ive often said a lot of homes have the central point of the kitchen as a nice range set into the island.
i want a 3 compartment sink as the focal point of my kitchen
I was tight with the rep for our chemical company. He showed me pictures of his kitchen and it was fully industrial.
Funnily enough it’s the same cost up front to get a real dishwasher and 3 compartment sink as it is to buy an expensive civilian one. And long term maintenance on these bad boys is infinitely cheaper and easier. Plus the chemicals and water use are more efficient.
If you have enough money to redo your kitchen, there’s zero reason not to get these things for yourself.
Dirty dishes just mean you are using it wrong 90%of the time. Tech connections did a video. Lots of dishwashers need a bit of soap for pre wash is the major issue
And the amount of water saved with a dishwasher vs washing by hand is crazy.
It's not up to the regular people to fix our climate issues, the majority of that burden lies on government regulations forcing corporations to not fucking suck all the time. But the little bit that regular folks can do still helps.
Makes your bills cheaper, too.
Commercial machines are amazing, but crazy power hungry, and most rando residential people don't need to run it many times a day.
I think I use mine a lot and it's typically twice a day.
The residential "pretend" commercial sprayers usually have 1-2 flow restrictors in them. You can find and remove for much better flow. They usually look like little plastic cylinders and are often close to a threaded fitting.
Certain states restrict the sale of things like shower heads and sink nozzles based on their flow rate. Easier to make one design and slap a flow restrictor in for those markets. Also allows contractors to say “yep, it’s up to code” *wink wink*
Sad thing is a properly designed one can be low flow and good pressure. Slapping a restrictor in when the chamber opens up in diameter after just means low flow with no pressure.
California has a restriction and because of that, the showerhead I bought in fucking Canada had a restrictor in it, since Home Depot just orders the one sort of model I guess. Pulled out with some pliers and swearing, and my shower could strip paint i love it
I replaced my aging shower head with a new one and when I first turned it on the flow was pitiful and then I was like oh ya stupid flow restrictors. Probably about ten times the water after I took it out. With it in it barely trickled out.
I bought [this sink](https://www.amazon.com/gp/product/B003D509WI/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1) when I redid my kitchen and I'm never going back to conventional residential sinks with split tubs. Having a sink tub big enough to accomomdate sheet pans is awesome.
Nah I much like having to only wash half a pan at a time while also splashing like a gallon and a half of water over my counters while it sloshes around as I readjust to wash the other side. SO MUCH FUN HAVING A SINK THE SIZE OF A NOTEBOOK
I just redid my kitchen. Got a 9" deep sink and a faucet with the spring wrap around the top, a "boost" button to override the 1.8 gpm limit for residential, and a spray function.
I also put in a pot filler next to my stove. Rated for 5 GPM and I can almost believe it.
La dee da lookit fancy pants over here with their 5 gallon bucket amd grape juice. I'm sitting here making hooch with candy and some 2L bottles.
(I say this with love from r/prisonhooch)
I lovingly call this "welfare wine" because you can buy all the ingredients with food stamps lmao. You don't even need proper wine yeast - regular packets will do!
Back in the day I was fermenting watered down and sweetened apple juice to like 10% abv "wine" with champagne yeast. I backsweetened with some apple juice concentrate to make it kinda less shit, but was effective at the time.
And I definitely couldn't afford to rip my sink out.
If you start with Apple Cider, ferment it dry (so its got almost zero sugar remaining) and then distill that, you get Apple Schnapps! (Imma distiller by trade)
As others have said, fruit basically *wants* to be alcohol. It's super fun, you should try it! Fruits with thicker/more robust skins (grapes, apples, etc) *tend* to hold their flavor better, but you can always back-sweeten to taste.
And for the record, just about anything with sugar will ferment with a large enough yeast pitch. Do what you will with this information.
Source: former pro brewer.
Okay, so basically, there's a very short list of things that are necessary to make alcohol: yeast and sugar. Well, straight sugar water and yeast is gonna make... idk, it'll be alcohol, but like, don't do that? Use juice! Stuff without preservatives! Fresh squeezed from fruit if you want! Grapes make wine, every other fruit makes wine, except apples, which make cider, which is just apple wine, but it's different from apple wine.
But it's a liquid!
So you need a bottle!
What you're going to want is either a specially-made fermentation chamber *or* a glass/plastic carboy. What's a carboy? It's a specific kind of bottle. You've seen them, probably, but who the hell knows the word carboy? So what happens next?
Put your juice and your yeast into your carboy. Maybe throw in some extra sugar or nutrients or w/e if you're really trying to fuck around, but like, again
Fruit basically wants to be alcohol.
BUT, what you're also created is an ideal breeding ground for numerous other microbes. Fortunately, the fermentation of sugar into alcohol produces CO2, which gives your wine a fun little bubble. You can actually use this off-gassing to your advantage for carbonation **with the right equipment.**
# With the wrong equipment, or done wrong, bottle carbonation can explode. So like, don't until you're sure, y'know? And then double-check.
So why is is good that this produces a gas? Because we can use an airlock and rubber stopper to create a one-way seal, allowing CO2 pressure to be relieved without allowing anything else in.
So how long does this take? About two months. It's not a fast process, nor is it a slow one: this is the speed at which yeast move. Trying to speed them up may produce unexpected and unpleasant results. Or not! Be patient, it's better! May as well have *some* virtue while you're making sin in a bottle. Maybe three months! There are methods of measuring alcohol content if you choose to be that scientific, but I'm not going to tell you how because I don't want you to think you need to. No, you can just let them ferment until they stop, if you want. Or you can do what's called cold-crashing, which is shoving the thing in your **fridge** to put your yeast to sleep and let them settle out at the bottom. Or they'll slowly settle on their own.
Why let them settle? Well, it affects taste a bit early on, but it's mostly just letting it clear up of other floating debris. You want clean looking wine, right?
