu/KILJU.jpg?200|5 gallon kilju}}] [{{https://i.imgur.com/5wlFo3Zm.jpg?200|A variety of experiments...}}] [{{https://i.imgur.com/QDwX65Im.png?200|Simple.}}] [{{https://i.imgur.com/I4ttEP0m.png?0x200|A future good night.}}]
+Cost/scale:
+  * 20oz water bottle
+  * 1.5L water bottle
+  * 2L soda bottle
+  * 5 gallon water bottle
+  * Glass carboy
 ===== Homebrew mathematics =====
+The golden formula:
+  * 17g of sugar per 1 liter liquid = 1% ABV
+Some demonstrations of this principle:
+^ Sugar ^ Volume ^ ABV ^ Notes ^
+| 85g | 1 liter | 5% | Similar to 2 pints of beer |
+| 170g | 1 liter | 10% | A reasonable strength brew for bread yeast. |
+| 255g | 1 liter | 17% | A mighty brew near the upper limit of fermentation. Possible only with champagne or turbo yeasts |
+| 272g | 2 liter | 8% | A reasonable fermentation made with a large soda bottle. \\ **Note:** most sodas can't be fermented due to preservative/chemical content. |
+| 100g | 1 liter | 6% | Indonesian apple juice, no added sugars |
+| 3500g | 18 liter | 11% | A large volume appropriate for distilling, brewed with a common 5 gallon water jug |
 ===== Recipes =====
+In general, age improves all brews. Sweetness can improve flavor, but artificial sweeteners are generally encouraged -- there's no concerns about yeast re-activating, which can lead to unwanted carbonation or stomach distress. At any point, fermentation can be halted with refrigeration for a few days, followed by the clearer top portion of the liquid being siphoned/poured off carefully to retain sweetness and flavor. We generally assume that drinks are allowed to ferment fully, producing as much alcohol as possible with as little sugar remaining as possible. Letting homebrews ferment beyond this point allows yeast to clean up after themselves, resulting in a thicker layer of sediment in the fermenting vessel and a clearer brew to result above.
+  * Kilju
+    * Sugar + water + yeast.
+    * 5% ferments quickly with decent flavors; 10% takes longer with worse flavors.
+  * Cider
+    * Apple juice + yeast + sugar (optional)
+    * Improve end result with age and/or spices.
+    * Aim for 4-9% ABV.
+  * Mead
+    * Honey + water
+    * This improves a lot with age especially, and spices to some degree.
+    * The flavor is very remarkably like the starting honey, despite not being sweet when fully fermented.
+    * Aim for at least 7% ABV or higher.
+    * Time ensures the best results.
+  * Cyser
+    * Apple juice + honey
+    * Any tips for cider/mead apply just as well here
+  * Ginger ale
+    * After preparing a batch of kilju, add a roughly double amount of ginger to the amount of sugar -- shredded very finely or minced.
+    * Add a small amount of lime juice (perhaps 2 limes per liter).
+    * Brown sugar or molasses improves flavor.
+  * Kool-aid wine
+    * Make kilju. Add kool-aid and artificial sweetener at the end.
 ===== Tips, tricks, problems =====
+  * As stated: 17g sugar per liter = 1% ABV. Memorize this rule!
+  * Siphoning out a large bottle of liquid makes for better results than attempting to pour out the better stuff.
+  * Higher ABV = less flavor + longer ferment time.
+  * Longer fermentation means better flavor, even after all the sugar is consumed. Yeast clean up after themselves.
+  * Buying a new water bottle and fermenting sugar or juice in that is always easier than sanitizing/sterilizing whatever jars or bottles you have laying around the house.
+  * For larger quantities, yeast nutrient is necessary -- whether a crushed vitamin, boiled yeast, tomato paste, or specialty blends.
+  * Turbo yeast makes products that taste like shit unless they can wait a long, long time.
 ===== Links =====
   * [[https://old.reddit.com/r/prisonhooch|r/prisonhooch]] -- the community that inspired this article