Hey DIY. Wanted some advice on making hooch, I live in an apartment

Shit and piss in a bag and throw it in a dark closet

>>1225560
There's a homebrew general use the fucking catalog

Pear mead is piss easy, tastes good, and takes little effort.

Ingredients:
>5lbs Fresh D'anjou Pears cut into wedges
>10lbs clover honey
>1cup brown sugar
>1cup white raisins
>1pack champagne yeast

Extract Instructions:

In brew kettle, heat about 3.5 gallons water until sufficiently hot to dissolve the brown sugar and honey without boiling. Once the fermentables are in solution, cool the must to about 70 degrees f. transfer to a 5 gallon carboy and pitch yeast, add pear wedges and swirl must to aerate and coat pears.
Pop an airlock on it and let it sit in a cool dark place for about three months before even thinking about racking it off!
Enjoy the finished product in about 6-8 months.

>>1225560
>I live in an apartment so beer is kind of out of the question
Not really. Ale yeast does fine at room temperature. Also, use the damn catalog and check the damn general.

>>1225560

ghetto cider. i live in a flat and basically have a production line on the go.

>20 litres apple juice from concentrate (i buy 1litre tetra pak bricks from the supermarket)
>cider or wine yeast with alcohol tolerance dependent on how strong you want it
>brewer's sugar (glucose)

>put ingredients in a container (i use either a bucket, one of those bottles that you put on a water dispenser or a purpose built container with a tap).
>wait for 2 weeks
>(optional) add in a stabiliser to stop the fermentation process - i never do this.
>bottle the cider
>it'll be sedimenty, but if you let the bottles stand the sediment will settle.

once you get the basics down you can start experimenting with different flavours, strengths and ingredients. shit's fun, yo.

>>1227064

ADDS:

i generally use 1kg of brewer's sugar for every 20 litres but i like my cider strong so i use wine yeast with high tolerance and 2kg of brewer's sugar nowadays.

also don't forget to use a bubbler or airlock to seal the ingredients so no contamination occurs. i prefer the bubbler because i like the "bloip bloip" noise and it's also a good guide to whether or not the fermentation is starting to slow down.

i never bother with measuring the potential abv with the hydrometer because as long as it gets me pissed real quick and tastes nice, i'm not terribly concerned with the abv. however some people like to know so maybe do it if you're making it for others to consume.

Lol you need more equipment to still then to make beer. Its effectively the same except add a distilling aparatus. Like just make some fucking beer and mead nerd.