So for our first beer, my brother and I took a recipe for an Alaskan Amber Clone and modified it. Here’s our best guess as to our modifications, since we unfortunately lost our original recipe:
After returning home to the United States, I visited my friend, Keegan in November and found he had gone from making wine to brewing beer. I had thought that the process was complicated and too much work, but we went to work and I helped him brew a Milk Stout. It really wasn’t difficult at all. I decided it was time for me to start home-brewing.
So I started making alcohol while abroad with the Peace Corps in Tanzania. The technique basically involved getting a bunch of fruit or other flavor providing substance, putting it in a five gallon bucket with five kilos of sugar, some baking yeast, and a little bit of tea (the tannins are supposed to mellow it out), and then closing the lid tightly and waiting for a few weeks. I made the following kinds of “wine” while in Tanzania.
