brewers recipes by johndasay

VIEWS: 138 PAGES: 13

									            Beers, Wines, Liqueurs and Spirits


This is a free version of the e-book. You may give it away for free. You may not
 sell it. You may not change anything. Copyright belongs to Pierre Du Plessis.
  You may also use it to attract subscribers. You can get either resell rights or
 private label rights to this e-book for free, when you join the Career Builders











There has been a lot of discussion in the last few years about the continuing problem of
alcohol and the effect it has on society. Should we treat alcohol as if it were an illicit

Some of the promoters of harsh restrictions on the sale and marketing of certain
alcoholic beverages (restrictions such as advertising bans and higher taxes) have
justified their proposals with the erroneous assertion that alcohol is no different than
illegal drugs. There have even been stories in some of the media attempting to equate
alcohol with the use and/or abuse of illegal substances such as marijuana, crack,
cocaine and heroin.

We will first mention as a matter of information that alcoholic beverages have been a
part of western civilization for more than 25 centuries. Now we know that there will
always be people among us who drink. America has already tried prohibition and
learned conclusively that it does not work. The simple fact is that many Americans like
to drink and the vast majority of those who do, drink responsibly, thus, the public policy
challenge we face today is not to stigmatise all drinking as bad but to maximize the
probability that those who choose to drink will do so in a responsible manner.

It's a fact that excessive drinking can seriously damage one's health. Those who claim
"alcohol is a drug" want that word to carry a particular, threatening connotation. In
reality, however, "drug" is an ethically, legally and physiologically neutral term that
encompasses a wide spectrum of substances.

According to a well-known medical textbook of pharmacology, a drug is any chemical
agency that affects living processes. A drug can be as menacing as cocaine, as benign
as sucrose or as helpful as vitamin C. In a societal sense, some drugs relieve pain and
assist in the healing process. Others are safely and legally enjoyed by millions of
people very day, even though overuse can result in undesirable side effects. And some
drugs are so terribly addictive that simply experimenting with them carries substantial

Recent studies show that excess alcohol consumption can lead to a number of serious
health problems, and of course there is the problem of addiction, which must be taken
into consideration. Who among us hasn't been exposed to a friend or relative with a
severe drinking problem? Many of societies' problems today such as spouse abuse,
child abuse and dysfunctional family relationships can be traced to drinking problems.

Alcohol may lead to liver problems, a variety of cancers as well as forms of
osteoporosis and depression, and studies are showing, too, that women are more
susceptible to the ill effects of alcohol than are men. From this information, it is safe to
conclude that anything, which has this type of effect on one's general health, is going to
affect the entire system. And research has shown that alcohol depletes the body of the
necessary vitamins and minerals.

"Social drinking" seems to be an accepted practice these days and the arguments both
pro and con will always be with us. It is our hope that as you read and consider this
information you will become more aware of the effect that alcohol has on society today.

The private production of alcoholic beverages can easily become an enjoyable hobby
and at the same time enrich your social life.



2 x 360 ml cans frozen grape juice

375 g of white granulated sugar

1/3 cake of yeast

A large balloon, some strong string and one 4.5 litres jug.

First, set the grape juice out to thaw, until slushy. Next, mix the sugar thoroughly in with
the grape juice. Pour the sugar and juice, into the jug.

Dissolve the yeast in a cup of lukewarm* water and add to the juice mixture in the jug.
(*If water is too warm, it will kill the active ingredient in the yeast that causes
fermentation.) Mix everything thoroughly. Now add just enough lukewarm water to fill
the jug up to about 50 mm below the neck. When this is done, place the balloon over
the top of neck and secure tightly with string. Note! This must be an air tight fit. If you
have followed all directions carefully, the balloon will soon start to expand with the gas,
caused by the fermentation. Store the mixture in a cool place (but not cold). Around
23.75 degrees C (62.5 F) is ideal, for a period of from 3 to 6 weeks.

Check the balloon every other day. If the balloon expands too large, untie and allow the
gas to escape and then retie, but be sure to retie tightly to make it air tight again. When
the balloon ceases to expand, the wine is done.

NOTICE - Do not bottle the wine before it is done. Working wine (fermenting) can
explode a bottle from the gas pressure of fermentation.

Strain your wine with cheesecloth or a tea towel and pour into a bottle, using a snap-on
type of cap or use a cork. Store bottles on their sides in a cool, dark place. All that's left
now to do, is to enjoy it.



Use 67.5 litres plastic garbage can with clip on lid. You need:

Approximately 180 g hops

1.35 kg extract of malt

4.05 kg granulated sugar

1 tablespoon molasses

1x1/2 teaspoon granulated yeast.

Place in vessel with approximately 9 litres water, or more if vessel is large enough, and
bring to boil. Then turn down to simmer for about 45 minutes, steeping hops into liquid
during this period as hops will sit on top of the water; otherwise, flavour will be too

Put malt, raw sugar and molasses into plastic bin. Then strain hops liquid through
parachute silk or cheesecloth to remove all sediment and add liquid to contents of bin.
Stir thoroughly with wooden paddle to completely dissolve malt and sugar into liquid.

