HOME BREWING

[Faraday]

1 hour ago, stuhan said:

Just checked at 22hrs in, it's just gone crazy  must be the temp, can't count the bubbles their to fast amazing, this cuvee yeast is excellent, no foaming fermentation so airlock stays free.

Must order some of Red Star yeast, currently using the Lalvin 118 which is ok. But want to see if RS is better.

 

Btw, Andrew, have you started brewing yet?

@Andrew Reeve

[Bluesofa]

Just now, Faraday said:

Must order some of Red Star yeast, currently using the Lalvin 118 which is ok. But want to see if RS is better.

Btw, Andrew, have you started brewing yet?

@Andrew Reeve

Must order some of Red Star yeast,      Don't they send it by British Rail?

[Andrew Reeve]

Hi @Faraday, I went ahead and produced one of @stuhan recipes and went wrong at the 1st attempt, as I misread some of the instructions and 2nd time around it worked out ok and now waiting for the months to pass before we can taste it.

 

6lt OF ORANGE WINE WITH FRESH ORANGES   13.5-14% abv

Orange Wine Recipe

 

[Marble-eye]

Anyone that wants to make a quick drink based on Grand Marnier whilst their wines are conditioning, this is a good choice. It can be ready in about 7 days, but much better if left longer. 

Get a Mason type jar, mine are 1.5litres, get about 4 decent sized oranges and cut into either quarters or eighths, fill the jar with them and add 4 heaped tablespoons of sugar into the jar and add a full bottle of Red Cock white rum, the reason I use the said rum is because it is odourless and when ready all you get is the smell of the oranges. 

My local booze store sells the Red Cock for about 135 baht and it is 40% ABV.

Happy homebrewing. 

Edited August 16, 2021 by Marble-eye

[stuhan]

1 hour ago, Marble-eye said:

Anyone that wants to make a quick drink based on Grand Marnier whilst their wines are conditioning, this is a good choice. It can be ready in about 7 days, but much better if left longer. 

Get a Mason type jar, mine are 1.5litres, get about 4 decent sized oranges and cut into either quarters or eighths, fill the jar with them and add 4 heaped tablespoons of sugar into the jar and add a full bottle of Red Cock white rum, the reason I use the said rum is because it is odourless and when ready all you get is the smell of the oranges. 

My local booze store sells the Red Cock for about 135 baht and it is 40% ABV.

Happy homebrewing. 

Great idea, i like these simple recipes,i might add some spices. I tried that red cock once in pattaya

Edited August 16, 2021 by stuhan
ADD MORE INFO

[stuhan]

1 hour ago, Faraday said:

Must order some of Red Star yeast, currently using the Lalvin 118 which is ok. But want to see if RS is better.

Btw, Andrew, have you started brewing yet?

@Andrew Reeve

I found E1118 good but only ferments to max 30c, red star cuvee will work up to 35c thats why i prefer it in Thailand & tolerant to 18% same as E1118.

[Faraday]

In what way is the other one, not Red, but Black, different?

(written like that to minimise jokes)

I was considering get some Absolut vodka & soaking Blueberries in it - bit like Sloe Gin.

Thanks for the suggestion @Marble-eye

[Marble-eye]

24 minutes ago, Faraday said:

In what way is the other one, not Red, but Black, different?

(written like that to minimise jokes)

I was considering get some Absolut vodka & soaking Blueberries in it - bit like Sloe Gin.

Thanks for the suggestion @Marble-eye

Not sure of the difference between the two coloured roosters.

But the reason I use it is because of the odourless smell and the price, and if after attempting to make the drink you don't like it you can always use it to wash your paint brushes with.

[stuhan]

Try adding some juniper berries to a pear or apple wine. 

Has anyone tried that gin Tanquerey, stuff should be banned, it's lethal, 2 glasses with tonic and I'm rolling on the floor

[Benroon]

2 hours ago, stuhan said:

I tried that red cock once in pattaya

<snigger snigger>

[stuhan]

9 hours ago, Andrew Reeve said:

Hi @Faraday, I went ahead and produced one of @stuhan recipes and went wrong at the 1st attempt, as I misread some of the instructions and 2nd time around it worked out ok and now waiting for the months to pass before we can taste it.

