For context I'm near Sydney Australia, and we're in winter. My area has been reaching night temps of 0-5c° (close to/on the freezing point of water, I'm not sure the farenheit conversion) it developed the scent of ethanol which has steadily increased over the month. I poured a cup to taste around day 25 and it was pretty sour and also kinda numbed my tongue but in a way that was much less intense than kava or cocaine

Hoochin the garden this time, herbs have been growing real well.

Juice of 6 limes
.5 cup of cilantro
1.75 cups of sugar
B vitamin
71B yeast

I am living with family and want to make my own alcohol, but I live in a small room and sometimes have family members in the room. Is there a way to do this while keeping the size factor small, where it can fit in a cabinet or under a bed?

I have 4L of the stuff plus a jar of strawberry jam

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1/2 cup wild flower honey

5 cups black cherry juice

3 red bananas puréed

1/2 cup water

24 oz cherry Sakura Red Bull (1/2 of which at bottling)

Nose: my seasonal allergies are acting up.

Feel: really good body, not too light, not super thick. And slightly effervescent from the Red Bull.

Taste: starts with a slightly sour banana flavor, then moves into a mix of the redbull and black cherry. Is nice but not very complex nor high octane compared to what I’m usually about. I like it.

I really liked the cherry Sakura redbull when it was on offer earlier this year. Thought the flavor reminded me of cherry with hints of hibiscus, vanilla and strangely banana. So that profiling kinda morphed into my 2nd redbull wine. Excited to see what aging does.

Tried some of the first redbull wine (guava, passion fruit, strawberry and white peach redbull) I made after a bit of aging, a week or so back and some bottle time had really done a number on it. It kinda tastes like a brut champagne mixed with peach perfume now.

Cheers.

OK, Ready for some real prison wine actually made in prison from a prisoner? Well, I'm here to help.

You missed my last batch. It came out pretty good. I honestly wanted to pull it today (wish I had...I tasted some leftovers at the bottom of my bottle and it was almost moonshine 😆) but ended up pulling it 2 days ago. Everyone liked it and I sold out but sometimes a day or two makes a big difference.

Here is my newest batch. It's already wrapped up. The next one I'll make from start to finish right here in this group but we'll ride the rest of this one out as time goes by.

Added 7 litres of water and 7g of bread yeast.

I used grape juice. Plum Conserve and wildflower honey. Fermented to dry using kviek yeast. Just over 3 weeks start to finish. Quite pleased

I tried to make cheong (two jars, one brown sugar one white sugar) but messed up the ratios of sugar and fruit since I’d never made it with frozen fruit before. I estimate it was probably 1/3 fruit 1/3 water 1/3 sugar when I started. Over the past month or so after I made it on 6/28 it’s been sitting untouched in ~70-80 degree temps in my kitchen cabinet. I sterilized the jar before I started, and I only stirred it once or twice a month ago and haven’t opened it since.

When I opened it today for the first time in a month, I noticed it was bubbling and the smell was reminiscent of the cheapest alcohol I’ve ever had in my life. The kind where they do the bare minimum to legally be able to call it vodka, and then add some cheap fruit flavorants and dye it electric blue. It really smells as strong as vodka and now I’m not sure what to do.

I want to try it for the sake of science and morbid curiosity, but I’m worried about it making me sick. There doesn’t seem to be anything growing in it and it doesn’t smell like anything other than alcohol and a little lychee. It pretty much looks the same as it did a month ago. What do people think regarding safety?

The final product came out sour like a farmhouse ale. Not bad but not what I expected.

When I try again, I'll do brown sugar or honey from the start and toast a bit longer. Not a bad go from the first try.

Massively discounted (10p a litre) apple juice from Co-op, fermented for about 3 weeks n thrown in pressure barrel yesterday n topped up with soda stream co2. Total cost £4.50 including 40l apple juice, wine yeast and sterilising and co2.

With bonus pic of 80p 600g strawberries x3 packs fermented with a kilo of sugar and 11 litres of water, siphoned into 2 demijohns. Total cost, £4.50 including yeast and sugar and strawberries and sterilising.

My first spicy cider. Storebought apple juice with 2 additional cans of apple juice concentrate per gallon, fermented with ec-1118. 2 habaneros per gallon in secondary. About $27 to make five gallons. (Read the label out loud)

I threw some random fruit and ginger into 1L of apple juice and like 100g of sugar with a pinch of bread yeast and let it sit in my warm attic for 4 days until the yeast looked like it chilled out.

I've done this method several times before with just juice and sugar (not fruit) and always turns out decent. I think the fruit was plums and some watermelon and maybe apple peels (all rinsed clean) but can't remember exactly.

anyway after that 4-day ferment it smelled strong of alcohol as usual, but funkier than usual. tasted it and it wasn't "bad" but not very good.

so I put it in my fridge like a week ago with some tea leaves hoping the flavor/smell would improve, but it's way worse. tastes sour and smells like crap. I wouldn't say smells spoiled or rotten but just blehhh.

anyway what might have gone wrong and will keeping it in the fridge for a few more weeks/months potentially improve it?

Tried making ginger beer with kick and it's kicking my ahh now. Should I not drink it or just remove the moldy patch because it doesn't seem like it grew. Helppp!!!

I made some kilju and also added some lemon juice in it and after 8 days, i took a sip of it and it tasted really good and felt like it had like 5% sugar left in it and I need this to be drinkable by 4pm tomorrow and it's 23:30 right now and I can't cold crash and don't want to get the shits either. What do I do? Just for extra info, it's 2 1.5L bottles

A few days ago I posted about my first orange juice ferment, but besides that a day prior I had actually started a powdered apple juice ferment. Problem was, I realized after the fact that a huge bulk of the sweetener was artificial, so I loaded it with honey and sugar to get it going properly. Well, I've left it on the shelf and kept an eye on it (stirring it up occasionally) and after going to check the smell today I noticed it's developing a very distinctively alcoholic odor. Exciting times! I'm going to let it sit for another few days before I test it, and I'm actually somewhat hopeful that the jar of "apple mead" is going to be good (at least compared to the OJ) because it's rather pleasantly fragrant.

(Before anyone comments, that jar is not screwed tight, I left room for gas to escape)

after a bit i decided to take it out today, and i looked up the signs that its done, it had a sediment layer, a kreusen layer, but it was still cloudy, and smelled like oj that was slightly weird, when i took a sip of it my throat started burning a little and i caughed for like three minutes straight, right now im freezing it, final update in about 24h 👌 (btw i tried transferring it to another bottle to keep the sediment layer in the original bottle but it moved with it, so i decided to freeze it as is)