I almost died from chronic alcoholism 😂 and haven't drank in almost 5 years now, still love the how to. I used to brew beer and even made wine from homegrown grapes. I still make jelly with the grapes..
I had a good/bad run with alcohol for most of my life. I quit like 5 years ago. Now I just make it for my friends. A lot of people here fall into a kind of rut and alcohol becomes their best friend. Now mushrooms are my best friend, but I don't even eat them that much. ;) I think anything can be a crutch. That is how most people live day-to-day now. That is why I want everyone to learn about fungus!
@@edwardgrand I totally agree with you. I'm finally getting to the point that growing is more important than consuming to me, I mean it's still nice but not my priority anymore. It's nice to have self-control even if it's this late in life 😊
I was a homebrewer many years before I found mycology. I won a few awards and ribbons for my beer and wine. That was many years ago. It set me up for success. A lot of the skills transfer. Growing yeast from a bottle and growing mycelium. Weights and measures. All that. Actually I had all the stuff already when I started growing mushrooms. Malt extracts and flasks and scales etc. I would personally invest in a yeast made for fermenting wine. Bread yeast works but doesn’t taste great. Cheers bro
It all is very familiar when you have experience brewing. Growing fungus in a different medium. I had a big bag of EC1118 Champagne yeast, but it ran out last year. I just make it for my friends now, so I'm not super concerned about the taste. They just like free alcohol! LOL
Wanting to use this herb to make gummies with my Amanita muscaria tincture. Yet to play with any recipes but this reminds me I need to get that done. Love roselle for the flavor.
Distil it if you want to make it stronger. No distiller? Throw it in freezer and the alcohol wont freeze and you can just pour only the alcohol. Got about 40% abv last time I did it.
Wow Ed, I love a home brew and am just about to make a batch of apple and rhubarb wine. I have a jar of dried hibiscus in the cupboard so am gonna give this a go. Thanks!
I don't remember the name of the acid in roselle off the top of my head, but I do recall it's not one of the really common fruit acids like citric, malic, or fumaric. I have some in the garden now as I found a variety that will flower at 36N while the weather is still warm. Interestingly it started flowering shortly after the longest day of the year. I might have to go out there and harvest some for flavoring some wine. I have more melons that need to be harvested than I can possibly eat, but they make fairly poor wine by themselves. Some added roselle might help.
I looked it up. "The major identified compounds include neochlorogenic acid, chlorogenic acid, cryptochlorogenic acid, caffeoylshikimic acid and flavonoid compounds such as quercetin, kaempferol and their derivatives". No wonder we can't remember the name...LOL Melons and Hibiscus sound great!
Jaimaca wine! I brew hibiscus kombucha and have thought of adding a a few grams of of Tidal Wave to each bottle to infuse a non-alcoholic "happy" drink. I think the low ph of kombucha would be like a lemon tek extraction. I'll give this a go alongside some ginger beer.
@@edwardgrand Will do! I have a finished batch of kombucha that I can open a few bottle to add crushed fruits and a little sugar to kick off a secondary fermentation to get a good CO2 fizz back. I'll give it two weeks while I wake up Aunt Esther the scoby to make a fresh run with fruit from the start. I'll try hibiscus again along with cubensis/concord grape. I keep thinking to look for a Thai happy milkshake recipe for SoCal Full Moon parties!
Methanol only becomes an issue when making distilled spirits. Any good distiller knows to throw away the 'heads' that contains the methanol and other light distillates. Unfortunately, unscrupulous, greedy manufacturers would sometimes add methanol to kick-up the buzz back in the 1920s during prohibition. That is mainly why the methanol thing is still floating around. It is also a good way to scare people from making their own cheap homebrew ;)
I almost died from chronic alcoholism 😂 and haven't drank in almost 5 years now, still love the how to. I used to brew beer and even made wine from homegrown grapes. I still make jelly with the grapes..
I had a good/bad run with alcohol for most of my life. I quit like 5 years ago. Now I just make it for my friends. A lot of people here fall into a kind of rut and alcohol becomes their best friend. Now mushrooms are my best friend, but I don't even eat them that much. ;) I think anything can be a crutch. That is how most people live day-to-day now. That is why I want everyone to learn about fungus!
@@edwardgrand I totally agree with you. I'm finally getting to the point that growing is more important than consuming to me, I mean it's still nice but not my priority anymore. It's nice to have self-control even if it's this late in life 😊
I was a homebrewer many years before I found mycology. I won a few awards and ribbons for my beer and wine. That was many years ago. It set me up for success. A lot of the skills transfer. Growing yeast from a bottle and growing mycelium. Weights and measures. All that. Actually I had all the stuff already when I started growing mushrooms. Malt extracts and flasks and scales etc. I would personally invest in a yeast made for fermenting wine. Bread yeast works but doesn’t taste great. Cheers bro
It all is very familiar when you have experience brewing. Growing fungus in a different medium.
