Thank you mister! I have to make a research paper on alcohol brewing and I chose sugar wine as moonshine or other drinks proved too complicated. You have made my experimentation much easier as you don't beat around the bush and just show and tell the whole process in a simple and straightforward manner. Loved the video and thank you again!
Hey. Thanks for the videos. Is there any dangers to doing this. I heard you need to watch when distilling from the freezer. Is the first batch perfectly safe to drink. Hope your still alive 😂😂😂
hey, not really dangers more a rotten hang over wishing you were dead if you drink too much. like with most things that people don't really understand it's usually over exaggerated, I've done with with everything from beer to wine and i'm still alive. :P I wouldn't want to just drink it neat for the whole night but it is nice to have a couple to finish of the evening or just for sipping round a fire :)
cheap appreciate your reply mate. Good to know your still alive too Haha. I find drinking vodka and cordial is better for the hangovers tbf.so gonna try this without distilling and regulate the percentage. Thanks dude
Hey thanks for the awesome channel, your vids are great! I was just wondering how cold your freezer is that takes two days-ish to freeze the liquid? The lightest setting on my freezer is -15, so don't want to leave it in for too long! Backup question: I started this with two gallon bottles of water, keeping everything exactly the same. After 24hrs, one is fizzing but the other is really quiet... should I worry much?
hey, glad you like it :) when it comes to doing my single freeze method, there is not such thing as too long :) from me messing about with this, it takes roughly 24 hours to freeze 10% solid any thing over that another 24 hours. while it will freeze sooner there will still be enough water in solution to weaken your end booze! ( my freeze gets down to roughly minus 22 Celsius and has fan assisted rapid freezing ) I wouldn't worry too much, sometimes the yeast takes off, other times it takes an extra day or 2, as long as they are both done the same, it will work it's self out :)
hey, the easiest way is to taste it, when it tastes like water, it a good time to stop. concentrating alcohol like this is wasteful but it does work :)
hey, sugar wine is keeps for as long as you want really. in plastic the its best to use it within 2 years as plastic is permeable but if in glass it will last pretty much for ever
@@makinghomebrewwildandcheap in your case..I'm new to this hobby..im doing the same recipe..just plain sugar and water....but I'm distilling it..so let say I have 2 kg sugar and 5 Litres of water...how many litres of I can collect using your procedures
I hope your not using bread yeast for this or it won't work any way to the math. 2kg of sugar in a gallon has a potential of 22% alcohol. So per liter you have 220ml of alcohol. You can't really get much past 40% alcohol as alcohol is an antifreeze and freezer temperatures. So you could get 400ml per liter ( roughly rounding ) if your going to distill anyway save the days of freezing and collecting and go straight to the main event.
@@makinghomebrewwildandcheap so basically..350ml to 400ml out of 1 liter with 40% or less ABV..and how much ml you throw for the first drop of frozen liter..
simply yes and yes :P yes its safe to drink and yes it will contain methanol......... but methanol is only toxic in large amounts. you will dies of alcohol poisoning long before methanol will cause any issues. enjoy your drink :)
Thanks brother....🥰. I have made only one litter. I knew that all are doing first cinn boiling in the sugar water then remove the cinn pieces before adding the yeast. I did not remove the cinn . That's why little bit doubt😊
Also saw them using soda mountain dew should i add sugar and nutrient doing that cause i have too try that .... i fav drink has been four loco 14% thats what all im shooting for
Im giving it a shot my recipe 10 lbs white sugar granular two packs champagne yeast 2 tblsn of yeast nutrient 5 gal water. Would one yeast be enough and does more sugar make it stronger. Did mine in five gal water bottle from a cooler any. Advice also did air lock like a ballon but rubber glove
hey, you should only need on packet as a packet does 25l but if you want to add 2, you can :P 10lb of sugar is about 5kg which in 5 gallons will hopefully come out 11 ish % a good number in my book. indeed adding more sugar will make it stronger to a point. usually the maximum strength is 16% or 1.5kg per gallon just brewing sugar is hard on the yeast so the more sugar you add the more yeast nutes you will also need to add. if the temps are right and all was sterile you should see results in about 4-6 weeks. you know it's ready when it turns from the milky white ( while fermenting) to clear ( as the yeast drops to the bottom. :) hope you find this useful :)
there are quite alot of extras you can add in after it's fermented. I'm quite partial to pear drops and maltic acid and glycerine or sour pear shots for short :)
hello, that a very good question :) while this technique doesn't separate heads or the tails, it isn't something you would drink neat, you would add a mixer which waters the alcohol down back to a normal strength ish and you wouldn't worry about drinking a pint of strong cider. even if you did drink it neat by the time you finished the processed gallon you would be so drunk you would most likely pass out, throw up like a train and just generally be feeling wasted. like with most things moderation is usually the key to success :) hope this helps
Hummm, that's not quite accurate, all fermentation will produce methanol as well as other things :) for the most part it's nothing to be concerned with
To separate the heads just heat it up to 75 degrees Celsius for about 20 minutes the menthol will boil off as it boils at a lower temperature than enthanol the tails is not dangerous and you should not go blind as the methanol should be gone hope this helps
The best thing to do is to rebottle, refreeze and redrain the alcohol, throwing the ice away. Keep on repeating until it won't freeze anymore. If it won't freeze in a home freezer then it's probably around the 30% mark.
