Fermenting

[lsi5974]

Wines are pretty easy to make once you have the brewers/wine yeast. To make the brewers yeast Id just use the same recipe as the beer, (malt extract=barley grains and water (combine grain, water and a jar or a container of your own, in the crafting table, this step could be an immediate step, just the time it actually takes to do it. Then, not sure how you could do this step, but the mixture needs to be transferred to a mortar and pestle so it can be crushed (jar and mortar+pestle in the crafting bench = a jar of crushed grains?). Once the grains are crushed, add water (crafting table) to get your mash. After the mash is obtained the liquid needs to be strained/extracted to make barley/wheat malt or malt extract). Once you have the grain malt/malt extract you need to make the brewers/wine yeast (brewers/wine yeast=grain malt/malt extract, water and (4 or 5?) bottles combined in a crafting table to get (4 or 5?) yeast cultures, Not sure if its possible but yeast takes a short while to grow, so a short timer would be good here.) The next step is to ferment the fruit, water, sugar and yeast. Toss the water, fruit, sugar and yeast in the correct portions into a fermentation container (barrel?) (IRL a cheesecloth is used to cover the top to keep mold spores from falling into it and spoiling the wine (possible failure % for mold contamination?). For game purposes Id probably do something like one of the nihilos did with their witchwater or composting, toss the items into a barrel and have a maturity timer on it (not sure if you can do a small success check after the timer to simulate spoilage or wine turning to vinegar). Irl wine takes up to 2 weeks to ferment, about a week to clarify (clean out the fogginess and impurities) and then age it for a month to 12 months. Obviously you wouldnt want to take that long to make it in the game, but I think a day for each process wouldnt be too bad. For the mash and yeast a day and fermentation could take 5 or 6 days, for a total of 6 or 7 in game days. You will have to determine how much your brew/fermentation barrels hold to determine how many vanilla or your bottles of wine each barrel makes. Not to mention how to get it out of the barrels and into bottles... If you wanted to get really into it you could also make corks to seal the bottles, peel grapes for the skins to use as tannin (a clarifying agent), personally Id just stick to the basics though. If you wanted to have a little extra to the wine after its been bottled, you could figure out a way to give them timers so they, in time, will reach max fermentation (maybe granting an extra bonus?) and eventually turning to vinegar, Id make this a longer timer though if you planned on doing it, but again, I think Id just stick to the basics. The wine that turns to vinegar could also be used in cooking maybe or you could actively try to turn it to vinegar for cooking.

Ill have to do some research on the beer, Ive only watched others make that.

[Z3r0byte]

Wow! Thanks for putting all your time into this! :)

[lsi5974]

No problem, was something I have some knowledge on.
If youve got anything else coming up or something more to do with brewing, that you could use some input on let me know, I dont mind throwing together minimalistic doable realistic recipes. Only minor issue on my end is not knowing what the mechanics can handle. An example being the stove, as far as to how many slots it can have or if it can have multiple sets of slots or does it need a stove top and an oven bottom each with separate slots, things like that are the only setback as far as the recipes go. Irl, all the recipes so far should be doable, with altered time frames of course.

[lsi5974]

Dandelion wine should definitely be one of the wines you can make.
This is a recipe I picked up somewhere, edited for MC.

3 quarts dandelion blossoms 1 gallon boiling water 1 package wine yeast 6 cups sugars -3 pounds sugar: one pound Florida Crystals and two pounds white sugar 2 oranges, with peel, preferably organic 1 lemon, with peel, preferably organic 1 pound raisins, preferably organic

1) Collect the blossoms when they are fully open on a sunny day. Remove any green parts; they will impair fermentation (and ruin the taste of the wine).

2) Bring the water to a boil and pour it over the flowers in a large pot or crock. Cover with a towel to keep dust out and let steep for three days.

3) Prepare the oranges and the lemon. I used organic oranges and lemon, zested about half the skin off and cut the rest off in very thin strips to minimize the amount of white pith I added to the brew. (The Microplane grater is excellent for zesting.) I peeled the citrus completely and sliced them into thin rounds. (My mom just sliced them in rounds without peeling when she made the wine.)

4) Add the orange and lemon zest to the flower-water mixture and bring to a boil. Remove from heat, strain out solids, then add the sugar, stirring until it is dissolved. Allow to cool.

5) Add the orange and lemon slices, yeast, and raisins to the liquid. Put everything into a crock with a loose lid (so gas can escape) to ferment. (I covered it with a clean cotton towel held down by a rubber band.) Stir daily with a wooden spoon or non-reactive stir stick.

6) When the mixture has stopped bubbling (1 -2 weeks), fermentation is complete. Strain the liquid through several layers of cheesecloth (I think my jelly bags would work well for this, too) and transfer to sterilized bottles. Slip a deflated balloon over the top of each bottle to monitor for further fermentation. When the balloon remains deflated for 24 hours, fermentation is complete. Cork the bottles and store in a cool, dark place for at least six months before drinking. Recommended materials for Making Dandelion Wine

(Wine) Yeast
Gallon Crock/ Fermentor 
Wine Bottles/Bottles/Barrels
Corks if using bottles.
Wine Bottle Corker (not really needed in MC)
Gallon carboy with airlock (not really needed) – optional, for clearer wine (could be used to make stronger wine in MC)

NOTE: Be sure not to seal these tightly before they finish fermenting, and don't put them somewhere warm. Otherwise, you'll end up with exploding bottles (not necessary for MC, unless you wanted to add temp to the mod or even a relative temp, cool, warm, hot or cold for wine making purposes) If you would like a clearer wine (stronger wine for MC purposes), you can rack (syphon off the wine on the top leaving behind the sediment) the wine into a gallon carboy with airlock before the final bottling. Allow to ferment in the carboy for 2-3 months, and then rack (again syphoning off the top wine and leaving the sediment behind) into the bottles.