Brewing - Home Brewed Liquor

[seeingred]

Swim's Non-Distill Recipe:

One large Mason Jar of pure organic Molasses, 3 cups of sugar give or take some, a touch of vanilla, some ginger and honey. Swim poured the molasses in a large pot then added quite a bit of sugar, just a few tablespoons of honey and some lukewarm well water. Then Swim turned on the heat, let it warm up to a non-boiling temp. but still hot enough to dissolve the sugar and molasses and honey. Swim turned off the stove. Then swim *sprinkled* quite a bit of yeast into the mixture, then Swim stirred that up and then put the mixture into a pitcher and let it sit 24 and a half hours. Now it tastes like alcohol, bubbles a bit, and looks a pale brown. Just wondering, is there a way to tell the proof? Is it Rum? It tastes like hard liquor, it tastes like whiskey or vodka....swim isn't sure if it is like rum. Rum is a lot stronger probably. The funny thing is that it TASTES kind of good! So it must be good, right? How can you tell? Hey maybe this will help some newbies who need a recipe. So do any drug-forum members know something that's needed or missing?

[ganjahero420]

swim's brewed my own but is sorry to tell you even with the most alcohol resistant strains of yeast it con only get up to 14 percent alcohol-28 proof haha. when the alcohol content gets there the yeast die preventing further fermentation. if you ued bread yeast it will be less than 14 percent.

[seeingred]

Originally Posted by ganjahero420

swim's brewed my own but is sorry to tell you even with the most alcohol resistant strains of yeast it con only get up to 14 percent alcohol-28 proof haha. when the alcohol content gets there the yeast die preventing further fermentation. if you ued bread yeast it will be less than 14 percent.

Haha well that's good to know. Thanks.

[helikophis]

Rum is a distilled spirit. This stuff is a kind of molasses beer. Yes, rum is a lot stronger. The beer probably won't get all that strong, but it's reasonable to expect a good 5% or maybe more. If somone then took the beer and distilled it, that would be rum (more or less).

Let it sit a bit longer, maybe three days to a week. When it's stopped bubbling, give it a good stir; if it bubbles some more, wait a day or two more and it should be done.

It is being kept covered right? If it isn't, that's in invitation to infection (e.g. mold). It would be best to keep it air locked, but since it seems like the plan is to drink it pretty soon, that may not be absolutely vital.

[Sven99]

To calculate the alcohol contennt of a beverage you need to know the amount of sugar put in beforehand. If you didn't keep a note then there's no way of telling really.

You wouldn't be able to make a whisky or a rum. Some alcohol resistant yeasts will reach 17-21% but 14-15% is the normal maximum.

If it tastes good, drink it.

Some advice should you do it again: its best to start the yeast off in some water with a spoonful of sugar in it. And make sure to only add it to your recipe once its cooled down.

[seeingred]

Originally Posted by Sven99

To calculate the alcohol contennt of a beverage you need to know the amount of sugar put in beforehand. If you didn't keep a note then there's no way of telling really.

You wouldn't be able to make a whisky or a rum. Some alcohol resistant yeasts will reach 17-21% but 14-15% is the normal maximum.

If it tastes good, drink it.

Some advice should you do it again: its best to start the yeast off in some water with a spoonful of sugar in it. And make sure to only add it to your recipe once its cooled down.

It seemed resistant. Recently swim opened the cork and it fizzed up quite a bit, so it seems there may be a higher alcohol content. It tastes ok, but like whiskey now.

[Potter]

Carbonation is the result of unfermented sugar and active yeasts in the bottle when it was sealed and has no correlation to alcohol. If you had sealed up the mash the day you made it, it would explode all over the place when opened, that's why there's the airlock.

[seeingred]

Originally Posted by Potter

Carbonation is the result of unfermented sugar and active yeasts in the bottle when it was sealed and has no correlation to alcohol. If you had sealed up the mash the day you made it, it would explode all over the place when opened, that's why there's the airlock.

Oh Swim read that there was a higher content in more fizzing drinks.

[Potter]

oh, for determining the alcohol content, a hydrometer is the best way to do so. It looks like a thermometer and is sold with brewing supplies. You measure the specific gravity of the solution before and after fermentation and use a chart to determine the alcohol content.

[wtfdustinwtf]

SWIM uses the good old method. 3 gallons of water in huge pot with 5 pounds sugar,, boil to kill wild yest,, add one packet of yest let sit for 2 weeks or so (when bubbling stops and when tasted has no sweet taste) make sure to cover with something that has ventilation,, cling wrap works. SWIY doesnt want to let anything get in to the mash, an easy way to skip the normal distilling,, is to use the pot and wok method. A person gets a big pot a glass jar and wok, the wok sits ontop the pot and must fite snuggly, you pour in some of you must in to the pot(pot is placed on stove top), place the glass jar in so it floats put the wok ontop. You must have wok filled completly with ice. turn range on to low and let warm up. The alcohol will evaporate much faster than the water like content. it will condensate on the wok the cold will causes it to drop into the glass jar. DO NOT LET MASH BOIL, after an hour or so if it starts to boil then most of the alochol is gone and should be in the glass jar. Someone who wants to try and pure it a little more could place it in a deep frezzer ( this is called jacking) water will freeze but you wont get much frozen parts after distilling with the pot and wok method.