When I first got into home brewing, like most people, I started with dry yeast. It was the easiest thing to find online, came in neat little sachets, and promised quick fermentation. But after ruining two batches and ending up with what I can only describe as “sparkling vinegar,” I realised that home brewing deserves better ingredients if you want consistent and flavourful results. And that honestly is one of the biggest reasons MyOwnBrews exists.

Alcohol isn’t cheap anymore, not in stores, not in bars, not even in duty-free sometimes. And it’s not just the cost of the booze itself. You’re paying for packaging, transport, brand labels, middlemen, taxes stacked on taxes (trust me when I talk taxes and the heartbreak they cause), and by the end of it, that ₹1500 bottle you picked up? Maybe ₹300 of that went into actually making the drink. So a while ago, I did what I always do when something feels inefficient; I broke

Let’s dive into the details, starting from the basics of homebrewing to the factors influencing the shelf life of homemade wines.

Your gut affects your digestion, immunity & overall health. Learn about Saccharomyces boulardii and how to add probiotics to your routine.

In India, selling homemade wines, meads, beers, ciders, or any other alcoholic beverage is strictly not allowed.

Hard Cider is an alcoholic beverage made by fermenting apple juice. It can be either sweet or dry, and it can be still or sparkling.