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?

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?

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

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.

Like usually I boil water with sugar, and add yeast to the boiling mixture. Once cool I add more yeast and store it in a bottle.

Instead of adding yeast to the boiling water, can I add leftover rice instead?

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 love the halloween / autumn season, and right now i have about 5 gallons of apple cider brewing in my closet. I plan on distilling that to some brandy. I am wondering how you might make this a nice hot fall drink? Any cocktails / hoochtails yall reccomend?

I have enough for about a gallon.

So I know that using fancy brewing chemicals like acid blend is not something that typically gets done on this sub but I figure this is a question better asked here than one of the more pretentious subs. A lot of brewing guides recommend adding acidity to reduce the pH of your wine must and to reduce infection risk, and a lot of those guides recommend using acid blend powder to create a more balanced flavor.

However, if you didn’t want to use an acid blend powder, could you create your own acid blend using various juices? My understanding is most commercial acid blends are made up of mostly citric and malic acid with a little bit of tartaric acid, so hypothetically shouldn’t it be possible to combine different fruit juices to create a liquid acid blend? Like I figure you could use cranberry or lemon juice for citric acid, apple juice for malic, and grape juice for tartaric acid.

So I guess my question is if you made something like that would it actually work and have a positive effect on your brew? Or would you have to use so much juice to create an effective acid blend that the flavors from it would overpower whatever you were actually trying to make? Like it’s kind of pointless to add in an acid blend like that if you need to add half a gallon of it to a one gallon brew.

First time trying this mostly just for fun I got a cup of sugar half a packet of fast rising gluten free yeast (all they had) and the cap screwed on loosely. Glove has a hole in it.

Gonna keep it in a dark corner of my room in a bucket in case things go wrong

So recently, I realised that i haven't hooched in a couple months, and didn't want to spend *too* much on alcohol, so i went to the store and bought some apples. I didn't have dry, active, wine, or bread yeast on hand so I was like, "Wait, didn't people hundreds of years ago just use the yeast from fruit skins?" so i diced up a couple apples, put them into a gallon water jug, and then added like maybe 1 and a half cups of sugar. I also didn't want it to look like sewage so i added about a cup of apple juice too. I also filled the rest up with water. I checked in on it 2 days later, and BOOM. Almost an inch of bubbles at the top, with tons more rising. This smells delicious and not like spoiled eggs like the other times i've tried with other fruits like grapes. I really hope this turns out well and doesn't taste like shit the other times i've tried. All i can do is wait and see i guess.

I don't know if you can tell but i wrote this while on Adderall

For me, a sweet white wine made from garden grapes and baker yeast. Close second was my pineapple wine.

Kvass made from whole wheat bread and candied orange peel, with a best-before date of December 2025. Nothing goes to waste.

convinced my manager to give me some of our pancake syrup to turn into wine awhile ago. Just opened the blueberry. It is not good. (5 months age)

I have some hooch that's almost done brewing and I was thinking about freeze distilling it, do I need to worry about cold crashing and racking to a different bottle before freeze distilling? I can do the cold crashing and racking I just don't want to because I'm lazy

Im making wine at home, but I think I went wrong.

I used 500ml of grape juice and added one tee spoon of bread yeast, with also one tea spoon of killed yeast in boiled water (as a nutrient for the active yeast).

And put small cup of tea.

Its day 4, the balloon started shrinking (it was hard at day

2),

I just opened it to taste it and closed

It tastes worse that the worst thing you can taste.

It tastes like strong bread, and smells like bread, but raw bread, and it has that little spicy taste,

I almost throw up.

I asked Gemini and it said its because of the large amount of yeast I used, and because its still in its first days

Hey guys, Brewing a half gallon of Apple Cider, Pretty new to brewing but trying my best. I was wondering if you guys had any advice on when to stop a ferment if I'm aiming for around 6-8% ABV I did add a quarter cup of brown sugar because I want it to be sweet and I'm using half a teaspoon of baker's yeast (couldn't be bothered to get brewing yeast and there was so many different kinds i gave up). Oh and the juice I'm basing this off of is Tree Top Honeycrisp Apple juice if that helps. I do have a hydrometer around here somewhere but I didn't take an initial SG measurement so it won't really help me that much.

If anyone wants to copy my recipe I was aiming for a sort of apple butter/ Apple pie flavor for fall.

• Half Gallon of Tree Top honeycrisp apple juice from concentrate
• Quarter cup brown sugar
• 1/2 teaspoon of Fleischmann's active dry yeast
• 1/2 teaspoon of Boiled Fleischmann's active dry yeast (for nutrients)
• Half a cinnamon stick

If anyone wants to tell me if I fucked up that would be appreciated too. It's been fermenting for about 3 days now and seems very active. But yeah basically I'm only worried about having added too much sugar and ending up with a higher abv than I'd like. Any advice would be appreciated

Long time lurker, first time poster.

Figured I’d just put rubber to the road and get my first batch going, if it doesn’t turn out I can just try again!

Used 7g of bread yeast (I have a jar so I just measured it out on our scale).

Read on a recent post about using boiled yeast as nutrient so I added boiled water to another 7 grams of bread yeast.

I added 190 grams of sugar (little over a cup)

Shook until it looked mixed and then used one of my food service gloves and rubber bands for a ghetto air lock.

I think I used twice as much yeast as I should have, and too much sugar but I’ll figure out if that’s the case as it brews.

Plans to let it go 10 days.

Open to any suggestions! Also if anyone has a gear list they recommend that totals under $50 I’d love to hear it.

I want to get a hydrometer and a mini siphon and some storage solutions. Also wondering if I should get some star San with said equipment!

Out of sugar right now, would melting a bunch of these in water work as a good source for yeast? I did calculations too, 3 pieces have 11 grams of sugar and it would take 30 per liter for 7% ABV

It's stuck around 1.040 on the hydrometer and I'm unsure how to kickstart the yeast and get it going again. It's starting hydrometer reading was 1.130 and we used EC-1118 yeast. We already added fermaid O and it helped ever so slightly from 1.044 to 1.040.

This batch of store bought cranberry juice is taking particularly long to ferment. It’s a half gallon batch and I used red star wine yeast and threw in 2 cups of sugar. It’s been about 17 days now and it’s still producing ALOT of bubbles, the video doesn’t show it as well but you can still see it bubbling. Should I just let it keep going until it stops or am I good to pop off the lid, empty it into a jar and start drinking?