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Forgive me, I've been racking my wine today so have a good buzz going. Well today was a busy day. I've always used distilled water in my airlocks. Used everclear in my apple cider airlocks on a friend's suggestion because fruit flys were bad this year. It evaporates faster than water so air got into my cider. Needless to say, I'm kinda bummed. I made vinegar for the first time. I was making the cider for Thanksgiving. On the plus side though, I now have a couple gallons of flavorful vinegar. I'm kinda glad I ran out of 5 gallon carboys. I had to put it into 5 1 gallon carboys. I at least have some because 3 of them were fine. I'm going to turn 2 of them into brandy. Leaving me a mere gallon to bottle. I'm cold crashing a dandelion mead and a watermelon I made in the spring. Both taste phenomenal. Tomorrow will be bottling day. I'll take some pics and post.

Forgive me, I've been racking my wine today so have a good buzz going. Well today was a busy day. I've always used distilled water in my airlocks. Used everclear in my apple cider airlocks on a friend's suggestion because fruit flys were bad this year. It evaporates faster than water so air got into my cider. Needless to say, I'm kinda bummed. I made vinegar for the first time. I was making the cider for Thanksgiving. On the plus side though, I now have a couple gallons of flavorful vinegar. I'm kinda glad I ran out of 5 gallon carboys. I had to put it into 5 1 gallon carboys. I at least have some because 3 of them were fine. I'm going to turn 2 of them into brandy. Leaving me a mere gallon to bottle. I'm cold crashing a dandelion mead and a watermelon I made in the spring. Both taste phenomenal. Tomorrow will be bottling day. I'll take some pics and post.

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[–] • 0 pt

This sounds really cool what's the process like. easy or no?

[–] [deleted] • 2 pts (edited )

It's surprisingly easy. Easiest way is to buy fruit juice with no preservatives. Add in sugar per how much abv you're shooting for then add yeast. Let it ferment until it stops bubbling. Rack (siphon) it of the sediment (gross lee's) into another container. Do this once a month until there's no sediment left. It will clear the wine up. This is a simplified explanation.

Once you get a bit more comfortable with the process you can use fresh fruit, which I find to have a better flavor profile. You can't also select various types of yeast. Some have higher potential abv. Some are better for certain flavors. Best part of making your own is you have total control over the final taste. Give you an idea of what I mean. I have a nice cucumber mint wine and a spicy pineapple jalapeno one aging. I can post some recipes if you'd like.

[–] • 0 pt

Yeah that sounds amazing. Ive been meaning to try my hand at homemade alcohol.

[–] [deleted] • 2 pts

I'll post a couple recipes and guides tomorrow. You don't really need to invest in equipment until you know if you'll want to stick with it.