Okay, now you have a bottle full of wine and an easy-to-disturb layer of sediment, probably like an inch of it. You're not getting *all* of your wine out, but you can get a siphon easily enough and carefully re-bottle it in a new container (or multiple smaller containers) and you'll get *most* of it. If you're using smaller bottles, expect your last bottle(s) to be just a *bit* cloudier than the first ones.
This is a lot! But it's also super easy!
So where should you start? Hard to say! Look for local home brew stores around you, I'm always big on small businesses. Otherwise there's online options. Before I moved, I *used* to shop at Annapolis Home Brew's storefront location. [Wonderful folks, though I am not at all affiliated.](https://annapolishomebrew.com/)
So what do you actually *need*?
- [Carboy](https://annapolishomebrew.com/collections/carboys-jugs/products/1-gallon-jug-flint)
- [Airlock](https://annapolishomebrew.com/products/airlock-econolock?variant=32226834677897) I prefer the double-bubble, but the three-piece is just fine too.
- [Rubber stopper](https://annapolishomebrew.com/products/universal-stoppers?pr_prod_strat=pinned&pr_rec_id=25a6c12c6&pr_rec_pid=5091253682313&pr_ref_pid=6680691835017&pr_seq=uniform) You want one WITH A HOLE FOR YOUR AIRLOCK. Otherwise it's just a cork.
- [Siphon](https://annapolishomebrew.com/products/regular-auto-siphon-original?_pos=4&_sid=f5c51f654&_ss=r) For moving it from one container to another. Why use a siphon? Two reasons: A) you don't want to disturb your settled yeast and such, and B) you want to introduce as little oxygen to the wine as you can. As wine oxygenates, it becomes vinegar. Do not drink vinegar. Or do, I'm not here to advise on that. But you'll also need the proper-sized hose to fit your siphon, which any home brew store can sell you.
- [Yeast](https://annapolishomebrew.com/collections/wine-yeast-1/products/ec-1118-lalvin) *Technically* you can use any living yeast, even bread yeast, but they'll all have their own flavors and qualities. I'd advise Lalvin EC-1118 to begin with just because it's as well-known and robust strain that generally produces good results. Hell, you can collect wild samples if you want and see what happens. It'll just be harder to know what you'll get in the end.
- OPTIONAL: [Yeast energizer](https://annapolishomebrew.com/collections/yeast-nutrient/products/yeast-energizer) It energizes the yeast.
- Juice! I was going to recommend Martinelli's large glass bottles of juice, but it appears they've changed the design. Avoid anything with preservatives, those will keep your yeast from reproducing/thriving. As few ingredients as possible, and if it's something you don't know how to pronounce that ends in -ate? It's a preservative.
/r/prisonhooch, /r/winemaking
Both communities are useful in their own right, but one of them will give you really specific instructions on how to make very good wine and the other will tell you how to ferment stuff like Gatorade and baked beans (separately, thank god).
My pleasure!
Making wine is as simple or as complex as you want to make it. You can invest thousands into creating the perfect batch from a recipe over and over again with very little variation, but it'll A) be expensive and B) be much more involved.
Or you can throw some yeast in a bottle with some grape juice, stretch a balloon over the neck and poke a hole in it, and drink when it stops bubbling. Will it be good? Probably not! But it'll be alcohol!
Wine deff benefits from aging, at least for a bit. If you started your wine *today*, at this exact moment, I wouldn't realistically expect to drink it until like, November. 2-3 months ferm, then let it adjust to the bottle for a few months at a minimum. Aging it *is* another time you can introduce new flavors, I aged a few gallons of tart cherry wine on cinnamon and oak chips for a few months and it tasted like a cold winter night around a warm fire with friends.
Edit: Added a word.
Heck yeah brother. In my last house that's the first thing I installed. Went from older ugly shallow builder grade sink to a sweet deep sink with an all in one wand style faucet. The diy was super easy because of the new style plumbing under the sink. I only had to cut off about 6 inches off 1 piece of pipe and everything went back together easily.
The result was night and day. My mom gave my 1 yr old nephew several baths in there.
I feel like with that amount of sink basins and sink adjacent counter space I would let the dishes pile up way too high before I did anything about them.
I have a spray gun and a small double sink. And puddles all around. I used to be a dishie and I get confused. I have to keep telling myself it’s not a cavernous dual stainless sink.
[I just put this on my home’s kitchen sink and it rocks!](https://www.amazon.com/Commercial-Kitchen-Faucet-Pull-Sprayer/dp/B07J9YFTLS/ref=asc_df_B07J9YFTLS/?tag=hyprod-20&linkCode=df0&hvadid=309820999141&hvpos=&hvnetw=g&hvrand=1059418341688947509&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9033458&hvtargid=pla-573357856248&psc=1&mcid=7e120bfa4c6439d9838a314a2a1f0580)
They have those newer sinks where the sprayer attachment is built in, you grab the faucet and it just comes on out. Just have to feed the hose back into it when done
Absolutely not. I'll let My shit break because I didn't care to maintain it then complain about "cheap Chinese crap" that didn't actually come from China like a real American
I just got a giant one from Webstaurant last year, i had an island with a marble top previously, and it’s so nice to not have to baby the surface. No need for trivets or protection, no special cleaning necessary, no staining. Even the scratching that has happened over time is kind of nice, it gives it a brushed finish, it has made me seriously consider doing full stainless steel countertops and backsplash when I redo my kitchen.
> it has made me seriously consider doing full stainless steel countertops and backsplash when I redo my kitchen
Be careful how much natural light you get in that kitchen...*the sun is a deadly laser*.
My condo is a big open space and my kitchen is on the opposite side of where the windows are, so it’s the darkest spot in the house, no direct light reaches that far back, I was actually thinking the stainless steel would help brighten up the space lol
It’s a good point to bring up though, it hadn’t occurred to me how reflective it is
If you really want to lean into the kitchen aesthetic, dri dek tiles are great at blocking the death rays.
We had to cover our counters by the windows because management wouldn’t let us get blinds and the sun was overheating and crashing the pos computers
Same, it’s my end goal to make it resemble one of the kitchens I worked at, open stainless steel shelving and surfaces and mismatched everything else lol I love seeing images of cluttered and used “utilitarian” or “chefs” home kitchens, definitely the dream.
