Sunday, November 28, 2010

Freaking BRILLIANT new booze manufacturing tool!

Just bought one of these little beauties:

Basically, you buy fruit juice without preservatives, add in half a capful of the yeast, screw on one of the caps (they have a little pressure relief diaphragm) and bugger off for a week.  After this, switch back to the normal bottle cap and refrigerate, then drink away.

Going to have a go at putting down some hard cider this afternoon.

My homebrew bloke (who is a fairly free spirit) reckons grape and apple work really well, orange goes a bit bitter, pear is OK, apricot and peach not too bad, grapefruit not recommended.  He also says it's entirely possible to ferment canned soup but the outcome, while *very* different, is not something he plans to repeat anytime soon.

Not bad for $25 posted...

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