Should I drink this?

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Spudhead94

Spudhead94

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Evening all, on a night shift I was chatting to a colleague who brews too. We got onto the topic of hooch and how easy we could make alcohol, being curious I boiled 2L of water added 500g of frozen mixed berries and 400g of sugar. Once mashed and muddled I sieved the remaining CLEAR - but red liquid into a bottle took a gravity sample and then added my yeast (english ale) the OG was 1.084 and is now 1.011, the look of it is what startles me most as it looks like a mcdonald’s strawberry milkshake. VISUALLY it’s a thick light pinky colour but the viscosity is just like a normal pint, i’ve sipped it and it tastes lovely! No alcohol twang just very fruity and smooth, my question is... is it really safe to drink?
 
Proof
 

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Should be fine. Remember part of the "point" of alcohol is to make a safe drinkable liquid (just think undrinkable water during the middle ages so everyone drank beer). You didnt distill it so you shouldnt have made anything that can make you go blind :laugh8:
 
MyQul said:
Should be fine. Remember part of the "point" of alcohol is to make a safe drinkable liquid (just think undrinkable water during the middle ages so everyone drank beer). You didnt distill it so you shouldnt have made anything that can make you go blind :laugh8:
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I did think i can’t go blind, I mean it taste nice so it “must” be safe lol, all the best!
 
Drink half a pint, if it tastes okay and doesn't give you the sh*ts the next day then it's fine. Drink as you see fit.

From what you've described though it'll be fine. Surprising you could get an ale yeast to ferment out something that strong!
 
Berries plus water plus yeast is what we in the business call wine. `Country wine' if you're one of these types who can't bear to call something without grapes `wine'.
 
I wouldn't be at all surprised if it gradually cleared with time. Probably be a bit thin and not as nice when it's clear.

Graz said:
From what you've described though it'll be fine. Surprising you could get an ale yeast to ferment out something that strong!
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Probably just as well that the yeast has gone belly up and left a bit of sugar to balance the acid from the berries.
 

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