the alaskan bootleggers bible - kannia

[...]... fermenter, reseal the container and wait for the liquid to clarifY 21 The Alaskan Bootlegger's Bible The cap of choice is the plain old crown sive (about 25¢ each) and require a cap It's simple, cheap and easy to apply couple of extra cools co compress them A screw cap container has one theoreti- 7 and drive them into the neck of the cal advantage because if you age your bottle They can be self-defeating... Our forefathers in funny hats and stockings knew this and used it routinely to make knock-your-socks­ offbeverages No heat, no coil, no still The result is basically a brandy Apple, pear, peach or cherry, it all worked the same They fer­ mented their fruits and grains, but instead of distilling them with heat, they concen­ trated the spirits by putting them out on the back porch when the weather got... laughing it up outside of their cave drinking out of that big jar and doing the shoo-shoo boogie Whar happened' They picked their berries side-by-side, off the same bushes Here's what happened in the discovery of brewing All the berries had natural yeast and bacte­ ria on them The ones in Oork's woven bas­ ket with lots of air rotted like berries nor­ mally do The ones mashed in the shallow bowl soured... best china was set our The priesr was there and everybody was in their finest Well, Ziggy pulled the cork! The accor15 The Alaskan Bootlegger's Bible dion player went down first I think the cork caught him between the running lights Ziggy lost his cool If he'd just let the damned thing go, we would have had a big wine stain on the rug and in a month or so he might have been out of the doghouse But no,... as you fill to 19 The Alaskan Bootlegger's Bible you'll need then rehearse Don't just go reduce the risk of airborne contamination over the project in your mind, bur as­ Note: I, contrary to other schools of thought, always leave about three inches o air space in f all bottles as a safety foetor Air (oxygen) can degrade the quality o the beveragr in the bottle f On the other hand, if the bottle blows... fermenting wine (must.) Then formance: rinse everything thoroughly because even a tiny drop of bleach will kill off 1 Pick the recipe you want to try first Gather all the materials and equipment 20 the good yeast in the must Chapter Two 4 Per the various recipes that follow, place The siphon effect will suck thefluidfrom the higher container to the kwer You don't want to tram er the gunk on the bottom, f so... tools to re-cork them, but they're still worth the effort and add class and safety to your wines Bener yet, many of them have a lip on the mouth that will accept the good old standby crown caps All of the bottles that take a twist-off cap should be shunned These bottles can be re12 capped with a crown cap and I know people rhar have reused them, but Crown CAps they are dangerous because they are made... darker the husk gets and also the sugar inside it caramelizes The darker the malt, the darker the beer For some reason, virtually none of the home­ brewing books even touch on making your own malt Malting is always treated as a com­ plex art that the homebrewer can't hope to succeed at Maybe there's a conspiracy to keep this mysterious art out of the hands of the common man by a secret group of gnome-like... as soon as the juices were extracted Hopefully they would be strong enough to overcome the other air13 The Alaskan Bootlegger's Bible Assortd Yrast Paduts borne yeast and vinegar bacteria (bad guys) that would turn it inco vinegar or worse So, when the grapes or other fruits were ripe, the young folk picked it and dumped it in a vat At the same time, Uncle Guido and Aunt Rosa kicked off their shoes... self-defeating be­ wine upside down, the yeast accumu- cause your homemade wines will have a lares in the neck of the bottle and by yeast deposit in the bottle By the time cracking the seal, the yeast can be bled you're finished worrying rhe cork our out, leaving only clear wine in the borde and tilt the bottle a couple of times to I've tried chis the same as I've tried mak- fill a few glasses, rhe yeast