/diy/ - Do It Yourself

>>1198810
I'm cold crashing this batch right now. I'll probably start drinking it on Wednesday with a friend.

>>1199612
The recipe is rarely the same twice for ingredients and brown sugar/honey types like spices. This one was,

Rind and core of 2 pineapples ground up with its juice.
2.5 cups of sugar (brown is best.)
1pkg Fleischmann's active dry bread yeast (very good for a "non-sanitary" batch of brew; it also adds its own flavor for a short term no-aging brew like this)
1 broken up stick of Ceylon cinnamon
2 black tea bags
1/4 cup raisins
1-gallon of water (I don't boil it for these types of recipes, but you can.)

Dissolve sugar in water then yeast
Add all ingredients and stir vigorously for 2-3 minutes (helps impart more oxygen into the water.)
Cover container with plastic wrap or loose lid (keep gnats/flies out, but allows outgassing, no airlock needed.)
Ferment for 48 hours (short time because of added yeast, long recipe is 72 hours without added yeast.) Punch the pulp down twice a day.
Strain out pulp.
Crash in fridge for a few days (should drop lees, but remain somewhat cloudy for most batches though it can become very clear sometimes.)
Rack into serving vessel, serve, and drink.

It should be a little fizzy usually because it is still a bit active. Don't drink a ton of it or you may need to use the bathroom. Most people drink it right after straining it. I find I like it cold crashed for a few days instead. If you use the 72 hour recipes, remember that those don't add yeast and rely on wild yeasts. That means they will turn to vinegar just after about 72 days. So, if you any smell vinegar at all, cold crash it overnight and/or drink ASAP. It will just keep getting more vinegary if you let it.

>>1199618
>Are hand crank juicers wise?

I'm not sure I get your meaning. They are indispensable for some things. Though, you can use hand crank or electric, it doesn't matter.

>How should I go about making wines and stuff?

Google, "Jack Keller" and start reading.