6lt OF ORANGE WINE WITH FRESH ORANGES   13.5-14% abv

Orange Wine Recipe

Did you use fresh oranges or juice ? just curious.Also sorry i should have said add juice,then 2L of the sugar water then top up to 6L  must have been half asleep writing that one. Hope it turns out ok for you'

[stuhan]

On 8/14/2021 at 1:15 PM, Faraday said:

Raspberry Wine - started today

2 Kg Raspberries

2 Kg White Sugar

6 L Water 

Lalvin 118 Yeast

Brix 22

OG 1100

I'd welcome comments from the TT Oenologist, @stuhan

Where did you buy your clear bottle ?

[Andrew Reeve]

Quote

Did you use fresh oranges or juice ? just curious.Also sorry i should have said add juice,then 2L of the sugar water then top up to 6L  must have been half asleep writing that one. Hope it turns out ok for you'

I used Juice and no probs, as I am very new to creating my own drinking liquid. fingers crossed a new hobby in the making.

[Faraday]

3 hours ago, stuhan said:

Where did you buy your clear bottle ?

Bought it from Makro, it's a 10 litre one for 148 baht.

They come with a nice big sticker on the front, which is a bastard to peel off!

Great bottle otherwise..

They also sell 20 litre bottles, which are the same size as the home delivery water bottles. 350bt each though.

[stuhan]

1 hour ago, Faraday said:

Bought it from Makro, it's a 10 litre one for 148 baht.

They come with a nice big sticker on the front, which is a bastard to peel off!

Great bottle otherwise..

They also sell 20 litre bottles, which are the same size as the home delivery water bottles. 350bt each though.

On my next shopping list to macro Korat. Cheers

[stuhan]

Just started step feeding my yeast a little,will bring the abv% up a bit.

[Faraday]

4 minutes ago, stuhan said:

Just started step feeding my yeast a little,will bring the abv% up a bit.

Can you explain this more please?

Did you put the 5g packet in, & adding additional yeast?

[Marble-eye]

6 hours ago, stuhan said:

Where did you buy your clear bottle ?

For anyone that hasn't access to the Macro bottle I used to use a 6 litre water bottle from 7/11, no tap on it of course but it comes with 6 litres of free water.

[stuhan]

3 minutes ago, Marble-eye said:

For anyone that hasn't access to the Macro bottle I used to use a 6 litre water bottle from 7/11, no tap on it of course but it comes with 6 litres of free water.

They make good D.J's ,you can always carefully fit a small tap.

[WaccineChinawatiiRaporn]

Hello everyone, great topic.

I have never made any homemade booze before so if I could ask a few beginner questions please . . . 

-besides the water bottle, fruit & sugar, could anyone post links from Lazada on what else is needed to make a simple bottle of wine? Just the easiest cheapest way is OK.

-I have a condo. If I store the bottle inside a closet while everything is fermenting, will there be an issue with ants/insects getting inside the bottle? Also will there be any expanding of the liquid that might spill over and cause a mess?

-is one particular fruit or fruits best to use or is it preference? I was thinking maybe banana & mango if that'll work

-if I wanted to go all out and make a big 20L bottle, how much yeast, sugar & fruit would I need for 20L....or amounts for just 1L & I can multiply x6 or x20 depending on the bottle I get

Thanks for your help!

[stuhan]

9 minutes ago, Faraday said:

Can you explain this more please?

Did you put the 5g packet in, & adding additional yeast?

Hi,

1st I  added the whole 5g of yeast, always do.

2nd Step feeding : Find out the gravity of your juice/must before you add your sugar. Then using a chaptalisation (sugar) calculator you can pre - determine the amount of sugar you will require for a given quantity of wine with the abv% you want with the wine your making.

Step feeding is adding your sugar to the wine must in stages rather than all at once which can sometimes overwhelm your yeast causing problems such as a stuck fermentation.

Because you already know the amount of sugar you will need you can add : Example 6L batch using 2kg of sugar  1kg 1st day--500g 2nd day--500g 3rd day. This help in 2 ways, it will let your yeast reach the abv% you want without stressing the yeast and next in my case: My lime wine is using cuvee yeast tolerance 18% i put 1.8kg of sugar which gave me 1.100 if ferment to dry 990--995 would be about 14%, after i thought the yeast can handle 18% so i step fed/added 200g more sugar on the 2nd day,now i will get about a17% wine.

