Hopefully you brewed more than one bottle ๐
That said, I've decided I will no longer brew less than 20 litre batches because the cleaning is the same...
Brewing is quick and fun. It's all the cleaning that takes time and makes it a chore.
Similar to cooking. This week we made a big pot of spaget and was so relieved each day after work coming home to just microwaving dinner and washing a few dishes instead of cooking hungry and washing dishes all sleepy
i have a janitor hobby that i have beer to drink afterwards.
I've been thinking about getting into it but TBH I've got no idea what base ingredient I should use for a 5 gallon fermentation process. At first I was considering produce from the store with water and then chaptalization to increase sugar content, but that just seems like it might produce a pretty low quality, but getting together 5 gallons of fresh juice also doesn't seem economic in my region.
If you like beer, it's probably cheaper and easier to get started with. The process is much less sensitive to air exposure, you can get kilos of malted barley dead cheap (at least where I am, but I would expect it to always be cheaper than grapes), and best of all you don't need to age it so you can try your work f as r quicker
If you have family or neighbors with fruit trees, they typically are more than willing to give stuff away when it's ripe. There's usually just too much. And if you help them harvest/clean up it's a win win.
A community dedicated to homebrewing beer, mead, wine, cider and everything in between. If it ferments, bring it over here.
Share recipes, ideas, ask for feedback or just advice.
Some starting points for beginners:
Quick and diry guide to fermenting fruit - cider and wine
