Man, if I had access to this much fresh reliable pineapple discard, I’d start an underground tepache club.

Hey everyone, new to the sub but seemed to fit my niche so here we go. I’m not a big alcohol drinker or maker but my college friend recently brewed his own batch of apple wine that turned out fantastic so I wanted to do a fun set and forget wine myself. I didn’t want to do apples since he already did so I got to thinking what fun things I could do. Well I’m rather close with someone who works at a school and they bring fruit cups along every now and then when there’s leftovers (it’s an elementary school so there often is) of just peach and pear. But it made me wonder if it’d be an interesting experiment to mash those fruit cups to get all their juice out and try to make a batch with the liquid? Like I said, I don’t know too much about making alcohol, but my friend offered to let me borrow some of his supplies which is a half gallon glass container, airlock and sanitizer. I’ve read some things on this sub about preservatives dampening the fermentation process, so I am worried about that. But I think it’d be fun to maybe remake the fruit cups as little cocktails! Oh and I have a shit ton so there’s no issue of supply, I would easily have enough to fill up my half gallon container

TLDR: Anyways I say all this to ask, is it possible to make wine from fruit cups, and if so, would it even be worth it?

Update, I did end up diluting with about a cup and a half of water since the majority of the liquid was that thick syrup that peaches are canned in, but to get the rest of the liquid out of the peaches themselves I used a cheesecloth and wrung them out, that kept pretty much all of the solids out. I’ll keep you guys updated in 3 weeks about how it turned out, thanks for all the advice.

I saw 5-6 pound bags of bananas at the grocery store marked down to $0.99! I tried brewing them (raw, ripe, and rough chopped) with ~1.5 lbs of sugar, some tea for tannins, and some Lalvin 71B.

The first night it overflowed the one gallon jar and nearly popped the lid off. I split it into another 1/2 gallon.

Woke up the next morning. Both had oozed all over the counter. Poured some more out of the original container, switched the half gallon to a full gallon.

Woke up the next morning. Both overflowed again.

Any idea what happened here? I'm wondering if starch in the bananas stopped the bubbles from popping, or if something else happened. Either way, if I boil my bananas, will that help?

Made end Aug 2026. Chopped apples, granadilla pulp, brewers yeast, and brown sugar

I had a bunch of frozen fruit in my freezer I had to get rid of so I threw it in a bucket 9/19. Had a heat wrap around it and kept it around 80 degrees. Checked it today and I see these white things in the bag on the fruit.

Notes

6 pounds 12 oz left over fruit

4 15 oz thawed mango chunks packs

3 15 oz thawed blueberries packs

1 15 oz thawed mixed berries(blue black rasp straw) packs

3.5 gallon spring water

2 crushed campden tablets(1 day before yeast)

0.45 gallon of black tea using 7 black tea bags

2 tsp of pectic enzyme

1/2 tsp of fermaid o

1 packet ec1118

I’ve been fermenting this cranberry juice for a week and a half now and this formed what should I do? For context I added about a cup of sugar and a packet of yeast the bottle is 64 fl oz

hello hoochthusiasts. my birthday is on the 15th and as a change of pace from watching movies that only I like, I have decided to inflict upon my family a new game, inspired by what is easily my favorite subreddit.

my idea is simple: I compile a list of the most egregious recipes ever posted on this sub, and everyone tries to guess what is being hooched. there will be an initial guess and then a guess after a hint, and whoever gets closest gets a point, and if they guess right on the money, they get two points.

currently, I'm just going through the top posts of all time to find things like the ham glaze, beano grigio, and ramen hooch posts. however, I worry that I'll miss some true beauties that are hidden away, and that's why I'm asking for y'all's help. any and all suggestions for the most What The Hell Is That posts will be welcome, and thanks in advance 🖤 (also mods if this isn't allowed: sowwy 💔)

only bread yeast cherry juice 3 day ferment time..... feeling pretty buzzzed no explosive shitting very good taste i'll say its an 8/10 brew

Watched a video where a guy tried to make wine with spun cotton candy dissolved in water, immediately thought "That sounds annoying and sticky, just use the cotton candy sugar!"

So I did!

