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The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#21
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Fruit to sugar to yeast to H2O?? I always wanted to make some but never really knew how much to use... |
#22
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I learned most of what I know from this site. Bought my equipment online.
http://winemaking.jackkeller.net/index.asp |
#23
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Gallons of juice equals pounds of sugar. 10 gallons of liquid = 10 pounds of sugar. Yeast is roughly 1 pack per 5 gallons. Bakers yeast can be used and is readily available, but there are other yeast used which can increase the alcohol content a couple of percent, making the content about 15 % +/_ 2%. That is when the yeast cannot survive and dies off. If you want the alcohol level even higher, you can freeze a gallon of your wine. Then suspend the container upside down and let it melt down to about half to 3/4 way. The alcohol releases from the frozen juice before the fruit juice and water content melts. Your alcohol content will increase each time you do this.
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#24
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Someone in the Lake Charles area let me know when yall get a batch made ill buy some. I love some home made wine, my buddies dad used to make muscadine wine and that was some bad arse stuff!
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#25
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I'm more inclined to build a still. Like some good apple pie shine.
Picked up a jar of 150 proof clear when i was in florida and am turning it into apple pie right now. |
#26
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If you are even thinking about making alcohol you NEED this book! It covers it all. I bought it and it is a great read. Very informative and entertaining. The Alaska Bootlegger Bible.
http://www.happymountain.net/ |
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