Home Brewing

[sgt_bilko]

Hi guys - last year when i was on here everysingle day cos halifax was being an ass whipe..... I got chatting to a couple of nice chaps about home brewing.

 

 

Does anyone onsite get involved in the art of brewing from home?

 

 

 

Over n out - Sgt Bilko.

 

10-4!

[HSBCrusher]

I used to do a lot of it Mr Bilko sir.

 

not got the time for it now, but I keep promising to myself that I will.

with the correct quality ingedients you can make a most excellent brew. I used to make beer, cider, and ginger beer (one batch I made was over 10% ABV!)

[sgt_bilko]

I did alot last year and over winter lost interest a little... still got all the kit.

 

Think i might go into my local home bre specialist on lunch and buy some ingredients.. I'm all about real Ale! nice n strong !

[sgt_bilko]

It's fun todo and the maths is the best!

 

£10 gets you a decent ale, that'll do 5 Gallons @ 40 pints! that equates to 0.25 pence per pint!

 

not bad!

[Scottish_Steve]

Oh yes indeed, my mah taught me the noble art when I was a wean I recommend using spray-dried dextrose instead of sugar, well worth spending a bit extra for the end result. I can get Geordie kits for £4-£5 + £3.29 for the dextrose = 25p a pint, like the Sarge says. The only problem is your pals will always be wanting to come 'round! It's always the same: "so... [said with air of hopeful expectation] have you been doing any brewing lately...?" The guzzling bludgers!

[Lula]

LOL Someone gave me some Sloe Wine onve, it was delicious, almost like port, and VERY strong

[demon_x_slash]

LOL Someone gave me some Sloe Wine onve, it was delicious, almost like port, and VERY strong

 

Seems like it's still having an effect, eh?

[Lula]

cease and desist woman, I am having a right laugh at the mo watching the aussies getting a bit of a shoeing from the Zimbabweans in the 20/20

[ukaviator]

Is there anything you won't try Lula?

[Lula]

LOL can i get back to you on that one

[ukaviator]

Yes, take your time lol

[tiglet]

NEVER make carrot wine.

 

It's wrong for so many reasons.

 

Firstly, it's made of carrots.

 

Secondly, after the Dad of a friend of mine made it about 10 yeras back:

 

The guy who's Dad is was lost his eyesight for 2 hours

 

I was repeatedly sick down the side of his couch

 

My brother collapsed, puking, in his loo (again, for about 2 hours)

 

Another friend collapsed on on the driveway and soiled himself trainspotting style.

 

We had a small glass each.

 

I develop a nervous tick whenever I hear the words "home brew".

[Lula]

I am sorry, but I am giggling away here, the very thoughts of all this, but I would venture that it had nothing to do with the carrots but with the process or rather the method that mates Dad used to fermet said vegetable.

 

but no, Carrots fermented into anything would not be on my list of things to try

[tiglet]

If I was going to try anything with carrots, it certainly wouldn't be fermenting them.

[Lula]

not sure I needed to know that

[tiglet]

and it's not laughing matter - above posted is actually all true.

[tiglet]

you're a woman of the world, Lula ...

[tiglet]

Not at all Lula.

 

Any good woman should know how to make carrot & corriander soup.

[Lula]

Carrot Wine - a delicious 'orange' wine (somehow, the colour paradigm used for the one dimensional grape only wines doesn't seem to lend itself to more sophisticated and versatile wines).

Ingredients:

• 4 lb Carrots
  
  
• 2 ounces Fresh Root Ginger
  
  
• 4 lb Demerara Sugar
  
  
• Juice of 2 Lemons
  
  
• Juice of 2 Oranges
  
  
• Yeast (
  use bread yeast - chromatographic testing shows that it gives cleaner results
  )
  
  
• 1 gallon Water

Method:

Grate the carrots and the ginger and put into a very large saucepan (see next if you haven't got such a thing). Pour the water over the shredded carrot and ginger and then boil for around 20 minutes. Finally, strain into a clean bucket.

If you haven't got a large saucepan, divide the carrot and ginger up proportionately between two saucepans and add boiling water. Boil for 20 minutes and strain into a bucket and then repeat the process with more water until you have around a gallon of liquid that has been boiled with the carrot and ginger.

Add the demerara sugar and the lemon and orange juice while still hot and stir until dissolved. Allow to cool to blood temperature and then add the yeast.

Allow to ferment for a day and then transfer to demijohns and continue to ferment until the reaction comes to a halt (2 - 3 weeks). Add two campden tablets and allow the yeast to settle. When clear, filter into bottles and allow 3 months to mature.

Variations:

Try different citrus varieties or types of sugar.

Storage:

Keep in bottles on their side for at least three months.

 

I bet his containers and utensils werent clean or they werent left to settle for long enough

[Lula]

and it's not laughing matter - above posted is actually all true.

 

I am sure it is true and I wasnt laughing at you and your friends per se, just the situation, I think that it was the perveyor of the stuff more to blame than the carrot though

 

CARROTS ARE INNOCENT LOL

[Lula]

you're a woman of the world, Lula ...

 

Have people been gossiping about me again? :o

[tiglet]

He probably added embalming fluid or something equally horrendous.

[Rooster-UK]

Re: Carrot wine.

 

I would suggest reducing the sugar to no more than 3lb. Use "golden granulated sugar" or half white and half demerara.

 

(use bread yeast - chromatographic testing shows that it gives cleaner results)

no way, Jose.

Bread yeast is not as alcohol tolerant as the more specialised yeasts, so you will not get a full fermentation. Also it is sometimes difficult to clear without filtering.

Use a good Tokay yeast and ferment the wine to dryness.

 

An excellent aperitif!

[Lula]

 

An excellent aperitif!

 

well you would need aper a teef to crunch the carrots:D

[Rooster-UK]