Um, Wheaton’s Law…
Understood. I’ll edit.
I’ll make beer eventually. I have only made Wine like 4-5 times in 1 Gallon Containers. So I want to make some 5-10 Gallon batches of Wine, Cider, Banana Wine, Champagne, etc. Then I will make some beer, probably Banana Beer first, since it wouldn’t be a big leap. Then from there I will get CO2 equipment, and get a big pot for boiling grains and all that.
I am just putting this thread together now so that when we move into our new place around the first (in just a few days) I have everything in one place, and then people in the future will all have it in one place also. Then they can also see how it turned out in a few months. And I will be using Distiller’s Yeast on a few batches, so they will only take about a week to make.
I’ll get to beer eventually, I just want to make stuff to make Sangria and everything right now for 3 people to drink.
And most people would consider Cider to be kind of like beer. I know it technically isn’t, but most people probably consider Beer, Cider, Smirnoff and Hard Lemonade to all be in the same category, just for different purposes or preferences. Even though they aren’t beer, I am pretty sure that a lot of people on here are probably making Cider and everything. Maybe not a lot of Wine, but not just beer.
Most people on this website probably know about this, just posting it so I and anyone else who needs it has a link. Stevia can be used to sweeten things that you would want to be sweet. Yeast eats sugar, and if you add sugar to your bottles, it is likely that there is at least a little Yeast left, and the added sugar will displace the Volume, which means that the Yeast will come back to life and eat the sugar and reach its alcohol/volume threshold. So you have to use Stevia if you want to sweeten something. And it is used all the time as a health supplement as a Sugar Replacement, similar to how there are Salts that have the Sodium replaced with Potassium to lower Sodium intake. But it can also be used to Sweeten alcohol since it doesn’t get broken down by yeast like Sugar does.
https://www.vitacost.com/wisdom-natural-sweetleaf-stevia-sweetener-4-oz-7?csrc=GPF-PA-Food%20%26%20Beverages-716123125949&ci_gpa=pla&ci_kw=&ci_src=17588969&ci_sku=716123125949&csrc=GPF-PA&mtp=sK2wo0jmA-dc|pcrid|97670541013|product|716123125949&gclid=CKjE4Meb39QCFRS4wAodEXcDsA
Here is a video about how to make really clean Banana Juice for Banana Wine and Banana Beer
Amylase Enzyme
https://www.amazon.com/Strange-Brew-F9-QRNM-WIPD-Amylase-enzyme/dp/B006O93SYQ
And you could probably use Bubble bags for the second step, that is what I will most likely do.
I will probably get at least 3 of these in July
https://www.amazon.com/Kegco-KC-FP-CB-06-Carboy-gallon/dp/B00JWYRGU2/ref=sr_1_4?ie=UTF8&qid=1498611429&sr=8-4&keywords=5+gallon+carboy
And probably a keg in the next few months so I can try pumping CO2 into things.
Do you have any questions? Recipes you would like any of us to take a look at? Any methods or techniques you would like to discuss? Any issues in your process? Do you have any equipment that you think you need?
At one end I am wondering if you are just lost, and are drawing on any information you find. Then have not found a way to apply it. At the other end I feel like you are almost trying to blow up your own thread.
You said you have made, “Alcohol” before. But have you made wine and beer? I can’t seem to find out what level your at. Most of us are more than willing to help you find your niche in this hobby, we just need to know how to help you.
I do have a few questions.
Ok, so I have made Wine, with various fruits and sugar. And I know I can make Cider, or Wine again, or Champagne (Just the Bottle Fermenting stage), and all that. But I was looking at Banana Beer, and while it explains that you Juice the Bananas, then ferment them. And I found the Amylase Enzyme method of Juicing a Banana, so I think I will probably do that and then use Bubble Bags (Silk Screens) to strain out the solids. Then I will ferment it, and then maybe do a Champagne type fermenting stage, to create the Bubbles. Or eventually just get a Keg and pump the CO2 in.
