Easy Homebrew for When the SHTF or During Hard Times

Don't get me wrong, there are FAR better tasting recipes out there.

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.

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.

i've tried making wine cider before. it never came out to anything i'd drink!!!

oh well maybe try again one day.

Fetch me a Flagen of mead wench

Mead (honey wine) isn't any harder to make than beer. It just takes a lot of honey.

The Pilgrims landed to make beer..
They were not going any further until they had it.

what is the percentage of alcohol?

Don't get me wrong, there are FAR better tasting recipes out there.

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.

LoL, ya, go ahead and get drunk, and be completly worthless to yourself and families survival.

I am so glad I don't drink or do drugs, that way I can easily take your shit when the time comes. Survival of the fittest, and being drunk is about the stupidest thing to do in a SHTF scenario. Be warned.

about 6% but it varies. More sugar equals more for the yeast to "eat" and thus more alcohol as a result.

i could never wait that long. it would get knocked over or something...

Can you make alcohol without brewers yeast? I mean TSHTF and you scored some sugar. What can you do with it?