Two.Bears
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Have you thought of making Wine in your grow room?
Wine is multi purpose.
1. Provides extra CO2 for the ladies.
2. Helps mask the smell a bit
3. A little alcohol to relax with.
4. Wine is fantastic in cooking.
5. Wine is easy to make
6. You can get started making Wine on a shoestring budget.
7. Years ago when i checked an Adult could legally make up to 200 gallons a year unless they changed the law in the last 10-15 years. I have been making Wine since i was abouf 15 years old. Going on 62 now.
Let me introduce you to inmate brew.
Here is how i do it but if you want more info there are many excellent videos on YouTube.
Be sure to search inmate brew and watch vids by CraigTube, Terpsichord (SP) Kid.
Step 1. Order Wine yeast. I usually get Chablis or Montrachet. In the beginning i swiped a little bread yeast from my Aunt.
After getting the yeast; everything else can be bought at the store.
Get a plastic bottle of guice (holding a gallon of Juice) try to get Juice without preservatives.
Get a bag of sugar
Get a box of raisins.
Now your ready to start making your Wine.
First open the jug and pour out 1 quart of Juice. This is giving roon for the head while the yeast works.
Take a hand full of raisins in a blender with enough juicd to cover the raisins. Grind TGS raisins and Juice into almost a puree and pour this mixture back in the jug. The ground raisins provides a nutrient for the yeast.
Now make your yeast starter warm water to about body Temperature. Add sugar and yeast. While waiting for tge yeast to start working add 2 3/4 cups sugar to the jug of Juiceand shake well till the sugar is dissolved as much as possible.
When the yeast starter starts working add it to the juice. Loosely pyt the cover on the jug, and rig some sort of airlock that lets the CO2 out but does not let any contaminates in the must.
One more comment about the yeast. A packet of yeast has enough yeast TK make a 5 gallon batch of Wine. If you want to save a few pennies use 1/4 tsp or a little over to make 1 gallon.
Rigging an airlock
1. The way I learned was to Stretch a balloon over The Mouth of the jug. When the balloon starts to inflate take a needle or straight PIN and make a tiny hole near the tip so the pressure can get out without popping the balloon.
2. Some use a condom.
3. Some people buy a commercial airlock and stopper for the jug of Wine.
4. Some make a hole in the lid shove a plastic tube in the hole and seal tge tube and lid with or glue. The other end of the tube goes into a jar or bottle with water.
5. Myself i guess i have gotten lazy i put tge lid back on tge jug until tight, then back off the lid 1/4-1/2 turn. This lets the pressure out without letting contaminates in. A good way to determine if you loosened the lid enough is to squeeze the jug. Of the Juice goes up in the jug you're golden.
In making Wine off and on for 40 years i only had 1 jug blow up on me but that was 22 years ago and it happened when i was out of town.
Now you want to let the Wine sit and do its thing for the primary and secondary feementation; lasting 3-4 weeks. You will see a LOT of sediment on the bottom of the jar.
Now its time to rack the Wine (siphon) info another container. Before doing this clean the second container and the siphon.
Put the siphon in the Wine until the Wine is is 1/2 inch above the sediment. You don't want the layer of sediment to be transferred.
Now about cleaning the second second jug and siphon.
Two easy ways to do this.
Take a pint of water with 4 drops of clorine bleach to the water. Put the lid on the jug and shake well until the jug is sanitized then siphon the bleach water and use the bleach watee to clean the outside of the siphon.
Rince the cleaned jug and siphon with water to get rid of the clorine and you're ready to rack the Wine.
Put the lid on tge new jug of wine and back it off a little so if there is any feementation still going on the pressure can escape. Set it in a closet for the wine to clarify for another month. Rack the Wine one last time again without siphoning any sediment and enjoy.
This is called inmate brew because convicts made this in their cells by stealing sugar and yeast when they worked in the kitchen.
The reason this works to make ok wine instead of vinegar is because the and Juice has been pasteurized, and tge jug is new and clean.
When i bought Welch's frozen concentrate, and used Montrachet yeast i ended witg a Wine that looked like Cherry koolaid but kicked like a mule. 12.5-13% alcohol.
