Korean Natural Farming and Oriental Herbal Nutrient

Hello

I hope I have not created any gaff by posting following -

I am trying to make Oriental Herbal Nutrient  here in India, but face an issue, Vodka or any liquor is taxed very heavily and a 750 ML bottle of the cheapest vodka costs around US Dollars 10  and as per my calculations I will need around 3 bottles of vodka so the cost is going to be around 30 US Dollars, not counting the beer initially used which would be around  US dollars 6.

My question is, is their any  non alcoholic alternative to the expensive liquor (vodka), which would  reduce the cost.

Can Ethanol 96 Percent be used in place of vodka which cost around US Dollars 6
Or is their a way to make OHN without costly liquor

Thanks
Rohit

I’ve heard that you can use vinegar, best case something natural with a live culture.

Some have suggested using Brown Rice Vinegar, or ACV.

BRV is made from Makgeolli, a sort of rice beer, and the original recipe for OHN uses soju, for which vodka is considered an equivalent western alternative.

You may also consider making your own high percentage alcohol. I know of a method used by very poor people in Romania to create a strong alcoholic drink by fermenting a slurry of chicken manure and water and then distilling the alcohol from it.

If you can get some grain and ferment it, you can simply add that (the entire thing, grain and alcohol) to your batch, that way you get everything including the yeast into your OHN.

Redhawk

Thanks Chad and Redhawk.

I guess I will try fermenting grain (Wheat) is that okay or is their a better alternative available ?
Will I be able to store the OHN if I use fermented grain instead of vodka ?

Can you give guide me to the process of fermenting grain.

Thanks
Rohit Dave

To brew a grain alcohol:

(5 gal. buckets work nicely for the fermenting stage)

Make the malt;
take 1 kilo of wheat and soak in warm water for 24 hours, drain off the water and repeat the previous process. (we are making this into the malt)
watch the wheat for sprouts, once they have sprouted to 1/5 cm. heat the kernels to dry them out slowly, this can be done in an oven set to 90C, move the kernels around gently to make sure they are all dry, crush or grind the dried malted wheat and store in a jar while we make the mash.

Make the mash;
In a large kettle or pot fill with 5 kilo's of wheat and cover with water.
Cook the wheat over fire (stir so they don't stick and burn) until the grains start to gelatinize then cook some more while watching to make sure all the grains have gelatinized.
Turn off fire and let the grain cool to 40C then stir in 1/2 kilo of sugar (this doesn't have to be done but will give more sugars for the yeast to feed on at the start), stir to dissolve the sugar into the mash.
Add water to the mash to thin it slightly leaving at least 3 cm of space above the mash, pour in the malt and stir then let sit for at least two hours, next add 20 grams of yeast (or more if you want to speed up the fermenting but not more than 60 grams total of yeast).
stir in the yeast and place a cloth cover over the bucket or pot of mash (this keeps unwanted things out of the brew), check in a day or two for yeast activity (it should be bubbling), let the mash work for a minimum of 5 days.
at the 5th day check to see if the mash is still working (bubbling) it should also smell of alcohol, once the mash no longer bubbles you are ready to use it as is or you can strain off the wort (the liquid) from the grain mash and use it.

you can jar and store OHN once it is completed.

Redhawk

God Bless You Redhawk
Thank You

Rohit

You can make rice wine very easily to use for stabilization. You can also make vinegar just as easy.

Seth Graves wrote:You can make rice wine very easily to use for stabilization. You can also make vinegar just as easy.

Seth Namaste.
Thanks for your help.
Can you give me the recepie for the rice wine and vinegar.
Or a link to them on the web.

Thanks
Rohit

Bryant RedHawk wrote:To brew a grain alcohol:

(5 gal. buckets work nicely for the fermenting stage)

Make the malt;
take 1 kilo of wheat and soak in warm water for 24 hours, drain off the water and repeat the previous process. (we are making this into the malt)
watch the wheat for sprouts, once they have sprouted to 1/5 cm. heat the kernels to dry them out slowly, this can be done in an oven set to 90C, move the kernels around gently to make sure they are all dry, crush or grind the dried malted wheat and store in a jar while we make the mash.

Make the mash;
In a large kettle or pot fill with 5 kilo's of wheat and cover with water.
Cook the wheat over fire (stir so they don't stick and burn) until the grains start to gelatinize then cook some more while watching to make sure all the grains have gelatinized.
Turn off fire and let the grain cool to 40C then stir in 1/2 kilo of sugar (this doesn't have to be done but will give more sugars for the yeast to feed on at the start), stir to dissolve the sugar into the mash.
Add water to the mash to thin it slightly leaving at least 3 cm of space above the mash, pour in the malt and stir then let sit for at least two hours, next add 20 grams of yeast (or more if you want to speed up the fermenting but not more than 60 grams total of yeast).
stir in the yeast and place a cloth cover over the bucket or pot of mash (this keeps unwanted things out of the brew), check in a day or two for yeast activity (it should be bubbling), let the mash work for a minimum of 5 days.
at the 5th day check to see if the mash is still working (bubbling) it should also smell of alcohol, once the mash no longer bubbles you are ready to use it as is or you can strain off the wort (the liquid) from the grain mash and use it.

you can jar and store OHN once it is completed.

Redhawk

I used your recipe last week and working fine with my ginger garlic OHN
Going to brew more alcohol using wheat grain
Thanks slot