Debate #3: To Homebrew or not to Homebrew?

OK, since we're debating, anyone here do any home brewing? And if so, what's your specialty and why?

Me, I have a penchant for homebrew wines. Thus far I've done a Green Apple Reisling, Blackberry Cabernet, traditional Chianti, and currently have a Mango wine in the middle of the bulk-aging stage (should be in-bottle the beginning of September); right now the mango tastes close to a German Leibsfraumilch, with the fruity finish.

As to why, once you get started, it's amazing how cheap it is to make. And it's the hit of any party....

I home brew hot pepper sauce. Does that count?

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Originally Posted by ilovetheusers

I home brew hot pepper sauce. Does that count?

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I need some details . . . . as this is something I've been wanting to try for a while, but have never got around to researching and trying it. so if you'd be so kind to share a bit with me I'd be appreciative.

Pad?

I'm lazy so I usually just buy my beer from the store. Coors Light to be exact. But I would like to try home brewing some day.

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Originally Posted by WebHead

I'm lazy so I usually just buy my beer from the store. Coors Light to be exact. But I would like to try home brewing some day.

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Coors Light. You can make that REAL easy-like:

1/2 glass of flat Sprite
1/2 glass of water

WOOOOHOOO you have just home-brewed Coors Light.

Congrats!! https://forums.windrivers.com/images.../2005/03/1.gif https://forums.windrivers.com/images.../2005/03/1.gif

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Originally Posted by Ya_know

Pad?

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lame?

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Originally Posted by ilovetheusers

I home brew hot pepper sauce. Does that count?

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Since I like many different hot sauces, then why not.

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Originally Posted by kato2274

I need some details . . . . as this is something I've been wanting to try for a while, but have never got around to researching and trying it. so if you'd be so kind to share a bit with me I'd be appreciative.

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Easy stuff, but smelly.

Slice selected peppers into halves, removing stems and seeds if desired. Peel/prepare garlic or other spices to be used. Boil vinegar (white distilled or other if you choose) and add the peppers abnd garlic. Boil for 30 seconds or until the peppers begin to turn color slightly (usually get lighter). Quickly remove contents with a slotted spoon and add to a food processor with some of the vinegar. Process until smooth - seeds left in will usually be shredded to nothing during this process. Add more of the vinegar from the pot you used to boil the peppers.

You may now bottle the sauce as is (way I like it) or you can put it in one big container. Let it sit for 2 weeks and eat. If you opted for the 1 big container you can strain it before you bottle it but this is very "watery".

Keep it refridgerated or it will spoil.

I have used Cerranos (****in hot), habinaneros and most recently a combo of Anaheim, hungarian wax, cherry and Tabasco peppers and garlic. Using red wine or apple cider vinegar makes the sauce sweeter.

There is a "mash" process that is used by Tabasco that I have not tried and probably will not. The method I use makes decent sauce.

WEAR PLASTIC/LATEX GLOVES WHEN DOING THIS. :thumbs:

cool.

I'll probably give it a shot. I'm interested to try it.

Quote:

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Originally Posted by ilovetheusers

Easy stuff, but smelly.

Slice selected peppers into halves, removing stems and seeds if desired. Peel/prepare garlic or other spices to be used. Boil vinegar (white distilled or other if you choose) and add the peppers abnd garlic. Boil for 30 seconds or until the peppers begin to turn color slightly (usually get lighter). Quickly remove contents with a slotted spoon and add to a food processor with some of the vinegar. Process until smooth - seeds left in will usually be shredded to nothing during this process. Add more of the vinegar from the pot you used to boil the peppers.

You may now bottle the sauce as is (way I like it) or you can put it in one big container. Let it sit for 2 weeks and eat. If you opted for the 1 big container you can strain it before you bottle it but this is very "watery".

Keep it refridgerated or it will spoil.

I have used Cerranos (****in hot), habinaneros and most recently a combo of Anaheim, hungarian wax, cherry and Tabasco peppers and garlic. Using red wine or apple cider vinegar makes the sauce sweeter.

There is a "mash" process that is used by Tabasco that I have not tried and probably will not. The method I use makes decent sauce.

WEAR PLASTIC/LATEX GLOVES WHEN DOING THIS. :thumbs:

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Me and some friends tried homebrewing beer once... but lets just say that it turned into something completely un-edible.

:grin: