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Thread: Fruit of the Earth: Winemaking & Homebrewing

  1. #1
    SeŮor Member Archivist's Avatar
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    Mar 2010
    Far From Babylon
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    Fruit of the Earth: Winemaking & Homebrewing

    I've been making wine at home for several years out of various fruits like plums, apples, peaches, wild berries and grapes. Making wine at home is very simple - yeast eats sugar and makes alcohol.

    Here's a recipe for your basic, cheapest-to-make, wine (using Kool-Aid). Feel free to substitute your juice with whatever you desire and experiment until you reach your desired alcohol content.


    4L jug or two 2L soda bottles
    a fairly long piece of thin rubber hose
    a funnel
    a measuring cup
    1 balloon
    1 rubberband
    1 pin
    3.5 cups of white sugar
    1 packet of traditional dried bread yeast (avoid “quick-rise”)
    2 packages of Kool-aid in whatever flavour you want.
    14 cups water

    1 Assemble your equipment and ingredients.

    Most of the equipment used can be stuff found around the house, and bottles can be fished out of people's recycling bins or reused if you drink bottled water. If you clean the bottles with dish detergent and let them soak in bleach for a few minutes, then rinse them well, you'll have nothing to worry about.The rubber tubing can be found in Home Depot for about $4. It is intended for use with ice makers. You could also find it in aquarium stores or just about any hardware store, but may pay a bit more.

    2 Disinfect the equipment that will be used in the bottling process, including the bottles, funnel, and rubber hose, in a large pot of boiling water for at least three minutes. This will kill the critters that could potentially be plaguing your equipment. If you fail to do this step, the bacteria could kill the yeast and/or spoil the wine.

    Be sure to use a different pot than the one you use to make the sugar water.

    3 Boil the water to kill any form of bacteria. Use the jug or bottles to measure how much water you will need. Fill a large pot with water and the sugar. As it gets hot stir to dissolve all of the sugar. Let the water and sugar mixture cool to room temperature.

    4 Activate the yeast. Pour the packet into half a cup of warm water (not hot or you'll kill the yeast) with a teaspoon of sugar. Let it sit for a couple minutes, then stir it lightly. Move on to the next step.

    5 Use a clean funnel to fill the jug or bottles with the cooled sugar water. Do not over fill. Leave some air space for foaming.

    6 When you can see that the yeast has been activated (getting foamy) use the funnel to pour it into the bottle. Add 4 more cups of warm water, cap it, and shake it again. Make sure all the sugar is dissolved and that the yeast is mixed in.

    7 Find a safe location where you’ll be able to store the bottle upright, such as inside a bathroom cabinet, in a basement, or behind a desk. Take the balloon and poke a few holes in it using the pin. Take the cap off the bottle and stretch the balloon across the opening. Put an elastic around the balloon on the top of the bottle to hold it in position. Carefully put the bottle in a plastic bag that will catch any wine that overflows or spills. Put the bottle in your decided location and leave it there for about 2 weeks, until the balloon isn't full of gas anymore. The balloon will fill up with gas which will leak out the holes in it, but when the gas stops, the holes will close and air won’t be able to get in and ruin your wine. This process is where the alcohol is being produced, and is called fermentation.

    If you use 2-Litres, then instead of using balloons you can tighten the cap to just before it is fully sealed, which will let gas escape when it builds up but won't let any in when it stops fermenting. Instead of a balloon, you can use a common fermenter airlock. They cost about $1.50.

    8 When you can see that the balloon isn't full of gas anymore, the fermentation is over. Remove the bottle from its location, and be very careful not to shake it up. At this point, the alcohol has actually been produced and this stuff will get you drunk, but it is “flavorless” and is an acquired taste. (If it has gone bad, usually from something unsanitary, it will taste like vinegar. It makes you want to puke on one sip, so it's pretty obvious.) Waiting a little bit longer and finishing the rest of this will yield a much better tasting product.

    9 Separate the dead yeast. There should be a fine layer of dead yeast and such lying on the bottom of the bottle. This stuff isn’t poisonous, but it tastes awful and is known to give you bad gas. Place the bottle somewhere relatively high, such as on a counter, and put the second 4L bottle on the floor underneath. Using the rubber hose, siphon the unflavoured wine into the empty bottle without sucking up any of the gunk on the bottom. Try not to let it splash around too much. When only a small amount of wine is left right above the sediment, stop siphoning and throw the rest out.

    Another way you can remove the dead yeast is to strain your liquid through a properly cleaned cloth.Switching containers is not necessary; it's done to get rid of the dead yeasty-beasties. Yeasty-beasties cloud the wine, taste bad and can give you diarrhea. Aesthetics count. It is difficult to be proud of cloudy wine but a crystal clear 14% wine is something to be proud of, regardless of how you did it or how cheap it tastes!

    10 Add the two packages of Kool Aid powder to the wine in the new bottle, cap the bottle, then shake it for a few seconds to mix it thoroughly. Try tasting a bit, it will probably be awful. Don’t dump it out, it will get way better! Adding some more sugar here may improve the flavor a bit, but it really needs to age a little while longer. Leave it in the second 4L bottle for about a week or so, and check on it whenever you can to make sure there isn’t gas building up inside the bottle. If it is bulging a bit, just open the cap enough to let the gas escape then close it again.

    11 After the third week has passed, siphon it again except into small water bottles. You will fill nearly 8 regular 500mL water bottles. The smaller bottles are much easier to hide and to drink from.

    12 When the wine is around 4 weeks old or older, it should be ready for consumption. Have fun and don’t be afraid to tell people you made it yourself!

