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**Bill-Watson** · 09-01-2009, 09:08 AM

In your homes or not, A) Is everyone abstaining until it's ready? B) Then I guess the guy with the closet is taking the first drink?

I doubt that. You have to let it ferment for about a week and then you have a flat brew with alcohol in it but you still have to bottle it (or go through a week of secondary fermentation if you want to clarify it a bit) and add a bit of priming sugar to the bottles before you cap them so that you get a nice carbonated beer.

Even if the wort gets infected there is very little which can go wrong which a nice long cellar aging can't solve. I had to age my scrumpy for about a year (stuffed it under the stairs) before it became drinkable but that's mostly because the recipe called for raw meat and raw meat is not sterile.

09-01-2009, 09:08 AM	#21
Bill-Watson Join Date Oct 2005 Posts 492 Senior Member	In your homes or not, A) Is everyone abstaining until it's ready? B) Then I guess the guy with the closet is taking the first drink? I doubt that. You have to let it ferment for about a week and then you have a flat brew with alcohol in it but you still have to bottle it (or go through a week of secondary fermentation if you want to clarify it a bit) and add a bit of priming sugar to the bottles before you cap them so that you get a nice carbonated beer. Even if the wort gets infected there is very little which can go wrong which a nice long cellar aging can't solve. I had to age my scrumpy for about a year (stuffed it under the stairs) before it became drinkable but that's mostly because the recipe called for raw meat and raw meat is not sterile.
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