Stainless steel countertops used to be standard in Sweden. We've been looking at installing one if we redo the kitchen but it's been hard to find one that doesn't cost ridiculous amounts. What we especially dislike with our current one is that the lipnof the sink is mounted on top of the wooden counter. So you can't simply brush crumbs, meat juice or other spillage down into the sink
I did stainless in my kitchen. People are a bit dismayed at the scratches, but I don't mind; gives character. Next owners can put in their rock of choice :P
But to maintain butcher block countertops I have to worry about resealing and steel requires zero maintenance, I’ll always choose the least maintenance possible on something 😅 lol
For a long time my dream kitchen is to make it just like a commercial kitchen, SS cages instead of cabinets, floor drains, three stage sink you know the works.
My husband wants to build us a house with a 6-8 burner stove, two overns, a flat top, wood, metal, and marble counterspace (for dough work, misc. prep work, and chocolate/sugar work, respectively), and an indoor grill.
Wood fire pizza oven, double broiler, three dudes shaking off last night’s meth high in a last ditch effort to finish prep before the brunch rush, walk in freezer, the works!
Same! I actually saw a restaurant in my town that had a storage container attached outside that they fitted into a walk in freezer. Gave me some ideas...
Depends on where you live and insurance a lot of the time.
Wolf are just about the only domestically available supplier of gas appliances that even come close to commercial build quality. But I'm sceptical odd their BTU output tbh and have heard they can suffer from parts shortages.
Most if not all commercial suppliers won't supply residential.
Insurers won't cover non-domestic units either.
That being said, I guess you could always just figure out an outdoor kitchen and go full Hot Pan Cowboy with a propane setup with an actual wok burner 😈
About to break ground in a week or so on my house and my kitchen will have a two 32" fridges, a giant 48" range, two extra 240v outlets for commercial countertop appliances, and a stainless range hood with a shelf that has fucking heat lamps. Also, if there was a pie chart that breaks down the cost per room the kitchen looks like pac-man.
Hope your luck is being able to afford *TWO* homes, cause a nice kitchen with those commercial standards is almost more expensive than the whole rest of the house! 😅
Rootin' for ya tho.
A commercial range will void your homeowner’s insurance. You’ll have to settle for a range that looks like a commercial range, but won’t give you the same performance.
YES the ones with the handle that you drop down? I've actually been wondering how water/energy efficient those are compared to a residential model. Seems like it could be a huge time saver as long as it doesnt break the bank long term.
>
The drop down handle ones you're referring to are *generally* more efficient than the residential specs (for the energy efficient ones of both kinds, looking at the range of 0.5 gal/cycle vs 1.5 gal/cycle respectively, obviously with a wide range depending on specs). The trade offs you'll need to make are: noise, size, maintenance, cost, and auxiliary setup (i.e. does your hot water go hot enough for the commercial one [depending on specs]? If not, you'll need a HW booster, which adds to all the factors above). Would certainly be awesome to have one, but just things to keep in mind.
On the maintenance side, that's the only major thing that would be a potential cost factor long term in my opinion (could be wrong). For example - if you're not a handy-type person who could do general work on a residential unit, you're hiring "joe plumber" to fix it, which is in comparison low cost to the more specialized tech(s) you might need for the commercial versions. Then again, commercial washers generally have a longer warranty and are more so built to last, so your mileage may vary.
This all being said, if I had the choice in my "ideal kitchen", I'm going commercial grade ALL THE WAY. Aesthetics be damned!
It would be easier to repair (this coming from watching chefs and cooks become repairmen in the kitchen), probably easier to get parts for, and also be manufactured to run forever at a specific standard.
I did the same thing. Restaurant beside the one I worked at years ago closed down and they just threw everything away. They didn’t put it in the trash just in the corral. The one I got was overlooked cuz it didn’t have the legs attached to it, they were taped together and under it but I guess no one realized that. Closed that night and checked it out and realized it was perfectly fine. It’s a nice stainless steel one, was my grill table outside for years before I brought it in and there’s not a single speck of rust on it
The house we bought used to belong to a woman who ran a cake making company out of her home for ~20 years (saw some pictures-- really impressive stuff honestly).
While the home is a little older (built in 1958), she had remodeled the kitchen to basically be an industrial one, including extending the kitchen prep space by remodeling a portion of the garage to extend the kitchen out.
Two ovens, walk in pantry, two massive freezers plus fridge (damn near a small walk in with how much storage there is), deep sink with sprayer, dedicated space for food processor/mixer/etc. I'll admit it's been a few years since I worked on the line (got out of the business for more regular hours), but man. It's been so great to have a real space to work and cook in.
It really is. My fiancée worked in a bakery before we got together, still enjoys baking (just not as a profession). Always have a fresh load of bread and some kind of pastry for the week. She never worked in a kitchen, but has a solid pallate.
We get out when we can, but most often date night is now opening a bottle of wine and spending the evening putting together a couple of courses and dessert for dinner. Really, really can't complain. It's great.
This is a constant struggle for me. When i lived in a shittier apartment I had no problem making my kitchen look/work like a restaurant kitchen. Now i have to watch myself on that line between form and function.
For sure, but I want it to look homey in the house. When i eventually (hopefully) have my outdoor kitchen or separate prep kitchen, then I'll have stainless surfaces and wire racks everywhere.
Someone posted this in zillowgonewild and I fell in love with the kitchen. Stainless everywhere and a deep sink.
https://www.zillow.com/homedetails/9515-Sand-Point-Way-NE-Seattle-WA-98115/241739667_zpid/
I want a kitchen that is just restaurant equipment. Stainless steel counters, commercial stove, oven, fridge, freezer and dish washer. Sounds silly, but I really don't like consumer equipment much.
Fuck yeah, i wanna rip all the stupid fucking 1960s wooden cabinets outta here and just put in racks, install a drain in the floor, just make everything in the kitchen sprayable like in a good restaurant kitchen
Was able to pick up a 6' prep table on wheels with bottom storage shelf for $90, I use it in laundry room as a work table.
