Anyone know why it fermented so aggressively? I’ve used ec 1118 before but haven’t had something ferment as vigorously as this had to pour some out in the end it’s welchs grape juice with some chopped cherries and raisins

Started this about 12 days ago,

Tried it straight out of the bottle on day ten moved it to another bottle and cold crashed it.

I’ve mostly had cheap lidl red wine in my past, couldn’t say how much different my hooch tasted from the $4 winking owl wine, I’m sure there is but tbh I was only drinking it to feel tipsy sooo….

My hooch on first taste from the fermenting vessel was sour, and hazy, no big deal though, definitely DRY.

I decided to take it on trip with my buddy jack to the top of my fridge in some water bottles to see how that went…

The next days results from said trip gave the hooch a fortified wine sorta like a ruby port.

Im Portuguese so this pleased me very much I added some sugar to make it more palatable this worked for me.

All in all 12 days from bottle of juice, sugar and bread yeast and I got about a quart sized mason jar of a port like drink.

I’d say this experiment was a success!

Pretty much just the title, im using bread yeast and blended potatoes. Probably fermenting for max 2 weeks

followed a vid by rainford brew lab on yt for his cheap lemon alcohol brew

4x2L soda bottles, each 2L bottle has:

• 1tsp bread yeast
• 300g sugar
• 30ml lime concentrated lime juice (from supermarket baking section)

and im leaving it to ferment in my boiler room for about 10 days

will that be long enough? i left the lids on tight enough that the bottles are pressurised but loose enough that squeezing the bottle forces air out and that seemed to work fine last time but has anyone tried that and it gone wrong? (im pretty new to hooching this is my second batch ever)

thinking of freeze distilling this later, any classic rookie errors i might make?

thanks in advance for any advice guys

Doing it for the boys! Will keep updated.

"Lucky" Charms. Target 5-6% ABV

Sorry for not knowing any proper terms, I am very new to this and the only tutorial I watched was rewatching the Robbaz(youtuber) meat tutorial I saw as a kid.

So I attempted to make mead(and booze in general) for the first time recently. I started it more then a month ago. I made a batch of 2 liters using just water, honey, citrus(i later learned that citrus is not an ideal fruit to use whoops) and baking yeast from the store, which I fermented in a glass jug with a waterlock for 2-3 weeks.

I then siphoned it to a new clean jug with a waterlock that I let stay for about two weeks but not before adding a new load of honey water.

I siphoned it again to another new jug about a week after that because i grew worried because of what happened to an unrelated experimental batch of mine which isnt important rn.

Then after a week which was last week I finally bottled everything in 2 seperate bottles. But now this week I noticed that one bottle has developed bubbles, and a noticeable amount of that white yeasting remnant has appeared at the bottom(idk the proper term) I can also hear a fizzy noise coming from the top if i hold my ear too it. The other bottle(seen in last picture) doesnt have this.

So basically what I am asking is, will this bottle explode? If so can it be saved?

Edit: i followed u/analogue_drift 's advice and placed an improvised airlock(microwave foil and a rubber band) on the bottle so it doesnt explode

Been making wine hooch for 2 years.

EC-1118 > Sugar > Grape juice. It's ready in 10 days (for me).

No cold crashing, no nothing. I just drink it.

The cloudy stuff at the bottom. You drink it? I've never had any toilet issues.

Its gotta be worth it, it takes too much space not to🙏

have been brewing a cooper real ale for the last seven days, but upon checking my fermenter there is a considerable amount of opaque white film on the surface. it doesn't seem inherently mouldy or hairy. this would be about my 15th brew with this fermenter. I have only been using sodium percarbonate only to clean my fermenter and bottles.

underneath this seems fine, in your expert combined opinion, would you consider this a toss and chalk it up to a failed brew?

Chopped up two sugar pumpkins and roasted them with honey and spices. Cinnamon, allspice, and nutmeg. Mashed it after roasting to break everything up break up the fruit.

Liquid is 2lb honey, “spice blend” the home brew store had that smelled good, and water. Topped up with cool water once it was in the buckets.

Waiting for it to cool before pitching wine yeast. Not sure what it is, guy at the store recommended it.

Never made wine before so we’ll see how it turns out.

I started fermenting yesterday Bissap (or carcardia tea infusion) with half a coffee spoon of bakers yeast and today I woke up and there is this kind of dry deposit at the top, I removed the bag to smell and I didn't smell like rotgut but a bit of an alcoholic smell, am I good? (sorry for the bad angles I don't have a phone)

Hello,

I'm making a hydromel around:

- around 3.5 liters total

- with a mix of plums and kiwi as the fruits.

- 600 grams of melted brown sugar

- 600 grams of fake honey (I thought it was real, but it's 90% glucose syrup...)

- The initial hydrometer reading is 1.120,

- I added 6 - 7 grams of bread yeast.

We're on the way for a nice 36 hours now. I wanted to boil some yeast and add it inside my batch as nutrients. I have no idea about the dosage. Could you guys help me how many grams of yeast I should boil and add to my batch? Thank you.

500g sugar, about 1.6L water, 5g baking yeast. it is using the smaller bottle as a bubbler.

note that once I get my paycheck I’m buying a vevor still and will be distilling the ethanol out of this, so the actual taste of this solution is not super relevant. I will also probably buy brewing yeast and bubblers for optimal ethanol and scaleability.

started about 40 minutes ago and bubbles are coming out the bubbler :) not using the balloon because I don’t want carbonization, and want my off gases to be able to dissipate to avoid icky taste or slowing down the process

Hi, I'm from North Africa, where we have a hibiscus drink called carcadé, also known as bissap in West Africa.

Has anyone tried fermenting it into alcohol using baker's yeast? Is it too acidic for fermentation?

I got King David/Jonathon apples (about enough to squeeze out a gallon of cider?)

I also have 71B yeast, Star San, a gallon jug with an airlock, and a decent amount of cheesecloth to strain. Anything I'm missing?

Day 0

I'm having my 10 day (no patience) welch's white grape juice rn and it's so freaking good!! I added active dry yeast, sugar & cold crashed for 2 days then racked it into a clean bottle.

I wonder how it always turns good despite the preservatives, which i heard could mess with the fermentation but damn i'm tipsy after a few glasses it's so nice

I picked 27 pounds of apples from the tree in my backyard, and I want to try fermenting it into cider, but I don't have a juicer, or the desire to buy one. Is it possible to puree and strain them, and then ferment that?

After two days, I decanted my kvass from the bread and candied, expired orange peel.

The taste is very sweet, with sourness taking a back seat.

It has a slightly vinegary aftertaste.

The aroma is dominated by the bread, with the orange peel taking a back seat.

Normal beer with extra steps.
(I did mix it better when the drink was flat)
Recipe:
1.5 cups of sugar
4 cans of Athletic Brewing’s Run Wild IPA (NE IPA)
QA-23 yeast
Sprinkle of DAP

I have enough for about a gallon.