This is the calculator i use for amounts of sugar, its a great tool.

Vinolab - Chaptalisation Additions - Calculator

Hope this helps

stu

[stuhan]

16 minutes ago, WaccineChinawatiiRaporn said:

Hello everyone, great topic.

I have never made any homemade booze before so if I could ask a few beginner questions please . . . 

-besides the water bottle, fruit & sugar, could anyone post links from Lazada on what else is needed to make a simple bottle of wine? Just the easiest cheapest way is OK.

-I have a condo. If I store the bottle inside a closet while everything is fermenting, will there be an issue with ants/insects getting inside the bottle? Also will there be any expanding of the liquid that might spill over and cause a mess?

-is one particular fruit or fruits best to use or is it preference? I was thinking maybe banana & mango if that'll work

-if I wanted to go all out and make a big 20L bottle, how much yeast, sugar & fruit would I need for 20L....or amounts for just 1L & I can multiply x6 or x20 depending on the bottle I get

Thanks for your help!

Welcome to our homebrew thread,

I will try to answer your questions.1st just search wine yeast on LAZ and you will find the winery shop they do all kinds of homebrew supplies at great prices inc yeast.You can find the same store on shoppee. Carton juice is the easiest 2-3 L for a 6L batch, a hydrometer is very handy and cheap (100B) on LAZ And an airlock (25B) same shop, don't worry about a bung for the airlock just drill a smaller hole in the bottle cap and push the airlock through if loose add some plumbers tape it will seal o.k.

2nd: Ants/bugs/flies/lizards are a pain, that's why you need the airlock, for the first 2 days  of fementation cover the bottle opening with a thin cloth and put the lid on loose. TIP: Stand your bottle in a tray of water,that will stop the ants.If your fermentation is very strong you might get a mess through the airlock,the tray will catch most mess,then just clean and replace the airlock.

3: Most fruits are fine but never blend them in a blender machine,they will take forever to clear. Boil your fruit for 2mins first,it makes sure no nasties are left on the fruit. I find the best and cleanest method is always keep the fruit pulp in a straining bag suspended in the juice and removed after 3-4 days.Banana and mango's make great wine.

4: If you calculate per gallon just multiply your fruit and sugar by 5 for 20L, Yeast 5g packet is good for 5 gallons

Hope this helps,always people here can help you.

stu

 

[WaccineChinawatiiRaporn]

Thanks Stu!

Yep, I found some shops on Lazada here below . . .

https://www.lazada.co.th/brew-by-me/?q=All-Products&langFlag=en&from=wangpu&lang=en&pageTypeId=2

https://www.lazada.co.th/thaibrewshop/?q=All-Products&langFlag=en&from=wangpu&lang=en&pageTypeId=2

 

Edited August 17, 2021 by WaccineChinawatiiRaporn
add

[WaccineChinawatiiRaporn]

Does anyone have an opinion on this easy process below??

Make Homemade Wine Fast!

This recipe stands out because it's simple. There are tons of homemade wine recipes on the internet. This is the lazy man's recipe that only requires three ingredients available at just about any grocery store, and your wine will be ready to drink in one week or less. The taste will improve, and the alcohol content will increase if you let it age longer. But it's not necessary. I presently have some aging in the fridge, and I tell you, it has a very strong alcohol aroma and a real kick. I actually don't care that much for wine but like the challenge of making it from such simple means. It has to be better than Mad Dog 20/20 or Thunderbird or the nasty hooch prisoners make in their toilets.