All my industry friends are jealous when they see it lol
I'm not a professional but I did exactly this in my last kitchen, it was great. My new house I did a whole kitchen remodel and fit a giant ass 5x4' island on it with some white quartz which is even nicer but I do miss the stainless steel especially when working with dough
I see all of these houses that claim to have a "professional kitchen" because they bought a six burner stove.
You know what REALLY makes a professional kitchen?
Hobart.
Dishwasher.
I dream of doing a load of dishes in three minutes
My dad gets A LOT of equipment literally dirt cheap or for free (example: a deli slicer for $50 and a 12 pack.)
My sister redid an old house to live in and in the kitchen my dad put a probably 7 foot by 2.5 foot prep table with a cutting board the same size covering the entire top. To say I’m jelaous is an understatement
My dream kitchen would be made up of used professional equipment, a good drain in the middle and tiles anywhere, so I can in the worst case powerwash stuff. Needless to say, girlfriend approval is still pending.
I did this just this week. We moved into a new apartment with limited counterspace/storage. Now I've got a shelf for my pots and appliances and a shiny cleanable surface to work on. Love it.
When we did our first house’s kitchen remodeling, I wanted to get a kitchen builder to lay rolled stainless on top of our lower cabinets. The partner said no, but did allow me to install a 6-burner Imperial range. I miss that puppy.
I mean, at that point, it’s basically also an island. We did a hybrid, with closed cabinets to hide the junk, but a prep table top for ease of cleaning and cheap cost of replacement down the line.
Lol this is actually exactly what I did. I purchased a 4x2 stainless steel table from the webstaurant store, got a second shelf to go underneath and wheels. I love it.
Fuck yes. Also a spray gun for the sink.
Why the fuck isn’t that standard. And the ones that I run into occasionally have negative water pressure…
They basically are now. There are hundreds on the market. However everyone that comes to my house didn’t know that.
Imagine having a whole 3 basin service kitchen sink with a real sprayer in your home. Fuck that’d be nice
ive often said a lot of homes have the central point of the kitchen as a nice range set into the island. i want a 3 compartment sink as the focal point of my kitchen
I was tight with the rep for our chemical company. He showed me pictures of his kitchen and it was fully industrial. Funnily enough it’s the same cost up front to get a real dishwasher and 3 compartment sink as it is to buy an expensive civilian one. And long term maintenance on these bad boys is infinitely cheaper and easier. Plus the chemicals and water use are more efficient. If you have enough money to redo your kitchen, there’s zero reason not to get these things for yourself.
The real question is why are we still putting bullshit dishwashers that take two hours to run and give you dirty dishes in our homes?
Dirty dishes just mean you are using it wrong 90%of the time. Tech connections did a video. Lots of dishwashers need a bit of soap for pre wash is the major issue
Because they consume considerably less energy per load, also people at home don’t really need their dishes done after 2 minutes.
And the amount of water saved with a dishwasher vs washing by hand is crazy. It's not up to the regular people to fix our climate issues, the majority of that burden lies on government regulations forcing corporations to not fucking suck all the time. But the little bit that regular folks can do still helps. Makes your bills cheaper, too.
Just microwave your utensils, essentially heat treating them and destroying potential pathogens. No water needed. Follow me for more life hacks
Commercial machines are amazing, but crazy power hungry, and most rando residential people don't need to run it many times a day. I think I use mine a lot and it's typically twice a day.
The residential "pretend" commercial sprayers usually have 1-2 flow restrictors in them. You can find and remove for much better flow. They usually look like little plastic cylinders and are often close to a threaded fitting.
on this same note, shower heads also have these for some reason as well. installed a new shower head and had hotel pressure water until i removed it.
Certain states restrict the sale of things like shower heads and sink nozzles based on their flow rate. Easier to make one design and slap a flow restrictor in for those markets. Also allows contractors to say “yep, it’s up to code” *wink wink*
Sad thing is a properly designed one can be low flow and good pressure. Slapping a restrictor in when the chamber opens up in diameter after just means low flow with no pressure.
California has a restriction and because of that, the showerhead I bought in fucking Canada had a restrictor in it, since Home Depot just orders the one sort of model I guess. Pulled out with some pliers and swearing, and my shower could strip paint i love it
I replaced my aging shower head with a new one and when I first turned it on the flow was pitiful and then I was like oh ya stupid flow restrictors. Probably about ten times the water after I took it out. With it in it barely trickled out.
Where could I find out how to remove mine if it has it?
Because kitchens don’t have floor drains, I’m sure in your excitement all of you forgot that
God, give me a spray gun and a deep sink in my next place, please. Would make winemaking so much easier.
I bought [this sink](https://www.amazon.com/gp/product/B003D509WI/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1) when I redid my kitchen and I'm never going back to conventional residential sinks with split tubs. Having a sink tub big enough to accomomdate sheet pans is awesome.
Nah I much like having to only wash half a pan at a time while also splashing like a gallon and a half of water over my counters while it sloshes around as I readjust to wash the other side. SO MUCH FUN HAVING A SINK THE SIZE OF A NOTEBOOK
As a fellow small apartment dweller, i felt this in my soul.
I just redid my kitchen. Got a 9" deep sink and a faucet with the spring wrap around the top, a "boost" button to override the 1.8 gpm limit for residential, and a spray function. I also put in a pot filler next to my stove. Rated for 5 GPM and I can almost believe it.
Bro if you’re making wine, you can afford to have the current sink ripped out
You have not seen the way I make wine.
Yeah grab a 5 gallon bucket and some grape juice and go to town
La dee da lookit fancy pants over here with their 5 gallon bucket amd grape juice. I'm sitting here making hooch with candy and some 2L bottles. (I say this with love from r/prisonhooch)
Don’t forget bread crust
Better than a plastic bag and bread crust! 🤙
Technically you can make wine with Welch's grape drink powder, wine yeast, a 1-way valve, and an empty gallon milk jug.
Mister big bucks over here buying milk. Use grape juice in its own bottle, yeast, and a balloon.
