Easy Homebrew for When the SHTF or During Hard Times | |
Anonymous Coward User ID: 34941694 Belgium 02/22/2013 09:49 AM Report Abusive Post Report Copyright Violation | Materials: Quoting: simultaneous_final 5 gal bucket Towel String Ingredients: 1 can of malt syrup 1 5 lb bag of sugar 3 packets of yeast 5 gallons of warm water bahh [link to en.wikipedia.org] LOL... You could always try and get the recipe for some nice Belgian trappist beer from some abbey in Belgium. But there are so many amateur brewers around there I am sure all kinds of recipes must be easy to get your hands on. |
Anonymous Coward User ID: 1463621 United States 02/22/2013 09:51 AM Report Abusive Post Report Copyright Violation | thanks for posting this Quoting: Anonymous Coward 1463621 what could be used besides malt syrup? what other things would you suggest to add for additional flavor that won't corrupt the process? To be honest, I don't know what could be used in lieu of malt syrup. I'm not really an experienced Brewer in general. I just have this one simple recipe that has worked well for me. The malt syrup is easy to find though. Blue Ribbon brand is what I get. As far as other additional flavorings go, I'm sure some hops would be good. Really, the potential flavorings are only limited by your imagination. thanks. I have saved the recipe :) |
Anonymous Coward User ID: 34941694 Belgium 02/22/2013 09:51 AM Report Abusive Post Report Copyright Violation | thanks for posting this Quoting: Anonymous Coward 1463621 what could be used besides malt syrup? what other things would you suggest to add for additional flavor that won't corrupt the process? You could try molasses and use cardamom for added taste. I know this is used in some Belgian trappist beers. |
Anonymous Coward User ID: 34941694 Belgium 02/22/2013 09:53 AM Report Abusive Post Report Copyright Violation | thanks for posting this Quoting: Anonymous Coward 1463621 what could be used besides malt syrup? what other things would you suggest to add for additional flavor that won't corrupt the process? To be honest, I don't know what could be used in lieu of malt syrup. I'm not really an experienced Brewer in general. I just have this one simple recipe that has worked well for me. The malt syrup is easy to find though. Blue Ribbon brand is what I get. As far as other additional flavorings go, I'm sure some hops would be good. Really, the potential flavorings are only limited by your imagination. thanks. I have saved the recipe :) Hops is only good if you want bitter, Pilsner type of beers. Strong, dark beers taste differently. |
Anonymous Coward User ID: 14577922 United States 02/22/2013 09:56 AM Report Abusive Post Report Copyright Violation | Wine is easier and more percentage of alcohol.....last i made was raspberry merlot and it was gooooood but you do hafta buy it. Also..where are you gonna buy yeast when tshtf? unless you make your own and then you need a starter and you gotta keep it goin or it will go bad. |
Adventus Domini User ID: 24287800 United States 02/22/2013 09:56 AM Report Abusive Post Report Copyright Violation | |
Anonymous Coward User ID: 14577922 United States 02/22/2013 09:58 AM Report Abusive Post Report Copyright Violation | |
pinkshirtguy User ID: 1431684 United States 02/22/2013 10:01 AM Report Abusive Post Report Copyright Violation | Materials: Quoting: simultaneous_final 5 gal bucket Towel String Ingredients: 1 can of malt syrup 1 5 lb bag of sugar 3 packets of yeast 5 gallons of warm water bahh [link to en.wikipedia.org] LOL... You could always try and get the recipe for some nice Belgian trappist beer from some abbey in Belgium. But there are so many amateur brewers around there I am sure all kinds of recipes must be easy to get your hands on. I can't wait to try my dubbel. Bottling this weekend I think I waited to long to culture yeast from my wvestleteren 12... I should just go ahead and drink that already. poyl |
simultaneous_final (OP) User ID: 34757436 United States 02/22/2013 10:04 AM Report Abusive Post Report Copyright Violation | Wine is easier and more percentage of alcohol.....last i made was raspberry merlot and it was gooooood but you do hafta buy it. Also..where are you gonna buy yeast when tshtf? unless you make your own and then you need a starter and you gotta keep it goin or it will go bad. Quoting: Anonymous Coward 14577922 The old-timers around these parts collect yeast like this: Cut a big potato in half lengthwise. Put it on a saucer and then place it on top of the hot water heater. Watch it for mold patches--scrape them off. If you see foam, it is yeast. Collect it and keep it in an airtight container in the root cellar. I guess the yeast is carried by flies so you have to let them land on the potato. Last Edited by simultaneous_final on 02/22/2013 10:06 AM A subject observes itself observing itself observing itself observing itself observing itself observing itself observing itself observing itself ad infinitum. |