I had a big bag of EC1118 Champagne yeast, but it ran out last year. I just make it for my friends now, so I'm not super concerned about the taste. They just like free alcohol! LOL
Wanting to use this herb to make gummies with my Amanita muscaria tincture. Yet to play with any recipes but this reminds me I need to get that done. Love roselle for the flavor.
Hi, interesting, why do you use this tincture
@@curiuscognoscere9740 micro dosing.
Distil it if you want to make it stronger. No distiller? Throw it in freezer and the alcohol wont freeze and you can just pour only the alcohol. Got about 40% abv last time I did it.
Excellent advice. I used to do that back in Michigan when freezing weather was free...like 5 months of the year! 😆
Nice! Now I want to make wine, lol...thank you for sharing!
Wow Ed, I love a home brew and am just about to make a batch of apple and rhubarb wine. I have a jar of dried hibiscus in the cupboard so am gonna give this a go. Thanks!
you are a modern day wizard and i for one am greatful🎉
Thank you for such kind words. I'm glad you enjoy the content :)
I don't remember the name of the acid in roselle off the top of my head, but I do recall it's not one of the really common fruit acids like citric, malic, or fumaric. I have some in the garden now as I found a variety that will flower at 36N while the weather is still warm. Interestingly it started flowering shortly after the longest day of the year. I might have to go out there and harvest some for flavoring some wine. I have more melons that need to be harvested than I can possibly eat, but they make fairly poor wine by themselves. Some added roselle might help.
I looked it up. "The major identified compounds include neochlorogenic acid, chlorogenic acid, cryptochlorogenic acid, caffeoylshikimic acid and flavonoid compounds such as quercetin, kaempferol and their derivatives". No wonder we can't remember the name...LOL
Melons and Hibiscus sound great!
Jaimaca wine! I brew hibiscus kombucha and have thought of adding a a few grams of of Tidal Wave to each bottle to infuse a non-alcoholic "happy" drink. I think the low ph of kombucha would be like a lemon tek extraction. I'll give this a go alongside some ginger beer.
I was thinking about doing the same thing. I'm not sure how stable the alkaloids would be though. Let me know how it works out!
@@edwardgrand Will do! I have a finished batch of kombucha that I can open a few bottle to add crushed fruits and a little sugar to kick off a secondary fermentation to get a good CO2 fizz back. I'll give it two weeks while I wake up Aunt Esther the scoby to make a fresh run with fruit from the start. I'll try hibiscus again along with cubensis/concord grape. I keep thinking to look for a Thai happy milkshake recipe for SoCal Full Moon parties!
I just started playing with using champagne yeast for a secondary fermentation of kombucha to basically make boozy kombucha. And it's really fun too.
Fungi are awesome! Go yeast!
Damn ed i thought you were going be making a rap video based on that thumbnail... looked like you were sip sip sippin on some sizzurp 😂
I'll work on that ;)
In the hizzy 🦾😂
Thanks for making this video ED my man, Question tho, No talk about methanol? I know it's a risk but in these amounts VERY small correct?
Methanol only becomes an issue when making distilled spirits. Any good distiller knows to throw away the 'heads' that contains the methanol and other light distillates. Unfortunately, unscrupulous, greedy manufacturers would sometimes add methanol to kick-up the buzz back in the 1920s during prohibition. That is mainly why the methanol thing is still floating around. It is also a good way to scare people from making their own cheap homebrew ;)
To be clear here OP, this is not distilled alcohol. Actually Ed, can you make hibiscus-jaks like apple-jaks in the freezer? Could be good.
@@guystokesable Yes. There is some discussion in the comments.
@@edwardgrand you clearly foster a great community
Awesomeness! Thanks for the info, I greatly appreciate your work and love your humor! Have a awesome day! @@edwardgrand
Interesting video! I'm really wanting to learn chemistry. Any books you can recommend to start?
UA-cam has a lot . KAHN ACADEMY is a good place to start.
Hell yea, if I still drank I'd try it. Can't be as bad as the shit I drank in jail. 😅.
C2H2O5 huh.... Ed must be working at 3am again lol
Did I mispeak? C2H5OH is what I meant to say. All impromptu. Gonna be some mistakes.
@@edwardgrand just giving you a hard time... love the variety of content you've been putting out... hibiscus wine sound delicious
Explosions are the worst way to get your toilet wine taken!😂
Im currently making an apple wine I followed basically the same process as you, does this stuff have a expiration date?
No. Once it hits 13% ethanol, and you keep oxygen out, it is good forever :)
Purp drank
Jesus
😂