Sugar wine

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Helladamnleet
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Sugar wine

Post by Helladamnleet » Sun May 05, 2019 9:11 pm

Okay, it's almost summer time, and that means summer break, which means it's time to get drunk, or rather, time to PREPARE to get drunk.

You will need:
- 1 gallon of water in a 1 gallon jug
- 1 packet of yeast
- 8 cups of water
- 1 balloon

Mix the yeast in a little warm water to activate it in the gallon jug. Fill the jug to about half way, then add the sugar. Give it a little swirl to mix all that goodness around, then continue filling the jug until it's about an inch from the top. Poke a hole in the balloon, and stretch it over the mouth of the jug. The balloon will inflate as the sugar and yeast react turning into alcohol. Once it starts to deflate, your sugar wine is done (usually a couple weeks).

You can mix this wine with koolaid and other juices to make party punch, or if you're a real nasty fuck drink it straight. The recipe I gave you should yield nearly 10% alcohol, so each gallon is like having a liter of vodka.
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Re: Sugar wine

Post by Das Troll » Mon May 06, 2019 3:12 am

You can do this with boiled honey and water. You don't even need the sugar. Just find a simple recipe for mead online. Hell i don't even add honey. I go to the grocery store and look for the gallon jugs of apple juice. Take a 8oz glass of AJ out of it and just toss the yeast in. Better if you use wine yeast and not bakers yeast.

Wait for 4 of so days and it will be apple jack. It's done fermenting when the bubbles and foam stop. Don't bottle it thinking it's done unless you have campden tablets first.

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Re: Sugar wine

Post by Helladamnleet » Mon May 06, 2019 6:23 am

That's a pretty sweet tip. I never tired that, but I bet it tastes better than sugar wine.
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Re: Sugar wine

Post by Das Troll » Wed May 08, 2019 12:33 am

Helladamnleet wrote:
Mon May 06, 2019 6:23 am
That's a pretty sweet tip. I never tired that, but I bet it tastes better than sugar wine.
Apple juice does. It tastes like hard cider that is quite tart. You can sweeten it up by adding sugar to it after the fermentation has stopped. Do not, I repeat, DO NOT bottle it without adding campden tablets. I've had bottles explode glass shards in my face because the fermentation was putting so much pressure on the inside of the bottle. I also had about 5 or 6 bottles explode off my wine rack and douse my bed in brown mead and yeast slurry. It looked like I shat streams of liquid shit all over my bed.

If you're slick enough or are just feeling lucky, you can try and use the gasses from the fermentation to carbonate the wine/cider. I don't suggest it though. It's a thin thin line between explosion and fizz.

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Re: Sugar wine

Post by Helladamnleet » Wed May 08, 2019 6:37 am

Interesting. If I ever decide to make some more wine I'll have to check that out for sure. I didn't know there even was a way to steralize beyond boiling all the equipment.

Hard cider is awesome, and I think it'll be the route I take. Thanks for the tips, mang.
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