How-To

How to Make Prison Wine: Guide to DIY Incarceration Brewing

Hello, wine enthusiasts! I’m pleased to take you on a fascinating journey into the world of prison wine making today. In this essay, we’ll look at a unique topic: How to Make Prison Wine. I want to assure you from the start that my purpose is not to advocate or condone any unlawful activity.

Rather, my purpose is to give some unique insights into a winemaking technique that has a long history within the confines of prison.

So, let’s plunge in and learn how to make prison wine.

Prison wine ingredients

how to make prison wine
Photo Credit: stevepb, Pixabay

To make prison wine, convicts must use limited resources and homemade equipment. The main substances used are:

  • Fruit: Inmates frequently use fruits such as oranges, apples, and grapes, which are available from the prison commissary. These fruits give the sugars required for fermentation.
  • Sugar: To raise the alcohol level, inmates supplement the naturally occurring sugars in the fruit with additional sugar, such as table sugar.
  • Water: This is an essential component in forming the liquid basis for fermentation.
  • Yeast: Yeast is the main element that drives the fermentation process. In jail, convicts frequently rely on bread or other foods to obtain yeast.

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How to Make Prison Wine

Step 1

First, get as many oranges as you can from the mess hall. About 6-10 will be enough. Don’t worry if you still need to pack them in a pillowcase to beat up on your cellmate; they can get bruised. Peel them and place them in a large Ziploc bag.

Step 2

Next, grab a massive can of fruit cocktail (or two, if you can smuggle them) and empty it, liquid and all, into the bag. However, keep a few grapes for yourself. They are delicious.

Step 3

Next, you’ll need some sugar to help with the fermentation process. Squirrel away around 60 cubes, followed by about 4 tablespoons of ketchup to add some acidity to the mixture. That’s approximately four packets.

Step 4

Yeast is what turns this trash into alcohol, so throw any bread you can in there and let the yeast get the juices flowing. Don’t overdo it; a piece or two should be enough.

Step 5

Because your pillowcase is now barren of oranges, you’ll need to use your fists to pound the combination into pulp. Make sure to shut your bag first, or your phone will look like you took a shotgun to a garbage can outside a Jamba Juice.

Step 6

Yeast is what turns this trash into alcohol, so throw any bread you can in there and let the yeast get the juices flowing. Don’t overdo it; a piece or two should be enough.

Step 7

Because your pillowcase is now barren of oranges, you’ll need to use your fists to pound the combination into pulp. Make sure to shut your bag first, or your phone will look like you took a shotgun to a garbage can outside a Jamba Juice.

Step 8

After about a week, strain out the disgusting fruit goop. If you can’t find a strainer, simply shake the bag several times, and voilà! DIY strainer.

How to Make Hooch with Bread

  • Prepping Your Materials

This fruit wine depends on the components you use and the effectiveness of the fermentation process, so do not neglect this step.

Always clean your equipment. If you haven’t used our equipment in a while, give it another thorough washing to guarantee it’s sanitized.

If you are not using juice, you should use distilled water. Distilled water ensures that your water contains no additives that could interfere with the fermentation of the drink. So avoid using other forms of water, such as tap or mineralized water.

This fruit wine depends on the components you use and the effectiveness of the fermentation process, so do not neglect this step.

Always clean your equipment. If you haven’t used our equipment in a while, give it another thorough washing to guarantee it’s sanitized.

If you are not using juice, you should use distilled water. Distilled water ensures that your water contains no additives that could interfere with the fermentation of the drink. So avoid using other forms of water, such as tap or mineralized water.

  • Making the Must

The first step in making decent wine is extracting the juice from any fruits you plan to use. The “must” is a mixture of pulped components.

To extract the juices, pulp the fruit and other components. Grapes, oranges, apples, beets, elderflower, and honey (for an extra sugar spike) are popular options.

Transfer the pulp and juice to a separate container and add any other ingredients you want in your drink, such as sugar syrups, herbs, and veggies. If you’ve brewed before, you can add some stabilizers here.

This will act as the foundation of your beverage, just as hops and barley do in beer.

You may play about with your must, adding things like sugar if you want a little more sweetness to complement the combination of fruits and herbs.

  • Start your fermentation.

Once your must is well settled, you can begin preparing for fermentation. I understand that as humans, we are prone to laziness when it comes to preparation, but it is critical to utilize sanitized equipment or you will end up with a nasty beverage and a headache.

In a large container, begin to pitch your brewer’s yeast. If you’re actually following the pruno booze recipe method, you can substitute bits of bread for this step.

Keep the drink in a cool place, around 50-70 degrees Fahrenheit, to ferment for 5-7 days.

After 5-7 days, strain the solution to remove any yeast or other sediment from the must. You may accomplish this by using cheesecloth with a water siphon.

(Optional) You can also chill the hooch after fermentation to force the sediments to settle into the bottle. This is known as cold crashing your brew.

It’s a good idea to check on your hooch every now and again to ensure that the carbon dioxide buildup doesn’t become too extreme.

Stories about bottle bombs, or bottles splitting and sometimes exploding due to trapped gas, are all too known among beer and wine brewers.

You can choose to ferment your booze for far longer than the recipe calls for, and this is frequently done by homebrewers to produce a product from their brews.

Some individuals go so far as to ferment the mixture for up to three months before bottling it and adding more sugar to it.

Sugar can also help your yeast create alcohol more consistently, resulting in a stronger finished product.

  • Bottling Your Hooch

Once your hooch has been properly fermented, you may begin transferring it to bottles for packing and storage. Make sure to thoroughly strain the hooch from any leftover sediments. You don’t want your brewed beverages to continue fermenting while in storage. The cheesecloth comes in helpful for this.

The siphon may be used to easily transfer the hooch from wine fermentation kits into individual bottles.

To avoid latent fermentation, store these in a cool place. Probably not in your nice, temperature-controlled wine cooler. Just somewhere not hot.

Your booze should last at least a month or two and provide a reasonably strong buzz due to the high alcohol level.

If you can tolerate it, drink this DIY booze on its own, or mix it with juice for a delicious boozy summer beverage.

Conclusion

Enjoy the rich flavors and one-of-a-kind experience of sipping your own handcrafted libation behind bars. Now that you’ve successfully brewed your jail wine, it’s time to sit back, relax, and enjoy the results of your efforts. But how can you get the most out of your handcrafted creation? Let’s look at some tips and tactics to improve your enjoyment.

One way to improve your prison wine experience is to pair it with prison cuisine. Match your wine’s tastes to the hearty, straightforward dishes available in correctional facilities. Your own brew’s powerful flavors can pair well with dishes like ramen noodles, canned meats, and prison pizza. Experiment with different combinations until you find your perfect match.

One way to improve your prison wine experience is to pair it with prison cuisine. Match your wine’s tastes to the hearty, straightforward dishes available in correctional facilities. Your own brew’s powerful flavors can pair well with dishes like ramen noodles, canned meats, and prison pizza. Experiment with different combinations until you find your perfect match.

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