#brewing

[zubneo]

A Minecraft brewing guide to replace my old design!

#my art #art #illustration #minecraft #brewing #vintage #book #alchemy #tutorial #mc

[espresso-lovers]

#coffee #black coffee #brew #coffe #brew coffee #brewing #film camera #brew pour over #pour over #filter #filter coffee

[snowlattes]

brewing 🍁 autumn's coffee

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I just realized i havent continued uploading this series on here?? well enjoy my favorite piece from the continuation hehe

🌸🌻🍁❄️

carrd | twitter | instagram | inprnt | store | portfolio website

#cozy aesthetic #autumn #fall #seasonal #coffee #brewing #artists on tumblr #snowlattes #drinks aesthetic #leaf #floral

[lizaluvsthis]

Guess SMG3 was trying another brand of lipstick-

Turned out to be Coral Blue Semi-gloss lipsti-

No homo lol/J

Heres more stuff for our cafe gays in the future- I mean- just looking at my drafted videos on gallery makes me want to do out of smg34 contents with em-

@shygirl4991 NOBA- THE GAYSSSSS!!

#lizaluv #shygirl4991 #smg4 #smg34 #smg3 #smg4 smg3 #my art #smg3 coffee n bombs #brewing romance #brewing #smg3 coffee and bombs au #3’s coffee n’ bombs #3's coffee shop #coffee shop

[hilasss]

Ren Kaffe

#photography #daily life #journal #coffee #coffeetime #study #notebook #coffeeshop #brewing

[tedcicle]

#presented to you without comment #well i mean with an image ID it needs no explanation further then that #swaggersouls #sdmp #brewing

[service4cops]

November's a hard month for the boys. No shave, no nut . . . this stud needs to last a few more days, and then I'm gonna drain his massively swollen sack!

#no shave november #no nut november #for a good cause #a good deed #he's earned it #seriously in need #brewing #massive load #he can't wait #needs it bad #two more days #really looking forward to it

[shewhoworshipscarlin]

Brewer's vat, 2289BC-2255BC, Egypt. I recently learned that most beer brewers in ancient Egypt were women. It was a home process.

#pottery #brewing #ancient egypt #antique #women's work

[kasaron]

Do you have the apple wine recipe? Thank you!

Sure thing! I'll do you one better, I'll give you my recipe for ANY KIND of fruit wine.

Please note, this will make approx 5 gallons of rather strong, dry wine. It will be about 15% ABV, and I encourage you to BE CAREFUL when drinking it, as it can be stronger than you expect.

Full instructions Below;

Supplies; (These are reusable items or materials which you use to make the wine).

(2) 5 gallon brewing buckets (or a 6 gallon food grade bucket. Regular 5 gallon ones are too small; you can use practically any kind of food grade container, as long as it's glass, stainless steel, or HMPE/UHMPE plastic). you can TECHNICALLY use 1 brewing bucket and 1 regular 5 gallon, cause of lees and other loss, but ehhh. Make sure the bucket lid has a hole to accept your airlock, and is waterproof otherwise.

(1) large plastic tub or container. I like big HDX totes for this.

(1) siphon (get the 24" one. just do it.)

(1) brewing airlock

(1) StarSan (sanitizer)

(1) hydroemeter and matchjing graduated cylinder (this is to measure the potential strength).

(1) waterproof baking scale

(1) pair of nitrile gloves

(1) 24" long stainless steel mixing spoon (ALUMINUM IS BAD DO NOT USE)

(1) Turkey Baster (New, Clean, Unused. Label it for brewing only)

(1) Large stainless steel, glass, or ceramic bowl

Theory (I promise to be brief here).

Alcohol is made when yeast eats sugar and oxygen, the byproduct is more yeast, carbon dioxide, alcohol, and what are called esters (complex aromatic chemicals). Not all yeast are made equal, and many thrive in specific environments, or make specific byproducts.

Some universal rules;

No Vitamin C, Citric Acid, or Citrus Juices. (Kills the yeast.)

No Juices w/ Preservatives. (You can use from concentrate, as long as there's nothing else in it).

No Artifical, or Non-Sugar Sweeteners (It doesn't work).

Nothing With a High Protein Content (Milk, nuts, etc. It will rot. Don't.)

Nothing with a lot of salt. (Also kills the yeast.)

Between 100-70F, for most yeasts.

Ingredients

5 gallons of fruit juice (any blend, any brand, any kind, follow the universal rules.)

Sugar/Sweeteners (I like dark brown sugar and unsulphured molasses, expect to use 4-6 pounds)

Spices, mixins, whatnot (see below).

Process.

Sanitize; You will need to make a batch of StarSan (read the instructions!) with warm water in your large plastic container. This is your sanitary solution. This will kill unwanted microorganisms. It is 100% food safe. Do NOT rinse or wipe sanitized items, if a sanitized item touches ANYTHING that isn't sanitized, it is no longer sanitized. You will have to sanitize everything except your ingredients, and that includes your hands, repeatedly, any time they touch anything that is not explicitly sanitized. To sanitize something, immerse it it for approx five seconds, and pour/let drip any remaining star san on or in the object. The residual star san is FINE. Don't worry about it.

Must; Pour your fruit juice into your brewing bucket (AFTER SANITIZING THE BUCKET). This will mix all the fruit juices you may use, this is vital. Meanwhile, put your yeast packet (UNOPENED) into your pocket. Trust me.