Place the bin in a position where it can be kept for a week undisturbed at 26.6 C (70 F).
Fill up with lukewarm water to within 50 mm of top of container. Temperature of brew
must now be about 26.6 to 30.4 C (70 to 80 F). Sprinkle yeast evenly over surface and
seal. Beer will work for 7 to 10 days. A thick white broth will appear after the first 8
hours and gradually die, towards the end of the time.

When working has ceased, take 96 clean 780 ml bottles and put one level teaspoon of
white sugar into each bottle. Drain off liquid into bottles taking care not to disturb too
much. (This will disturb sediment and make liquid cloudy). Cap bottles tightly and
correctly and store upright for 3 weeks minimum.

Cool in refrigerator in upright position and pour gently into glass mug for serving.
Sediment also forms in bottle if beer is too lively, too much yeast has been added or if
bottled before, it had ceased working. The flavour of beer can be softened, by adding
115 g of barley to the hops, when bottling. Colour can be darkened, by increasing the
amount of molasses.

Your local health food store is where you can buy your ingredients. Follow directions
and be careful. This is very potent.




4.5 l water
125 ml molasses
1 teaspoon dry yeast
15 g each of hops, dried burdock, yellow dock,
sarsaparilla, dandelion, sassafras and spikenard roots

Wash the herbs and bruise them thoroughly with a potato masher or pastry blender.
Cover with the water, bring to a boil and simmer for 20 minutes over low heat. Strain it
into a large crock. Add the molasses and cool to lukewarm.

When the mixture is lukewarm, add 1 teaspoon of dry yeast and stir. Cover the crock
with a cloth and put it in a warm, draft-free place 26.6 to 30.4 C (70-80 F). After 2 hours,
pour into clean bottles to within 12 mm of the tops. Cap with capper and metal caps, but
not corks. Place the capped bottles on their sides in a warm and draft-free spot 26.6 to
30.4 C (70-80 degrees F) for 5 days, then set upright in a cool place. The root beer will
be ready to drink in 10 days, but will keep for the whole summer.


22.5 l of water
60 g of hops
1/2 cup of dried, bruised ginger root
500 g of the outer twigs of spruce fir
3 l of molasses
1/2 yeast cake dissolved in 1/2 cup of warm water or 1/2 cup
of liquid homemade yeast

In a large kettle combine the water, hops, ginger root and spruce fir twigs. Boil together
until all the hops sink to the bottom of the kettle. Strain it into a large crock and stir in
the molasses. After this has cooled add the yeast. Cover and leave to set for 48 hours.
Then bottle, cap and leave in a warm place 26.6 to 28.5 C (70-75 degrees F) for 5
days. It will now be ready to drink. Store upright in a cool place.



This report is presented as information only. The author is not responsible if this recipe
is so pleasing that you drink the brew excessively. The necessary ingredients are
usually available from most markets, and the bottle caper and caps may be found at
most hardware stores. You will also need a crock, about 45 litres and a hydrometer of
the type designed for brewing. The purpose of the hydrometer is to determine when the
sugar content of the mix is less than 1%. It will float on top of the mix for about 3 or 4
days, and when it sinks you are ready to bottle the brew. You will need a collection of
empty bottles – the quart size is best. Be sure they are super clean. Ingredients:

Malt-2 cups, Sugar-5 cups, Yeast-1 tablespoon, Water-13.5 litres. For a darker colour
add more malt. For stronger flavour add more sugar and a small amount of brewer’s
hops. The best flavour, at least to the author, is to use 3 cups of superfine sugar and 3
cups of brown sugar. This gives about 18% by volume – 36% proof. Heat about 2 litres
of water and dissolve the malt syrup. Add the sugar to the mix slowly and stir until
dissolved. Let the mix boil for several minutes then pour into crock and add the balance
of water. If you use hops wrap them in cheesecloth and hang it in the mix. Wait about
three hours and skim off foam. Place the hydrometer in the mix and from this point on
keep your eye on it. It will sink in about three days or so and you are ready to bottle.
The best way to bottle is a small siphon hose. Try not to disturb the mix. Slowly place
the hose about one inch from the bottom and start the siphon action. As each bottle is
filled about one inch from the top, pinch the hose to stop the flow and then release and
fill the other bottles and let them age - at least 10 days, but 30 days are better.

The very best flavour comes after about 3 months. If you are smart - start another batch
immediately as you will want to start drinking the first one almost immediately. And
remember – don’t blame me if you drink too much!




1. One litre saucepan

2. Measuring cup

3. Measuring spoons

4. One litre bottle, empty and clean


1. Spirits: vodka, gin, brandy, scotch or grain alcohol

2. White granulated sugar

3. Water

4. Fruit extracts. Various brands of extracts are available at home winemaking stores.
The French brand "Noirot" is highly recommended.