pinkshirtguy User ID: 1431684 United States 02/22/2013 10:07 AM Report Abusive Post Report Copyright Violation | Wine is easier and more percentage of alcohol.....last i made was raspberry merlot and it was gooooood but you do hafta buy it. Also..where are you gonna buy yeast when tshtf? unless you make your own and then you need a starter and you gotta keep it goin or it will go bad. Quoting: Anonymous Coward 14577922 The old-timers around these parts collect yeast like this: Cut a big potato in half lengthwise. Put it on a saucer and then place it on top of the hot water heater. Watch it for mold patches--scrape them off. If you see foam, it is yeast. Collect it and keep it in an airtight container in the root cellar. I guess the yeast is carried by flies so you have to let them land on the potato. how long before you get some yeasties? poyl |
simultaneous_final (OP) User ID: 34757436 United States 02/22/2013 10:10 AM Report Abusive Post Report Copyright Violation | Wine is easier and more percentage of alcohol.....last i made was raspberry merlot and it was gooooood but you do hafta buy it. Also..where are you gonna buy yeast when tshtf? unless you make your own and then you need a starter and you gotta keep it goin or it will go bad. Quoting: Anonymous Coward 14577922 The old-timers around these parts collect yeast like this: Cut a big potato in half lengthwise. Put it on a saucer and then place it on top of the hot water heater. Watch it for mold patches--scrape them off. If you see foam, it is yeast. Collect it and keep it in an airtight container in the root cellar. I guess the yeast is carried by flies so you have to let them land on the potato. how long before you get some yeasties? It just depends. You should probably put the potato outside for a couple days at first so lots of flies land on it. Then bring it inside and keep it warm. If even a few yeast particles get on the potato, they will reproduce as long as the potato is warm and moist. FYI, there are probably better ways to do this. I'm just telling you the "old-timer" method to the best of my knowledge. Last Edited by simultaneous_final on 02/22/2013 10:12 AM A subject observes itself observing itself observing itself observing itself observing itself observing itself observing itself observing itself ad infinitum. |
Anonymous Coward User ID: 27586925 United States 02/22/2013 10:12 AM Report Abusive Post Report Copyright Violation | Don't get me wrong, there are FAR better tasting recipes out there. Quoting: simultaneous_final This recipe is the one my dad taught me and his dad taught him. They used to make it back on the farm when my dad was a boy. It's simple to make and is composed of easily-obtainable, easily-storeable ingredients. In a POST-SHTF situation, you and your neighbors would be glad to have it. Like I said, this isn't the best tasting brew and it won't impress the connoisseurs out there. It tastes something like Old Milwaukee. Materials: 5 gal bucket Towel String Ingredients: 1 can of malt syrup 1 5 lb bag of sugar 3 packets of yeast 5 gallons of warm water Combine all ingredients into the 5 gal bucket and stir well. Try to get as much of the sugar and malt to dissolve as possible. Cover the bucket with the towel and wrap a string around it to hold it on. This keeps the bugs out. Put the bucket in a warm place. Right in your house is fine. You want it to stay about room temperature. Leave it alone for 2 weeks. After 2 weeks, take the towel off and you will see that the brew is foamy and smells like beer/bread. Stir it well and try to get everything that didn't dissolve before to dissolve this time. Cover it back up with the towel. Leave it alone for 2 weeks. After these two weeks, the brew is technically ready to drink but you'll probably want to further refine it. Here's how: Filter the brew through the finest cloth you have. It will still be cloudy. That's fine. Put the brew in sealed airtight containers (Mason jars are best). Leave for another week or two. This carbonates the brew and clears it up to some extent. Don't bother the containers of beer during this time. You'll see that whatever yeast remains will settle to the bottom in a thin white layer and the rest will be golden and clear. After you've let your containers carbonate and settle, then they're ready to enjoy. When you get to the bottom of the jar, just be careful not to stir up the thin white layer. But even if you do, it's fine. A little bit of tweaking in your future batches will eliminate the sediment. There are a lot of things we will be required to do for ourselves but getting drunk will not be a step in the positive direction. Although, getting someone else drunk may be a way to help yourself take steps in a positive direction. Helping someone else get drunk to benefit yourself will not be an honorable profession. |
