Ads
related to: how to make homebrew alcohol bottles
Search results
Results From The WOW.Com Content Network
Erskine Nicol, A Nip Against the Cold, 1869.. Poitín was generally produced in remote rural areas, away from the interference of the law. A mash was created and fermented before the distillation began.
A picture of a DIY fermentation vessel with integrated fermentation lock. Kilju (Finnish pronunciation:) is the Finnish word for a mead-like homemade alcoholic beverage made from a source of carbohydrates (such as cane sugar or honey), yeast, and water, making it both affordable and cheap to produce.
People choose to brew their own beer for a variety of reasons. Many homebrew to avoid a higher cost of buying commercially equivalent beverages. [10] Brewing domestically also affords one the freedom to adjust recipes according to one's own preference, create beverages that are unavailable on the open market or beverages that may contain fewer calories, or less or more alcohol.
Once the liquor was distilled, drivers called "runners" or "bootleggers" smuggled moonshine liquor across the region in cars specially modified for speed and load-carrying capacity. [42] The cars were ordinary on the outside but modified with souped-up engines, extra interior room, and heavy-duty shock absorbers to support the weight of the ...
The more sugar is added, the greater the potential for a higher alcohol content—to a point. Beyond this point, the waste products of fermentation (mainly alcohol) cause the motor to die or go dormant as the yeasts' environment becomes too poisoned for them to continue fermenting. This also causes the taste of the end product to suffer.
A bottle of home-produced Țuică in Sighetu Marmației served alongside other Easter feasts. Noted an interlocking wooden stick inside of the bottle, typical of Maramureș region Țuică ( Romanian pronunciation: [ˈt͡sujkə] ) is a traditional Romanian spirit that contains ~ 24–86% [ 1 ] alcohol by volume (usually 40–55%), prepared only ...
A 16th-century brewery Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence ...
The colonial government had banned the sale of local liquor (Pelele) and so the women carrying milk also carried Pelele disguised as milk. One day a white policeman who had been tipped off about the underground trafficking of Pelele stopped the women milk sellers on the road to inspect their pots of "milk".