Organize articles into better (?) directories (#1)

* Created `alcohol` directory to contain "Homebrew" stuff and other possible future alcohol-related articles
* Moved "House Tools" and "Mixed Drinks" to `showandtell/presentations`

Co-authored-by: ICBM <noreply@implicitnone.xyz>
Reviewed-on: #1
Co-authored-by: ICBM <icbm@noreply.localhost>
Co-committed-by: ICBM <icbm@noreply.localhost>

alcohol/Homebrew/Home.md

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+Homebewing is the process of making alcohol from sugars and yeast in your own home by means of fermentation.
+
+Common homebrewed beverages include beer, [wine](https://wiki.ohea.xyz/Homebrew.md#wine), mead, [cider](https://wiki.ohea.xyz/Homebrew.md#cider), prison hooch, and others.
+
+Ensure you follow good [sanitation protocols](https://wiki.ohea.xyz/Homebrew/Sanitation.md)
+when you brew to prevent infecting your brews.
+
+# Cider
+Cider is a simple to produce alcoholic beverage made from apples and related fruit.
+
+To make cider:
+1. pick your fruit, variety(s), and any other additions you would like
+2. collect your fruit, or juice
+3. juice your fruit in a press, typically one that is screw based
+4. collect your juice in a sanitized container
+5. add yeast to your container
+
+    > this step is optional for fresh pressed juice, as there is yeast on the
+    surface of the fruit, howevever, by adding a specifically chosen strain of
+    yeast, the brewer can exersise more control over the end product
+
+6. add an airlock to your container, with sanitizer solution filled to the fill lines
+7. store your container in a cool, dark place until fermentation is complete, usually 2 to 4 weeks.
+8. after fermentation is complete, you can bottle the cider for longer term storage or you can opt to bulk age as described in [Wine](https://wiki.ohea.xyz/Homebrew.md#wine)
+
+Cider is not typically aged, and sometimes carbonated. To carbonate, simply add
+a measured, consistent amount of sugar to each bottle. For example 3 grams of
+table sugar for a 12oz beer bottle.
+
+# Wine
+Wine is not an emulator, but rather an alcoholic beverage made from fruit juice, typically grapes, berries, or tree fruit.
+For apples, pears, and similar, see [Cider](https://wiki.ohea.xyz/Homebrew.md#cider). 
+
+Wine is made with the following steps:
+1. pick your fruit or combination of fruits
+2. gather your fruit
+3. juice your fruit, often with some sort of screw based press, collecting the juice in a sanitized container
+
+    > remove pits before drinking if required (peaches, apricots, plums, etc.)
+
+4. add yeast to your juice
+5. seal container from direct air using and airlock
+6. place your container in a cool, dark place until fermentation is complete, usually 2 to 4 weeks
+7. transfer your wine into a new, sanitized container to age, sealing with an airlock, typically for more than 6 months
+8. bottle your wine once you are happy with your bulk aged product
+9. enjoy your wine
+
+Bottled wine does continue to age, however the bottling method and storage conditions can cause bottles to diverge from each other. Wine is one of the simplest homebrewed alcohol beverages to produce, as it does not require heat or any specific skills.

alcohol/Homebrew/Sanitation.md

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+Sanitation is important when brewing alcohol, as bacteria can cause the alcohol
+to turn to vinegar or cause illness upon consumption. Sanitation is not the same
+as cleaning. Cleaning is removing large things like fruit pulp and dirt.
+Sanitation has the goal of removing micro-organisms like unwanted yeasts and
+bacteria. There are two main ways to sanitize: heat and chemicals.
+
+The most accessible heat sanitation method is your dishwasher's sanitation
+cycle. This is most useful for things like bottles and other larger glassware,
+as the cycle often takes many hours, and leaves your items hot enough to
+potentially kill your yeast.
+
+Chemical sanitation is useful for small items, items you want to use
+immediately, and temperature sensitive plastics. There are many different brands
+of chemical sanitizer, which can be purchased online, at restauraunt supply
+stores, and homebrew stores. Star-San is quite common, and what will be
+described here. Mix 1oz of product per 5 gallons of tap water. Wet whatever
+surface you want to sanitize for one minute. Allow to air dry. Use your solution
+within the same hour it was made.
+
+If you are brewing with heat, everything that touches the brew after heating
+_must_ be sanitized. If you are brewing without heat, all containers, presses,
+and equipment should be sanitized before use. An important use of chemical
+sanitizers is to fill airlocks to prevent airborn microbes or fruit flies from
+getting into your brew.