About to Start Brewing Regularly

Other Fermentables
1

I have brewed my own alcohol a couple of times, usually using a Carboy and the bubbler thing on top. And I used a random fruit, I used Pineapple one time, and Pear one time, and Raisins one time, and just sugar the first time. I usually use distiller’s yeast, but plan on doing a batch of Champagne in the next 6 months, but I am probably going to start with Wine made from distiller’s yeast.

A lot of people claim to get a weird taste from distiller’s yeast, but I have never had a problem. And I plan on using it to mix anyway, since distiller’s yeast makes wine around 21%, I plan on using it to make Sangria or Zurracapote or something. I always mix some kind of flavors in. I have used Cinnamon, Stevia, Lemongrass, White Lotus and Bitter Orange.

I plan on making some Mead for sure soon, Apple Cider, Pear Cider (Peary), Rice Wine, maybe Apple Jack, Citrus Wine, a Bitter Orange batch, a White Lotus batch, and maybe Chocolate Wine. And I am going to get a juice extractor.

Then once we really get the hang of everything as a group (Me and some other people and starting this, and I am the only one who has ever done it at all before), then we will try regular Wine yeast and Champagne yeast to make Champagne, then we will start getting CO2 and hops and making some Beer.

If anyone has any other suggestions let me know.

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Btw, we are going to start doing like 5-10 gallon runs, and bottling it all up.

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And, I am pretty sure you guys are already probably discussing this somewhere on the site. But Glutathione in the enzyme in your liver that breaks down Alcohol, so if you block Glutathione you can actually get drunk easier and longer, because your body will not get rid of it as fast.

And Cinnamon and Vanilla are known to deplete Glutathione, so if you make a Cinnamon or Vanilla flavored alcohol you will actually get drunker from it. And there are other Enzymes that can be effected, for example, by Grapefruit juice. So you can make biologically complex and diverse brews with different effects.

It is similar to how Bitter Orange, White Lotus or Absinthe do more than add flavor, they add an actual effect. But all of those contain their own active ingredient. This wouldn’t really be “active ingredients” but activation and deactivation of enzymes such as Glutathione.

4

Just noticed some threads, and thought I would put them here so they are all in one spot in the future as we are making stuff and posting it here.

Esters & Phenols

Saison sounds like an interesting beer. Double or triple carbonated, and maybe flavored.
https://www.homebrewersassociation.org/forum/index.php?topic=29749.0

Tepache

And Chocolate flavoring
https://www.homebrewersassociation.org/forum/index.php?topic=29650.0

Caramel
https://www.homebrewersassociation.org/forum/index.php?topic=29649.0

Banana Beer (and apparently there are people saying that Yeasts can be used to create Banana Flavors)
https://www.homebrewersassociation.org/forum/index.php?topic=13727.0

http://www.homebrewtalk.com/showthread.php?t=291125 (with pics)
https://www.homebrewersassociation.org/forum/index.php?topic=12602.0

Rice Wine

Hot rice (燙飯; pinyin: tàng fàn): The steamed rice used to make the wine is cooled in the open air until it is still relatively warm before processing.
Cool rice (凉飯; pinyin: liáng fàn): The steamed rice used to make the wine is quenched with cold water before further processing. The unfiltered mash for this wine is sometimes eaten as a dessert or used as an inoculant for other Chinese wines.
Feeding rice (加飯 or 餵飯; pinyin: jiā fàn or wèi fàn): Steamed rice is continuously fed into a fermenting mixture (up to three times), which produces a sweeter wine.
Fortified: Distilled Chinese wines are added to the fermenting mash, which increases the concentration of alcohol in the mash and halts the fermentation process. This leaves a significant quantity of unfermented sugars, thus producing an especially sweet tasting wine.

Cereal, Ice Cream Cones and Graham Crackers in the Fermenting process
https://www.homebrewersassociation.org/forum/index.php?topic=20854.15
https://www.homebrewersassociation.org/forum/index.php?topic=29339.0
https://www.homebrewersassociation.org/forum/index.php?topic=15590.0

And there is probably already a better list than Wikipedia has, somewhere on this website, but I don’t know where it is, so a list of beer styles also, since I have never made beer:

5

Random, a lot of people here probably know this already, but when you think of Monks or Friars who make their own Alcohol, they actually used to call “Yeast”, “God-is-Good”, because they didn’t have a name for it.

And this is their (The Trappists) yeast.
https://www.amazon.com/White-Labs-Trappist-Yeast-WL500/dp/B0064GCDT0

It apparently has various flavors that come out during fermentation.