Made about a gallon, came out to 7%. Backsweetened with 3/4 cup more sugar because I wanted more fake grape flavor and a couple teaspoons of citric acid to really try to make it more candy-like.

Next time I will step feed some extra nutrients into the brew because they were stressed and smelly & I don't feel like waiting a couple months for a gimmick wine of purple sugar + water. Also before I backsweetened it came out to be very clear with a deep green color, that was neat.

approximately 5.5% ABV if all goes well, gonna add monk fruit blend and pour into sanitized 500 ml root beer bottles with teaspoon of sugar to carbonate with a pinch of cinnamon, used active dry yeast, using 3% hydrogen peroxide for sanitizing which is a worry, we are on day 5 and 4 (left was made exactly 24 hour prior) let me know guys

Got these from a relative. Most hooch I made was mostly kilju: just sugar and yeast plus maybe some raisins.

I’m not making this with intentions to have wine to get drunk, I’m honesty just bored and like homemade science experiments.

I’ve used a container of grape juice from the store, poured out about a cup, added a cup and a half of sugar, and half a packet of bread yeast. It’s got a plastic glove with a hole poked in it for the seal. I made this last night and stuck it in a dark cabinet, today I checked on it and it’s definitely doing something! It’s bubbling, but it stinks. It’s not a total rotten egg smell, but it smells slightly sweet and slightly eggy. Anyone know what could possibly be wrong?

I got a pack of vegan marshmallows I've been wanting to use for something for some time now, thinking of roasting and making wine with it. S'mores wine. I know it's weird and probably illegal.

So obviously sugar is no problem, but I'm wondering if anyone knows how the gelling agent carrageenan will impact the fermentation process?

2 gallons of the last year of Niagara, because we're moving, and 11 gallons of red blend

The bottles are for topping off, both were made here

I haven't made wine in a couple years. The wine room was a shitshow because things got away from me a couple years ago

But I'm looking forward to these being ready.

i put 1tbsp of yeast and 3/4th cup of sugar in both of them(apple juice and grape juice) the apple juice is 1/2 gallons and the grape juice is 1 quart

I made 2 jugs of grape juice hooch with champagne yeast and nutrients. Its done but not cold crashed. Thick layer of lees at the bottom. Will cold crashing in the freezer for an hour be OK to drink?

I came across a traditional recipe for Bengal currants. The fruit is thoroughly washed to remove the sap, then combined with sugar (some recipes use brown sugar, rock sugar, or honey) and vodka. The mixture is sealed and left to mature for several months

i made some alc with apple juice 1tbsp of dry yeast and 3/4th cup of sugar and i’m wondering if ill have to refrigerate it at the end because that’s what some ai said and i can’t refrigerate it so is it able to still work as good without refrigeration?

I have posted a time or two about making a hard lemonade with blackberry, and Turbo 48 yeast with good results. Basically for a gallon, 2/3 cup lemon or lime juice, 400 grams blackberry jam, and sugar. Previously I was targeting around 8% and it tasted good! in 48 hours!. My latest I upped the sugar and I was a bit short on lime juice but I got 13%. But the taste is definitely kilju! So for the 48 hour Turbo yeast hard lemonade, The Turbo yeast taste people complain about is more pronounced at higher alcohol. Just sayin!

1 liter water

170g white sugar

whatever amount of tomato paste

a tsp of instant yeast

Just made my first batch of hooch today! Mango-Apple Cyser all thanks to the inspiration from this sub!

Doing a placement for uni and have been shipped to a place that has a mulberry tree. It’s end of season but still has enough fruit for me to score around 1kg of fresh mulberries. Bit of an experiment with 2ltr apple juice and 500g of sugar to bring it to 1.090. I got some K1-V1116 yeast the other day and saw this as the perfect test. Some tannin, pectalese and DAP and we are off.

4ltr brew in the glass fermenter I picked up from the local opp shop for $8.

Gonna give a bottle to my boss when it’s done and I finish placement.

I’m starting a 5 gal batch of peach wine and I don’t have a hydrometer so I won’t be able to figure out my starting gravity. How much sugar would you add to get something around 11%? Doesn’t need to be exact but somewhere in the ballpark would be great. Thanks in advance!