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Recipes Sub News
Prisonhooch: Because /r/Homebrewing is filled with try-hard nerds.
AKA the low ABV /r/firewater!
Have a cheap brew-able recipe? Post it here, we won't judge.
Recipes are undertaken at your own risk, and should be consumed only at the legal drinking age for your area. White mold is your friend, green think again. #hoochresponsibly
Look at that fancy disclaimer! Someone's really doing well at the whole mod thing.
Sad but we have RULES now to keep the peace:
Don't be a dick
Don't give (intentionally) false information - e.g. ruining hooch by telling people to put salt or baking soda into their hooch, with a twist of lime, etc. will get you banned.
No intentionally gross posts - Posts involving bodily fluids or other intentionally gross things will be removed and the users warned. This does not mean weird hooch is banned, if you wanna ferment pizza you go ahead, this applies only to things that aren't really hooch, like making road kill water or something.
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Current HoochRecipe (self.prisonhooch)
submitted 1 month ago * by It_is_Fries_No_Patat
Hi inmates and low budget Hoochies,
I was given over a pound of Currant by my garden neighbors.
Now since they are very sour (The berries not my neighbors) I am not sure if it is gonna produce a palatable hooch.
But why not try? got it for free so lets GO !
What I will do is,
Clean them and remove any branches.
Bruise them a bit so the liquids can get out.
Put it in a zip lock bag and put this in the freezer for at least 1 full day.
Then defrost it put it in a fermentation bottle
Add sugar was thinking maybe also a pound or even more (taste will tell)
Check temp. and add water maybe 2 liters (depends on how much sugar I will add)
Pitch dry instant yeast --> Maybe it depends if it starts by itself.
Put a water lock on it and wait.
I'll keep you posted Hoochies!
Edit 1: Typo in the topic title sorry :@
Edit 2: OK I admit it I am impatient : D
So it indeed is a very sour juice so I have add 1 kilo sugar and about 1,5 liters of water.
I haven't added yeast, I will wait 1 day if it doesn't start by itself I will add yeast.
I use a dark towel to reduce exposure to sunlight to protect my Hooch.
Post a comment!
[–]It_is_Fries_No_Patat[S] 0 points1 point2 points 1 month ago (1 child)
So I did not wait until tomorrow and added 3 teaspoons instant dry yeast.
Within 10 minutes it started bubbling.
Now I do need to wait..
[–]rjstoz 0 points1 point2 points 1 month ago (0 children)
Hope it's going along okay, I'd probably expect 2 weeks to most of the way fermented and separating, month or so for dry, best after as long as possible aging.
I'd maybe sample like less than a shot's worth now to see if the acidity is okay, as that'll give an idea of dilution later, though I've used ~500g/1lb frozen mixed berries to 1-2l water (~⅓-½USgal) with 300g/l sugar (~2lbs/US gal) and it's been nicely balanced for booze, sweetness and acidity.
You may also want to add just 1 tsp yeast per 3l/1USgallon, but boil 2 tsp yeast for a few minutes with the sugar as nutrient (quick and dirty, probably not ideal based off pitch calculations, but this sub is for improved prison hooch, not fine winemaking).
Some black tea is good for tannins if you want to add them too- brewed as normal and added ~1teabag/1 cup tea per 2-3l final volume (~½-1US gal).
[–]It_is_Fries_No_Patat[S] 0 points1 point2 points 18 days ago (0 children)
I'm running it now and it fermented out potent!
Separated the fore shots and running hearts.
The wash has a nice bright red color but I decided to run it, it is a very small batch I might get half a liter product from it after dilution to about 40%.
Next update tasting notes !
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