strange passionshow to win friends and intoxicate people

a hacker’s guide to home brewing

eleanor mchugh

1Friday, 15 October 2010

a little backgroundfermentation is a natural process

it’s powered by yeast and sugar

like most biology it also needs water

yeast eats sugar and excretes alcohol

carbon dioxide waste adds bubbles

and together they kill harmful bacteria

2Friday, 15 October 2010

motivationcheaper than commercial alcohol

no odious alcohol taxes

experiment with new flavours

bucket chemistry is fun

satisfaction of a job well done

being self-sufficient

3Friday, 15 October 2010

bucketshould be sealable

a tap will help with getting your precious brew out later

4Friday, 15 October 2010

sterilisernever use dirty equipmentas methanol poisoning will

send you blind

5Friday, 15 October 2010

kettlebrewing requires a lot of hot water so a good kettle helps

this poor kettle gave it’s life to make this presentation

6Friday, 15 October 2010

airlockbrewing generates a lot of

carbon dioxide so you need a lid that takes a bung and

airlock if you want to avoid messy accidents

7Friday, 15 October 2010

sugargood old granulated sucrose,a brewer’s second-best friend

8Friday, 15 October 2010

yeastwithout yeast there’ll be no fermentation and no alcohol

you probably also want some thiamine to act as a nutrient

9Friday, 15 October 2010

the wine kitcontains fruit concentrate, yeast, various wine-making

chemicals (bentonite, pectolase, etc.) and is a good way to start your adventures

three weeks to brewone month to mature

10Friday, 15 October 2010

wine

beloved drink of poets and sinners

can be made with any fruit or legume

grapes are a particular favourite

wine yields 11+% alcohol content

and is available in handy kit form

11Friday, 15 October 2010

12Friday, 15 October 2010

homebrewbeer can be made by mixing malt extract (maltose) with sugar and fermenting at

room temperature

ten days to fermenttwo weeks or more to mature

13Friday, 15 October 2010

beerbeer is made by fermenting cereals

it yields up to 12% alcohol content

3 lb maltose + 6 lb sucrose = 5 gallons

add hop extract for a crisp flavour

add molasses for richness

add milk protein for creaminess

14Friday, 15 October 2010

15Friday, 15 October 2010

cidermix enough apple squash concentrate to make five

gallons with 6 lb of sugar and a teaspoon of lemon juice

one week to fermenttwo weeks or more to mature

16Friday, 15 October 2010

other options

ginger beer

lemonade

fig wine

cola wine

if it’s got sugar it will probably ferment

17Friday, 15 October 2010