Measure; Use your turkey baster to fill your graduated cylinder, and hydrometer. Note (WRITE DOWN) the brix, and specific gravity. Use this calculator: https://www.brewersfriend.com/brix-converter/ to get the current potential ABV. Now, work out what ABV you want, by gradually increasing the brix, until it hits a point you'd like. Take those Brix, and plug them into this calculator: https://www.brewersfriend.com/chaptalization-calculator/ to get how many pounds of sugar to add. Measure that amount of sugar by weight, into your bowl. If you are using liquid sweeteners, you will have to work out how much sugar they have, by weight; that can take some math, but there are ways to find it online. Add that sugar/sweetener to the brewing bucket, and mix until dissolved. Take a second measurement, to confirm that the Brix has gotten to the correct levels.

Mixins; add any spices, or mixins you want. I am very partial to a half or whole cup of coldbrew concentrate, 2 ounces of vanilla extract, and a small bit of cinnamon (very small). You can add black tea, cloves, nutmeg, even citrus zest; just follow the universal rules, and if feasible, sanitize the material. If you can't sanitize it, it should be ok, generally, as long as it's visibly clean and free of gunk.

Mix! Add your yeast. You do NOT need to prep your yeast, save for to get it up to body temperature SLOWLY (put it in your pocket while you work). Put your sanitized lid on your brewing bucket/vessel, and shake vigorously. If this is not feasible, or you are not very physically strong, instead vigorously mix the mixture. Your goal is to aerate the mixture, to add oxygen, which the yeast needs for it's initial growth spurt.

Airlock; Add the airlock, write the Brix, and starting date on the bucket or on a small bit of painter's tape, and store in a room with a stable temperature, away from sunlight. 70-90F is ideal for most yeast.

Wait; Check on the airlock, it it's making bloop noises, it's fermenting. When it stops making bloop noises, or they seriously slow down, the fermentation is done. this will take approx 1-2 months, in my experience.

Check; Make your star san again, sanitize your gear. Open your brewing bucket. If you see mold, when you open the brewing bucket, you failed. Try again. If you see brown/crusty stuff on the sides, thats OK; that's Kroysen, it's normal. Use your baster as before, to check the Brix/SPG. It should now read near zero. If so, it's done, if not, maybe add a bit more yeast, close it up and wait a little longer. If there are any off flavors, make a note of them. that's not unusual, and it's NOT impossible to fix. Google the specific flavor smell or whatever, and you'll find suggestions. If it's rotten eggs/feet smell, see next step.

Rack; When it's ready as above step, use your siphon to siphon the wine from it's current bucket, to a second one. Do your best to not disturb the bucket before or during this step, as a lot of dead yeast has settled to the bottom, and we want it to stay there. This second bucket can be a regular, food-grade 5-gallon bucket; since you will be leaving some stuff behind, and fermentation is done. If the wine smells like rotten eggs, you need to "air rack" it, that means, when you siphon it, let the wine pass through a strainer or collander on the way out, or let it fall from a height, so knock out the sulphur dioxide. APPLE WINE WILL ALWAYS NEED TO BE AIR RACKED.

Enjoy! You can bottle it at this point, or do what I do, which is have a bucket with a spigot that I can grab a glass from whenever I feel like it, in a cool dark place in my basement.

For my apple wine,

5 gal apple wine

4 lbs of brown sugar

12oz mollasses

K1V-1116 yeast

And if you do choose to make your own wine, I implore you to share it with others, and also let me know how it goes!

#brewing #homebrewing #home brewing #cooking #crafting

[chromeamber]

something so relaxing about a fresh pot of coffee brewing

#coffee #fresh #relaxing #brewing #asmr video

[backslashwdm48]

So ive been stuck in a ahit mood lately and ended up drawing some of my random head cannon ideas. His head is mostly fluff with a lollipop head at the center. His fluff also hides his crack. A heartbreak in life a soul cracked in death. Welp back to my hole! Till next time.

#a hat in time fanart #ahit #a hat in time #a hat in time snatcher #a hat in time hat kid #hat kid #snatcher #subcon dwellers #ahit subconite #brewing #mushrooms #ahit headcanons #my art #digital art #fire #angry noodle

[silverbridge-harbor]

I like fig nuts and a can of lye

This barrel will ferment some rye

#stupid thoughts #196 #figs #lye #brewing #fermentation #rye beer #yeast? #i like big butts and i cannot lie #hungryposting #thirstyposting #more tags #is this enough

[hilasss]

Lectura

#photography #daily life #journal #coffee #coffeetime #study #notebook #coffeeshop #brewing #study space #study inspiration #studying #study time #study motivation #work space

[tedcicle]

KEEF IS BACK!!!

#LETS FUCKING GO!!! #i think meowriza found him #sdmp #brewing

[mushroomgay]

I spent a lot of last week processing bags of elderflower, which absolutely cover the area I live.

Flowers were boiled in a strong sugar solution and then sealed in sterilised jars for the syrup - this will be shelf stable for a couple of years.

For the infused gin, flowers were soaked in gin for 48 hours then bottled in the clean jars - the alcohol will be enough to kill off any bugs.

I used a combination of sun-drying and my airfryer to dehydrate the flowers (these will be used for cough remedies in the winter) - there was no noticeable difference between the two methods.

I've also got some elderflower champagne fermenting, which is my first experiment in brewing alcohol. I've already had to discard one bottle which got contaminated (visible mould), but the other two look good and should be ready to be drunk in a few days!

#wild food #flowers #elderflower #foraging #brewing #food #alcohol

[calystarose]

Happy New Year Mead

Finally started my first batch of mead, thanks to the gifts from @lierdumoa

It's two THREE pounds of honey, black tea, dead yeast for nutrients, a little bit of hibiscus leaves for funzies, and then the wine yeast for fermenting. *fingers crossed*

Since I took the photo I've already seen it starting to ferment. I am excited. :D

#mead #brewing #my photo #*bounces* #hibiscus mead #potions!