Booze for Free: The Definitive Guide to Making Beer, Wines, Cocktail Bases, Ciders, and Other Dr inks at Home
Format: PDF / Kindle (mobi) / ePub
Your bar tab doesn’t have to break the bank. Learn how to grow, forage, and brew your way to good spirits with the same amount of helpful facts and fun that stirred the moonshine craze!
A single cocktail can cost you $15 in a bar or restaurant. But home brewer and self-sufficiency expert Andy Hamilton can show you how easy and economical it can be to make simple hop brews, exquisite wines, and delicious infused spirits—all from easily grown or foraged ingredients. Booze for Free shares a wealth of valuable information, including:
• Home-brewing 101
• How to turn your garden into a drinker’s paradise
• Where and how to forage with success
• How to make more than 100 delicious drinks to your preferred taste and strength--quickly, cheaply and with minimum fuss
• And more!
For readers who love THE DRUNKEN BOTANIST, a guide to making delicious (and inexpensive!) beverages at home.
almost to a boil, then add the lemon (quartered), the redcurrants (removed from the stalks), the raspberries, and herbs (leaves only). Bring to a boil, then pour into the sterilized jar(s). Wait at least three days before serving. Will keep for a year or longer. CARROTS Carrots are a member of the same family (Umbelliferae) as hemlock, parsley, and cumin. They are thought to originate in Afghanistan and used to be a variety of colors but never orange. It wasn’t until the sixteenth century,
Mulberry trees are slow-growing, which means it takes ages before they bear fruit, sometimes more than ten years. They can be propagated by seed or from hardwood cuttings (see p. 60) taken from two-to-four-year-old trees in the autumn. Seeds should be taken from the fruit, cleaned of all the flesh then put into seed compost and kept in a warm greenhouse or on a window sill until a woody stem appears. At this point they can be put outside, and after two years they can be planted in the garden.
gin as VHS and damson gin as Betamax. My damson gin sits in a cut-glass decanter in pride of place in my living room and in my opinion is on par with any serious whisky (although I am sure many whisky drinkers will disagree). Damsons are quite sweet so liqueurs made with them need less sugar than sloe liqueurs, and the overall flavor is richer and thicker. They are worthy of experimentation with your favorite spirit; so far I have made damson gin, rum, and vodka. It’s a waste to use expensive
chats about anything from Go to mental health. Thanks, too, to Jon Baldwin, Joy Mason, Gilly Wright, John Lewis Stempel, Emma Ball, Jeremy Daniel Meadows, and Stonehead (aka Dennis Johnson) for their recipes. Also thanks to the Selfsufficientish.com moderators past and present for their continued support throughout my career and for running the web forum and site. As you can see, it’s a labor-intensive business to write a book and more so publishing it. So my gratitude and thanks are not over.
http://tinyurl.com/boozeforfreepress http://tinyurl.com/boozeforfreepress2 http://tinyurl.com/boozeforfreepress3 http://tinyurl.com/boozeforfreepress4 WORT CHILLER Made from copper piping, a wort chiller reduces the temperature of your brewed beer so that you can add yeast as soon as you have finished the boil (making your beer). This reduces the chance for rouge, wild yeasts, and bacteria to infect your brew. There are two types of wort chiller available, a counterflow and an immersion