Anybody make their own homemade alcohol (legaly)? Interested in some info on this.
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I've done wine and beer kits, that's about all.

I've love to learn to make my own the right way.

The Mr. Beer home brew kit is great and can be re used.
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I'd love to make my own Whiskey... :-) :-)
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My grandpa made wine in his basement. He was pretty big into it. Had a ton of bottles. I never got the chance to have any. My uncle bought the house from him and my grandma, and sold/drank it all.
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Ive made wine several times. The key (and I understand the same holds true for beer) is cleanliness.
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this wont help but my uncle makes the best wine I've tasted :-)
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youre right, that doesnt help
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like you really helped :-)
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I brew my own beer and make my own wine. The distillation of liquor is illegal in the U.S.

But if it weren't, I'd be freeze distilling whiskey and applejack in my basement too :-)
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I've made wine for a few years, getting ready to try beer. ^^ Drat is right, distillation is illegal, so don't tell anyone about that moonshine I made in my dorm room closet a few years back...
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on a side note, the English major spelled this wrong
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I've never made anything at home, but years ago, I brewed beer a a brew place. We made some great batches of stout and ale.
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Not helpful, but entertaining.
:-)




What's the alcohol content on homemade wine? I hear its more potent than store bought.



:-)
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depends on the sugar and yeast, could be 14%
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Higher alcohol content as a result of more yeast or more sugar? Or more of both?
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Been looking at trying this too:

http://www.ehow.com/how_4470898_make...paign=yssp_art

Peach brandy looks interesting.
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more sugar and a strong yeast. lalvin K1V-1116 is an example of a strong yeast that should yield a higher ac
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I just made my first batch of homemade wine. I need to degass again :-)
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You need the right type of yeast, not a larger quantity. Aclohol is toxic to yeast, but some strains are more tolerant than others. I think the range is about 12-17% alcohol, with most around 15% max. I know there's one yeast developed for spirits production that can go up to ~20% alcohol.

But to get your alcohol that high you need enough sugar. Most grape juice will not reach those levels unless you add sugar, but that's generally not a good idea 'cause it'll throw off the balance in your wine.

If you're making grape wine, the alcohol content will likely be entirely dependent on the amount of sugar in the grape juice, which is almost entirely dependent on vineyard management and growing conditions. Consequently it'll be very similar to commercial wines from the same region and year (not counting fancy commercial winemaking techniques like reverse osmosis).
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Sshh!
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