Does anyone know the process to make home brew from sourdough, sugar and fruit?
2006-08-11 07:27:28 · 6 answers · asked by CJ 3 in Food & Drink ➔ Beer, Wine & Spirits
sounds like prison wine
well you could get the yeast from the sourdough which would eat the sugar and the sugar from the fruit the friuit would give it some flavor
2006-08-11 07:45:40 · answer #1 · answered by Anonymous · 0⤊ 0⤋
Well, I typed a long involved explanation, but it somehow got lost when the spell checker failed. I'm not going to type it in again.
Bottom line is that you will do much better if you use a pure strain of brewers yeast rather than the sourdough. All yeast is not created equal and brewers yeast strains have been carefully cultivated for millennia to optimize them for the task of brewing beer and wine. In fact, most off tastes in home brew beer and wine are a result of contamination from wild yeast strains (like that found in your sourdough).
Most brew supply places sell recipe books as well as any equipment you will need.
2006-08-11 07:46:20 · answer #2 · answered by Anonymous · 0⤊ 0⤋
That would be nasty.
Sourdough is bacteria mixed with the wrong kind of yeast. You don't want bacteria in beer or wine. 99% of brewing practice is for the sole purpose of keeping bacteria out so that the yeast can do its thing.
The only thing that I can think of that uses bacteria is Lambic beer which only comes from one valley in Belgium.
Home brewers were some of the first people to use the Internet, so you will have no trouble finding information.
You need to decide whether you are trying to make wine, beer or mead. Beer is the fastest to be ready to drink.
2006-08-11 07:59:23 · answer #3 · answered by Mai Tai Mike 3 · 0⤊ 0⤋
GO TO THIS SITE hhtpwww.midwestsupplies.com
2006-08-11 07:31:10 · answer #4 · answered by flowerspirit2000 6 · 0⤊ 0⤋
no but im sure you could find a recipe online.
2006-08-11 07:38:20 · answer #5 · answered by Lola P 6 · 0⤊ 0⤋
go to
cooking.com
2006-08-11 07:29:30 · answer #6 · answered by Anonymous · 0⤊ 0⤋