Preparing for Uncertainty and Self Reliance

[Speaker to Animals]

For alcohol, I would go back to our ancestral roots as well:

https://www.cs.cmu.edu/~pwp/tofi/mediev ... h_ale.html

Since he has the land, he could grow the oats and malt himself. They listed yeast you buy, so to complete the prep, he'd need to figure out how to make that yeast while the oats and malt grow.

[SuburbanFarmer]

For alcohol, I would go back to our ancestral roots as well:

https://www.cs.cmu.edu/~pwp/tofi/mediev ... h_ale.html

Since he has the land, he could grow the oats and malt himself. They listed yeast you buy, so to complete the prep, he'd need to figure out how to make that yeast while the oats and malt grow.

Could always just get the village women to spit in it.

[Speaker to Animals]

For alcohol, I would go back to our ancestral roots as well:

https://www.cs.cmu.edu/~pwp/tofi/mediev ... h_ale.html

Since he has the land, he could grow the oats and malt himself. They listed yeast you buy, so to complete the prep, he'd need to figure out how to make that yeast while the oats and malt grow.

Could always just get the village women to spit in it.

Herpes and Hepatitis C are key ingredients.

[Alexander PhiAlipson]

I just posted an image of a yeast packet because we used to get it like that and use half a packet per gallon(a teaspoon?), but you can use any old yeast at all. As a matter of fact, you don't even really need to add yeast or even sugar as yeast occurs naturally everywhere (apparently circumcision is inimical to its growth, however) and there's sugar in the fruit.
Cherries aren't really that sugary, though. The reason I thought of them is that we used to add them to our cider for flavor and color. We'd just use them like extra yeast food--nicely macerated--and when we jacked it, the cherry really came through.
Once, toward the end of the year, I took about three gallons of blackberries (they grew all over the place near our summerhouse) added the last of a bag of sugar (maybe three pounds) and a gallon of well water in a five gallon carboy, just capped it and shoved it in the closet--I forgot the yeast! It turned out fine, but a little low in alcohol--but that's easy to fix--just jack that shit up and you're drinking good old Polish blackberry brandy!
We mostly made what a twat would call hard cider--though we just called it cider--because New York really used to be the Big Apple, and, in season, the shit was cheaper than bottled water. You could literally open a gallon, drink off a couple cups, add some sugar, recap it and let it rot for a few weeks and hope for the best, but every now and then you'd get THE FUNK.
People used to make alcohol out of damn near everything. I really use to like peach wine, but that takes a some effort--crude peach jack on the other hand....

And then, this other time when I was a kid...

[C-Mag]

I just posted an image of a yeast packet because we used to get it like that and use half a packet per gallon(a teaspoon?), but you can use any old yeast at all. As a matter of fact, you don't even really need to add yeast or even sugar as yeast occurs naturally everywhere (apparently circumcision is inimical to its growth, however) and there's sugar in the fruit.
Cherries aren't really that sugary, though. The reason I thought of them is that we used to add them to our cider for flavor and color. We'd just use them like extra yeast food--nicely macerated--and when we jacked it, the cherry really came through.
Once, toward the end of the year, I took about three gallons of blackberries (they grew all over the place near our summerhouse) added the last of a bag of sugar (maybe three pounds) and a gallon of well water in a five gallon carboy, just capped it and shoved it in the closet--I forgot the yeast! It turned out fine, but a little low in alcohol--but that's easy to fix--just jack that shit up and you're drinking good old Polish blackberry brandy!
We mostly made what a twat would call hard cider--though we just called it cider--because New York really used to be the Big Apple, and, in season, the shit was cheaper than bottled water. You could literally open a gallon, drink off a couple cups, add some sugar, recap it and let it rot for a few weeks and hope for the best, but every now and then you'd get THE FUNK.
People used to make alcohol out of damn near everything. I really use to like peach wine, but that takes a some effort--crude peach jack on the other hand....

And then, this other time when I was a kid...

Maybe I will freeze some of the cherries until the apples are ready this fall. Thanks

[TheReal_ND]

I think he's talking about jacking. Like Apple Jacks. You freeze the cider and pull out the ice. Alcohol freezes at a much lower point.

[Okeefenokee]

It might be like bread yeast. My prepping plan is just to make it from scratch from the yeast in my area. It takes about 10 days to get a decent starter going. If you have no fridge, you have to keep feeding it every day, taking half of it away to make more bread.

If we are talking "preparing for uncertainty and self-reliance", then I'd suggest you figure out how to do without the yeast packets if possible. People had to make alcohol from scratch in the past somehow.

Read the chapter in Foxfire about moonshining to learn all you need to know,

https://www.amazon.com/Foxfire-Book-Dre ... 0385073534

Not a whole lot of micro-brew shops in old Appalachia.

[Alexander PhiAlipson]

I think he's talking about jacking. Like Apple Jacks. You freeze the cider and pull out the ice. Alcohol freezes at a much lower point.

Whether you jack it or not, cherry and apple still makes a nice combination--a good color and flavor. I'm not sure what "pie cherries" are, but black cherries really come through strong with cold distilling (jacking). If you wanted to make really nice, straight cherry wine, you'd have to do a lot of straining and waiting--but it would probably be worth it.

[TheReal_ND]

My grandma made dandelion wine once... it was very good

[Okeefenokee]

My grandma made dandelion wine once... it was very good

People eat 'em like salad, too. Weirdos.