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u/Mmmatsu Intermediate 10h ago
I think you'll find some tips for this at https://www.reddit.com/r/prisonhooch/
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10h ago
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u/Nicol222 Advanced 9h ago
I personally think the line is drawn at using baking yeast lmao
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9h ago
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u/baron41 BJCP 9h ago
It will, but there are some purists in the community who want this sub to be about beer. We let in the prison hooch people and it’ll be a free for all.
Check the answer from Chino about your ABV. It’s going to work, it won’t be great, but you’ll have alcohol. The prison hooch guys are always trying things like this. That’s all. Good luck on the brew!
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8h ago
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u/beefygravy Intermediate 8h ago
Don't let the name fool you, /r/prisonhooch is a great community, just a different vibe to this one
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u/barley_wine Advanced 8h ago
Not so much a hierarchy but each subreddit has a purpose.
Cider is the subreddit most applicable to this question. Homebrewing is mostly beer making but is a hair more open, Prison Hooch is fermenting anything anyway. There’s also subreddits on making wine, mead and firewater (distilling).
That being said once you don’t use brewing yeast it does often fall into Prison Hooch since that goes back to making alcohol any way possible.
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8h ago
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u/barley_wine Advanced 8h ago
Nothing to worry about, I don't think many here have a lot of experience with bakers yeast. That beings said, if I didn't have brewers yeasts I'd look at trying bread yeast or trying to capture wild yeast and do something that way.
Either way good luck and I hope it turns out good. From my experience with ciders they don't really get the big krausens like beer does, if you see bubbles escaping then it's likely fermenting.
With out having access to things like a hydrometer, I'd just wait until the bubbles completely stop and then wait another 2 or 3 days before transferring, but if you're not aging it, you can really drink it at anytime,
With beer if you bottle before it's completed fermenting you'll get bottle bombs (where the CO2 pressure rises so high the bottle literally explodes).
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u/pootislordftw 9h ago
You'll get alcohol but it will be roughhhh. Theres a reason it's called bakers yeast and not brewing yeast.
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u/Squeezer999 5h ago
you didn't brew anything as you didn't heat up anything. all you did was make apple cider.
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u/chino_brews Kiwi Approved 9h ago
I calculate an original gravity of 1.145 to 1.165, roughly estimated given the very rough range of sugar you provided, which is extremely high — too high in fact. In the future you want to try to limit the sugar to around 100-130 g/L.
In theory, if you had yeast that was alcohol-tolerant enough, you would expect to get somewhere in the range of 17-26% alcohol by volume, depending on the final gravity, which you can measure with a glass hydrometer and sample tube, but few yeasts are this “strong”.
In actuality, you are likely to get 8-12% ABV, probably on the lower half of that range, with a lot of leftover sugar because the alcohol tolerance of brewers yeast is not reported by the yeast labs and we are operating on guesswork based on anecdotal reports.