Schlicker Spam, now with gimpyness

Honda, there are a couple key steps missing from your cartoon.

1st. You need to make sure your water jug is 100% sterilized. You have to rinse in repeatedly with boiling hot water. The same goes for the bottles you are going to pour the cider into after its done.

2nd. You need to have some sort of 100% airtight cap/hose on the water jug that allows air out, but not air in. Notech suggested a cap with a hose that the end is submerged in water. This should work. My dad has a one way valve thingy.

3rd. Make sure after you shake up the mixture the first time, you don't shake it again. Don't stir it either...leave it alone.

4th. After you wait two months, you might want to get some sort of pump to get the cider out. Pouring the cider out will result in the settlement crap at the bottom of the jug to go into your bottles which you don't want.

This is what my dad does with wine and it seems to work.

Quote:

Originally posted by Honda_X

Did you see the infographic I posted?

It shows one, single 5 gallon bottle. With the neck covered in napkins. NO!


What is the problem with this set up.

The outside air that WILL poison it. What they are showing you is a beer recipe(that is wrong). Not a hard cider one. Extremely different processes to be safe for consumption.

If you use common yeast you must not let the air back in.

Now we're cooking with dynamite brothas.

I'm going to make a thread...and post results.

Thank you for the help so far guys.

OH Hell what SP's dad says (REALLY)

Unless you are trying to secretly get even with your brother, in which case I'm all use you little recipe.

So, here is my rundown of how I'm going to rock this shit.

Step one: Sterilization. Main jug/other bottles.

Step two: Two bottles...one for the process, other filled with water. An airtight hose from the main bottle to the bottle filled with water.

Step three: 10 cups sugar, 4 gallons of apple juice, one package of traditional baking yeast.

Question - how much yeast is in one package? Are the packages all the same size?

Step four: Leave it in my wine cellar for two months. Not shaking again after the initial shake up.

Step five: Use a pump after the two months to remove the new apple cider into the bottles.


Am I missing anything anywhere before I make a thread?

Quote:

Originally posted by Honda_X

Now we're cooking with dynamite brothas.

I'm going to make a thread...and post results.

Thank you for the help so far guys.

Take pics as you go along. I think it might be kinda interesting to see the results week to week.

Quote:

Originally posted by Honda_X

So, here is my rundown of how I'm going to rock this shit.

Step one: Sterilization. Main jug/other bottles.

Don't sterilize the other bottles until just before filling them.

Quote:

Originally posted by Honda_X

Step two: Two bottles...one for the process, other filled with water. An airtight hose from the main bottle to the bottle filled with water.

Step three: 10 cups sugar, 4 gallons of apple juice, one package of traditional baking yeast.

Question - how much yeast is in one package? Are the packages all the same size?

I have no idea. There are single packets that you use for bread recipies and what not...I'm not sure if this is what they mean or not.

Quote:

Originally posted by Honda_x

Step four: Leave it in my wine cellar for two months. Not shaking again after the initial shake up.

Step five: Use a pump after the two months to remove the new apple cider into the bottles.


Am I missing anything anywhere before I make a thread?

I'm not sure what temperature it should be at, but it needs to be warmish. Is the wine cellar cold?

Notech said basement..so I assumed the wine cellar would be the best place so it wont get disturbed.

Then again thinking back 80F is hotter than it is in my house right now.

Quote:

Originally posted by Demodad68

...

I thought I seen something on yahoo news earlier about riots or something, but I didn't read the article

It's terrorists. I think they need to send in the air force and drop some bombs and missiles and shit to clear those guys out. Can't give in to terrorists, you know?




As for the booze, it seems pretty neat, and I think it'd be cool to try that. But I'll leave it to you guys.

<sits back and waits for teh botulism poisoning trip reports>

Oh, he said 65-70...that's doable.

Also, do I need to boil this at any point?

For any reason?

Quote:

Originally posted by Honda_X

So, here is my rundown of how I'm going to rock this shit.

Step one: Sterilization. Main jug/other bottles.

Step two: Two bottles...one for the process, other filled with water. An airtight hose from the main bottle to the bottle filled with water.
*edit* no you do not need to boil the mix, just the container you will use.
Step three: 10 cups sugar, 4 gallons of apple juice, one package of traditional baking yeast.

Question - how much yeast is in one package? Are the packages all the same size?

Step four: Leave it in my wine cellar for two months. Not shaking again after the initial shake up.

Step five: Use a pump after the two months to remove the new apple cider into the bottles.


Am I missing anything anywhere before I make a thread?

Not that I can see. (always sterilize everything at the start-up and the bottles you fill)

All of the pack are the same size, it's a baking thing that I'm not up to answering why tonight

Quote:

Originally posted by Honda_X

Notech said basement..so I assumed the wine cellar would be the best place so it wont get disturbed.

Then again thinking back 80F is hotter than it is in my house right now.

Go to a wine and beer making store. They have these little heater bands called Brew Belt Heaters...get one.



Don't boil the mixture, it'll kill the yeast.

Ahh...

Is the brew belt expensive?

The basis of my stupid ass experiment...that I wasn't even going to do until my brother caught wind of cheap alcohol. He said he would go half on it all..so I thought "what the hell"...

The point is to do it for as cheaply as possible.

Interesting thread will be interesting.



Can I boil it once it has finished, in an attempt to make sure it's drinkable?

Hondawg, if you are going to make bread then 80f is good. If you are making booze believe in the oldMonk

The most important thing is that all the way through the process it stays close to what I said.

Quote:

Originally posted by Honda_X

Ahh...

Is the brew belt expensive?

The basis of my stupid ass experiment...that I wasn't even going to do until my brother caught wind of cheap alcohol. He said he would go half on it all..so I thought "what the hell"...

The point is to do it for as cheaply as possible.


Interesting thread will be interesting.


Can I boil it once it has finished, in an attempt to make sure it's drinkable?

A quick google search says $23.99 http://www.northernbrewer.com/brewing/brewing-equipment/fermenting-equipment/fermentation-temperature-control

Boiling it will get rid of some or all of the alcohol I believe.

Quote:

Originally posted by Notech

Hondawg, if you are going to make bread then 80f is good. If you are making booze believe in the oldMonk

The most important thing is that all the way through the process it stays close to what I said.

I know my dad uses a brew band for wine. Maybe you don't need one for cider??

Although...now that i think of it...maybe he just uses the brew band to get it started, and then takes it off after a few days.

If you boil booze, you are distilling it. All the alcohol will go up in steam before any water does. Port, and hard liquers are made this way. Unless you want to buy some distillery coils, and really shoot your budget to hell, no, don't boil it. Unless you want to see how drunk your brother can get on alcohol free, super sweetened apple juice.

and then takes it off after a few days.

Quote:

Originally posted by adulterer

What the heck is this? Nothing but emoticons.

Who the fuck are you and what are you talking about?

You guys are awesome.

Just awesome.