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This is the stuff I have always used in the past, Distiller’s yeast. No special flavors or anything, it just gets the ferment up to 21% alcohol, which is meant to be fermented, but it can also be used to make Sangria, or Cinnamon drinks, etc. The more alcohol content you have then the better your extractions will be of herbs and everything.
https://www.amazon.com/Distillers-Yeast-DADY-bulk-pack/dp/B01LWTTNJ7/ref=sr_1_1?ie=UTF8&qid=1498541887&sr=8-1&keywords=dady+distiler’s+yeast

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Banana Yeasts (Ferment Warm, 70-ish)

https://www.mibrewsupply.com/wyeast-3068-weihenstephan-weizen-yeast?gclid=CL7NibSo3dQCFcGGaQodQ4YAPw
https://www.williamsbrewing.com/WLP300-HEFEWEIZEN-ALE-YEAST-P2957.aspx?gclid=CPCv64Kp3dQCFViewAodcIsAfA
https://www.mibrewsupply.com/white-labs-wlp320-american-hefe-ale-yeast?gclid=CLv5-8Cp3dQCFYO6wAodUuAICA

Bubblegum flavor at 60degrees

Trappist Yeast High Gravity (12%)

Ginger Ale
https://www.homebrewsupply.com/learn/make-alcoholic-ginger-ale.html

Ginger Beer

Ginger Wine

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table-of-esters-and-their-smells.jpg
table-of-esters-and-their-smells.jpg2481×1754 1010 KB

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Spices for flavoring
http://www.spicesinc.com/p-3781-craft-brewers-favorite-beer-spices.aspx

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Ok, so I am not sure anyone has done this on here before (Can’t find many Banana Beer brews in general on this site). But like I said I am going to use the Distiller’s yeast and make a few things, but I am also going to make a Banana Beer with Bananas, but also add one of the Yeast that has Banana Esters. And I’ll make wine, then beer.

I just remember when I was younger I was at some people’s house who had a liquor bottle wall, and they wanted me to smell one, and it was a Banana Schnapps, and they were all like, “It’s been empty for a year and it smells like Banana still!”. And they explained how distinctly Banana flavored it was and how good it was. So when I saw Banana Beer and then found that there are Yeasts that give Banana flavor, I decided that I am going to make a Banana Beer with Banana Yeast, and make some extremely Banana flavored Wine and Beer. Then maybe start adding Graham Crackers and other things for more flavors, maybe Vanilla and Stevia to make like a Banana Split flavor.

But I am definitely getting Banana Yeast and Bananas.

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Just thought I would add this information for everyone.

Adducts and Esters An Adduct is the creation of a new molecule by combining 2 whole molecules in such a way that both molecules are still intact, but are now combined into 1 new molecule (similar to how 2 Amino Acids  come together to create a Peptide). Esters are formed by Carboxylic Acid structures (meaning any part of a Molecule which looks like an Amino Acid) combining with Acids.

Terpenes Myrcene is the Terpene in Hops. Mangoes are an example of a fruit that contains Terpenes, specifically a Terpene called Myrcene. Terpenes are an entire subject unto themselves. Terpenes are what make up many of the smells and flavors we recognize from herbs and spices. Myrcene is slightly analgesic. Lemonene, is another Terpene. Lemon Grass can be bought cheap and in bulk, and contains both Lemonene and Myrcene in large amounts. Myrcene can also be found in beer, as it is what gives Hops their smell and flavor.

Kava Kava This is not Kratom, I know the names are completely different but many people confused Kava Kava with Kratom. They are 2 completely different things. Kava Kava, or just Kava, is a relative of the Pepper plant and can be found in Hawaii and on a few other islands. It has become so wide spread that many large cities in America even have Kava bars, where you can drink Kava. Kava mainly contains molecules known as Kavalactones, but also contains a Cannabinoid called Yangonin. Yangonin is a very little known Cannabinoid. Kava when mixed with water and consumed like coffee or tea, is a very bitter substance that tastes a lot like dirt water, and has the signature effect of making your mouth go numb. It is sold as capsules at most pharmacies over the counter, and can either be bought as capsules or put into capsules by hand. The best way to consume it is in a capsule, but for the whole mouth numbing experience, you would drink it as a tea.

Uziza This is a plant from Nigeria and few people outside of Nigeria even know that it exists. It is a relative of Pepper and used to be used all around Europe, but somehow fell out of popular use as a table spice, and is now mainly found only in its home country of Nigeria. In Nigeria it is used to make a soup that increases your appetite and is fed to people when they are sick, and it is actually a CB2 receptor Antagonist. Meaning that when it increases your appetite, it is using the same route to do that as Marijuana does when you get the munchies. It is said not to have any effects on the CB1 receptor, but there are also very few people in the world that have ever smoked it. But smoked, it does seem to cause a short buzz. Uziza can either be made into a soup, a tea. It is inexpensive compared to Tobacco. The main molecule that gives Uziza its effects is a Terpene called Caryophyllene, which has actually been approved by the FDA for use as a food additive.

Wild Dagga This is a plant from South Africa, where it is considered to be very similar to Marijuana. Marijuana is called Dagga, this is called Wild Dagga. It is an orange flower in the mint family and contains a molecule called Leonurine which has various medical uses and is similar to (not similar enough to be a replacement for though) THC. A relative of Wild Dagga, called Marihuanilla (Spanish for “Little Marijuana”) or Siberian Motherwort, can also be used to create a Synergy with Marijuana.

