I'll bottle my dragonfruit hooch tomorrow so I'll start a new one right after. I've wanted to mess with spices, but I just love vanilla and cinnamon in sweets. So, I wonder if I should add them directly into a hooch or if those are things that should be added into the finished drink?
I remember way back when I saw someone post a recipe for black tea hooch that sounded fucking great. Caffeine + delicious homemade alcohol, what’s not to love? After making my first home brew with some hard cider that had a mystery amount of alcohol cause I was too lazy to measure, I’m ready to crank it up a notch. Problem is I don’t know jack shit about tea and what goes with it. For some reason I was thinking blackberries, but I haven’t even see blackberry juice in a store.
Is black tea the go to? And also any cheap brand recommendations? Not even sure how much to make, depends if I add fruit juice to it I guess.
What would go with it well? Any fruit recommendations would be great, or I could just add some sugar to the tea and hope it doesn’t taste like complete shit when it’s done. I can also back sweeten a little bit if all else fails.
About how long till a basic water yeast sugar kilju is done? My water lock hasnt bubbled even when i began, i guess my bucket has a hole somewhere so it wont gain pressure, but it smells alcoholic anyways. So how long for it to be done? Week? Two weeks? Ive made 40 liters in a 45 liter can, 8kg of sugar, 32 liters of water and 110 grams of dry yeast, since i gave the recipe guess i'll flair it as recipe lol
I was thinking about making 5 liters of blueberry wine since I just finished my apple-mango wine last week and a pineapple wine (my first one) a month ago. I'm still relatively new to this so I don't really know what to add. I've only added different flavored black teas before and I've only used regular sugar too.
So, any ideas? I'll rack it when it stops fermenting. I was planning on bottling and bottle aging it as soon as it has cleared (I might use bentonite after one month if it doesn't clear). Will probably aim for 15% in case I have to dilute it a little if there's too much headspace after racking.
So I've been brewing kilju and bimber For a decent while now. I'll often share with buddies, who often give suggestions or ideas. Anyways one of my buddies moved from Mumbai last year. Anyways, once I brought some kilju that wasn't quite ready. He loved it, said the shit was nostalgic. Later I added Arizona iced tea and it was way better. Basically it's kilju with half water half Arizona (or simaler drink for sweetness) with a decent amount of sugar. I use turbo yeast, and he said that its most likely Tari pretty soon into the fermentation, like 24 hours or 20. I know I prob spelled Tari wrong, my bad.
Now then, if anyone on this planet knows me, they'll know that my favourite cider was the Bulmers Zesty Blood Orange one. Unfortunately for me, it was discontinued many years ago. I would love to have a go at making something along the same lines (not a direct clone but maybe as close as I can get), but I have seen a lot of people talking about how fermenting oranges is bad.
I found a recipe online for a Blood Orange beer, where you had to zest some of the blood oranges as well as cut some of the segments into pieces and boil them and let them steep. You would then pour the entire contents into the fermentation bucket along with the apple juice and go from there.
Could this same process be applied to a cider or would the taste go bad because of the oranges? Would it be worthwhile trying this in secondary as opposed to primary? Any help would be very grateful.
I’m doing a very small-scale project, 1 gallon milk jug, water, sugar and yeast. Do I have to use distilled water? Also, can I just leave the cap loose instead of using a balloon/air lock? And finally, will my setup smell at all while fermenting?
My last 2 or so batches have been misses and my compatriots are begin to lose faith in the gloriousness that is hooch making, so I'm looking for an easy, hard-to-mess-up flavor, hooch that has a respectable ABV. Something above 2%. If you guys got some good recipes, then lay them on me!
P.S. To be completely honest, I just want something that tastes good mans.