My little brother makes wine (no food stamps involved)and if it is done right it is amazing. His first batch however came out so strong that we had to use it as a mixer.
I find hard cider to be the best, I mix it up sometimes with pomegranate. I play around with it, try different berries and juices. Sometimes it's awful, well harsh-pungent rather, but it's usually good if you know what you're doing. Technically you can make 'wine' out of any vegetable matter, it's just fermented plant matter, yeast and sugars is all, what you use obviously gives it the flavor though. You could use onions and grass if you wanted.
You find what you like and play with it, it's fun really.
Vinegar is made in a similar way as wine, I won't go into details but if you make your wine wrong and it sours, then that's basically what vinegar is.
If you distill wine, you get brandy or cognac.
Other distilled spirits are made from things like corn, grain, potatoes, etc and is usually triple distilled to get a 40-50% alcohol content. The more times you distill the higher alcohol content. But, that's illegal to do at home!! (I do know how to do it though) All distilled alcohols are clear, they get their color from aging in barrels. Clear liquors are not aged, like 'silver' tequila, vodka, etc. Then again some just get coloring from food coloring or other additives.
There IS one easy method of distilling, it's not really 'official' distilling, but it will still net you a higher alcohol content and you can do it with store-bought beer or wine or whatever. It's called 'freeze distilling'. Alcohol doesn't freeze, so you freeze the beer (not solid, but say halfway or so), then pour out the liquid, and you can repeat, until desired, and you will end up with one strong ass shot of beer.
Is it normal to use your food stamps to buy items to make wine?
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Just it taste good though, I mean dont you have to let it age for a certain amount of time or else it tastes like vinegar?
I have had some home made wines that tasted like shit.
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Captain_Kegstand
11 years ago
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My little brother makes wine (no food stamps involved)and if it is done right it is amazing. His first batch however came out so strong that we had to use it as a mixer.
I find hard cider to be the best, I mix it up sometimes with pomegranate. I play around with it, try different berries and juices. Sometimes it's awful, well harsh-pungent rather, but it's usually good if you know what you're doing. Technically you can make 'wine' out of any vegetable matter, it's just fermented plant matter, yeast and sugars is all, what you use obviously gives it the flavor though. You could use onions and grass if you wanted.
You find what you like and play with it, it's fun really.
Vinegar is made in a similar way as wine, I won't go into details but if you make your wine wrong and it sours, then that's basically what vinegar is.
If you distill wine, you get brandy or cognac.
Other distilled spirits are made from things like corn, grain, potatoes, etc and is usually triple distilled to get a 40-50% alcohol content. The more times you distill the higher alcohol content. But, that's illegal to do at home!! (I do know how to do it though) All distilled alcohols are clear, they get their color from aging in barrels. Clear liquors are not aged, like 'silver' tequila, vodka, etc. Then again some just get coloring from food coloring or other additives.
There IS one easy method of distilling, it's not really 'official' distilling, but it will still net you a higher alcohol content and you can do it with store-bought beer or wine or whatever. It's called 'freeze distilling'. Alcohol doesn't freeze, so you freeze the beer (not solid, but say halfway or so), then pour out the liquid, and you can repeat, until desired, and you will end up with one strong ass shot of beer.
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That was a really interesting answer. Thank you.
I really had little idea about any of that stuff, and I would love to be able to make my own home made wine one day.