ok thanks! do you think that it is a necessity to put nutrients in the wash? also do you think that you can put lemon/cinommon in for spice?and is it okay if you use regular bread fast rising yeast or will that not work>?
not a problem, what your describing using bread yeast and no nutrient is called kilju. it's always sweet and not good for freeze distillation, it will make it stronger but also intensely sweet as the yeast can't ferment properly ( also a huge hangover) . if you want to using bread yeast I did a small series called brewing with bread yeast, the recipes have been adapted so you can use bread yeast. they are lower in alcohol to account for bread yeast being, well bread yeast. the ginger beer is my personal favorite :)
well if it's already started then do this one then make another one after that. :D best not to tempt misfortune and you also get twice as much oh yea 2.2 lbs is 1kg. so save you some time 1.5 kg is 3.3lbs per gallon :D
hey, glad you like the video, it's a little old now but still does the job :) It should take just 1 month ish for it to finish. the brewing time is pretty much the same for 1 gallon as it is for 5 gallons i have found. just keep it at room temperature and you should be good to go. cheers
well basically add 1.5kg of sugar per gallon, 3 teaspoons of nutes per gallon and keep your temperature around 20 to give the yeast the best chance of fermenting it all :)
Hey, unfortunately not. As the 1st reading is say 11% the final reading will always be 990. I tried using a spirit hydrometer but the reading is also off as it contains too much water. The most accurate way is to measure how much waste is left over. So 2 liters at 11% condensed to 1liter is 22% ish
Hello, if I add some kind of food colouring to the fermented wash before freezing, will it be pulled from the ice with the alcohol and act as an indicator as to when the process is complete? Or remain in the ice?
hey, you can add food colouring, it will be in both the ice and the collected alcohol. if you want a good indicator to know when it's finished, once in a while take a drop and taste it. you will notice the difference from alcohol to more like water. :) a good idea though.
making homebrew wild and cheap alright, cheers. One more thing, have you tried the bucket method? In which you leave the wash in a bucket (in the freezer) and scoop out ice as it forms (with a sieve or something similar) Do you think this would result in a lower water concentration in the finished product?
how long do you reckon this lasts? i'm asking because i'd like to make a few gallons so I can distill it into moonshine, but i might not be able to build a still for a year
hey, if you make a good product it will keep indefinitely. most of the time a wine needs at least 1 year before it starts to taste good :P well i'm going to presume you're in a legal country or place so could be quite fun giving it a try. I know from tasting spirits made from sugar, they are usually very hot spirits compared to their grain counter parts. :)
It's basically just a waste byproduct. You could if you were really determined, add more water sugar and yeast to make a really janky sour mash version but for freeze refraction the results are questionable 😆
@@makinghomebrewwildandcheap Ah ok. I thought it’d still be about 8% proof. What a fab thing I’ve learnt today. After doing more research I’ve learnt about the apple cider Jack stuff and the hangovers that go with it. So the difference between hot and cold distilling is that with the cold the bad bits with the hangover stay in the final drink? Anyway, thanks so much. Subscribed
@stevetaylor1904 I assure you, you've just scratched the surface. Apples in general will give you more of a hangover ( if you get them) alcohol itself will give you hangovers ( again if you're prone to them) alot of the "research" is mostly based off of absolutes which only works on paper. Distilling for example isn't cut and dry. It's a sliding scale of your more likely to get.