Wine is multi purpose.
1. Provides extra CO2 for the ladies.
2. Helps mask the smell a bit
3. A little alcohol to relax with.
4. Wine is fantastic in cooking.
5. Wine is easy to make
6. You can get started making Wine on a shoestring budget.
7. Years ago when i checked an Adult could legally make up to 200 gallons a year unless they changed the law in the last 10-15 years. I have been making Wine since i was abouf 15 years old. Going on 62 now.
Let me introduce you to inmate brew.
Here is how i do it but if you want more info there are many excellent videos on YouTube.
Be sure to search inmate brew and watch vids by CraigTube, Terpsichord (SP) Kid.
Step 1. Order Wine yeast. I usually get Chablis or Montrachet. In the beginning i swiped a little bread yeast from my Aunt.
After getting the yeast; everything else can be bought at the store.
Get a plastic bottle of guice (holding a gallon of Juice) try to get Juice without preservatives.
Get a bag of sugar
Get a box of raisins.
Now your ready to start making your Wine.
First open the jug and pour out 1 quart of Juice. This is giving roon for the head while the yeast works.
Take a hand full of raisins in a blender with enough juicd to cover the raisins. Grind TGS raisins and Juice into almost a puree and pour this mixture back in the jug. The ground raisins provides a nutrient for the yeast.
Now make your yeast starter warm water to about body Temperature. Add sugar and yeast. While waiting for tge yeast to start working add 2 3/4 cups sugar to the jug of Juiceand shake well till the sugar is dissolved as much as possible.
When the yeast starter starts working add it to the juice. Loosely pyt the cover on the jug, and rig some sort of airlock that lets the CO2 out but does not let any contaminates in the must.
One more comment about the yeast. A packet of yeast has enough yeast TK make a 5 gallon batch of Wine. If you want to save a few pennies use 1/4 tsp or a little over to make 1 gallon.
Rigging an airlock
1. The way I learned was to Stretch a balloon over The Mouth of the jug. When the balloon starts to inflate take a needle or straight PIN and make a tiny hole near the tip so the pressure can get out without popping the balloon.
2. Some use a condom.
3. Some people buy a commercial airlock and stopper for the jug of Wine.
4. Some make a hole in the lid shove a plastic tube in the hole and seal tge tube and lid with or glue. The other end of the tube goes into a jar or bottle with water.
5. Myself i guess i have gotten lazy i put tge lid back on tge jug until tight, then back off the lid 1/4-1/2 turn. This lets the pressure out without letting contaminates in. A good way to determine if you loosened the lid enough is to squeeze the jug. Of the Juice goes up in the jug you're golden.
In making Wine off and on for 40 years i only had 1 jug blow up on me but that was 22 years ago and it happened when i was out of town.
Now you want to let the Wine sit and do its thing for the primary and secondary feementation; lasting 3-4 weeks. You will see a LOT of sediment on the bottom of the jar.
Now its time to rack the Wine (siphon) info another container. Before doing this clean the second container and the siphon.
Put the siphon in the Wine until the Wine is is 1/2 inch above the sediment. You don't want the layer of sediment to be transferred.
Now about cleaning the second second jug and siphon.
Two easy ways to do this.
Take a pint of water with 4 drops of clorine bleach to the water. Put the lid on the jug and shake well until the jug is sanitized then siphon the bleach water and use the bleach watee to clean the outside of the siphon.
Rince the cleaned jug and siphon with water to get rid of the clorine and you're ready to rack the Wine.
Put the lid on tge new jug of wine and back it off a little so if there is any feementation still going on the pressure can escape. Set it in a closet for the wine to clarify for another month. Rack the Wine one last time again without siphoning any sediment and enjoy.
This is called inmate brew because convicts made this in their cells by stealing sugar and yeast when they worked in the kitchen.
The reason this works to make ok wine instead of vinegar is because the and Juice has been pasteurized, and tge jug is new and clean.
When i bought Welch's frozen concentrate, and used Montrachet yeast i ended witg a Wine that looked like Cherry koolaid but kicked like a mule. 12.5-13% alcohol.