5. Glycerine. Adds body and smoothness.


1. Make your sweet or medium syrup in the following way:
Sweet syrup - 2 cups sugar to 1 cup water
Medium Syrup - 1 cup sugar to 1/2 cup water

Combine the sugar and water in the saucepan and bring it just to a boil. Cool for few

2. Pour the required amount of syrup into your clean bottle.
3. Add the extract.

4. Add glycerine and colouring if required.

5. Fill the bottle to the top with the spirits. A liqueur made in a quart bottle will have a
stronger alcoholic taste than one made in a fifth bottle.

6. Close the bottle and shake. Cool before drinking.


1 bottle Noirot (or similar) Cherry Brandy Extract
1 cup medium sugar syrup



1 bottle Noirot (or similar) Apricot Brandy Extract
(no sugar syrup)


1 bottle Noirot (or similar) Cocoa Extract
2 cups sweet sugar syrup
Vodka or grain alcohol


1 bottle Noirot (or similar) Green Mint Extract
2 cups sweet sugar syrup
Vodka or grain alcohol



3 cups granulated sugar

3/4 cup Yuban Instant Coffee

1 Vanilla bean (available at most health food stores if not at your local supermarket's
spice section)

One 750 ml bottle of vodka

Dissolve sugar into three and three quarter cups warm water. Bring syrup mixture to a
boil and boil hard for 15 minutes. While syrup is boiling, dissolve coffee into three
quarter cups of warm water. Add vanilla bean, split lengthwise. When the syrup boiling
time is up, remove from stove and allow it to cool for five minutes. Then add coffee-
vanilla bean mixture, and allow it to cool to room temperature. When cool, add all the
vodka, stir lightly and pour into clean gallon jug. Allow it to stand for two weeks at room
temperature before drinking. Enjoy! But be careful. This is a potent drink.



Although it is a soft drink, in South Africa it is traditionally known as “Ginger Beer”,
produced by the first European settlers in South Africa, in the then wild country, in the
absence of supplies and amenities. It made a comeback in later depression and war
years when goods were scarce. We do not know how many adaptations have been
made to the recipe since then, but this is how my mother makes it, as passed on to her
by her ancestors and modified to the taste of our family members.


    •   9 litres of water
    •   Tablespoon ginger root, thinly sliced and bruised with the back of a knife or
        ginger powder
    •   Tablespoon of Jamaica ginger powder
    •   6 cups of brown sugar
    •   ½ cup lemon juice essence
    •   ½ cup raisins
    •   Tablespoon cream of tartar
    •   1 yeast cake dissolved in a cup of warm water


Combine all ingredients in a plastic container. Let the mixture stand in a warm place for
48 hours. When the raisins are floating on the surface, line a funnel with cheesecloth
and strain the liquid into two clean 4.5 litres jugs. Cover them tightly and let them stand
overnight. Chill well before drinking.



Fermenting Process:

Use a 200 litre plastic drum.
Take a fruit like peaches, crush enough of it and fill the drum up to half with it.
Fill up the drum with water and leave for about two weeks. No sugar or yeast must be
added, as the natural content of these ingredients already inside the fruit, is high
Inspect your concoction often. As soon as you see small bubbles forming on the
surface, it means that the fermenting process has started. When the fermenting
process stops, it is time to prepare the concoction for the next process. Bale out the
fermented liquid into 20 litres plastic containers through cheesecloth.

Steam Kettle Process:

Find enough 750 ml or litre glass bottles, which can be sealed, for your final product to
end up in.
Get a pressure cooker or a water boiler of about ten litres capacity and about five
metres of 15 mm to 25 mm of copper tubing. Convert and modify the cooker or boiler so
that the copper tubing can be fastened and unfastened to the top lid by means of male
and female brass ferrules. You may need a capable person for the threading or brazing
task. Roll the copper tubing into coils. The cooker or boiler must be of good quality
stainless steel, so as not to chemically react to the process or heat.
When your equipment is ready it must look like something as illustrated below:

The lid of your boiler or cooker must have a tight seal, not allowing any evaporation,
except through the copper tubing.
The idea is now to pour the fermented liquid into the cooker and boil the liquid. The
principle here is that during the evaporation process through the copper tubing, the
alcoholic content of the liquid will cool off first, to form a liquid, while the water content
will escape through the tubing as steam.

The secret here, to get a quality product, is to boil the alcohol a second time, to get rid
of all possible harmful impurities.

You can now start to fill up your bottles and treat your friends to one of the most
exquisite alcoholic drinks available, but beware - it is tasty and extremely potent, with or
without mix, and may floor you if you do not use it slowly and in moderation.

Adding sugar at the start of the process will increase alcoholic content of the end
product, which is totally unnecessary.

Adding some yeast at the start of the process will hasten the fermenting time.

You can repeat the process with any type of fruit, ending up with a variety of
MAMPOER types and tastes (“MAMPOER” is the Afrikaans name for this type of
strong alcoholic drink, traditionally brewed by moonshine brewers and fruit farmers in
South Africa – nowadays only licensed brewers may produce it for commercial

Before the steam kettle process, the fermented liquid can be used as a beer; if you
store it long enough, it becomes wine.


                               Career Advancement Centre

   The Multilingual Global Career Advancement Centre for career advancement in all
                                     walks of life.


To top