Just finished off my inaugural batch of apple juice hooch.
All said, I'm not unimpressed with the magic of home made swill.
Anyone else into this, or am i a closet alcohol?
>MAN SIZE PRESSURE PACK
I don't think I could carry that much.
I bathed it daily in warm water, the bubbling slowed after 3 days. It was mildly intoxicating, the flavor was a bit yeasty due to the bread yeast.
A need a comprehensive recipe for maximum ethanol content.
Anyone got something?
>a rusty tool
>man size pressure pack
>it's good stuff
everything in orbit
How'd it taste OP?
I'm into home fermentation in general and have made beer, saurkraut, cheese, yogurt, kefir, kombucha and even fermented chilli sauce. I've not made a cider yet, but I investigated it at length. The main issue is that when letting fruit ferment completely, it leaves a really dry drink with no sweetness. I found two ways around this, but this is the one I'd go with. It includes bottle carbonation which imho is the way to go too.
Don't skimp on the yeast, buy some ale yeast or champagne yeast from the byo brew store. Be extra anal about cleanliness and sanitise your fermentation bucket with iodine or similar sanitizer from brew store.Ferment with an airlock as one anon already said. Also make sure your fermentation vessel is food grade, or better still, glass. Otherwise you're going to get all kinds of shitty shit leeching from the plastic into your drink, which may or may not affect the taste. Let it ferment for at least 10 days, you can age it further in the bottle. Either use plastic sealable bottles also from brew store or buy some crown caps and capping tool. Check online for carbonation and sugar charts for how much sugar you need for bottle carbonation. If you screw this up you could end up with bottle bombs. Take the measured sugar and add xylotol or some other non-fermentable sweetener to the mix to enhance sweetness, otherwise get ready to acquire a taste for brut champagne with an extra side of dry. Dissolve the sugars into a small amount of water bring to the boil to kill any bugs, cool it to room temp and then slowly pour into your hooch. Mix it in well and sanitise your bottles. After about 20 mins, start bottling that nectar. Let it age in a dark room at room temp for at least 10 days before popping one in the fridge. Cider just tastes better with age, so 3 months even is great. It'll only do the distance though if you've been thorough with your sanitising. Good luck!
Used to brew a whole lot, but i don't drink that much anymore. Seriously, you can't stomach throwing the stuff out after all the time you put into it, especially when it's good, so you just have to drink it all...
Anyway...Try making tea wine at some point. It's basically making a 5 gallon cup of ULTRA sweet tea, and letting it ferment out. Tastes incredible, and usually packs quite the punch.