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9

Just use water. The evaporating liquid does not need to be a sanitizer, per se.


4

Disclaimer: I am neither a medical doctor, nor an expert on making liquor or on this kind of brewing, nor a scientist. Sorry, I am not sure this will work for you, in my uneducated opinion, unless you plan to use only fructose in your liquor. (I am assuming that fructose is safer for diabetics, and you are OK ingesting it, even though I believe the jury is ...


3

A few drops of vodka (or higher proof Everclear if you can get it) on top of the spices/additives, just enough to wet them. Let sit for 60 seconds and add to beer. Realistically, you probably would be fine adding them directly to the beer without sanitizing. Finished beer is aseptic enough to withstand additives without infecting, it's unfermented wort that ...


3

I would suggest the iodine-based sanitizer knows as "Iodophor" if you really feel the need to sanitize the water: http://en.wikipedia.org/wiki/Iodophor This stuff is an iodine-based sanitizer, fairly common in homebrewing (but probably not as common as Star San). I started out my homebrewing career with it, and still have some left. A big bottle goes a ...


2

For what its worth, I recently made Cherry Bounce with Montmorency Cherries I picked from Door County, WI and Brandy. I used a liter of brandy, about 1.5 cups of PITTED cherries, and about .33 cup of turbinado sugar. I mixed it up in the bottle and let sit for 4 months. It is delicious. If it were me, Id simply do the same but with vodka. There is not a lot ...


2

Disinfection (99.9% kill) occurs with 62% ethyl alcohol with a wet contact time of about 30 seconds. Note that hand sanitizers are required to have "at least 62% ethyl alcohol". I'm doubting that you have vodka that is over 120 proof that you would want to waste on sanitizing something for a brew!!!!! I've always found pasteurizing, or even boiling with a ...


2

I am in possession of black morello cherry vishnik. The cherries were picked and allowed to ferment into wine, with some yeast added. After several years in the basement, the wine was filtered and mixed with overproof alcohol, slowly. Each taste test allowed us to find the right wine and alcohol mixture. The result was bottled in sterilized bottles and ...


2

My Grandfather would put about 3 inches of Sour Cherries not pitted in each of 3 clean Gallon jugs. He would cover with sugar. The lid of the Jugs were punched with holes and cheese cloth patches over the top of the jugs and closed. They were put in a dark cellar for 5-6 weeks. After that time he would open the Jugs and fill them about 2/3 of the way to the ...


2

Cherries have natural yeast on their surface so if you do not wash the cherries but place them in a jar with sugar they should ferment. According to my late grandfather (who made many, many batches of vishnick) you should allow it to ferment in a dark location for at least a year and then drain off the liquor after a year. The original jar should be covered ...


2

Keep in mind that the reason for using sugar is not to sweeten the beer or add flavor but to lighten the body and increase the alcohol. If the subs you want to use are 100% fermentable, they should work the same.


2

There are literally dozens of recipes on the Internet, with photos and set by step instructions. You might find this one particularly useful: http://www.macheesmo.com/2009/11/homemade-coffee-liqueur/


2

According to this USDA document, simmering the booze for 2.5 hours removes 95% of the alcohol content, although there are probably gentler ways to remove the alcohol which would preserve more of the aromatics. Larger surface areas will take less time at the same temperature, so possibly a lower temperature and larger surface area would preserve more aromatic ...


1

I have made coffee wine before and it was the biggest pain of all the wines I made, it never stopped foaming! Maybe I did something wrong. As for the taste, wine never really tastes like what it is made from. You would have to add flavor after it is done brewing and before you bottle it. For example, I make a great strawberry wine and it smells so nice but,...


1

This is the recipe I use to make Kahlua. 1 qt water 2 1/2 cups Sugar 3 tablespoons of instant coffee 1 tablespoon of Vanilla 2 1/2 cups Vodka Bring water, sugar, and coffee to a boil in a saucepan. Simmer VERY slowly for 3 hours. Mixture will be very dark and syrupy. Cool. Add vanilla and vodka. Makes 7 cups. Options: Instead of using instant coffee,...


1

try Swerve Granulated it tastes like real sugar can use cup for cup in place of real sugar real good all around product for cooking baking and sweetening but need to do more investigating about homemade wine.


1

The bottom line is that yeast processes fructose into alcohol. The common source of fructose is straight sugar (sucrose). The yeast converts the sucrose, or you can pre-treat your bag of sugar, by boiling it up in water with a little acid for 30 minutes. Now you have "invert sugar", or fructose. Now, once the yeast uses up all the sugar it stops working, ...


1

Quick note. Some of the older H.B. recipes, 20+ years ago, called for saccharin to give residual sweetness in extract beers. When splenda came out, one of our brew club members wrote to them and asked if splenda could be used the same way. They replied and said absolutely NOT! The yeast in the ferment COULD produce methanol from the altered sugars in splenda....


1

I tried using a swamp cooler, but found picnic ice packs to be much more effective. After the initial investment, they are free. I just change them out a couple of times a day for the first three to four days.


1

I'd personally use bleach for this--get some white fabric instead. One teaspoon per gallon is a good minimal concentration. Maybe try 2 tsp. Whatever you use, it will end up concentrating, as evaporation (like distillation) will leave behind everything but the water. Wash your fabric occasionally to remove this concentration (phosphates and organic ...


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