Wine Makers, Brewers. What to Stock up on?

one thing you may want to consider is the stainless steel kegs from fountain soda machines. I think they are 2.5-3 gallon...I am not sure though...it sounds to me that they are going to stop using these on fountian machines(just what I got from a conversation w/ the wifes uncle) so they may be easily obtained. I am going to use mine to take my brew to parties and to carbonate some of my meads not a bad idea for mass storage either...5 or 6 of those are easier to move than cases of bottles and they wont breakl either

[edit on 3-3-2008 by kaferwerks]

That's interesting. If they stop using the small ones I may go ahead and get a couple and adapt them to small grain brewing batches. Can't beat good stainless for cleaning or toughness. Might make a good crab cooker too with the top opened up.

reply to post by Illahee

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can I come over for crabs?

I will get the wife to talk to her uncle and find out for sure but it really seemed like that was the direction it was headed. I want to get more of these anyway for bulk aging.

There could be many uses for a vessel like that in a survival situation

Here are some 5gal “corny kegs” with ball locks great for all kinds of beverage storage. This is how I store my malted barley, hops and water.
You must use a pressurized gas (Co2 at 5-8lbs.) to push the liquid out.
This is a good deal at $27.50 each with new seals.

chicompany.ne t "corny kegs"

edit to add: from there site:"1. In February, 2008, the last Corporate Pepsi plant in the Western U.S. that made premix soda has shut down the Premix line. We have acquired the LAST release of 5 gallon Ball Lock Kegs! From here on in kegs will trickle into the plant, a few at a time, as Pepsi collects them from old accounts, but the days of of "lots of kegs" is now gone forever! As many of you know, the Chinese have been importing these into China for years, ten's of thousands at a time out of the U.S. The USED SUPPLY IS ALMOST GONE!"

[edit on 3-3-2008 by Zeptepi]

I know a lot of folks are pumping nitrogen and other things onto wine in these little kegs, so they essentially have a draft wine dispenser. It seemed pretty tacky to me, so its bottles there. I'm looking at the 30 bottles of French Cab in the carboy and can't bring myself to do it. I think I might pick one or two up for the grain cooks and just buy the fittings and parts at the brew store.

Several beer kits later, it seems like the canadian lager, pilsner and cervesa from coopers seem to produce the best products.

French Cab is dy-no-mite! and still only three weeks in the bottle. Starting a premium old vine zin.....

Beer supplies are climbing through the roof right now. Stock up on cans of prehopped, and 2 row if you can.

Next up pinot, regular cab and sangiovese.

Going for a new wine kit this week. Pinot. They have jumped 30% in a couple months here, wondering if the local is burning customers...

[edit on 14-7-2008 by Illahee]

FredT hit the nail on the head. Yeast is the key.

Every other ingredient for various fruit wines can be found relatively easy. That's my personal preference in a survival situation...

Food-grade barrels and plastic tubing also. Don't break down and use some rusty steel drum you found in the back of an abandoned garage.

It needs to be said that alcohol is not a strict survival necessity, keep that in mind. Also, alcohol in a survival situation is generally a very bad idea. It can make you stupid, it dehydrates you, and it can exacerbate depression and hopelessness.

reply to post by WyrdeOne

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I agree that alcohol consumption is a poor idea in a short-term survival situation. Consider, though, if it's a long-term change. I've been experimenting lately with two things: 1) producing flour from naturally-occuring plants (here): West Indian Almond, breadfruit, and coconut. The other is wine production from locally-occurring fruits. I do stock yeasts, but want to reserve them for breadmaking, so I've been using ambient yeasts. This requires rinsing the fruit exterior, but not scrubbing. We used to make beer, but since neither of us can stand warm beer, we've been focusing on wine. We're also not expending additional sugars, and the fermentation takes a longer time, but has been [so far] successful and drinkable.

Distilling, once the proper items are in place and understand of the process, is simple. Fermentations are an art. I've consumed many mistakes.

I think certain wines have favorable health benefits, as well as a potential tradeable commodity.

Cheers, and thanks to OP for the thread!