Anonymous Coward User ID: 34941694 Belgium 02/22/2013 10:13 AM Report Abusive Post Report Copyright Violation | Materials: Quoting: simultaneous_final 5 gal bucket Towel String Ingredients: 1 can of malt syrup 1 5 lb bag of sugar 3 packets of yeast 5 gallons of warm water bahh [link to en.wikipedia.org] LOL... You could always try and get the recipe for some nice Belgian trappist beer from some abbey in Belgium. But there are so many amateur brewers around there I am sure all kinds of recipes must be easy to get your hands on. I can't wait to try my dubbel. Bottling this weekend I think I waited to long to culture yeast from my wvestleteren 12... I should just go ahead and drink that already. You use the yeast from your Westvleteren for culture ? Clever. |
Damrod User ID: 6266696 United States 02/22/2013 10:13 AM Report Abusive Post Report Copyright Violation | You can also make wine from just about anything. Here is a simple recipe for Dandelion wine. This recipe calls for a pound of raisins (for body) but you can actually use any fruit available, even rhubarb. 3 qts dandelion flowers 1 lb golden raisins 1 gallon water 3 lbs granulated sugar 2 lemons 1 orange yeast and nutrient Pick the flowers just before starting, so they're fresh. You do not need to pick the petals off the flower heads, but the heads should be trimmed of any stalk. Put the flowers in a large bowl. Set aside 1 pint of water and bring the remainder to a boil. Pour the boiling water over the dandelion flowers and cover tightly with cloth or plastic wrap. Leave for two days, stirring twice daily. Do not exceed this time. Pour flowers and water in large pot and bring to a low boil. Add the sugar and the peels (peel thinly and avoid any of the white pith) of the lemons and orange. Boil for one hour, then pour into a crock or plastic pail. Add the juice and pulp of the lemons and orange. Allow to stand until cool (70-75 degrees F.). Add yeast and yeast nutrient, cover, and put in a warm place for three days. Strain and pour into a secondary fermentation vessel (bottle or jug). Add the raisins and fit a fermentation trap to the vessel. Strain and rack after wine clears, adding reserved pint of water and any additional required to top up. Leave until fermentation ceases completely, then rack again. Set aside 2 months and rack and bottle. This wine must age six months in the bottle before tasting, but will improve remarkably if allowed a year. Hell there are even recipes for "oak leaf wine"...with those, you need to add some kind of citric acid though. Above recipe courtesy of [link to winemaking.jackkeller.net] Last Edited by Damrod on 02/22/2013 10:15 AM |
simultaneous_final (OP) User ID: 34757436 United States 02/22/2013 10:17 AM Report Abusive Post Report Copyright Violation | Don't get me wrong, there are FAR better tasting recipes out there. Quoting: simultaneous_final This recipe is the one my dad taught me and his dad taught him. They used to make it back on the farm when my dad was a boy. It's simple to make and is composed of easily-obtainable, easily-storeable ingredients. In a POST-SHTF situation, you and your neighbors would be glad to have it. Like I said, this isn't the best tasting brew and it won't impress the connoisseurs out there. It tastes something like Old Milwaukee. Materials: 5 gal bucket Towel String Ingredients: 1 can of malt syrup 1 5 lb bag of sugar 3 packets of yeast 5 gallons of warm water Combine all ingredients into the 5 gal bucket and stir well. Try to get as much of the sugar and malt to dissolve as possible. Cover the bucket with the towel and wrap a string around it to hold it on. This keeps the bugs out. Put the bucket in a warm place. Right in your house is fine. You want it to stay about room temperature. Leave it alone for 2 weeks. After 2 weeks, take the towel off and you will see that the brew is foamy and smells like beer/bread. Stir it well and try to get everything that didn't dissolve before to dissolve this time. Cover it back up with the towel. Leave it alone for 2 weeks. After these two weeks, the brew is technically ready to drink but you'll probably want to further refine it. Here's how: Filter the brew through the finest cloth you have. It will still be cloudy. That's fine. Put the brew in sealed airtight containers (Mason jars are best). Leave for another week or two. This carbonates the brew and clears it up to some extent. Don't bother the containers of beer during this time. You'll see that whatever yeast remains will settle to the bottom in a thin white layer and the rest will be golden and clear. After you've let your containers carbonate and settle, then they're ready to enjoy. When you get to the bottom of the jar, just be careful not to stir up the thin white layer. But even if you do, it's fine. A little bit of tweaking in your future batches will eliminate the