Ingredients

• 1 cup of granulated sugar
• 1 gallon of whatever juice you like
• 1 packet of yeast

Instructions

1. Buy grape juice. Grape is all I have ever experimented with, except for one batch of apple. Different types of juice will probably produce different types of wine since each type of fruit has a different sugar content. I have used Sam's Choice and the Great Value brand from Wal-Mart, but you can use Welch's or any other brand.
2. I recommend using one gallon of juice, but you can use a smaller bottle if you'd like. Look for "100% Juice" on the label. It will always say "from concentrate." Yeast will not do its job with preservatives present. Ascorbic acid and citric acid (Vitamin C) are ok. All grape juices are concentrated with water, so you'll never be able to get pure juice unless you squeeze the grapes yourself.
3. Set the juice out so it gets to room temperature. Juice should be at room temperature or slightly higher. If your juice is refrigerated, you need to leave it sitting out until it reaches room temp.
4. Add one packet of active dry baker's yeast. Red Star and Fleichman's are the two brands I see the most in my local grocery stores. Do not stir. Do not add more yeast later; just this once. I generally follow this yeast rule about adding yeast just once; however, I should say that in several batches I have refreshed the yeast by adding a teaspoon's worth. My advice is that if after about 3 days there is no more bubbling, add some more yeast. If this doesn't start some new bubbling activity, it is done, and you should allow this extra yeast time to settle to the bottom sediment. Finish by transferring to your final container.
5. Bottle it and leave room for air. Screw the cap back on the bottle and loosen about one turn so air can escape. Fermentation produces carbon dioxide and needs to be able to vent from the bottle. I used to use a balloon, but other winemakers have suggested this should not be done because acids and other nasty things can build up in the balloon and fall back into the bottle. Makes sense to me.
6. Keep an eye on it. Watch your project daily. After 3 days, check to see if it's still bubbling. If it has stopped, you can sample it now. If it's still bubbling, just keep checking it daily until it isn't bubbling anymore. If you really can't see any bubble action, put your ear to it and listen.

When the Wine Is Finished

1. Find a glass container. When you are satisfied that your wine is ready to drink, transfer the wine from your fermentation container/original bottle to another clean container of plastic or glass. Old, sterilized glass wine bottles are perfect.
2. Transfer wine without upsetting the sediment. When transferring the wine, use a plastic funnel. Once you've tipped the wine to pour, DO NOT turn the bottle back up straight but keep pouring until you're finished. There is sediment left over at the bottom that contains acids and impurities. If you keep tipping the bottle, you'll stir up the sediment and ruin the wine. Siphoning with a hose would be just as good or even better, just leave the end of the hose an inch or so above the sediment to avoid sucking it out with the good stuff.
3. Refrigerate and enjoy. After bottling your brew, it is suggested that you refrigerate but leaving out at room temperature is ok as long as your room temperature is not really hot. Keep out of direct sunlight.

Please drink responsibly, and enjoy the fruits of your labor.

More Things to Keep in Mind

Juice produces ethanol, not methanol: Making homemade wine, or alcohol in general, is simple because of the simple fact that yeast converts sugar to ethanol (alcohol). There is a misconception that drinking homemade brew is not safe, but that's only if you drink methanol. Brewing with fruit juices and yeast cannot produce methanol. It can only produce ethanol.

 

This process can be done in as little as three days: My attempts at wine making usually take around 7 days, but some people who have tried this method have reported that the fermentation (yeast completely stopped making bubbles) stopped in about 3 days. So this method can actually produce wine with a moderate alcohol content in about 3 days.

You might need to add sugar: Since this fermentation method produces wine that isn't very sweet (because the yeast converted all the sugar in the juice to alcohol), I am updating my recipe by saying that you should add one cup of granulated or cane sugar or corn syrup to a one gallon batch or half a cup to a half gallon batch before adding the yeast. This might produce a sweeter wine, if that's what you want. It might be best to pour the juice into a large saucepan and heat it up slightly (not over 110 degrees F) so the sugar will dissolve properly. Then pour it back into the bottle using a funnel and allow to cool to room temperature.

A hydrometer will tell you the alcohol content: I'm not sure of the alcohol content of this brew, but you could buy a hydrometer to measure it. They are cheap and readily available online or at any brewer's store.

Get winemaking yeast, if possible: If you live in a city that has a home-brewing supply, I advise buying yeast made just for winemaking. Active baker's yeast from grocery stores works ok, but the real winemaking yeast is formulated better for wine, doesn't peter out as fast, and will add a few days to my "one week" method. I have never experienced a "bread smell" using baker's yeast.

https://delishably.com/beverages/How_To_Make_Drinkable_Wine_In_Just_One_Week

 

[stuhan]

‎Red STAR Pasteur Champagne / Premeir Blanc (New Name) Yellow Sachet | Lazada.co.th‎

And this one