has anyone any recipes for a nice easy to make homebrew beer/wine organic need to be ready for christmas?
alton brown has a show called good eats on the food channel
and one episode he makes beer.. shows you all you need to do it…
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make beer, you have just enough time for that. Wine takes 9 months to a year minimum
References :
http://en.wikipedia.org/wiki/Brewing_(beer)
Comment by Pobept K — May 11, 2009 @ 8:46 pm
alton brown has a show called good eats on the food channel
and one episode he makes beer.. shows you all you need to do it…
References :
Comment by pokerfaces55 — May 11, 2009 @ 9:24 pm
Beer is so easy to make and you can get excellent kits from most chemists, such as Boots, or a specialist homebrew shop.
Usually is contains a can of hopped barley malt extract and a sachet of brewing yeast, enough to make 22.5 litres/5 gallons
Open the can and pour into a sterile fermenting bin, add the instructed amount of BOILING water, rinsing the tin with it, and top up with cold.
The wort is now the right temperature to add the yeast. Leave in a room temperature environment, covered, for around 4-7 days for mild, bitter or other heavy beers, or around 7-14 days for lager (at a cooler temp) to ferment. Fermentation is over when bubbles cease to rise, or a hydrometer sinks below the black mark.
From here, either syphon into a sterile top-tap pressure keg (easiest) or a gravity fed bottom tap keg, or into sterile bottles. Add sugar to the keg or bottles to condition the beer (make it a little fizzy without carbonation) and leave to clear for around a week. Then you can drink it!
Alternatively, you can get the raw malt and hops from a home-brew shop, and "mash" it (boil away the starch) yourself, but it is easier to get the kit.
The amount of sugar you add for fermentation is up to you. More sugar yields more alcohol, but produces a thinner beer. Adding no sugar at all would yield around 2% alcohol. Adding the recommended kilo would yield upto 5%.
If you want the beer stronger still, add more sugar, but also more malt, to keep the flavour, and not make such a thin beer.
References :
homebrew enthusiast
Comment by leeincognito — May 11, 2009 @ 9:42 pm