hey, The yeast can't ferment all the sugar with out the nutrients, they will just stop fermenting. if you cant get hold of it you can use pulped raisins or sultanas strawberries are also an excellent yeast nutrient and tasty too :)
hey, i did a strawberry wine video and a sultana wine video ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-J2jgRBV8c6c.html ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-sAzbBWYjBiU.html hope it helps
WOW, I make Blueberry Rum Liqueur, & sometimes Plum. I won't have to buy the rum now. Yey. I wonder, would you get a golden coloured Rum if you used Demerera/Soft light brown sugar ? Thanks very much for sharing. 🙂🐕
Hey, lol it is nice to buy it sometimes :) the process can take quite a while if you have a load to do :P brown sugar does part a brown sugar flavor and also gives over it's color, the down side is it will always be slightly sweet ( made more noticeable when freeze distilling) hope it helps :) cheers
hi. I just made some sugar wine its been sitting out for a few days I smelt it and it smells like alcohol. vodka. very pinching smell..the smell that makes your nose hairs stand. is that normal
+Savannah Smith Hi, glad you decided to try some home brew. it can be a little daunting at first. and thanks for using my vid to do it. :) im going to go through what i think you mean, i could be wrong as im not there, so correct me if i am. if the smell of vodka is coming through clearly then by the sounds of it i believe you put your nose up to your container and of course inhaled. that's when you got a sharp nose tingling, slightly eye watering extra. That is co2 that the yeast is given off as a by product of brewing. its perfectly normal and in fact a really good sign. you have created your 1st successful home brew!
+making homebrew wild and cheap if it tastes like a vinegar with vodka then something went a little wrong.something got in after the balloon lost back pressure ( most likely) or if the container was not totally sterile. if it tastes like bready vodka all is well and to be safe get a couple of bottles pour it in and put in the freezer. leave the cake at the bottom( the fallen yeast) of the original container. you can worry about clearing after you process it.
Should I keep the bottle cap close tight when put in the freezer? I've shaken it and de-gas it couple times but when I close it tight it's hard to open so I guess there's still CO2 going on in the bottle which I don't want to explode it. Or is it safe once in the freezer?
hey, it's best if you put the lid on if putting it in your freezer, it may fall over and go everywhere! the cold will stop any fermentation. if it's still brewing and you freeze it the resulting liquid will be sweet ( just so you know ) :) good luck
hey, the freeze refraction removes pretty much all of sediment and the little that is left will drop in 24 hours. i little doesn't hurt just like in beer but a lot like you say will have you shitting through the eye of a needle :)
lol indeed shortening the time is never a bad thing, alot of it is to do with the modern concept that alcohol must be clear as it's a visual thing. a little never hurt but alot does :P
Considering trying homebrewing and was wondering. Would the sulphates have been needed if the wine was at the13% mark? And if so how much? Great videos, never realised it was as straight forward like your showing.
hey, its a good thing to have a go at, at least once :) all preservatives are optional in home brewing. as long as you keep things sterile they really aren't needed. as a general rule, it's one level teaspoon per gallon, always double check with the label though. I like to keep things pretty simple and of course cheap. :)
@@makinghomebrewwildandcheap i went about getting the ingredients today but the only shop in my area (30mins away) that sold any of the brewing items were out of the yeast nutrients. Are the nutrients essential and should I wait for them before I start or is there something else I could use instead?
hey. yeast nutrient is extremely useful. you can use raisins ( around 100g ) in place of nutrient but depending on what you are making, it may not be too good. if you don't use nutrient your wines will sweet. if you like a sweet wine you can skip it but a dry wine will need nutrient
+justin brown Hi, to answer both :) Fermentation will depend on temp, mine took about 3 week at 12 oc If you buy a 5l water bottle from the shop it is already sanitised the 1st time other wise sterilize. I use thin bleach and rise well after.
+Jarrod DREAVER hey, sounds like it's still fermenting. Depending on temperatures, nutrients and the amount of sugar it can take a while. Try putting it somewhere warmer for a week, it should finish by then
huummmmmm, no , the yeast can only eat so much. the maximum would be 16lbs per 5 gallons, the extra 4 would just stay as sugar and that's asuming the yeast doesn't die off with all that sugar. you best bet is to try and achieve 11%, you can always pretty much guarantee you wine will be dry and if you freeze distill like in the video you can get 25% or more :)
