I can’t tell if your messing with us or not.
I’m not. Watch, about 2 weeks from now I might already have pictures of the containers. We are moving in the next few days, and I will order everything within the next few days after that.
Right…
Lol. I have been planning on doing this for a while. I just came here to figure out exactly what I wanted to make, and what all I was going to use. And I didn’t know there were so many kinds of Yeast, so now I know that I am going to use the WS Yeast, which is probably going to actually make some pretty good Cider. So I mean, you can think that I am not going to do it, but I only came here to learn a little bit more before I started making larger batches, and to organize everything so that I can go back to it as I finish batches, and just go down the list. For example, I can make Cider/Cider Champagne and Distiller’s Yeast Wine, and Banana Wine/Beer/Champagne, then Mead or Perry or Rice Wine, or all three. Then Beer.
I wasn’t expecting so many people to look at this thread so soon. I was just putting things here for myself and maybe people in the future, then a bunch of people came. I will be making things soon though, we are getting a house rather than an apartment or condo or something just so we can start making our own stuff.
Have you ever brewed before?
Yes, I have brewed before. I have a 1 Gallon Carboy, and I have also just used a Tampico Bottle, both with Airlock bubblers. In the Tampico Bottle I just used Sugar and Distiller’s Yeast and Cinnamon, and I did it maybe 3 times, but that was just Sugar and Cinnamon. The first time I used the Carboy I just used Sugar and Water and Distiller’s Yeast. The Second time I used Raisins and Sugar. The third time I used Pears. And the fourth time I used Pineapples. And I used Cinnamon or Lemon Grass every time with the Carboy.
But this will be the first time that I am going to do anything over 1 Gallon, and everything else was just “Wine”, it wasn’t anything specific. I am going to start making specific things now that I am making larger batches.
I also have a still. It is for extracting things from herbs with Fractal Distillation, but I already have that too. I don’t plan on distilling anything, just saying, it’s not like I haven’t ever done anything like this before and it’s not like I don’t actually plan on doing it.
Cool. Good luck.
And I think when I try making bear, I might start with Saison, maybe with Bananas added. Then maybe the Banana Bread or Bananas Foster recipe, or a mix of the 2. But I’m not sure, I’ll just see what happens with the other big batches first.
And I’m wondering if the 12% ABV Trappist Yeast is meant for beer, because a 12% Beer that has fruity Trappist Esters would probably be good. But that might be meant for Wine, not sure.
That’s close enough to a business that you’re going to need licensing and legal advice.
I will get a license, I was already asking people about what license I would need for Cider here:
https://www.homebrewersassociation.org/forum/index.php?topic=29783.15
And someone told me that for Cider I would need a Wine license. Then with the Importer’s License, what I am thinking of doing is getting in contact with some people in Armenia and importing Wine from there. They have Apricot and Pomegranate Wine and everything, and they have been doing it for like 4,000 years.
Also, random:
I just went up to UPS to check my PO box, and I ordered a bunch of seeds for different plants a little over a month ago, but I totally forgot that I had ordered Hops seeds. So I have some Hops seeds. I have seeds for a ton of other plants, but I have Hops seeds now too.
Are you starting a farm too?
You do not want hop seeds. You want hop rhizomes. Hop seeds will produce male plants which are worse than useless.
They will produce only male plants, or I will have to identify the male plants and remove them? It seems strange that seeds wouldn’t make both male and female plants, if not, then where do the rhizomes come from?
I’m going to start growing a few different kinds of rare and rare-ish plants and making clones, and then selling those. We are going to set up some stuff at our house and probably get a green house to put in the yard once we have enough plants. I have a bunch of rare plant seeds from all over the world. I have like a tree that grows big Grape type fruits on its bark, it’s from Brazil where everyone knows about them and eats them like Grapes, but no one really knows about them here. And those can be fermented too.
Here is a list of plants I have seeds for that might be able to be used in Fermentation:
Grapes
Dwarf Grape Tree
Snowdrop Flower (extra ingredient, Acetylcholinesterase Inhibitor)
Giant Pumpkin
Turkish Giant Pomegranate
Giant Strawberries
Hops
Dragon fruit
Lemon
Sugar Cane
Jabuticaba (That’s the Brazilian Grape Tree)
Wormwood (Absinthe)
Mexican Dream Herb
Passion Flower
Silene Capensis
Malic Acid is part of what gives Apples their Flavor, and I think I am going to get some incase the Cider does not taste Appley enough, and maybe I can use it with Distiller’s Yeast or for something else also.
I’ve made a lot of cider…you’re in for a surprise.