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

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?

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?