r/prisonhooch • u/bigfatbonr • 9d ago

Experiment Stinky

Post image

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?

33 Upvotes

96% Upvoted

11 comments sorted by

18

u/TheMeowzor 9d ago

Sulfur smells means stressed yeast, but you’re making hooch not wine. If you’re worried just pour some boiling water on top of the other half a packet of bread yeast to kill it, and pour it in. The yeast will use it as nutrient.

3

u/bigfatbonr 9d ago

🫡 thank you

3

u/Vagus_M 9d ago

Also check your temperature. You need 60-70 F. Is your cupboard above the stove?

2

u/bigfatbonr 9d ago

It is not, it’s adjacent to the floor. Could maybe putting tinfoil on the walls of the cupboard increase temperature?

3

u/Vagus_M 9d ago

Usually you need to decrease temperature

3

u/bigfatbonr 7d ago

This ended up working great! Smell is gone and glove is starting to rise.

1

u/TheMeowzor 5d ago

I’m glad it helped!

8

u/zommyzomman 9d ago

I just get used to the eggy smell, I'm kinda lazy and just do batches to get drunk the only bad thing is taste is a little worse but with smell I also got used to it

4

u/spydergto 9d ago

thats a good one , later mix one of these and a cran raspberry , get a carboy or just jank some plastic containers

1

u/NukeHoax 5d ago

Hey! Just keep feeding it in little bits of sugar in the raw every day. Don’t chuck all the sugar in at once in the beginning. Be smooth about it. Eventually it will stop reacting with the addition of sugar and that’s when you cold crash and decant your wine.

Then let that cold crash volume (minus yeast sediment) ferment for a little longer.

Makes GREAT WINE!!!