DIY Drinks for the Revolution: Booze and Budget regardless of your Location

Industrialization and globalization had a purpose. Sure, it crushed a few dreams, axed a few jobs, but hey, it made things cheaper and accessible. Now? These untouchable fat cats, already swimming in piles of cash, are flipping the script. | DIY Drinks

Fouad FARJANI

1/22/2025

Capitalism has a funny way of turning everything into a luxury, even the simple pleasures like a cold drink after a long day. -Fouad FARJANI

Once upon a time, industrialization and globalization had a purpose. Sure, it crushed a few dreams, axed a few jobs, but hey, it made things cheaper and accessible. Now? These untouchable fat cats, already swimming in piles of cash, are flipping the script. They’re not here to make life easier anymore. Nope, they’re here to squeeze every last coin out of your pocket and smile while doing it.

But not today.

Today, we fight back. Armed with fruits, bread yeast, and a pinch of patience, I’m here to offer an alternative for the bold, the broke, and the booze-loving.

This isn’t just about surviving; it’s about reclaiming a little joy, a little defiance, and a little tipsiness, all from the comfort of your own home. These recipes aren’t just drinks; they’re a middle finger to the overpriced monopoly on happiness.

So grab your sugar, your spices, and your determination, because we’re about to brew a revolution, one fuzzy, homemade sip at a time.

1. Quick & Easy Cider (Apple-Based)

  • Ingredients:

    • 4 liters of apple juice (100% pure, no preservatives or added sugar)

    • 1 cup of sugar (optional, to boost alcohol content)

    • 1/2 teaspoon of bread yeast

    • Spices: cinnamon stick, a few cloves, and nutmeg (for that cozy cider vibe)

  • Steps:

    1. Sanitize Everything: Wash your container thoroughly to avoid any funky bacteria ruining your brew.

    2. Mix Ingredients: Pour the apple juice into a clean plastic or glass bottle (leave about 10% headspace). Dissolve the sugar in a small amount of warm apple juice, then add it back. Sprinkle in the yeast.

    3. Ferment: Cap the bottle loosely (or use a balloon with a small pinhole over the opening) and leave it at room temperature for 3–5 days. You’ll notice bubbling—it’s alive!

    4. Taste Test: When the bubbling slows down, taste it. If it’s sweet, let it ferment longer. If it’s dry and lightly fizzy, it’s ready.

    5. Strain & Bottle: Strain out any yeast sediment, spice bits, and pour into a clean container. Chill before drinking!

2. Moroccan Grape Wine (Simplified)

  • Ingredients:

    • 2 kg of red or green grapes (if grapes are unavailable, use pure grape juice)

    • 1.5 cups of sugar

    • 1/2 teaspoon of bread yeast

    • Spices: Star anise or a sprig of rosemary (optional, for aroma)

  • Steps:

    1. Crush the Grapes: Wash grapes, then crush them with your hands or a potato masher until juicy. Do this in a clean bowl or bucket.

    2. Add Sugar & Yeast: Dissolve the sugar in warm water and add it to the grape juice. Sprinkle yeast on top.

    3. Cover & Ferment: Cover the container loosely with a cloth or lid to allow CO₂ to escape. Let it sit at room temperature for 5–7 days, stirring daily.

    4. Strain & Bottle: Strain the mixture to remove pulp and sediment, then pour the liquid into a clean bottle. Leave it to rest for 2–3 days for a smoother taste.

    5. Drink: It won’t taste like a Bordeaux, but hey, it’s homemade wine!

3. Beer-Like Drink (Barley or Malt Base)

  • Ingredients:

    • 500g barley (soak and roast lightly if you want that malt flavor)

    • 1 cup sugar or honey

    • 4 liters of water

    • 1/2 teaspoon bread yeast

    • Optional: Orange peel, coriander seeds, or anise for flavor

  • Steps:

    1. Make a Wort: Boil the barley in 3 liters of water for about 30 minutes. Add the sugar/honey and spices during the last 5 minutes of boiling.

    2. Cool & Ferment: Strain the mixture to remove solids. Pour the liquid into a clean container, add the yeast, and let it sit loosely covered at room temperature for 3–5 days.

    3. Carbonate (Optional): To make it fizzy, add 1 teaspoon of sugar per liter, seal tightly, and let it rest for another day.

    4. Chill & Enjoy: It’s not Guinness, but it’ll have beer vibes and a refreshing, lightly bitter taste.

General Tips for Moroccan Market Brewing:

  1. Avoid Bottling Too Early: If you seal bottles before fermentation finishes, you might get explosions (no joke!).

  2. Experiment with Spices: Add Moroccan classics like cinnamon, anise, or even ginger to mimic complex flavors.

  3. Taste as You Go: The sooner you drink it, the sweeter it’ll taste. Let it sit longer for a drier, stronger result.

Thinking outside the cider-wine-beer BOX?

Here are some fresh ideas for MORE delicious homemade alcoholic drinks with simple ingredients:

1. Moroccan Mead (Honey Wine)

  • What it is: Mead is a honey-based alcoholic drink. It’s sweet, floral, and simple to make. Perfect for the honey fans!