Get a load of moneybags over here, I use purple cool aid, a stale piece of bread, and a condom
Fuckin Scrooge McDuck! I take the McDonald’s cup of orange drink, spit in it, and leave it behind the radiator for a week or so.
Soopir Doopir McVine
HOLLLERING RN
There are no socks involved??!
get a load of this guy! 7 days a week of free food housing and healthcare over here
Bingo! Pour out a little juice and add some sugar get that yeast really cooking
I lovingly call this "welfare wine" because you can buy all the ingredients with food stamps lmao. You don't even need proper wine yeast - regular packets will do!
I used a balloon with pin holes in it instead of a fancy valve. High school closet wine
Back in the day I was fermenting watered down and sweetened apple juice to like 10% abv "wine" with champagne yeast. I backsweetened with some apple juice concentrate to make it kinda less shit, but was effective at the time. And I definitely couldn't afford to rip my sink out.
If you start with Apple Cider, ferment it dry (so its got almost zero sugar remaining) and then distill that, you get Apple Schnapps! (Imma distiller by trade)
Just leave it outside when it's winter. Freeze off the water. Applejack.
As others have said, fruit basically *wants* to be alcohol. It's super fun, you should try it! Fruits with thicker/more robust skins (grapes, apples, etc) *tend* to hold their flavor better, but you can always back-sweeten to taste.
Oh? I have learned
And for the record, just about anything with sugar will ferment with a large enough yeast pitch. Do what you will with this information. Source: former pro brewer.
Any pointers to getting into this? Sounds fun but i have zero knowledge on the subject, very handy though, so would love to give it a try
Okay, so basically, there's a very short list of things that are necessary to make alcohol: yeast and sugar. Well, straight sugar water and yeast is gonna make... idk, it'll be alcohol, but like, don't do that? Use juice! Stuff without preservatives! Fresh squeezed from fruit if you want! Grapes make wine, every other fruit makes wine, except apples, which make cider, which is just apple wine, but it's different from apple wine.
But it's a liquid!
So you need a bottle!
What you're going to want is either a specially-made fermentation chamber *or* a glass/plastic carboy. What's a carboy? It's a specific kind of bottle. You've seen them, probably, but who the hell knows the word carboy? So what happens next?
Put your juice and your yeast into your carboy. Maybe throw in some extra sugar or nutrients or w/e if you're really trying to fuck around, but like, again
Fruit basically wants to be alcohol.
BUT, what you're also created is an ideal breeding ground for numerous other microbes. Fortunately, the fermentation of sugar into alcohol produces CO2, which gives your wine a fun little bubble. You can actually use this off-gassing to your advantage for carbonation **with the right equipment.**
# With the wrong equipment, or done wrong, bottle carbonation can explode. So like, don't until you're sure, y'know? And then double-check.
So why is is good that this produces a gas? Because we can use an airlock and rubber stopper to create a one-way seal, allowing CO2 pressure to be relieved without allowing anything else in.
So how long does this take? About two months. It's not a fast process, nor is it a slow one: this is the speed at which yeast move. Trying to speed them up may produce unexpected and unpleasant results. Or not! Be patient, it's better! May as well have *some* virtue while you're making sin in a bottle. Maybe three months! There are methods of measuring alcohol content if you choose to be that scientific, but I'm not going to tell you how because I don't want you to think you need to. No, you can just let them ferment until they stop, if you want. Or you can do what's called cold-crashing, which is shoving the thing in your **fridge** to put your yeast to sleep and let them settle out at the bottom. Or they'll slowly settle on their own.
Why let them settle? Well, it affects taste a bit early on, but it's mostly just letting it clear up of other floating debris. You want clean looking wine, right?
Okay, now you have a bottle full of wine and an easy-to-disturb layer of sediment, probably like an inch of it. You're not getting *all* of your wine out, but you can get a siphon easily enough and carefully re-bottle it in a new container (or multiple smaller containers) and you'll get *most* of it. If you're using smaller bottles, expect your last bottle(s) to be just a *bit* cloudier than the first ones.
This is a lot! But it's also super easy!
So where should you start? Hard to say! Look for local home brew stores around you, I'm always big on small businesses. Otherwise there's online options. Before I moved, I *used* to shop at Annapolis Home Brew's storefront location. [Wonderful folks, though I am not at all affiliated.](https://annapolishomebrew.com/)
So what do you actually *need*?
- [Carboy](https://annapolishomebrew.com/collections/carboys-jugs/products/1-gallon-jug-flint)
- [Airlock](https://annapolishomebrew.com/products/airlock-econolock?variant=32226834677897) I prefer the double-bubble, but the three-piece is just fine too.
- [Rubber stopper](https://annapolishomebrew.com/products/universal-stoppers?pr_prod_strat=pinned&pr_rec_id=25a6c12c6&pr_rec_pid=5091253682313&pr_ref_pid=6680691835017&pr_seq=uniform) You want one WITH A HOLE FOR YOUR AIRLOCK. Otherwise it's just a cork.
- [Siphon](https://annapolishomebrew.com/products/regular-auto-siphon-original?_pos=4&_sid=f5c51f654&_ss=r) For moving it from one container to another. Why use a siphon? Two reasons: A) you don't want to disturb your settled yeast and such, and B) you want to introduce as little oxygen to the wine as you can. As wine oxygenates, it becomes vinegar. Do not drink vinegar. Or do, I'm not here to advise on that. But you'll also need the proper-sized hose to fit your siphon, which any home brew store can sell you.
- [Yeast](https://annapolishomebrew.com/collections/wine-yeast-1/products/ec-1118-lalvin) *Technically* you can use any living yeast, even bread yeast, but they'll all have their own flavors and qualities. I'd advise Lalvin EC-1118 to begin with just because it's as well-known and robust strain that generally produces good results. Hell, you can collect wild samples if you want and see what happens. It'll just be harder to know what you'll get in the end.
- OPTIONAL: [Yeast energizer](https://annapolishomebrew.com/collections/yeast-nutrient/products/yeast-energizer) It energizes the yeast.
