Things to know before starting a home brew hobby

Takaisin


Homemaking of wine, beer and cider is an interesting hobby where even a beginner can feel the joy of success and pride in their own work, as long as one follows a few simple and easy rules from the beginning:

- All utensils and equipment must be absolutely clean. All equipment must be thoroughly cleaned and disinfected using appropriate cleaning and disinfecting agents. The same disinfectants can then also be used for all other cleaning jobs needed at home. Dishwashing detergents are not suitable for home brew equipment, as they leave a film on the surfaces, which may release flavour to the drink. They also do not disinfect.

- The temperature tolerances of wine and beer yeasts vary. Do not exceed the specified temperature. A thermometer for measuring liquids is the most important instrument for the home brewer. Another essential instrument is the hydrometer. Be sure to have at least these two at your disposal.

- The fermentation process produces a liquid with an alcohol content of no more than 17%. Tthe yeast will die if this is exceeded. In some exceptional cases a slightly higher alcohol content can be achieved, but then all conditions would have to be optimal, which rarely is possible at home. So it is not worth adding any more sugar in the hope of extra percentages. It usually just results in a wine that's all too sweet. When the natural sugar in the berries and fruits is included, the total amount of sugar must not exceed about 3.2 kg per 10 liters of liquid. For table wine (alcohol content 10-12%), about 2 kg of sugar is used for every 10 liters of liquid. If brewing sugar (dextrose) is used, it can be added 10% more than regular sugar. When using brewing sugar, it is worth noting that the sugar addition will temporarily lower the temperature of the liquid by about 5°C.

- Beer also does not improve with plenty of extra sugar. If a stronger beer is wanted, a better end result is achieved by replacing the sugar with unhopped malt extract, spray malt or so-called brew enhancers.

- Always use an airlock (however, leave it out for the first 48 hours in wines fermented with power yeast, due to the "volcanic" fermentation).

- Patience is a virtue. Do not rush it at any stage. Each step may very well be stretched for a few days or even weeks. Let it finish. Unfinished wine or beer is never worth bottling.