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| I have to share what I did. | Rate Topic |
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| Posted: Fri Aug 1st, 2008 01:57 pm |
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1st Post |
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murphy j 3T WIS 
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As we all know, I went home on leave in May. While there I did a good/bad thing. I went to the local brewers supply store and bought some brewing yeast:D. Flash forward a couple months and the Murph has been gathering his materials. A few gallons of water, a couple pounds of sugar, a couple cases of single serving apple juice and a 5 gallon water can. I combined these magical components together a couple of weeks ago and tonite is the test. I just had a glass of it and I must say, It doesn't have the 'bite' you'd expect from the smell of it. It actually went down kinda smooth and has an unrefined dry wine taste to it. I'm just waiting to see if I get a buzz now:D:D.
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| Posted: Fri Aug 1st, 2008 03:27 pm |
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2nd Post |
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Skipdawg 3T WIS 
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LOL right on Murph. :D Good way to exercise ones sea legs on dry land. hehehe :cool:
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| Posted: Fri Aug 1st, 2008 03:50 pm |
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3rd Post |
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murphy j 3T WIS
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Well, my verdict is.......it needs to ferment a little longer, maybe a couple more weeks. I got a little buzz, but it took 3 coffee mug size glasses to make it happen. I'll add some more fuel(apple juice n sugar)and let it sit another couple weeks and see what I got then. It definately has alchohol in it, it just needs MORE:D. And the smell of it, well let's just say I thought it was going to 'bite' like bad mamajama. The best part of this is I can say I made illegal hooch in a war zone:D .
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| Posted: Fri Aug 1st, 2008 03:56 pm |
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4th Post |
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KenC Admin 
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Hmmmm....wine....all we ever got was Bahmi Bah beer and Bier Larue (AKA, Tiger Beer)....and, of course, every local chieftain had a bottle of Courvassie...the only good thing that came from the French Occupation!
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| Posted: Fri Aug 1st, 2008 04:01 pm |
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5th Post |
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murphy j 3T WIS
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KenC wrote: Bier Larue (AKA, Tiger Beer) I've heard of that stuff. I think there's a modern equivelant to it being made in Asia somewhere and being imported to the states too. At least you were allowed alchohol, in this theater of war it's an automatic Field Grade Article 15. And they aern't shy about enforcing that rule either.
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| Posted: Fri Aug 1st, 2008 04:18 pm |
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6th Post |
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Edgel 3T WIS 
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As an experienced home brewer, Murph, I give you a "c" for effort. You really need to use unfiltred apple cider to do what you are trying and that has to be hard to come by in the dessert! The canned apple juice is pasteurized and really won't ferment properly and without an air lock of some sort, you are on your way to a bad cider vinager. That being said, enjoy it while you can. Hell, we used to make koolaid wine in college by putting a batch in a gallon jug with some yeast and sealing the top with a big balloon. As the sugar worked off, the balloon blew up and when it went down we figured it was safe to drink. Not too bad but the hang over was a killer!
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| Posted: Fri Aug 1st, 2008 04:35 pm |
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7th Post |
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Skipdawg 3T WIS
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We had a fella on the ship in a hidden safe place who would use what he could get apples, potatoes, corn or rice and make some stuff that would knock your socks off and some. Those were some good and fun times back then. :cool:
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| Posted: Fri Aug 1st, 2008 04:36 pm |
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8th Post |
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KenC Admin
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murphy j wrote: KenC wrote:Bier Larue (AKA, Tiger Beer) Not exactly...it depended which Division you were in...1st Infantry Division had a "no alcohol" GO....almost got caught by the IG out in the jungle of Phuoc Vinh Province...but that's another story!!!:D
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| Posted: Sat Aug 2nd, 2008 03:17 am |
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9th Post |
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murphy j 3T WIS
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Edgel wrote: As an experienced home brewer, Murph, I give you a "c" for effort. You really need to use unfiltred apple cider to do what you are trying and that has to be hard to come by in the dessert! The canned apple juice is pasteurized and really won't ferment properly and without an air lock of some sort, you are on your way to a bad cider vinager. That being said, enjoy it while you can. Hell, we used to make koolaid wine in college by putting a batch in a gallon jug with some yeast and sealing the top with a big balloon. As the sugar worked off, the balloon blew up and when it went down we figured it was safe to drink. Not too bad but the hang over was a killer! Well......I went with the bare bones instructions the people at the brewers supply gave me, but I think I can see where a pasteurised product could be difficult. They said the main thing is that it be 100% natural, no preservatives and it is. And when you say airlock, are you just meaning some way for the gasses to escape? Because it's got that. All military issue water cans have a small vent on top so that when you pour it doesn't slosh all over the place.
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| Posted: Sat Aug 2nd, 2008 08:02 am |
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10th Post |
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oagaspar Site Founder 
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sounds like a great try Murph!....I will have to get you the recipe my bro-in-law uses when in the desert(29yr.vet USAF) when they get bored and thirsty.....it is grape juice and some other easily obtained items,a gallon jug and a balloon...they call it "Sky Wine"....LOL!yahoo.gif
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| Posted: Sat Aug 2nd, 2008 08:13 am |
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11th Post |
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murphy j 3T WIS
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oagaspar wrote: sounds like a great try Murph!....I will have to get you the recipe my bro-in-law uses when in the desert(29yr.vet USAF) when they get bored and thirsty.....it is grape juice and some other easily obtained items,a gallon jug and a balloon...they call it "Sky Wine"....LOL!yahoo.gif Sounds GREAT Oscar. I'm up to trying darn near anything about now .
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| Posted: Sat Aug 2nd, 2008 10:27 am |
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12th Post |
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Edgel 3T WIS
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murphy j wrote: Edgel wrote:As an experienced home brewer, Murph, I give you a "c" for effort. You really need to use unfiltred apple cider to do what you are trying and that has to be hard to come by in the dessert! The canned apple juice is pasteurized and really won't ferment properly and without an air lock of some sort, you are on your way to a bad cider vinager. That being said, enjoy it while you can. Hell, we used to make koolaid wine in college by putting a batch in a gallon jug with some yeast and sealing the top with a big balloon. As the sugar worked off, the balloon blew up and when it went down we figured it was safe to drink. Not too bad but the hang over was a killer! Murph, An air lock allows gas to escape without letting air back in. The co2 that forms on the top acts as a blanket to protect from air (which contains oxygen and bad wild yeast sometimes), but you have to let it escape when it builds up too much pressure without letting air back in. Most air lock use water in a bent tube to let gas out while sealing against air coming back in. Probably not available in a Muslim country. The balloon does the same thing.
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