The only recipe I found that goes into detail is the Bananas Foster recipe on a another website, and I might be interested in doing that, but I am not sure how difficult that would be really and would rather do a few 5-10 Gallon runs of Cider and Wine and Champagne and everything before I make a beer, and I need to get a big pot and a Keg and everything still too. So I will make the other things first, but that one looks interesting.
And what do you guys think about using Bananas, and a Banana Yeast? Has anyone ever heard of anyone doing that? And I have read about people using Graham Crackers and stuff in the ferment in order to get other flavors, like Banana Bread and everything, and I was wondering what all can be used that way, have people used baking mixes and things like that?
Also I am going to be making some stuff with Distiller’s Yeast, does anyone have an opinion on what fruits work best with it? I have used Pineapple, Pear, Raisins and just Sugar (the first time I tested it). But does anyone have any information on the best things to use with Distiller’s Yeast?
Also, you know how Bitter Orange has Octopamine and Synephrine, so it has the stimulant effect. And hops has Myrcene, most people don’t realize it is an analgesic and primer for other Moleculces crossing the Blood Brain Barrier.
Is there a lot of discussion on this website anywhere about any of that? And CYP450 Enzymes, and Glutathione. Is there any discussion about things like that anywhere?
And this isn’t a fermenting example, but like how Damania is used in the Original Margarita Recipe, and may give it an extra effect as it contains tons of Terpenes and everything. But does anyone know any recipes like that? Another example would be Absinthe. Does anyone know of a bunch of like cultural “Worm at the Bottom” type things, or things with Ritual/Ceremonial/Spiritual value?
I can’t believe I clicked on this
The thread is not different than the title. If you somehow feel like you were tricked into clicking on something that is your own fault, I am not sure what you expected from a thread called “About to Start Brewing Regularly”, but I don’t think it’s my fault if you didn’t get it.
I think that is a little too specific right now. Right now I am just putting together a bunch of information for when I move in a few days so that we can have it all in one place. I think “About to Start Brewing Regularly” is the best title. I am not brewing anything yet, but in a few days I will be working to get started brewing. So I am putting together a thread with information about brewing that I might need, and that other people can maybe use, and I will buy a few 6 Gallon Carboys my first or second day moving in, then I will get some Honey to make Mead, and Bananas to make Banana Wine and maybe Banana Beer/Cider/Champagne, then I will be making Sangria Wine with Distiller’s Yeast, and then maybe something like Rice Wine, and a few other things.
So I don’t think “Banana Champagne” would cover everything in this thread, but maybe a future thread after I get the Bananas.
Read the first page of this thread, those threads are linked on the first page. It’s not like I didn’t read those already. And I am pretty sure no one in those threads has mixed both Bananas and Banana Yeast, they just do one or the other.
And these look interesting. Trappist Recipes.
http://byo.com/mead/item/1525-trappist-ale
And they call this thing a “Biodiesel Inductor” but it’s really just a giant fermenting tank. Has anyone ever seen anyone use something like this? It’s not even expensive for its size.
https://www.ntotank.com/55gallon-acerotomold-white-inductor-cone-bottom-tank-x7191852?gclid=CJz3poiA4tQCFQS4wAodYB0MMQ
With all due respect to what you are trying to accomplish, are you sure a massive info dump like this on a public forum is the right thing to do? Maybe put all your stuff in Google Drive? As it stands right now, this information is hard to follow and it doesn’t seem that you have even a clear idea of what you are trying to accomplish.
I know what I want to accomplish, and no, I think what is not necessary is all the people commenting that have nothing to say. If you do not want to read this, don’t read it. Obviously you have some kind of interest in what you are reading or you would just ignore it.
And I know exactly what I am doing. I am getting 3x 6 Gallon Carboys in a few days, and I will be making Cider, and Wine with Distiller’s Yeast, and then I will start making Banana stuff and Mead, etc. Then I will start making other things from there.
How is that hard to follow?
I think you guys are confused. This 3rd page started with me answering someone. Someone said “Well, your doing what you are doing, do you have any questions for us” then I wrote some questions.
I think you guys read the questions and are running with the idea that those questions are what the thread is about. I was just responding to someone, those questions are not the topic of the thread.