DOING HOME BREWING THE RIGHT WAY

Brewing
Brewing is one of my favorite hobbies. The sweet smell of wort bubbling away stirs something intuitive in the human psyche. There is no much preparation needed as we are brewing an extract bee.

You need a very clean pot that is large enough to be able to hold 1-4 gallons of water and the two cans (6 pounds of extract each) and boil the extract (It is recommended that you do this in a  a 4-5 gallon pot if you can be able to find one). Put the 2-3 gallons of water into the pot and begin to heat the pot over your stove.

After the water has heated up, open your cans of the extract and then slowly start mixing the extract into the warm water. This malt extract will look like a heavy syrup, thus you may need some really hot water to be able to get it all out of the sides of the can. The extract and water mixture is called wort.

While you are adding the extract to your wort, you will need to continuously mix the wort. By not mixing, the malt extract will settle at the bottom of the pot. The extract will heat at the bottom of the pot and caramelize thus leaving a very hardened caramel mess at the bottom of the pot. This can also alter the flavor and color of your beer, it’s important that you mix well while heating.

After you have all of the extract mixed in properly, the next step of the process is to bring your wort to boil. Boiling of wort is best done slowly, this is because wort will tend to bubble very much when boiling starts. The water that is used for brewing has a lot of air in it, and thus small air bubbles will be released as the water boils creating a foam and thus a higher potential of  boil-over. Using a spray bottle filled with clean water to spray down the foam produced is one of the methods used to reduce foaming.

Turning the heat of the stove down as the wort begins to boil is the best way to avoid a boil-over and then very carefully managing the heat during the first ten to fifteen minutes of the boil till you have a steady boil with very minimal foaming. Do not use a cover on your pot. Although covering the pot will fasten the boiling process, the first time that you open the pot, the wort will boil over immediately thus making a huge mess.

Once you have achieve a good steady boil it is now time to add in the hops. Properly weigh the right amount and then drop it in the hot wort. There are some brewers that use a mesh bag while adding hops so as to reduce the mess later. If you can be able to cool your beer quickly most of the hops used will drop out after the boil.

Occasionally stir during the boil so as to reduce the chance of an extract settling at the bottom and caramelizing. It is recommended that you boil the mixture for 30-60 minutes.  The next step is cooling and fermentation.

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A SIMPLE GUIDE TO THE ALCOHOL MAKING PROCESS

Ethanol is an alcohol which is commercially produced by the use of a process called fermentation. Most alcohol can be produced in this way, but it’s most likely that they be produced by use of synthetic routes - from oil, natural gas, or coal.
Google dictionary defines fermentation as the process in which sugars are converted into ethyl alcohol in the making of liquor, beer or wine. and we can easily understand how to make alcoholic drinks.

How Fermentation Works.

Through fermentation, the yeast breaks down the sugar into carbon dioxide and alcohol. Let us define yeast- Yeast are very tiny single celled fungi that do contain special enzymes that are responsible for the reaction.Below is an illustrated word equation for the process.

Glucose + yeast =alcohol + carbon dioxide

Gas bubbles of carbon come out of the fermenting solution into the surrounding air or stored for other purposes thus leaving a mixture of water and ethanol. Its very important that no air is present in the reaction or the yeast will end up producing ethanoic acid. Ethanoic acid is the chemical that is found in vinegar.

Lagers and Beer.

Barley, which is a member of the grass family, is a very major ingredient in the production of beers and lagers. Hops, water, barley and live yeast are ingredients used to produce lagers and beers. The sugar contained in the mix comes from the sprouting barley. Bitter, ale and stout beers use top-fermenting yeast, while the lager uses a variety that usually sinks to the bottom.

Wine

Wine is an alcoholic beverage that is made from fermented grapes or other types of fruits. Due to the natural chemical balance, the grapes ferment without the addition of acids,sugars, water or enzymes. In the winemaking process, the sugars used come from the flesh of the crushed grapes. The type of grape used to make the wine determines the type of wine that is produced depends.

Spirits and distillation

Spirits are strongly distilled liquors such as whiskey,brandy,rum or gins.
Yeast cannot be able to survive in high levels of alcohol, so in order to create spirits that are stronger an additional process, distillation, is used. After the fermented drinks are made, they are distilled to create rum, vodka, and other spirits. The distillation process relies on the ethanol having a lower boiling point than water. Thus when the fermented drink is heated water is left behind and the ethanol evaporates at 78 degrees a (water boils and starts to evaporate at 100 degrees). The ethanol gas produced is trapped and cooled so that it condenses to produce a stronger concentration of ethanol liquid.

The other uses of fermentation include:

Bread making also uses the fermentation process, the yeast used is mixed with the dough prepared and kept warm. Carbon dioxide produced by the fermentation process makes the alcohol evaporate and the bread dough rise.

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How to make alcoholic drinks

Ethanol is produced commercially through a process known as fermentation. Alcohols can be prepared using this particular method, but generally alcohol is produced by a synthetic process involving the use of natural gas, coal or oil. The process of fermentation refers to a technique by which the yeast decomposes sugar into two parts – carbon dioxide and alcohol. Yeast refers to minute single-celled fungi comprising of special enzymes that are responsible for generating this kind of a reaction.

The formula to describe the process of fermentation is as given below:  

Glucose + yeast alcohol + carbon dioxide

The gas bubbles containing carbon dioxide are emitted from the fermented solution resulting in a mixture containing water and ethanol. It's essential that air should not be present; otherwise ethanoic acid will be produced from the yeast. Ethanoic acid is a chemical component present in vinegar. 

Wine

To make wine, you must crush the skin of fresh grapes in order to produce sugar. The different types of wine are produced due to the use of different types of grapes. The type of wine produced depends on the type of grape used in the process.

Beer and lagers

Beer and lagers are a combination of barley, water, hops and yeast. Sugar is produced by using barley sprouts. Top-fermenting yeast is used to prepare bitter, ale and stout beer. Lager is prepared using a variety of yeast present in the bottom.  

Alcoholic Spirits 

Alcohols of higher concentration are prepared by the process of distillation. In this process, fermented alcohols are distilled in order to create rum, vodka, and other types of alcoholic spirits. Distillation is based on the principle of ethanol containing a boiling point that is lower than water. The fermented mixture is heated; the ethanol evaporates at a temperature of 78.5 degrees, whereas the water remains at it boils at a temperature equal to 100 degrees. This ethanol gas is trapped and cooled in an aperture; it condenses to produce a strong alcohol drink.   

 

Step- by-Step Guide to Make a Tasty Alcoholic Drink

The steps for how to make alcoholic drinks are as follows.

Step 1: Fill he half portion of a tall glass, approximately measuring half a pint, with orange juice.

Step 2: Add 1/8^th measure of vodka into the glass. The quantity of vodka will vary according to each individual’s capacity.

Step 3: Add one large teaspoon honey; stir until honey dissolves into the mixture completely.

Step 4: Pour approximately 1/8^th measure of Drambule into the glass. Please note the quantity of Drambule varies for each individual.

Step 5: Sprinkle one teaspoon sugar carefully atop the liquid; stir until the sugar mixes well. The sugar should not stick to the bottom.

Step 6: Stir in 1/16^th measure lemon juice to the mixture, the quantity is sufficient to generate a kick.

Step 7: Add blackcurrant cordial or a juice of similar color such as Ribena or Vimto, in a small quantity. Leave the mixture aside for a minute. The flavors will blend and a tasty drink will appear with purple color at the top and yellow color at the bottom. 

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