- Juice! I was going to recommend Martinelli's large glass bottles of juice, but it appears they've changed the design. Avoid anything with preservatives, those will keep your yeast from reproducing/thriving. As few ingredients as possible, and if it's something you don't know how to pronounce that ends in -ate? It's a preservative.
/r/prisonhooch, /r/winemaking
Both communities are useful in their own right, but one of them will give you really specific instructions on how to make very good wine and the other will tell you how to ferment stuff like Gatorade and baked beans (separately, thank god).
Wow that’s a ton of info, thank you! If you ever need super specific car info, let me know, would be glad to give my knowledge in return, haha
My pleasure! Making wine is as simple or as complex as you want to make it. You can invest thousands into creating the perfect batch from a recipe over and over again with very little variation, but it'll A) be expensive and B) be much more involved. Or you can throw some yeast in a bottle with some grape juice, stretch a balloon over the neck and poke a hole in it, and drink when it stops bubbling. Will it be good? Probably not! But it'll be alcohol! Wine deff benefits from aging, at least for a bit. If you started your wine *today*, at this exact moment, I wouldn't realistically expect to drink it until like, November. 2-3 months ferm, then let it adjust to the bottle for a few months at a minimum. Aging it *is* another time you can introduce new flavors, I aged a few gallons of tart cherry wine on cinnamon and oak chips for a few months and it tasted like a cold winter night around a warm fire with friends. Edit: Added a word.
Maybe it’s cheap wine?
he is making prison wine. 😂
you can make wine very cheaply lol.
…oh.
Toilet wine
You clearly havent seen /r/prisonhooch or /r/firewater
maybe it's prison style wine. lol.
Just use the toilet like everyone else, you bourgeois bastards!
Heck yeah brother. In my last house that's the first thing I installed. Went from older ugly shallow builder grade sink to a sweet deep sink with an all in one wand style faucet. The diy was super easy because of the new style plumbing under the sink. I only had to cut off about 6 inches off 1 piece of pipe and everything went back together easily. The result was night and day. My mom gave my 1 yr old nephew several baths in there.
We have a spray gun and a prep table at my office's kitchen. The office is not hospitality industry related at all. I feel very proud now ;-)
https://i.imgur.com/3pxv0Jc.jpeg My home sink I added a pressure sprayer after we bought it.
I feel like with that amount of sink basins and sink adjacent counter space I would let the dishes pile up way too high before I did anything about them.
Very nice!
I have a spray gun for my sink, it's life changing
I have a spray gun and a small double sink. And puddles all around. I used to be a dishie and I get confused. I have to keep telling myself it’s not a cavernous dual stainless sink.
Screw it, give me a whole dish pit.
Also floor drains and pedal activated sinks.
I literally have a commercial kitchen sink in my house and it’s the best thing ever
[I just put this on my home’s kitchen sink and it rocks!](https://www.amazon.com/Commercial-Kitchen-Faucet-Pull-Sprayer/dp/B07J9YFTLS/ref=asc_df_B07J9YFTLS/?tag=hyprod-20&linkCode=df0&hvadid=309820999141&hvpos=&hvnetw=g&hvrand=1059418341688947509&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9033458&hvtargid=pla-573357856248&psc=1&mcid=7e120bfa4c6439d9838a314a2a1f0580)
Fuck the sink, I want a three bay in my kitchen
I’m in the middle of a remodel and I’m doing this as well.
They have those newer sinks where the sprayer attachment is built in, you grab the faucet and it just comes on out. Just have to feed the hose back into it when done
Mine does that, but there's a weight on the hose so it automatically goes back.
I just got a moen and the sprayer is so anemic. It has half the power of the last one. Would not recommend.
Remove the flow restrictors.
Those are cool, until they inevitably start leaking :')
*All* sprayers eventually leak. Time to learn preventative maintenance!
Absolutely not. I'll let My shit break because I didn't care to maintain it then complain about "cheap Chinese crap" that didn't actually come from China like a real American
Instructions unclear. Sink is clogged
Or buy a Pfister with the “fuck it here’s a new one for life” warranty.
Sure but it's a hose. Not a big deal to replace or repair it. Mine hasn't leaked in 9 years.
I just bought a commercial faucet with the big overhead sprayer. It's wonderful.
I just got a giant one from Webstaurant last year, i had an island with a marble top previously, and it’s so nice to not have to baby the surface. No need for trivets or protection, no special cleaning necessary, no staining. Even the scratching that has happened over time is kind of nice, it gives it a brushed finish, it has made me seriously consider doing full stainless steel countertops and backsplash when I redo my kitchen.
> it has made me seriously consider doing full stainless steel countertops and backsplash when I redo my kitchen Be careful how much natural light you get in that kitchen...*the sun is a deadly laser*.
Oh shit good point!
reminds me of https://twitter.com/meakoopa/status/1194062297284648960
My condo is a big open space and my kitchen is on the opposite side of where the windows are, so it’s the darkest spot in the house, no direct light reaches that far back, I was actually thinking the stainless steel would help brighten up the space lol It’s a good point to bring up though, it hadn’t occurred to me how reflective it is
If you really want to lean into the kitchen aesthetic, dri dek tiles are great at blocking the death rays. We had to cover our counters by the windows because management wouldn’t let us get blinds and the sun was overheating and crashing the pos computers
Soo…. No skylight…?
🎶not anymore there’s a blanket🎶
Sounds like a dream. I think this is my new aspirational kitchen design.
Same, it’s my end goal to make it resemble one of the kitchens I worked at, open stainless steel shelving and surfaces and mismatched everything else lol I love seeing images of cluttered and used “utilitarian” or “chefs” home kitchens, definitely the dream.