  2. #2

    Re: Fruit of the Earth: Winemaking & Homebrewing

    Thanks for the recipe. I'm a recovered alcoholic so it's probably not something I will try personally but I like the idea of sharing home recipes and remedies. I suppose if I know an atomic bomb is headed my way I would probably guzzle down a bottle or two of your wine. LOL.

  3. #3

  4. #4
    Hardcore DSCI seedliner's Avatar
    Join Date
    Feb 2010
    Hell On Earth!

    Re: Fruit of the Earth: Winemaking & Homebrewing

  5. #5

    Re: Fruit of the Earth: Winemaking & Homebrewing


    Wine is acceptable in moderation but drunkenness or intoxication is not. One of Christís first miracles was turning water into wine which caused many to believe on him:

    Joh 2:11 This beginning of miracles did Jesus in Cana of Galilee, and manifested forth his glory; and his disciples believed on him.

    Wine used during communion is a representation of Christís blood.

    These following verses encourage Christians to be merry but not to be foolish:

    1Ti 5:23 Drink no longer water, but use a little wine for thy stomach's sake and thine often infirmities.

    Ecc 8:15 Then I commended mirth, because a man hath no better thing under the sun, than to eat, and to drink, and to be merry: for that shall abide with him of his labour the days of his life, which God giveth him under the sun.

    Isa 5:11 Woe unto them that rise up early in the morning, that they may follow strong drink; that continue until night, till wine inflame them!

    Remember that there are some things that are better than wine = love . . .

    Son 1:2 Let him kiss me with the kisses of his mouth: for thy love is better than wine.


  6. #6

    Pour one for the pastor? Evangelical perspectives on alcohol and the church - Houston

    Pour one for the pastor? Evangelical perspectives on alcohol and the church

    A majority of Evangelical pastors refrain from drinking alcohol, as many as 60 percent said they didn't drink socially in a survey conducted this month by the National Association of Evangelicals.

    "Even though there is no prohibition on the moderate alcohol consumption in Scripture, due to the many implications as an example to family and those I serve, I like Paul's words 'it is better not to' (Romans 14:21)," said Gary Benedict, the president of the Christian and Missionary Alliance.

    Sober Christianity has become the norm in some traditional communities, where wedding toasts are done with sparkling cider instead of champagne and teens are warned at church youth groups about the dangers of alcohol.

    The number of dry counties--largely the result of church-heavy areas and conservative leaders--is falling in the U.S., but 1 in 9 counties are still dry, USA Today reported.

    But even among Evangelical Christians, there's another perspective that goes: Jesus turned water into wine, and we're not going to turn it back.

    The pastors surveyed who said they did drink added "in moderation" or "on occasion," so they aren't out having a six-pack a night or anything. (Old Testament and New Testament teachings are pretty clear on the damaging effects being a drunkard can have on your life and your relationship with Christ.)

    Drinking socially--not "getting drunk"--can be an opportunity to demonstrate the Gospel message. Christians who drink with restraint show that they're strong enough in their faith to be controlled by God and not be slaves to alcohol, food or other worldly desires.

    Plus, it gives them an opportunity to share their message in settings where drinking is the norm, without coming off like a Bible-thumping teetotaler. A story I wrote about a young (hip, even) church in Chicago started this way:

    A pastor walks into bar.

    No, this isn't a joke; it's a new scene for American Christianity: Young guys in their 20s and 30s forming Christian communities in pubs, concert halls, cafes and art galleries.

    ..."We want a church that reflects the city of Chicago and the neighborhoods we're in," said (pastor Mark) Bergrin. "I want to reach the guys at the pub across the street from me."

    Christian groups across the spectrum, from Catholics to non-denominational congregations, have started new ministries to bring together beer and the Bible, to put "theology on tap." They're meeting in bars, serving booze at Bible study and inserting their message into places where communities are already forming, reaching people where they are rather than forcing them into a church building.


  7. #7
    Obadiah 1:18

    Re: Pour one for the pastor? Evangelical perspectives on alcohol and the church - Hou

    I never touch the stuff myself. I've seen it ruin too many lives. It certainly ruined my father's.

    Interestingly, during the Welsh Revival, pubs in the area were almost empty.

  8. #8
    Pastor Bill

    Re: Pour one for the pastor? Evangelical perspectives on alcohol and the church - Hou

    I personally do not drink but am ok with Christians doing so in moderation.

  9. #9

    Re: Pour one for the pastor? Evangelical perspectives on alcohol and the church - Hou

    My experience through the later part of my life has convinced me that abstinence from spirituous liquors is the best safeguard to morals and health. After 26 years of alcoholic suffering only YHWH could set me free for the passed 18 years and beyond. The issue of wine is not about standards but sanctification and refraining from sin. The only wine that is served in our home is a California alcohol free wine. I consider it the best of all wines.


  10. #10

    Re: Pour one for the pastor? Evangelical perspectives on alcohol and the church - Hou

    Quote Originally Posted by Christian Headlines View Post
    But even among Evangelical Christians, there's another perspective that goes: Jesus turned water into wine, and we're not going to turn it back.
    Hello Christian Headlines,

    It sad to think that many Christians attempt to show that Christ used an alcoholic wine to serve to his people; when itís a scientific proven fact that alcohol is a poison. Christ came to fulfill the Law (Matt. 5:17). According to the Law, no leaven was even allowed to be in oneís home (Exod. 12:15). Leaven is synonymous with yeast, the very substance which makes and exists in fermented wine. Since leaven pictures sin and corruption, the bread and the wine in the Lordís Supper could not have had any leaven or fermentation.


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