Chevron 
     
    
   
   
    
     by Una O'Callaghan ' 
     
     Chevro’n staff 
     
    
   
   
    
     If you’re a student chances are 
     
     you find yourself, in these days of 
     
     inflation and higher taxes, unable 
     
     to keep your wine cellar stocked 
     
     with the finest brands. ’ ' 
     
    

    
     While you brood over. your dim- 
     
     inishing stocks of Pinot Chardon- 
     
     nay, consider the following sugges- 
     
     tion. - 
     
    
   
   
    
     You can ‘brew your own wine or. 
     
    
   
   
    
     beer for a fraction of the cost‘of 
     
     most brands now on the market 
     
     and the process is really quite 
     
     simple. The advantages to be gain- 
     
    
   
   
    
     ed by dabbling in the art of hOme- v ~ 
     
    
   
   
    
     brewing are many and varied, not 
     
     the least being: ,. ‘ 
     
     0 you get to screw the Ontario 
     
     Government out of liquortaxes. 
     
     0 you get to compete with Sea— 
     
     gram’s air pollution wise. - 
     
     0 you can turn out asnperior 
     
    
   
   
    
     product to many brands now on the ' 
     
    
   
   
    
     market.  . 
     
    

    
     0 you don’t have to produce 
     
     proof of age to buy the necessary 
     
     ingredients. - 
     
    

    
     0 home brews rarely produce 
     
     hangovers unless consumed in en- 
     
     ormous quantities. ' ‘ 
     
    

    
     If you, start small, say a five 
     
     gallon batch of dry red wine or 
     
     light ale, the equipment required 
     
     is minimal. The first requirement 
     
     is a primary fermenter, This can 
     
     be any vessel which holds at least 
     
     six gallons, and'has not previously 
     
     been used to store diesel fu‘elfA 
     
     plastic garbage pail will do the 
     
     job nicely. 
     
    

    
     Other equipment includes a hy- 
     
    
   
   
    
     drometer, fermentation lock, 
     
     capping machine; five gallon car- 
     
    
   
   
    
     boy for aging, and a few yards of 
     
    
   
   
    
     plastic tubing to use as a syphon. 
     
    

    
     Ingredients for both wine and 
     
     beer can be picked up at Hughes 
     
     Home Centre (Parkdale Plaza) on 
     
     Albert street. ' " 
     
    

    
     Wine is easier to -make than 
     
     beer, except for one hardship; it 
     
     takes forever. Afficionatos have 
     
     been known to store the stuff for 
     
     five or ten years, but this seems 
     
     a bit extreme for the first batch. 
     
    

    
     It takes at least a month to brew 
     
    
   
   
    
     a“lit-hing that tastes better than. 
     
    
   
   
    
     Communion wine, but after two or 
     
     three months ,_ you should have 
     
     SOme good gulping wine. 
     
    

    
     Because the time involved in 
     
     aging allows the possibility of bac- 
     
    
   
   
    
     t("-‘rla developing, it is important to , 
     
    
   
   
    
     have complete sterility. So, for 
     
     example, don’t allow the cat to 
     
     dOQ-doo in your barrel or carboy. 
     
    

    
     is is not so important in the 
     
     case of» beer, as anyone who has 
     
    
   
   
    
     :gsited a brewery will have notic- 
     
    
   
   
    
     Hm“? brewfid.heerisa,cmeh..to . . 
     
    
   
   
    
       
     
    
   
   
    
     amp 
     
    
   
   
    
     The Cadre, vol. 8, no. 11, December 2, 1976,‘page 9. 
     
    
   
   
    
     WHE‘ 
     
    
   
   
    
     , 
     
    
   
   
    
       
     
    
   
   
    
         
     
        
     
    
   
   
    
     Beat the-Hoes with home brews, 
     
    
   
   
    
     in distracting flies from your young wine. 
     
    
   
   
    
     niake. and as the procedure is list- 
     
     ed on every tin of malt, it need not 
     
    
   
   
    
     ‘i- be repeated here. Suffice it to say 
     
    
   
   
    
     that, the resulting glop will be 
     
     ready to drink in about seven days, 
     
     if you disregard the conservative 
     
     instructions on the tin. 
     
     Timeand expense can be further 
     
     ~ reduced by drinking the product 
     
     direct from the primary fermenter 
     
     and ignoring the strictures on deis- 
     
     el oil. 
     
    
   
   
    
     WINE INGREDIENTS ‘ 
     
     1-80 oz. tin of red grape concen— 
     
     trate, 5 lbs sugar, l-lb of white 
     
     raisins 2 025. of acid blend, 5 camp- 
     
     den tablets, 1 oz yeast nutrient, 1/3 
     
     teaspoon grape tannin, wine yeast. 
     
     Dump the whole caboose into the 
     
    
   
   
    
     », primary: fermenter, except. ,theu 
     
    
   
   
    
     wine yeast and add 4' gallons of 
     
     warm water. Whenlcool add the 
     
     yeastand cover with plastic sheet. 
     
    

    
     Leavefor 6 to 7 days or until spe 
     
    
   
   
    
     -cific gravity, (measured by hydro- 
     
    
   
   
    
     meter) is 1.030. Syphon into car- 
     
    
   
   
    
     boy and attach fermentation lock. . 
     
    
   
   
    
     Back in three weeks and again in 
     
     three months. 
     
    
   
   
    
     BEER INGREDIENTS 
     
    
   
   
    
     ltin_of malt, 1 tin of hop extract,- 
     
    
   
   
    
     4 lbs. dextrose sugar, 1 teaspoon 
     
     citric acid, 2 teaspoons salt, 1 
     
     teaspoon ascorbic acid, 1 teaspoon 
     
     yeast energiser, 1 teaspoon head- 
     
     ing liquid, monks yeast. 
     
    

    
     In a 1 gallon pot put malt, citric 
     
    
   
   
    
     acid, salt, hop extract and sugar: 
     
    
   
   
    
     Heat to dissolve. Dump into prim— 
     
      ' fermenter‘and’ 'add water to 
     
    
   
   
    
     Emanu- 
     
    
   
   
    
      ek J} N 
     
    
   
   
    
     \. 
     
    
   
   
    
     ' Chevron staff 
     
    
   
   
    
     Carefid attention of hygiene.sz of utmost importance. A bag'pf garbage is extremely useful . 
     
    
   
   
    
     bring contents up to five gallons. 
     
     When water reaches room temper- 
     
     ature add yeast and leave for 4 to 5 
     
     days. Rack and add heading liquid, 
     
     ascorbic acid and yeast energiser 
     
     when SC. is l or less. Bottle. 
     
    
   
   
    
     It should be drinkable within 2 
     
     to 3 days. Refrigerate a few hours 
     
     before imbibing. 
     
    
   
   
    
     ‘All considered, home brewing is 
     
     a challenge and an adventure, ano- 
     
     ther example of western man’s 
     
     ability to explore, to conquer, and 
     
     to, prevail. The same divine hand 
     
     which helped to lift two cour- 
     
     ageous men onto the moon will, we 
     
     hope, look after your humble 
     
     undertakings and guide your two 
     
    
   
   
    
     billion yeasties on a successful 
     
    
   
   
    
     mission. ' 
     
    
   
   
    
     nomonvs 
     
    
   
   
    
       
     
    
   
   
    
     Photo by Rob Brady : 
     
    
   
   
    
       
     
    
   
   
    
     e