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10

This seems like a simple solution dilution problem. Take 5 gallons = 20 quarts => 20 quarts * 5% ABV = 1 quart alcohol. Then take your 1 quart of "80 proof" (40% ABV), and we get 1 quart * 0.4 = 0.4 quarts alcohol So we have a total volume of 21 quarts (beer plus spirits) and a total of 1.4 quarts alcohol, thus 1.4 / 21 = 6.67% ABV Unless I'm ...


7

You want to add either all of it, or just the vodka. A lot of the chocolate flavor will get leached into the alcohol so you don't want to toss that. I'd say add it all if you're going into secondary, since you'd rack it again, or just the vodka if adding it at bottling time. A benefit of this technique is that it lets you remove any fats from the chocolate ...


5

You could start with this question from this forum to know how to turn potatoes into a sugary solution fit for fermentation. Mind you, mashing not only means to mush the potatoes, but to add crushed barley malt and water. The crushed barley malt enzymes will turn the potato starches into sugars. Click on the tag "mash" to get more information. However, ...


4

Increased alcohol might contribute to the perception of sweetness. See the answers to At what alcohol level does alcohol start to contribute sweetness?. Because people report different experiences with this, I tend to agree with this study that associated differing perceptions of the taste of alcohol with certain genetic variations If you're mixing vodka ...


3

First, regarding this question: I was to make a base using water, sugar (6-7Kg roughly) and turbo yeast, then add my flavouring, to produce a drink similar to vodka or gin, would these still be classes [sic] as spirits, even at say 20-23%? That is more of a legal question and is really outside of the scope of this site. Now, whether you can technically ...


2

We had a similar tradition in Balkans as well, we just used "Rakija" (grape moonshine) instead of Vodka. We used glass demijohns instead of oak casks when storing the spirit and burying it into the grounds. After 20 years the biggest problem was usually finding where demijohn was burried :D In any case, I do know for a fact that we did not use wooden ...


2

Infusing with Hops worked for me. i want to tell you how much and how i exactly solved the problem. result will be about 9% beer. infuse each 250 ml of 80% alcohol with 1 oz of dried hops. let it soak for 3-5 days and then by using a fine mesh remove hops. normal beer bottle size is 330 ml, so add 40 ml of infused alcohol to bottle and pour it up with sugar-...


2

As mention by EP, there is more to Vodka than just adding yeast to something. The Homebrewing Q&A doesn't address distilling questions in general, only products resulting from fermentation process. However, I can answer your other questions. Wine or Beer Yeast is usually cheap to buy and produces better results, so I wouldn't make anything from baking ...


1

Brewing is only a smal part of making vodka. You also ned to destil what you have brewed. Regular baking yeast can make alcohol but it is better to use yeast for wine. This yeast will give you a higer alcohol content before you start to distil. If you want something drinkable after destilling use a charcoal filter in the end and throw away the first part of ...


1

I would taste what you have extracted first to see if you like it. Making a tincture (in a solvent like ethanol/vodka) doesn't always result in the same flavor profile as if you had simply racked onto the raw nibs. Another option is to pull a sample of the beer then dose drop wise some of your tincture into it until the flavor is right. If you find a good ...


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