Looking to craft your own alcoholic beverages? With some simple ingredients and basic equipment, you can easily make tasty homemade booze right in your own kitchen. Here are 5 different types of alcohol you can simply and legally produce at home.
- Kilju – A Finnish Sugar Wine
Kilju, sometimes called “sugar wine,” is a quick and very inexpensive form of wine to make at home. It originated in Finland where it’s made from sugar, yeast, and water. The only equipment you need is a container to ferment it in.
To make kilju, simply mix 1 kilo of white sugar with 5 liters of hot water and stir until fully dissolved. Allow this mixture to cool to room temperature then add half a packet of brewer’s yeast (about 5 grams). Pour the solution into a large glass jar or jug, cover it with a cloth or towel secured with a rubber band, and allow it to ferment for 2-4 days.
After fermenting, carefully pour off the liquid into bottles using a funnel, leaving sediment behind. Add one teaspoon of sugar per liter to each bottle for carbonation. Seal and store for at least one week before drinking. Enjoy this sweet, fizzy beverage straight or mixed with fruit juice.
- Tepache – A Mexican Pineapple Wine
Tepache is a tasty homemade pineapple wine that originated in Mexico. It makes use of pineapple rinds and cores that would normally be discarded. The only specialty ingredient you’ll need is minced ginger.
To make tepache, peel and core a very ripe pineapple. Place the rinds and core in a large jar and pour over 4 cups of boiling water mixed with 1 cup of white sugar. Add a small knob of minced ginger and stir to dissolve the sugar. Cover and allow to cool to room temperature.
Once cooled, add in the juice of the pineapple you peeled. Pour in 2 teaspoons of active dry yeast and stir gently to combine. Cover the jar with a clean cloth and secure with a rubber band. Allow to ferment at room temperature for 2-4 days.
Strain out the solids through a mesh strainer or cheesecloth. Funnel the tepache liquid into sealable bottles, leaving behind any sediment. Store for up to one week before drinking straight or over ice.
- Rice Wine – An Ancient East Asian Recipe
Rice wine has been produced in China, Japan, and Korea for thousands of years. Making it at home only requires cooked rice, yeast, and water. Specialty ingredients like koji rice can be used but are not essential.
The most basic way to make rice wine is to cook rice as normal, allow it to cool to room temperature, then mix in brewer’s yeast. Combine this in a sealed jar with an equal amount of water and leave to ferment for 7-10 days. Strain out the rice and pour the milky colored liquid into a sterile bottle with added sugar for carbonation.
This basic rice wine has an aromatic flavor and mildly sweet taste. It can be enjoyed straight from the bottle but also shines when added to cocktails and food recipes. Try infusing with fruits like persimmons for extra flavor.
- Potato Vodka – A Simple Northern European Moonshine
Many people don’t realize just how easy it is to make vodka at home using humble potatoes. Sometimes called “potato moonshine”, this is a traditional drink across Northern and Eastern Europe.
To make it, peel and cube 4 large potatoes before boiling in a large pot of water until very soft. Drain and mash the potatoes before mixing with 4 cups of sugar. Transfer this mash to a wide-mouthed glass jar and add 6 cups of boiling water. Stir well to dissolve the sugar.
Once cooled to room temperature, add in a packet of distiller’s yeast and seal the jar with an airlock. Allow to ferment for 4-7 days then strain through a cheesecloth lined sieve. Funnel the liquid into bottles and store in a cool dark place for at least 2 months, allowing the flavor to mature.
This potato vodka can be enjoyed straight or mixed into potato-based cocktails. Dilute with a little clean water if the flavor is too strong.
- Pruno – A Prison Wine Made from Fruit
Pruno is a very simple prisoner-made wine that has been produced secretly in jails across the world. Also known as “hooch,” the most basic form uses little more than fruit, bread, and water.
Almost any fruit can be used including oranges, apples, fruit cocktail cups, or even ketchup packets with added sugar. Place your fruit of choice into a plastic bag and mash thoroughly before mixing in some bread to provide sugars for fermentation. Add a little warm water, seal the bag, and conceal it somewhere dark and warm for 5-7 days.
Once ready, the fruity liquid can be drained from the bag and funneled into bottles for storage. Be sure to retain the alcoholic liquid while leaving any solids behind. Dilute and sweeten this very strong prison wine according to taste.
Caution: While home fermentation is generally safe, consuming tainted alcohol can cause blindness or death. Follow safety guidelines and ensure proper sanitation. Never store strong alcohol in unsafe containers. Know your limits and drink responsibly.
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