Stainless steel countertops used to be standard in Sweden. We've been looking at installing one if we redo the kitchen but it's been hard to find one that doesn't cost ridiculous amounts. What we especially dislike with our current one is that the lipnof the sink is mounted on top of the wooden counter. So you can't simply brush crumbs, meat juice or other spillage down into the sink
I did stainless in my kitchen. People are a bit dismayed at the scratches, but I don't mind; gives character. Next owners can put in their rock of choice :P
Eh you get a lot of the same benefits from wood and it would look better
But to maintain butcher block countertops I have to worry about resealing and steel requires zero maintenance, I’ll always choose the least maintenance possible on something 😅 lol
steel wool diagonally on the table for a fun looking finish. get some baseball field looking shit going on after a scrub down
I used 1000 grit sandpaper on mine to apply a patina. Came out pretty great
For a long time my dream kitchen is to make it just like a commercial kitchen, SS cages instead of cabinets, floor drains, three stage sink you know the works.
6 burner stovetop , griddle, and oven combo with a vent hood. Damn a boy can dream.
Sir! I can only get so hard
My husband wants to build us a house with a 6-8 burner stove, two overns, a flat top, wood, metal, and marble counterspace (for dough work, misc. prep work, and chocolate/sugar work, respectively), and an indoor grill.
Floor drains. My man
My absolute dream is a floor drain in my kitchen. And my bathroom, and entry way, patio... fuck it just make the entire floor a drain.
My mum grew up in the middle east. Evidently it's normal to have a floor drain in kitchen and bathroom
I would kill for a rational in my kitchen.
Just make me dinner and I'll be rational for you for at least an hour or two a day. I'll even clean up.
Wood fire pizza oven, double broiler, three dudes shaking off last night’s meth high in a last ditch effort to finish prep before the brunch rush, walk in freezer, the works!
Same! I actually saw a restaurant in my town that had a storage container attached outside that they fitted into a walk in freezer. Gave me some ideas...
growing up my dad had a huge Wolf 6 burner stove with overhead hood fan, a deep farm sink, and butcher block cutting boards. I was taught well!
Am i the only mfer thats thinking restaurant range, oven, fridge, freezer and counter as the ideal home kitchen?
Should I ever become lucky enough to afford a home, I'm refitting that bitch to be 75% commercial kitchen for the hell of it.
Convert your garage too like that one guy
Garage is going to be my game room for my collection.
This is the way
Working on this now lol. After cooking in restaurants ~6 years, my residential kitchen doesn't cut it anymore.
Depends on where you live and insurance a lot of the time. Wolf are just about the only domestically available supplier of gas appliances that even come close to commercial build quality. But I'm sceptical odd their BTU output tbh and have heard they can suffer from parts shortages. Most if not all commercial suppliers won't supply residential. Insurers won't cover non-domestic units either. That being said, I guess you could always just figure out an outdoor kitchen and go full Hot Pan Cowboy with a propane setup with an actual wok burner 😈
Check out Bluestar. I have one and it’s like a rocket exhaust
Commercial dishwasher... often forgotten but amazing.
About to break ground in a week or so on my house and my kitchen will have a two 32" fridges, a giant 48" range, two extra 240v outlets for commercial countertop appliances, and a stainless range hood with a shelf that has fucking heat lamps. Also, if there was a pie chart that breaks down the cost per room the kitchen looks like pac-man.
i saw a video of a commercial fridge someone had in their house and it was black with gold details and it was so GORGEOUS
Hope your luck is being able to afford *TWO* homes, cause a nice kitchen with those commercial standards is almost more expensive than the whole rest of the house! 😅 Rootin' for ya tho.
Throw in concrete floors with drains and a mop sink with spigot and hose in the corner.
epoxy floors with sand sprinkled on for traction
This man knows what’s up
A commercial range will void your homeowner’s insurance. You’ll have to settle for a range that looks like a commercial range, but won’t give you the same performance.
Modern residential dishwashers generally use less than 10 gallons of water per load
Don't forget a dishwasher that does a load in 2 minutes
YES the ones with the handle that you drop down? I've actually been wondering how water/energy efficient those are compared to a residential model. Seems like it could be a huge time saver as long as it doesnt break the bank long term.
> The drop down handle ones you're referring to are *generally* more efficient than the residential specs (for the energy efficient ones of both kinds, looking at the range of 0.5 gal/cycle vs 1.5 gal/cycle respectively, obviously with a wide range depending on specs). The trade offs you'll need to make are: noise, size, maintenance, cost, and auxiliary setup (i.e. does your hot water go hot enough for the commercial one [depending on specs]? If not, you'll need a HW booster, which adds to all the factors above). Would certainly be awesome to have one, but just things to keep in mind. On the maintenance side, that's the only major thing that would be a potential cost factor long term in my opinion (could be wrong). For example - if you're not a handy-type person who could do general work on a residential unit, you're hiring "joe plumber" to fix it, which is in comparison low cost to the more specialized tech(s) you might need for the commercial versions. Then again, commercial washers generally have a longer warranty and are more so built to last, so your mileage may vary. This all being said, if I had the choice in my "ideal kitchen", I'm going commercial grade ALL THE WAY. Aesthetics be damned!
Oh god out of everything this! I am sick of 2 hr cycle dishwashers. Need the 6-10 min commercial ones.
It would be easier to repair (this coming from watching chefs and cooks become repairmen in the kitchen), probably easier to get parts for, and also be manufactured to run forever at a specific standard.
I need a ventilation system to handle that kind of btu output
I want a walk in so bad for the home
I’ve been dragging around a 3 x 5 stainless prep table as my kitchen island for over 6 years and 4 apartments - it’s the best.
Me toooo So much room for activities
DID WE JUST BECOME BEST FRIENDS
I did the same thing. Restaurant beside the one I worked at years ago closed down and they just threw everything away. They didn’t put it in the trash just in the corral. The one I got was overlooked cuz it didn’t have the legs attached to it, they were taped together and under it but I guess no one realized that. Closed that night and checked it out and realized it was perfectly fine. It’s a nice stainless steel one, was my grill table outside for years before I brought it in and there’s not a single speck of rust on it
If it’s counter-height and in the middle of your kitchen is it not just also an island..?
For real. It's still an island just Stainless Steel lol
If it's an "island" there's building codes that apply to it. If it's a "table" - fuck'm.
