Do any of you fuckers make Mead? Beer or Wine? I have been making mead,beer and wine for some time now. I love brewing my own shit. Getting friends and family fucked up on my drank gives me joy. I also make coffee and my friends think I should make a bussines out of one or all. If you have any recipes I’m willing to make them.
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I make piss when I drink Mead, Beer, Wine. And boy do I piss a lot.
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i bought a stovetop still setup back during the pandemic. ran a few just per the instructions to clear the copper coils for taste. the last batch was fine. yielded about two pints of “gin”. you could make anything you wanted, though, depending on pre-processing, ingredients, and post-processing (like aging).
i used a quick process that involved starting with cheap beer instead of making distiller’s beer, aka “mash”
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I havent made Gin yet. Do you have a recipe handy? I have a few friends and coworkers that love them some Gin
Im good at making piss and im also in the proccess of production of a shit for the am.
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here’s a link to the auto still i used:
here’s a good starting point for starting with beer or wine:
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Been homebrewing for years, but sold most of the equipment off a few years back. Still occasionally brew with a few friends when free time and their brew days align. These days I make beer on a larger scale, but not the best market to be in post-Covid since a significant portion of the world changed their social habits and/or are getting their fun money destroyed by inflation.
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i’ve been thinking about brewing mead. also i’d like to figure out how to brew hard seltzers. seems like a good skill for a boozer to have in the coming days.
I make craft beer and have a ponytail
definitely that. you have to like the process.
i’ll also add that there are entirely too many “craft” breweries around. the vast majority of these places are producing beer that would be passable if not impressive for one guy in is garage, but then they spin up entire businesses to try to mass market (or at least locally market) what amounts to an amateur product.
there must be incredible margins in brewing beer since towns the size of athens, ga or ithica, ny will have 10, 15, 20 + active breweries somehow all surviving.
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I homebrew beer, I won a few contest. I been lazy so haven’t brewed in a couple years. I would like to get into distilling.
I made a mead once years ago, can’t even how much honey I used but feel it wasn’t enough. I didn’t want it to be too sweet and got the opposite effect, like to try craft beers and am a fan of many different styles, but never tried to brew one myself
Here’s my old still set up. Thinking about sweating another one of these together. Have a shit load of apples and grapes that could make some interesting vodka this fall.
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I was a home brewer for about 5 years. I loved that hobby, but drank way too much beer, had to give it up. I remember I used to love ordering the Northern Brewer extract kits. I never progressed to all grain, but it was very drinkable.
If you’re not into the practical/applied science side of things let idiots do it and just buy it from your local. It takes a LOT of 4packs to amortize a few thousand dollars of equipment + your time.
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Couldn’t agree more. My whole set up was about $1,600 in 2013 and I made about 150 liters of booze total. That’s not including the ingredients, propane, bottles, etc.
For sure could’ve been buying single malts at the end of the day, but it feels good to do it yourself sometimes.
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Funny thing is, if I hadn’t been so into college football at the time I don’t think I’d have ever gone balls deep into brewing. I was all fuck it, I’m sitting around for 3 hours anyways, may as well make beer.
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I felt compelled to distill since I had to sit through so many lectures on distillation in college, but beer is actually just as hard. People oxygenate the shit out of their batches in the home brew set ups.
It’s fun running the column and seeing the white lightning trickle. I’d put on banjo music and get shit faced, it was great.
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So true. As an aside, funny how fickle the various yeast strains are, even the ones that are all genetically the same but behave different. We brew double batches over two days, basically day 1 pitch becomes the starter for day 2. We were initially hesitant to oxygenate much in-line on day 2 due to oxidation risks. Fast forward a few months and we’ve learned that the strain of London Fog we use (basically all hazy yeasts came from Boddingtons…) fucking LOVES oxygen on both days. Knocked 7 days off our turns AND because it ferments like mad on subsequent days we have cut back on bags of malt. Saved money on materials and tank time, win/win
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I have 8 small wood barrels. If i get a bottle of tequila or bourbon that i dont like or think that can some age, i will pour it in there for 4 to 6 months until it acts right.
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