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Post by tangent on Jul 12, 2020 20:08:32 GMT
Hi robert Isn't that a woolly hat you wear to cover your face?
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Post by JoeP on Jul 12, 2020 20:12:33 GMT
Mampoer is awesome. At least as far as you can remember an evening involving it. Jo. You mix about a pound of honey with a quart of distilled water. Heat it up on a stove. Add the yeast and raspberries. Put them in a jar with a bubbler. Wait 6 to 8 weeks.... That sounds like a basic mead recipe (any fermented honey afaik). At Vappu (May Day) Finns make sima, which is sugar or honey fermented in this case with lemons. Since I couldn't go to Finland I made my own here. But ... 6-8 weeks? Mine was ready in 3-4 days!
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Post by JoeP on Jul 12, 2020 20:14:24 GMT
Although in that time it doesn't get very alcoholic. You make it in sealed bottles, so it does develop some fizz.
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Post by Moose on Jul 12, 2020 20:48:00 GMT
The problem I have with home made stuff is that there's no way of knowing how potent it is
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Post by robert on Jul 12, 2020 21:17:07 GMT
In South Africa a favourite form of homemande hooch is pineapple beer. Depends how sugary it is. You can add sugar to make it stronger. Generally the more sugary it is, the more alcohol from fermentation.
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Post by JoeP on Jul 13, 2020 8:22:30 GMT
The problem I have with home made stuff is that there's no way of knowing how potent it is
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Post by Mari on Jul 13, 2020 11:18:09 GMT
Johnnie, I'll give you a good recipe. I've actually been drinking Heineken's 0.0 beer. That's just... *shudders*
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