Why brew so long?

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May 19, 2008
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If you can brew juice concentrate in six days and get it at thirteen percent alcohol, why do people brew so long?
I brew five gallons in six days, then I pour it off into individual gallon jugs, then I freeze it, then I turn it upside down and let it drip off into beer mugs.
The result gets up to twenty six percent so far that I have calculated.
I'm thinking, why do people brew so long? Can I bottle this potent concoction of mine? Any help would be deeply appreciated.

How does that saying go?
give a man a beer and he wastes an hour of his life.
teach a man to brew,
....he wakes up bright-and-early!
That sounds like a fast and easy way to get a high alc. drink but I personally prefer mine the old fashion way with aging the fruit flavors and tweaking with oak.
Because most ar einteresting in making a nice wine, not a high-alcohol hooch-juice?

Don't tell the government where you live. Technically that is freeze distilling and I believe that it is illegal in Canada and the USA.

Illegal huh? Wow, I didn't know that. I usually don't purposefully choose to tinker outside the realms of the lawbooks. Thanks for the messages. I was looking for something a little more scientific, but maybe it's not necessary. I did reach into my closet yesterday and pulled out a bottle that had been in storage for four or five months; I actually forgot about my closet supply. At the time it wasn't worth remembering, because at the time of bottling, it tasted like complete trash. I almost threw it out, but I figured, "what the hey!" "let's see what aging does to it!" Well, I don't know exactly what happened, but the end result bears witness to the reasons "Why!"
Its that "Bouqet" thing that happens. I don't know how you would say that. But I definately have tasted the difference. And after doing so, well, I went ahead and upgraded my system. Once you taste the difference, there's no going back.
Again, thanks.

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