  • Ingredients:

    • 1 liter of water

    • 200g honey (local Moroccan honey for a unique flavor)

    • 1/2 teaspoon bread yeast

    • Spices: A cinnamon stick, orange peel, or a sprig of thyme

  • How to Make:

    1. Warm the water (don’t boil), then dissolve the honey.

    2. Add spices for flavor. Let the mixture cool to room temperature.

    3. Pour into a clean bottle, add the yeast, and cover loosely (or use a balloon with a pinhole).

    4. Ferment for 3–7 days until bubbling slows. Strain out any sediment, then bottle and chill.

💡 Variation: Add mint for a refreshing Moroccan spin!

2. Fermented Date Wine

  • What it is: Dates are abundant in Morocco and pack plenty of sugar for fermentation. This drink has a rich, earthy sweetness.

  • Ingredients:

    • 500g dates (pitted and chopped)

    • 1 liter water

    • 1/2 teaspoon bread yeast

    • Optional: A dash of cinnamon or cardamom

  • How to Make:

    1. Boil the dates in water for 20 minutes, mashing them to release the sugars.

    2. Cool and strain the liquid into a bottle or jar.

    3. Add yeast and let it ferment for 5–7 days, loosely covered.

    4. Strain again, bottle, and chill before serving.

💡 Pro Tip: Add a bit of orange juice for acidity and balance.

3. Moroccan Sangria (Fast Alcohol Fusion)

  • What it is: A quick, fruity mix that’s less about brewing and more about spiking. A cheat code to an instant “party drink.”

  • Ingredients:

    • 1 liter of grape or apple juice

    • 250ml of strong tea (green or black, sweetened)

    • 200ml store-bought spirits (vodka or rum if you have access; if not, skip this and rely on the yeast for natural fermentation)

    • Fresh fruit: Orange slices, pomegranate seeds, chopped apples

    • Spices: Cinnamon, cloves

  • How to Make:

    1. Mix all ingredients in a pitcher. If fermenting naturally, add 1/2 teaspoon yeast and leave loosely covered for 2–3 days.

    2. Strain (if needed), chill, and serve over ice.

4. Fig Brew (Rustic Moroccan Moonshine)

  • What it is: A fig-based ferment with a strong, fruity punch. Figs have a high sugar content, making them perfect for booze.

  • Ingredients:

    • 500g dried figs (chopped)

    • 1 liter of water

    • 1 cup sugar

    • 1/2 teaspoon bread yeast

  • How to Make:

    1. Simmer the figs in water with sugar for 15 minutes. Cool and strain.

    2. Pour the liquid into a container, add yeast, and let ferment for 5–7 days.

    3. Strain, bottle, and chill for a sweet, slightly thick drink.

💡 Variation: Add a splash of rosewater for a floral aroma.

5. Herbal-Spiced Wine Cooler

  • What it is: A mix of fermented fruit juice with Moroccan herbs like mint, verbena, or even rosemary for complexity.

  • Ingredients:

    • 1 liter of any fruit juice (apple, pomegranate, or mixed)

    • 1/2 teaspoon bread yeast

    • Fresh herbs: Mint, verbena, or rosemary

    • Optional: A splash of honey

  • How to Make:

    1. Pour the juice into a clean container. Add yeast and herbs.

    2. Let ferment loosely covered for 3–5 days. Taste regularly.

    3. Strain out herbs, bottle, and chill.

6. Moroccan Citrus Punch (Tangy and Zesty)

  • What it is: A refreshing citrus-based brew that’s easy to make and loaded with bright flavors.

  • Ingredients:

    • 3 oranges (juiced)

    • 2 lemons (juiced)

    • 1 liter of water

    • 1/2 cup sugar

    • 1/2 teaspoon bread yeast

  • How to Make:

    1. Mix the citrus juices with water and sugar. Warm slightly to dissolve sugar, then cool.

    2. Add yeast and let ferment for 3–5 days.

    3. Strain, bottle, and enjoy chilled.

7. Rice Wine (Moroccan Sake)

  • What it is: Rice wine isn’t just an Asian thing—it’s easy to adapt and makes a smooth, sweet drink.

  • Ingredients:

    • 500g rice (cooked)

    • 1 liter water

    • 1/2 cup sugar

    • 1/2 teaspoon bread yeast

  • How to Make:

    1. Add the cooked rice, sugar, and water into a clean container. Sprinkle yeast on top.

    2. Stir daily for 5–7 days as it ferments.

    3. Strain out the rice solids and bottle the liquid. Chill and serve.

💡 Pro Tip: Infuse with a small amount of ginger for a warming kick.

Some Extra Tips for Success:

  • Fermentation Speed: Warmer temperatures speed up fermentation but can affect flavor. Aim for a cool, consistent spot (20–25°C).

  • Sanitize: Always clean your containers, utensils, and bottles to avoid spoilage.

  • Experiment: Mix fruits, spices, and herbs to create unique Moroccan-inspired brews.

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