sediment. There are a lot of things we will be required to do for ourselves but getting drunk will not be a step in the positive direction. Although, getting someone else drunk may be a way to help yourself take steps in a positive direction. Helping someone else get drunk to benefit yourself will not be an honorable profession. Beer is nutritious and has lots of calories. It gives you something clean to drink. It gives you morale after working your fingers to the bone all day. It helps relieve pain. It helps you bond with your neighbors. It's a good item to trade or use as a gift. It helps promote human reproduction. IT'S NOT ABOUT GETTING "DRUNK". A subject observes itself observing itself observing itself observing itself observing itself observing itself observing itself observing itself ad infinitum. |
Anonymous Coward User ID: 30245711 United States 02/22/2013 10:19 AM Report Abusive Post Report Copyright Violation | |
simultaneous_final (OP) User ID: 34757436 United States 02/22/2013 10:20 AM Report Abusive Post Report Copyright Violation | You can also make wine from just about anything. Quoting: Damrod Here is a simple recipe for Dandelion wine. This recipe calls for a pound of raisins (for body) but you can actually use any fruit available, even rhubarb. 3 qts dandelion flowers 1 lb golden raisins 1 gallon water 3 lbs granulated sugar 2 lemons 1 orange yeast and nutrient Pick the flowers just before starting, so they're fresh. You do not need to pick the petals off the flower heads, but the heads should be trimmed of any stalk. Put the flowers in a large bowl. Set aside 1 pint of water and bring the remainder to a boil. Pour the boiling water over the dandelion flowers and cover tightly with cloth or plastic wrap. Leave for two days, stirring twice daily. Do not exceed this time. Pour flowers and water in large pot and bring to a low boil. Add the sugar and the peels (peel thinly and avoid any of the white pith) of the lemons and orange. Boil for one hour, then pour into a crock or plastic pail. Add the juice and pulp of the lemons and orange. Allow to stand until cool (70-75 degrees F.). Add yeast and yeast nutrient, cover, and put in a warm place for three days. Strain and pour into a secondary fermentation vessel (bottle or jug). Add the raisins and fit a fermentation trap to the vessel. Strain and rack after wine clears, adding reserved pint of water and any additional required to top up. Leave until fermentation ceases completely, then rack again. Set aside 2 months and rack and bottle. This wine must age six months in the bottle before tasting, but will improve remarkably if allowed a year. Hell there are even recipes for "oak leaf wine"...with those, you need to add some kind of citric acid though. Above recipe courtesy of [link to winemaking.jackkeller.net] Awesome. Wine in the summer and beer in the winter. Good recipe! A subject observes itself observing itself observing itself observing itself observing itself observing itself observing itself observing itself ad infinitum. |
simultaneous_final (OP) User ID: 34757436 United States 02/22/2013 10:20 AM Report Abusive Post Report Copyright Violation | |
Anonymous Coward User ID: 11437988 United Kingdom 02/22/2013 10:23 AM Report Abusive Post Report Copyright Violation | One of my Favs, taken from The Joy of Home Winemaking by Terry Garey Raspberry Wine 3 3/4 quarts of water 2 1/4 lbs of sugar or 2 1/2 lbs mild honey 3-4 lbs fresh or frozen raspberries 1/2 tsp acid blend 1/8 tsp tannin 1 tsp yeast nutrient 1 campden tablet 1/2 tsp pectic enzyme 1 packet Montrachet or Champagne wine yeast bring water and sugar to boil place raspberries in nylon straining bag place bag bottom of primary fermenter and crush raspberries add the sugar water, acid, tannin and nutrient. cover fit air lock wait til cool down add campden tablet,not essential but helps then 12 hours later add pectic enzyme (this just clears and takes haze away from wine ) 12 hours later add yeast, just sprinkle dont stir! 7 days later when calmed down a bit remove bag DONT SQUEEZE stir daily until PA down to 3 to 4%, then rack off to secondary fermenter and leave in dark place for 4-6 months.(check for sediment during and rack off again.) taste the wine add sugar water if not sweet enough, (i like it slightly chilled and dry) bottle, cork, leave for a year, then enjoy. recipe great for any type of berries, but sugar and acid levels may vary if using other fruits but still great For those who wish to try a bit more advanced home brews. 2 great sites [link to www.thehomebrewforum.co.uk] [link to www.homebrewtalk.com] |
Anonymous Coward User ID: 4398278 United States 02/22/2013 10:28 AM Report Abusive Post Report Copyright Violation | |
Anonymous Coward User ID: 4398278 United States 02/22/2013 10:28 AM Report Abusive Post Report Copyright Violation | |
