Beer Club Thread

Moonshine is not beer.

Beer is a heavily flavoured ferementation, followed by 2nd barrel / bottle.

Moonshine is least-flavoured fermentation, followed by evaporation and distilling.

Beer is hard to make poisonous, any kind of error basically makes vinegar. Moonshone is much easier to make poisonouse as your distilling at wrong temperature makes something lethal in a small quantity. For this reason beer tends to be lighter regulated.

It is safer to stick with beer.


Moonshining is distilling schnapps so far I know.


This is not allowed here in Germany, you need a licence.
I should try to get one, because I own an apple tree!:laughing:

Bur brewing beer in small quantities is allowed.
If you brew more, you need to pay taxes.

Never tried it.
Its not difficult, most important is hygiene.
But in these days we all know a lot about hygiene

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The previous owner of my house was making wine in the cold room in basement. He had a nice set up. I should have asked him to leave the equipment there, very handy these days :wink:

Grapes in CA?
Or do you mean liqueur.
Big Bottles :
Some med, alcohol adding fresh fruits, (eg berries)
juice and waiting till the alcohol gets the flavor from those fruits
I haven’t found a translation in the dict.

But of course grapes should be growing there there in the south of CA.
(French influence)

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Lot of grapes and wineries here in Southern Ontario around Niagara Region and I believe in Quebec too…
We went to visit a winery, it was a great experience.

Ha, I learned something!
Should be more white than red

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Wine is easier to make than beer. You don’t do secondary fermentation, no pressurization to have misjudged, so less accidents.

Beer you basically make a bucket with a sweet malt with a loose fitting lid. CO2 escapes out over the top of the bin, positive pressure keeps the outside world out. You then syphon into a barrel designed for pressure with a floating tube inside and a tap. Primary needs a constant warm-ish temperature and takes 5-7 days, secondary needs cool conditions. Beer can be more accidentally exploded if you added too much secondary sugar or too hot. So beer needs an outside area with a slooping floor to hose down the once-a-year-barrel-explosion.

Wine you use a U bend type to let gas out but air not in, once its stopped you syphon into bottles without adding sugar then leave in cool places. A small amount of settling occurs so you decant the wine out carefully from bottle. As secondary does not add sugar, you get much less accidents.

Cider is like beer.

Stout is easy, like beer.

Lager is difficult, you have to use much more precision on temperature, you can’t so easily make a good one at home. Ale is very easy, basic skills makes a decent ale. So everyone here can make ale, stout, bock and have it drinkable in about 2-3 weeks. Wine in about 2-3 weeks. Anyone who makes good lager, like a Pilsner is a skilled dedicated person.


If you want to make wine you only need:

  • a largish wine making bottle, a gallon
  • a U shaped stopper
  • a syphoning tube, it has a U shape at the bottom, long tube and a small tap
  • some bottles, e.g. gallon needs 6 bottles.
  • some sweet starter, like grapejuice, yeast. Anything sweet. It has the flavour of whatever you use.

Beer you need:

  • a large beer bucket with lid
  • a warm plate or a warm area.
  • a pressure barrel (easier) or bottles and bottle cap presser (harder)
  • a syphon tube
  • some sweet malt , yeast, sugar to add to get required strength. No sugar = 2.4%, add a 1K of sugar = 6%, 2K - 2.5K of sugar can get nearer to 12%
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I’ve made wine before. It was nasty. I guess I’m terrible at it. It tasted rancid…

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You must have not followed instructions. If it were rancid it could be these 3 errors:

  1. everything has to be perfectly clean. Special bleach you use for homebrew, kills everything, rinse it thoroughly. Smells like swimming bath chlorine. If not clean some other alive thing than the brewing yeast was feeding.

  2. bottle it when its stopped brewing, not too late. There’s a plop-plop out of the U bend, when that stops then bottle, not delay. Once yeast stops feeding, it dies and settles and stops the positive pressure. From them on bugs can enter and make nasty. So you may have bottled it too late.

  3. You let yeast into what you were drinking. So bad syphoning or you did not decant the bottle to avoid solids. Steady hands, patience.

There’s no inherent reason for bad homebrew, but may be the odd bad batch initially.

Of course just buy it from a professional licensed brewer.

I have 15 years experience on the topic.

I didn’t really make it myself, it was sort of (only sort of) a class on how to make wine. Just for an afternoon at a open market type thing. Apparently it tasted how it was supposed to :man_shrugging:.

I usually just buy wine from the store. There isn’t any specialised place near me to get it. I generally go for a cheaper white wine, since it’s usually just for cooking.

Quality of ingredients therefore if you did it all perfectly.

Homebrew tends to use grapejuice+sugar and dried yeast. A winery uses just grapes. So homebrew tends to take a bit more artificial.

One way to hide that flavour is ginger wine, it is more forgiving.

Beer is harder to make awful, the hops effectively masks the differences between homebrew ingredients and a full brewery.

Where you live in USA, there’s little point in homebrew to save money, as the tax is so low. UK homebrew is about 30p/pint vs liquor store £2/pint or bar £3-4/pint. I think what @gAnkster is doing of deliver from brewery is probably the best answer in USA unless you’re in one of those weird areas which heavily regulates, like Utah.

That makes sense. I’m considering trying it again during the quarantine (that is if my work ever actually gets cancelled).

I’m not actually a huge fan of beer. I don’t really like the flavour. I prefer a nice scotch

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The skill level and equipment to make scotch is so high your chance of doing it well is nearly nil. I’d not bother.

Quarantine period has only 3 outcomes:

  1. a lot die now, or
  2. a long lock-down for months, or
  3. pressure to relax the lockdown, people go back to normal, infection resumes and another lockdown later.

I suspect 2) is most probable so be ready for months.

I have no desire to attempt scotch. I was referring to trying wine again.

I’m not a conspiracy theorist or anything, but something feels really fishy about the details on this outbreak. It seems to widespread with too little cases. And yes I know that not all cases are recorded due to limited testing, but with so many more cases, wouldn’t it bring the mortality rate down significantly?

But what do I know :man_shrugging:. I’m no scientist of any sort. I just know how to cut grass

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What did you take for your wine Andrew, old raisins? :rofl:

Bing, bing, bing!!!

The “München Weißbierbar” will open in about 1 hour. (19:00)
There is no need to keep any distance! We are close there as usual. :wink:

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I would think (3) is the only practicable way, otherwise total economic breakdown will be the result (2)

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Delivered. 3 different types of locally brewed ale.

Support your local businesses!

4 pint plastic growlers.


Looks interesting, might have to have a dabble with this :grin: :beers:

You pay deposit for the growler and they collected on next delivery.

I’m letting mine rest for a few days in case of you-know-what on the surface.

The idea came from Ryan … so praise and blame to him :slight_smile:

Anti-baterial wipe or some rubbing 70/30 rubbing alcohol should cure that…and a good dose of hand washing in-between pouring :grin:

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