john000

啤酒灌瓶了。这次没有瓶贴，但色泽味道都很不错。盖上瓶盖，和真的一样。

可惜，照相机不在手边。

看着面前这60瓶啤酒，感慨道：什么时候才能喝完呵？！

montrealpost

Great job!  Welcome to the hobby!

1.  I don't drink beer . . . . . apparently . . . . .  u can let your beer age.
2.  Show picture to the store personnel, your bung is 0.5 too small (bung=rubber piece holding the airlock).
3.  Buy a small bung+airlock for wine bottle.  Normally we syphon the juice into 1 carboy +1 bottle(750/1L/1.5L).  Yours carboy was overfilled in your picture.

Anyone interested in starting the hobby: consider getting 23 little carboy, not 20L. Only fresh juice are sold in 20L, but it's also available in 23L size.  All wine+beer KITS are for 23L.

Sample info on beer:
Sample varieties on beer kits(small cans) :  http://www.thebrewhouse.com/technical/index.htm
Sample instruction for beer making from kit:  http://rjspagnols.com/resource_view.asp?HandoutID=40
*  Note:  some beer kits instruct adding corn sugar directly into beer bottles (ref. step 13 in above link)
*  Many alternatives to alter beer kits, search web or books in library. Have fun.

Sample instruction for wine making:  http://www.winexpert.com/~ASSETS ... ve-instructions.pdf

Have a nice summer!

john000

宝贵资料。多谢！



啤酒经过一周在瓶内的再次发酵，泡沫丰富，可以喝了。从此，酒基本达到自给。喝酒倚赖SAQ快要成为历史了。

名贵佳酿是商场和情场上的锐利武器，家酿则是虚度日子的好东西。

montrealpost

U are welcome!

Either u change or buy a bigger bung, else, one of these years . . . . it'll be pushed inside carboy by mistake . . .  . straighten a wire cloth hanger and fish it out.  If that happens when u have wine inside .  .  .  . .  

U may want to start your next batch of wine now.  Either make it to 30 days instructions + age in bottle, else:
- age wine kit in carboy after fining, up to 1 year.  (more aging = better wine)
- juice:  proper making time is ~8 months.  There's a 2nd fermentation on real juice.  Pick up the instruction sheet at store.  Some of my friends just leave their juice/wine in carboy "forever", yearSS till whenever they need wine.

Unpublished research:  Tannin Chain(? healthy?) in wine becomes "longer" after bulk age(=in carboy) for >6 mth.

I'm a bit busy this summer, may not have time to reply anything, see u in winter . . . .   :p

AN EMPTY CARBOY IS A LONELY CARBOY . . . . .  

john000

u r right. the bung was almost pushed inside carboy ... i'll buy a bigger 1.

i wont let my carboy be lonely. i'm gonna buy juice this weekend.

童趣社

我们也是用这个方法自己酿的，口感很好，已经教了不少朋友这样做。

装瓶后可以放到冰箱，这样保存的时间要长些。但是放得太长味道也会稍微有变化，酒味更浓。

这种酒喝起来跟气水差不多，但后劲很足，不过不上脑，还是很不错的。

具体做法是将买回来的葡萄洗净、凉干（只需把表面水份凉干，不是凉成葡萄干），弄碎葡萄（有朋友是挤裂而已，但个人经验是用搅拌机打碎最好），放入玻璃罐子内密封。如想喝“气水”可稍微加糖，10：1的比例（10磅葡萄1磅糖）。我只用20：1的比例，太甜也不好，不放糖口感也不好。室温下保存25天即可开封。一定要用沙布或煲汤袋狠狠的挤葡萄渣，因为大部分的水分都在渣里。倒入稍大的空器里静置一天沉淀。沉淀后倒入酒瓶即可饮用。切记，要把开封的酒放入冰箱，这样可以最大限度地保证酒的味道不受破坏。

天然又可口，而且简单易行，欢迎大家尝试。

Post by vana

我的酿法是跟意大利人学的，酒庄里的传统酿法。用优选的葡萄直接榨碎发酵。除了葡萄不添加任何东西，酵母也不用。因为是自己喝，所以也不用稳定剂，个人感觉这样更健康一些，酒的味道更纯正。
工艺就是弄碎葡萄，酒池发酵，过滤装桶，装瓶。我用的自然沉淀法，装瓶后，酒很清澈。下层的酒有可能会有些沉淀，如果你比较讲究，还可以在装瓶前增加过滤工艺，这样能保证清澈。

john000

听朋友说过这种做法，并评价不错。其实，酒对我来说，就是一种饮料。既然是饮料，就该试试各种口味的。我喝酒很不在行。

montrealpost

Post by 童趣社
. . . . . . 这种酒喝起来跟气水差不多 . . . . .  

U mind sharing pictures next time u make it?  How about on Cooking forum instead of here?

If u make that often, I suggest bottling in beer bottles, for safety +
-  empty beer bottles are easy to get,
-  beer caps are dirt cheap,
-  capper (the equipment to put beer caps on) range from few $ to ~$30.  Not expensive + easy to store.

童趣社

呵呵呵，这里果然高手如云啊！

我自己经常做，现在冰箱里有一瓶正在喝，一瓶正在沉淀，家里还有一瓶正在酿。

我不说自己懂酒，只是附庸风雅罢了，嘿嘿。

我尝试过上照片，总说我的size多少*多少too large，我也不知道为什么。已经缩到30多K都不行。

想看照片可能要晚些了，不过想尝尝我的“葡萄汽水”还是有可能的，哈哈哈！

谢谢montrealpost的建议。我都是用以前喝完的wine的瓶子装的。我并不知道有什么讲究，听说用木塞子好些。倒是我是坚持用玻璃瓶的，有朋友用胶瓶，我觉得这样有点儿损了“葡萄汽水”的气质了。

大家多交流交流，也让我多增加见识。

john000

to montrealpost,

i'd like to share pictures w/ the forum. i just dont have my camera around at the moment.

using beer bottle is a good idea. i already have a capper.

move the thread to Cooking forum is another good idea. people interested in cooking are more likely interested in drinking.



to 童趣社,

Can we exchange our wine? I wanna try yours?