KindaDistorted User ID: 5104554 United States 02/22/2013 10:36 AM Report Abusive Post Report Copyright Violation | Don't get me wrong, there are FAR better tasting recipes out there. Quoting: simultaneous_final This recipe is the one my dad taught me and his dad taught him. They used to make it back on the farm when my dad was a boy. It's simple to make and is composed of easily-obtainable, easily-storeable ingredients. In a POST-SHTF situation, you and your neighbors would be glad to have it. Like I said, this isn't the best tasting brew and it won't impress the connoisseurs out there. It tastes something like Old Milwaukee. Materials: 5 gal bucket Towel String Ingredients: 1 can of malt syrup 1 5 lb bag of sugar 3 packets of yeast 5 gallons of warm water Combine all ingredients into the 5 gal bucket and stir well. Try to get as much of the sugar and malt to dissolve as possible. Cover the bucket with the towel and wrap a string around it to hold it on. This keeps the bugs out. Put the bucket in a warm place. Right in your house is fine. You want it to stay about room temperature. Leave it alone for 2 weeks. After 2 weeks, take the towel off and you will see that the brew is foamy and smells like beer/bread. Stir it well and try to get everything that didn't dissolve before to dissolve this time. Cover it back up with the towel. Leave it alone for 2 weeks. After these two weeks, the brew is technically ready to drink but you'll probably want to further refine it. Here's how: Filter the brew through the finest cloth you have. It will still be cloudy. That's fine. Put the brew in sealed airtight containers (Mason jars are best). Leave for another week or two. This carbonates the brew and clears it up to some extent. Don't bother the containers of beer during this time. You'll see that whatever yeast remains will settle to the bottom in a thin white layer and the rest will be golden and clear. After you've let your containers carbonate and settle, then they're ready to enjoy. When you get to the bottom of the jar, just be careful not to stir up the thin white layer. But even if you do, it's fine. A little bit of tweaking in your future batches will eliminate the sediment. Unless a 5 gallon buckets holds more than 5 gallons, this is a recipe for a mess! use a bigger bucket or less ingredients I guess. Maybe get 2 of the 5 gallon buckets to divide the mixture into. "It was easy to love God in all that was beautiful. The lessons of deeper knowledge, though, instructed me to embrace God in all things." St Francis of Assisi The measure of mental health is the disposition to find good everywhere. - Ralph Waldo Emerson. |
simultaneous_final (OP) User ID: 34757436 United States 02/22/2013 10:41 AM Report Abusive Post Report Copyright Violation | Don't get me wrong, there are FAR better tasting recipes out there. Quoting: simultaneous_final This recipe is the one my dad taught me and his dad taught him. They used to make it back on the farm when my dad was a boy. It's simple to make and is composed of easily-obtainable, easily-storeable ingredients. In a POST-SHTF situation, you and your neighbors would be glad to have it. Like I said, this isn't the best tasting brew and it won't impress the connoisseurs out there. It tastes something like Old Milwaukee. Materials: 5 gal bucket Towel String Ingredients: 1 can of malt syrup 1 5 lb bag of sugar 3 packets of yeast 5 gallons of warm water Combine all ingredients into the 5 gal bucket and stir well. Try to get as much of the sugar and malt to dissolve as possible. Cover the bucket with the towel and wrap a string around it to hold it on. This keeps the bugs out. Put the bucket in a warm place. Right in your house is fine. You want it to stay about room temperature. Leave it alone for 2 weeks. After 2 weeks, take the towel off and you will see that the brew is foamy and smells like beer/bread. Stir it well and try to get everything that didn't dissolve before to dissolve this time. Cover it back up with the towel. Leave it alone for 2 weeks. After these two weeks, the brew is technically ready to drink but you'll probably want to further refine it. Here's how: Filter the brew through the finest cloth you have. It will still be cloudy. That's fine. Put the brew in sealed airtight containers (Mason jars are best). Leave for another week or two. This carbonates the brew and clears it up to some extent. Don't bother the containers of beer during this time. You'll see that whatever yeast remains will settle to the bottom in a thin white layer and the rest will be golden and clear. After you've let your containers carbonate and settle, then they're ready to enjoy. When you get to the bottom of the jar, just be careful not to stir up the thin white layer. But even if you do, it's fine. A little bit of tweaking in your future batches will eliminate the sediment. Unless a 5 gallon buckets holds more than 5 gallons, this is a recipe for a mess! use a bigger bucket or less ingredients I guess. Maybe get 2 of the 5 gallon buckets to divide the mixture into. Yeah--I should have said to fill the bucket with warm water to an inch below the rim. Anyone making this recipe will surely figure that out. A subject observes itself observing itself observing itself observing itself observing itself observing itself observing itself observing itself ad infinitum. |
