"I learning to make wine.
Anyone else here make their own wine or beer.  "
Wine, beer, and 40% alcohol for spirits. Not only do you (a) know what's going into it and (b) avoid paying excise duty, but (c) no hangovers. |
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By (user no longer on site)
over a year ago
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"I learning to make wine.
Anyone else here make their own wine or beer.
Wine, beer, and 40% alcohol for spirits. Not only do you (a) know what's going into it and (b) avoid paying excise duty, but (c) no hangovers."
Please tell me more about the no hangover part. What essential headfucking ingredient is missing when you make your own? Please dont say antifreeze lol |
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By (user no longer on site)
over a year ago
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I have helped make homemade wine, taste better or as good as a bottle costing £6 or so. If you do a basic wine, so results are great, so much cheaper to do. And it's fun to know you made it I did a gallon at a time before may get into it again |
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Have been brewing ma own bitter, cider & lager for years. It's quite an easy process and you can buy many different kits 
Only had one disaster about 4 yrs ago when I added too much sugar and me & the ex fucked off to Yarmouth for the weekend.....I had to buy a new pressure barrel  |
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By *nnejohnCouple
over a year ago
warrington |
"I learning to make wine.
Anyone else here make their own wine or beer.
Wine, beer, and 40% alcohol for spirits. Not only do you (a) know what's going into it and (b) avoid paying excise duty, but (c) no hangovers."
yeast only ferments to about 18/20%.to get 40% is difficult without distilling, which is illegal and potentially very dangerous |
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By (user no longer on site)
over a year ago
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I made some pomegranate champagne once!
It was tricky and kept popping the corks but eventually it was finished. A bright pink fizzy drink which had too much sugar to be alcoholic but it was nice chilled.
Penny |
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By (user no longer on site)
over a year ago
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Used to make wine and beer years ago.
One if the most potent was dandelion.
Went into a nearby field and picked as many dandelions as I could added the water, sugar etc and waited.
De-canted from Demi-John into another and waited another 4 weeks until it looked an smelt just fine.
Tasted pretty good too but very potent.
Trick with beer, if kit states 40 pints. Make 30 pints and ferment twice ie let it ferment for the 14 days or whatever it states on the label . Then siphon into another 30 pint container and do the same again. Only this time place a slice of toast on the surface for the last week
Very strong |
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By *nnejohnCouple
over a year ago
warrington |
hate to be repetitive,but worked for years with fermentation and if you're very lucky you might get a 20% brew.there are ways to fortify without distilling but it involves lots of messing about with freezing and skimming,which gets more difficult as the product gets stronger. |
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I used to make loads when I was at college ... decades ago ... used to buy the kits from Boots ... I was renowned for it ... had many a good night on it too !!!
Made rhubarb wine once, with my granddads rhubarb, took ages, remember leaving it to ferment in the cellar, was very potent ... remember it taking varnish off a table !!!
It's worth a go I guess !!!  |
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"hate to be repetitive,but worked for years with fermentation and if you're very lucky you might get a 20% brew.there are ways to fortify without distilling but it involves lots of messing about with freezing and skimming,which gets more difficult as the product gets stronger."
I was led to believe freeze distilling was still illegal and subject to custom duty due to PBV total |
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"I learning to make wine.
Anyone else here make their own wine or beer.
Wine, beer, and 40% alcohol for spirits. Not only do you (a) know what's going into it and (b) avoid paying excise duty, but (c) no hangovers.
yeast only ferments to about 18/20%.to get 40% is difficult without distilling, which is illegal and potentially very dangerous"
Only if you don't know what you are doing. |
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"hate to be repetitive,but worked for years with fermentation and if you're very lucky you might get a 20% brew.there are ways to fortify without distilling but it involves lots of messing about with freezing and skimming,which gets more difficult as the product gets stronger.
I was led to believe freeze distilling was still illegal and subject to custom duty due to PBV total"
Unlawful without a license (as opposed to illegal). But since you can easily buy a proper still ... |
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"I learning to make wine.
Anyone else here make their own wine or beer.
Wine, beer, and 40% alcohol for spirits. Not only do you (a) know what's going into it and (b) avoid paying excise duty, but (c) no hangovers.
Please tell me more about the no hangover part. What essential headfucking ingredient is missing when you make your own? Please dont say antifreeze lol"
I think it's mainly sulphites, which are used commercially as preservatives.
Funny how people get sniffy about homebrew, yet will happily glug a bottle of wine they have *no* idea what has been added. |
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By (user no longer on site)
over a year ago
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"I learning to make wine.
Anyone else here make their own wine or beer.
Wine, beer, and 40% alcohol for spirits. Not only do you (a) know what's going into it and (b) avoid paying excise duty, but (c) no hangovers.
Please tell me more about the no hangover part. What essential headfucking ingredient is missing when you make your own? Please dont say antifreeze lol
I think it's mainly sulphites, which are used commercially as preservatives.
Funny how people get sniffy about homebrew, yet will happily glug a bottle of wine they have *no* idea what has been added."
I dont know why I didnt think of that, thanks. Damn sulphites! |
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