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I think the first step in attempting to change a belief of another person is always to understand why they hold that view. That can even help with determining how likely you are to be successful. For example, if her concern is that you may be actively trying to poison her, you're probably not very likely to change her mind. But if instead her concern is just ...


5

If you are using honey, water and yeast. Then the answer is NO. But alcohol is a poisonous substance if not used properly. You cannot make it strong enough to "poison" you in the traditional sense. Could you poison yourself by drinking too much of it, sure it's possible. But, there are no by-products from the fermentation process that would "poison" you. ...


4

First thing, pick up a basic winemaking book. All of this is covered in there. If you have an Acetic acid problem, then you have vinegar not wine. If you just have high tartaric acid, you can do a two things. Cold stabilization and potassium bicarbonate. Cold stabilizing is putting the wine in a freezer at about 25 degrees for a couple of weeks. I ...


4

Any fruit juice that will ferment. Apple, grape, orange, peach or whatever sugary concoction you can get your hands on. Raisins are especially good. Prunes. Tomatoes. Fruit Cocktail. Packets of sugar. Maple syrup. Even bread that has been turned into mush will ferment again. The hard part is fermenting it without being caught. Any plastic bucket will do. ...


4

To the other answers I would add: point out that you're working from a kit. Like prepared kits for bread-machine bread, stir-fry sauces, and spice mixes, your beer kit is designed to minimize variables and avoid beginner mistakes. If you follow the instructions in the kit, you can't screw it up -- and if you did, the worst outcome would be that you don't ...


3

Hooch means "cheap whiskey" and here is the origin of the term: hooch (n.) Also hootch, "cheap whiskey," 1897, shortened form of Hoochinoo (1877) "liquor made by Alaskan Indians," from the name of a native tribe in Alaska whose distilled liquor was a favorite with miners during the 1898 Klondike gold rush; the tribe's name is said by OED to be from ...


2

An acquaintance of mine who did time claimed he used Five Alive to make jail brew. But then what can you believe from inmates! Prison brew generally does not taste all that great. Here is one way to make Jailhouse Brew: Pruno is a type of easy homemade fruit wine that’s often made by inmates in prison. Because pruno is typically made with makeshift ...


2

Can you brew in an apartment? The short answer is yes. Here is a nice read. I brewed my first batch of beer in my tiny Syracuse apartment while the snow piled up outside. Some people are turned off by the idea of small-batch brewing (one to two gallon batches) because they like to produce beer in larger volumes (five to ten gallon batches), and ...


2

The only concern I'd see right away would be making sure you don't lose your deposit if you have a blow out during fermentation and beer sprays all around. I've not done it in an apartment, but I just use my stove and a wort chiller that attaches to my sink, so there isn't anything in that process that would be a problem in an apartment. I suppose if you ...


2

Short answer: 17-20C (62-68F) is good for ales. The temperature of fermentation is exceedingly important for the final beer. Too low (< 15C) can cause the ale yeast to go dormant, stalling the process. While a high temperature (> 25C) can cause a rapid ferment, where the yeast creates excess esters and fusel alcohols. Yeast also generate their own ...


2

I will try to answer your questions to the best of my ability. Your description of your earlier wine makes me question you: Have you used a hydrometer to calculate the alcohol percentage of your earlier wines? If your wine tasted sweet after fermentation, it means your wine wasn't finished fermenting. If you bottle the wine and let it stay in room ...


2

Perhaps your mom is thinking that home brewing is like home canning, where a mistake can have disastrous results like growing botulism toxin. A little research into that problem shows that one of the common precautions in home canning is to add citrus juice or vinegar to the mixture of food being processed, and that it isn't required for tomato-based recipes ...


2

If you want that oaky, smokey flavor the best way to do it is with toasted oak. At a home level, most people opt for cubes or chunks of toasted oak. At a professional level, the insides of barrels are toasted and impart that flavor. How much and how long you do it is a preference thing. You need to taste every couple of weeks to see if the oak is giving you ...


1

Unless you used unsafe water or honey, it is safe to drink at any time. The alcohol in the mead effectively keeps it safe for consumption. The fact that it smells good is a good sign and even with some off-flavours everything should be on the safe side. Pungent smells, mould and no alcohol at all, however, are signs that something is wrong. Generally, ...


1

Let me see if I can answer your questions. I have years of experience with making beer, wine and mead... No, leave the apples alone until fermentation is done. No, the alcohol will stop any rotting. Your mead might be spoiled from another source of contamination (remember good sanitation) but as long as there is alcohol the apples won't rot. It is advisable ...


1

Does she bake? If she does, and especially if she bakes bread, then ask her how you know her baked goods aren't poison. Beer has been known as liquid bread for many centuries for good reason; it contains essentially the same ingredients (with a bit of hop for taste so you may have to term it herb bread). If she doesn't agree that home-baked bread could be ...


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