hapless moran User ID: 1130234 United States 02/22/2013 10:43 AM Report Abusive Post Report Copyright Violation | |
simultaneous_final (OP) User ID: 34757436 United States 02/22/2013 10:46 AM Report Abusive Post Report Copyright Violation | Go ahead and drink the yeast at the bottom of the jar. It is a source of vit.b. Quoting: hapless moran It definitely won't hurt you. It just tastes a little bread-like. A subject observes itself observing itself observing itself observing itself observing itself observing itself observing itself observing itself ad infinitum. |
Anonymous Coward User ID: 33732417 United States 02/22/2013 10:48 AM Report Abusive Post Report Copyright Violation | Its a folder of things I've collected over the last few years on my computer. Most everything is printed out now and in 3 ring binders. But, I'd be glad to share links. Its various recipes for homemade cleaning products, hygiene products, pet needs, medicinal herbs, etc. We tried to think of all the various things that you just run to the store to buy now, but won't be able to when the SHTF. |
Anonymous Coward User ID: 23290196 United States 02/22/2013 10:54 AM Report Abusive Post Report Copyright Violation | If your still worried about getting alcoholic drinks things are not that bad yet. When things get really bad all you will concern yourself with is how much food you can grow. Quoting: Anonymous Coward 1430199 When things get bad, alcohol will be considered currency. So will food. Bartering will once again become the trade system. Value will be determined based upon need. It really is a beautiful system and makes much more sense. This is a much preferred ideal but what's to stop people from banding together, overpowering and just taking what they want. Realistically, your nice neighbor down the road might not think twice about offing you if it comes to feeding himself and his family. Bartering does seem loving and humane, however.. I can't envision people not totally losing any sense of patience when this scenerio is played out in real time. |
simultaneous_final (OP) User ID: 34757436 United States 02/22/2013 10:58 AM Report Abusive Post Report Copyright Violation | If your still worried about getting alcoholic drinks things are not that bad yet. When things get really bad all you will concern yourself with is how much food you can grow. Quoting: Anonymous Coward 1430199 When things get bad, alcohol will be considered currency. So will food. Bartering will once again become the trade system. Value will be determined based upon need. It really is a beautiful system and makes much more sense. This is a much preferred ideal but what's to stop people from banding together, overpowering and just taking what they want. Realistically, your nice neighbor down the road might not think twice about offing you if it comes to feeding himself and his family. Bartering does seem loving and humane, however.. I can't envision people not totally losing any sense of patience when this scenerio is played out in real time. Yeah but if it's your only option, then you're going to comply. People need to intermix (socialize beyond their own immediate family) in order to successful reproduce. Bartering helps that process along. It tells you who is trustworthy and who has something to offer. Next thing you know, your son has a new wife and life goes on. Two families are joined into one. It's the way it's always been. Last Edited by simultaneous_final on 02/22/2013 11:00 AM A subject observes itself observing itself observing itself observing itself observing itself observing itself observing itself observing itself ad infinitum. |
Anonymous Coward User ID: 34503096 United States 02/22/2013 11:03 AM Report Abusive Post Report Copyright Violation | |
Anonymous Coward User ID: 30569415 United States 02/22/2013 11:04 AM Report Abusive Post Report Copyright Violation | If your still worried about getting alcoholic drinks things are not that bad yet. When things get really bad all you will concern yourself with is how much food you can grow. Quoting: Anonymous Coward 1430199 Beer is nutritious and a source of clean drinking. Plus, it certainly doesn't hurt morale to have a beer after working hard all day. Plus it gives you something to trade or to share with your neighbors. When drink water is questionable, beer or other alcoholic drinks aren't. The original colonist drank a lot of alcohol,especially hard apple cider, because it was safer than drinking water. |