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5-HT1 Receptor Agonists:
Turmeric, Ginger, Ginko Bilboa, Lemon Essential Oil, Rauwolfia, Valerian, Yohimbe

Graviola- 5-HT1a Agonist
Black Cohosh- 5-HT1A, 5-HT1D & 5-HT7 Binding
C. Foetida L.- 5-HT1A Agonist
Yokukansan- 5-HT1A Agonist
Black Cohosh- 5-HT1D (maybe Rhodiola rosea, Albizia lebbeck & Albizia julibrissin)
Elmicin & Myristicin (in Nutmeg)- 5-HT2A Agonist
Estragole (in Sweet Basil)- 5-HT2A Agonist
Safrole (in Sassafras)- 5-HT2A Agonist

Cinnamon Bark- CYP2A6 & CYP2E1 Inhibitor (It will deplete your liver’s Glutithione) Taken 1 Hour before Allybenzene,
Clove Leaf- CYP2C9, CYP3A4, CYP1A1 & CYP1B1 Inhibitor
German Chamomile- CYP1A2 Inhibitor (Caffeine may also do this)
GoldenSseal & Echinacea purpurea very effectively do the same thing.
Black seed oil, 50% EGCG, Valerian root oil, Pomegranate, Vitamin B9, 40% Ellagic extract, Rooibos 20% Gallic acid extract, Rutin, B3 & Kudzu
Star Anise Extract or B9 for CYP2C9 Induction

Phenylpropanoids
Caffeyl Alcohol, Cinnamaldehyde, Cinnamyl alcohol, alpha-Cyno-4-hydroxycinnamic acid, Ethyl Cinnamate, Lignin, 2,4-
Methlenedioxypropiophenone, Neoflavonoids, Nordihydroguaiaretic acid, Phenylpropanoic acid, Phloretic acid, Rhododendrin & Suberin

NMDA Receptor Plants:
Uncaria Rhynchophyllia
Psychotria Colorata
Huperzia Serrata

Several allylbenzenes have been proven to form up to 3 alkaloid metabolites after ingestion by several animals. The alkaloids detected in animal urine are tertiary aminopropiophenones of 3 possible subtypes: dimethylamines, piperidines, and pyrrolidines.

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And I am going to be getting this stuff as soon as I move in with the people I am brewing with, but here is a list of things that can be used for brewing, just so that there is a list of things here.

https://www.walmart.com/ip/11-PACKS-RED-STAR-Pasteur-Champagne-Yeast-Wine-Cider-Making-Moonshine-Distilling/168057918?wmlspartner=wlpa&selectedSellerId=2931&adid=22222222227049491464&wmlspartner=wmtlabs&wl0=&wl1=g&wl2=c&wl3=146687499044&wl4=pla-259141495160&wl5=9026832&wl6=&wl7=&wl8=&wl9=pla&wl10=113500246&wl11=online&wl12=168057918&wl13=&veh=sem

https://www.walmart.com/ip/Distillers-Yeast-DADY-1-lb-bulk-pack/156362590?wmlspartner=wlpa&selectedSellerId=2931&adid=22222222227062255435&wmlspartner=wmtlabs&wl0=&wl1=g&wl2=c&wl3=165935575894&wl4=pla-272702590934&wl5=9026832&wl6=&wl7=&wl8=&wl9=pla&wl10=113500246&wl11=online&wl12=156362590&wl13=&veh=sem

http://www.brushymountainbeefarm.com/prodinfo.asp?number=5000&variation=&gclid=CN-B47fMy9MCFd26wAodRGUHSw

https://www.bulkherbstore.com/lemon-grass-c-s-organic-1-2-lb

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Carbonation Methods

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You might want to add a book like “How to Brew” to your lists.  You seem to have a lot to learn.

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Lol. That’s why I am on this website and putting this thread together.  :stuck_out_tongue:

And there are plenty of things in this thread that don’t seem to be anywhere else on the site.

If you don’t have anything to add that is of actual value, then don’t even click “reply”.

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There is probably a yeast section somewhere, but I just thought I would add this.

Yeast reproduces through Horizontal Gene Transfer, which allows for things like Synthetic Yeast Chromosomes. So using 2 kinds of yeast or more at once can start a yeast culture that is your own.

Here is information on creating a yeast culture:
http://www.greydragon.org/library/culturing_yeast.html

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And btw, I looked up the book, I am not really interested in making beer right now. Just Wine, Cider, Champagne, etc. I will make beer after a few months of brewing Wine and stuff regularly.

I’m sure it is a great book about beer, but that’s not what I am trying to brew right now.

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This site is pretty much dedicated to beer so you may not get a lot of response or interest.

20

Can you maybe pause on the posts until you get a response back first.