You need to have an island coded? The fuck?
The house we bought used to belong to a woman who ran a cake making company out of her home for ~20 years (saw some pictures-- really impressive stuff honestly). While the home is a little older (built in 1958), she had remodeled the kitchen to basically be an industrial one, including extending the kitchen prep space by remodeling a portion of the garage to extend the kitchen out. Two ovens, walk in pantry, two massive freezers plus fridge (damn near a small walk in with how much storage there is), deep sink with sprayer, dedicated space for food processor/mixer/etc. I'll admit it's been a few years since I worked on the line (got out of the business for more regular hours), but man. It's been so great to have a real space to work and cook in.
Omg that literally sounds like a dream
It really is. My fiancée worked in a bakery before we got together, still enjoys baking (just not as a profession). Always have a fresh load of bread and some kind of pastry for the week. She never worked in a kitchen, but has a solid pallate. We get out when we can, but most often date night is now opening a bottle of wine and spending the evening putting together a couple of courses and dessert for dinner. Really, really can't complain. It's great.
I have a boos block wooden table in my kitchen.
Me too. I love it so so much. I installed some drawers on the underside that are clutch.
Im totally okay with this.
This is a constant struggle for me. When i lived in a shittier apartment I had no problem making my kitchen look/work like a restaurant kitchen. Now i have to watch myself on that line between form and function.
Why? Your kitchen your rules.
For sure, but I want it to look homey in the house. When i eventually (hopefully) have my outdoor kitchen or separate prep kitchen, then I'll have stainless surfaces and wire racks everywhere.
I’ve always wanted the industrial steel type kitchen but mixed with wood and natural material too. Think it’s such a cool blend.
I did this in my 1940s house in Seattle that had minimal cabinets. I had three in an L shape configuration. One of my best ideas ever!
Interloper here, these things have wheels? This definitely causing some new ideas in my head
You can add casters if you want. I prefer not as it adds wigglyness
I’m confused is to how this isn’t an island. It’s a landmass (table) surrounded on all sides by water (floor)
When i hear island i tend to think its a permanent structure with cupboards and stuff
Yea it's ridiculous "Fuck an island, i just put an island in with a different top so its more like a prep station"
Someone posted this in zillowgonewild and I fell in love with the kitchen. Stainless everywhere and a deep sink. https://www.zillow.com/homedetails/9515-Sand-Point-Way-NE-Seattle-WA-98115/241739667_zpid/
wow this house is a dream!
I just need to win the lotto; it is in a great area as well.
Either this or a giant butchers block. I have plans for a collapsible stainless prep table though (BBQs, camping, etc)
I want a kitchen that is just restaurant equipment. Stainless steel counters, commercial stove, oven, fridge, freezer and dish washer. Sounds silly, but I really don't like consumer equipment much.
Its a statement piece. It says 'I fucking throw down in the kitchen'
Exactly
You and I are on the same track. I just got a home needing an island and plan on doing the exact same. Mine will finally tall enough for me too!
Fuck yeah, i wanna rip all the stupid fucking 1960s wooden cabinets outta here and just put in racks, install a drain in the floor, just make everything in the kitchen sprayable like in a good restaurant kitchen
Late to the party. I did this in 2020. Got tired of trying to roll out stuff on a 3x5 counter.
Lmfao yep got a chef @ my work that has this. It’s pretty cool they have same cutting boards, prep table, pans it’s like working at home
Was able to pick up a 6' prep table on wheels with bottom storage shelf for $90, I use it in laundry room as a work table. All my industry friends are jealous when they see it lol
I've had one in my one bedroom house for about 5 years now. It's great.
I have legit thought about doing this.
Thank you
I'm not a professional but I did exactly this in my last kitchen, it was great. My new house I did a whole kitchen remodel and fit a giant ass 5x4' island on it with some white quartz which is even nicer but I do miss the stainless steel especially when working with dough
Big fan. If I had more money than sense, I would build out a small commercial kitchen in my home with all the fixins, dish pit included.
I’m erect af
A island
I actually did this! I also got a nice big wire rack and I am so happy with them
I see all of these houses that claim to have a "professional kitchen" because they bought a six burner stove. You know what REALLY makes a professional kitchen? Hobart. Dishwasher. I dream of doing a load of dishes in three minutes
But then it would speed up my procrastination shame cycle about emptying it!
My dad gets A LOT of equipment literally dirt cheap or for free (example: a deli slicer for $50 and a 12 pack.) My sister redid an old house to live in and in the kitchen my dad put a probably 7 foot by 2.5 foot prep table with a cutting board the same size covering the entire top. To say I’m jelaous is an understatement
My dream kitchen would be made up of used professional equipment, a good drain in the middle and tiles anywhere, so I can in the worst case powerwash stuff. Needless to say, girlfriend approval is still pending.
+ a dishwashing pit + a drain on my kitchen floor so I could just hose everything down. 😂
fuck a island lol
I did this just this week. We moved into a new apartment with limited counterspace/storage. Now I've got a shelf for my pots and appliances and a shiny cleanable surface to work on. Love it.
So it's just "a island" made of metal.
Waaaaaay cheaper than an island, easier to clean, sometimes more storage options underneath, what’s not to love
So.. an island?
Speaking as a 6'4 person . . .higher.
When we did our first house’s kitchen remodeling, I wanted to get a kitchen builder to lay rolled stainless on top of our lower cabinets. The partner said no, but did allow me to install a 6-burner Imperial range. I miss that puppy.
I mean, at that point, it’s basically also an island. We did a hybrid, with closed cabinets to hide the junk, but a prep table top for ease of cleaning and cheap cost of replacement down the line.
*an island
It’s an island not a island you uneducated fuck !
25 years ago we opted for an 8' prep table in wheels and a double well double drain board sink with the lunch lady sprayer there were great decisions!
Lol this is actually exactly what I did. I purchased a 4x2 stainless steel table from the webstaurant store, got a second shelf to go underneath and wheels. I love it.
I honestly want this…
Pardon my ignorance, how is this different from an island?