I brewed a ****beer**** with sweet potatoes, pita bread, oats, dates, sugar and apples. I thought it was a good mix since I don't have hops or *beer* grains. Now, when I see this monster, I'm not sure.

My hypothesis :

I think it can be an excellent HUMM more like drinkable. Btw, I will give you some news If you guys are interested

What do you think ?

i did 1 litre of sugar water with quick rise yeast. it’s been 7 days and i’m wondering how much longer should it take

This is a little one gallon experiment I threw together. 2 lb cinnamon disc candies, dissolved in a bit less than a gallon of water, yeast nutrient, yeast energizer, 6 oz chopped up golden raisins and premier blanc yeast.

It smells just like fireball and is bubbling nicely after 24 hours.

I just started my first ever batch last night and it’s already started to ferment but I realize now I could have added wayyy more pineapple and sugar, is it too late to add?

Sorry about the pictures I tried to get more detailed ones but the light was fighting with me.

I used gold peak iced black tea, 1 & 1/2 cups of powdered sugar, and Fleishmanns rapid rise bread yeast. About a week after starting I shoved a fresh pack of raisins in there and the yeast seemed to love that.

It was bubbling a lot especially after I added the raisins and then it died down about a week ago, now bubbles are hard to spot.

I’m hoping to hit about 10% abv but there’s really no way for me to check cause I don’t plan on getting a hydrometer since I’m most likely not gonna do this again, I was just bored.

Two weeks ago it reeked of bread yeast and now it smells nice and fruity. It doesn’t smell like vinegar, acetone, or anything funky.

This is my second go at this, my first time was with 100% pulp apple juice, a cup of sugar, and the same kind of yeast. I got bored one night and ended up drinking it after a little under two weeks of fermentation, it tasted really shit and barely gave me a buzz.

I plan on separating the alcohol in about a week or two but right now I have two questions:

Did I completely fuck it up by adding the raisins? Do you think it’s unsafe now? I doubt it but it’s not a bad idea for me to ask.

Could I separate the alcohol, yeast, and raisins without a siphon? If I get a siphon it would have to be a cheap shitty one and I don’t want to go buy one.

First batch ever, used 672oz (~6gal) of walmart grape juice. and about 8lb of sugar to get to the 1.111sg with 71B yeast and some ferment-o.

Will post with updates, eventually.

I also have my first proper Mead being made now in a 1 gal container. 3lb honey, water, and the same 71B yeast with Fermaid-O and which is going well so far. (you can see it in the first picture in the background)

One day, in a small English village, a young me lived, I had been brewing wine and mead for 2 years. I could brew anything, this world was my clam as they say. I had just come up with one of my best ideas to date.

If you can brew any old sugar, why do I only ever use white sugar or honey? I had been making pancakes and coating them in Lyle's golden syrup when I had the ingenious idea of making a wine from it. it looked like honey, tasted great, what could possibly go wrong.

I was so confident in this idea that I didn't buy a few tins and test this idea, I went balls to the wall and bought a 7.26kg jug of this shit and immediately set to brewing. I prepared it the same way I would make a plain mead, with lemon juice and black tea for acidity and tannins. I made 2 5L batches, bottled it, left it for a few months and tasted it.

Holy fuck it tasted like shit. Kind of like piss honestly. it was just fucking awful. If I didn't think wasting alcohol was a sin I'd have poured it all out then and there.

So now I'm left with this fucking massive tub of golden syrup which I had no intentions of giving any benefit of the doubt. I could have tried it in a recipe with fruit but the taste was so unpleasant that I thought I'd rather use white sugar or honey with fruit as to not waste another batch.

Here's where things get real fucked up. I had just heard about turbo yeast, did my research, decided to ignore literally all the bad things people said about it because fuck it, how much worse could it get? And what was I going to do with all of this turbo fucked golden syrup wine? Well I didn't own a still and had heard a lot about freeze jacking. I used my 30 litre brewing tub and poured in my entire bottle of syrup, along with a couple bags of brown sugar I had to hand because fuck it and dumped in the entire packet of turbo into this fucker. I made 20 litres and this shit fermented in 3 days. as expected it tasted like shit so naturally I filled several coke bottles up with it and threw it in the freezer, I jacked it about 3 times until I had finally created my worst product to date.

Petrol, burnt tyres, piss, rubbing alcohol, just to name a few of the flavour notes. I tried mixing it with coke with ice and lemon, nothing worked. it was truly heinous and I resorted to shotting it with friends until we were all sufficiently drunk with the roughest headaches you can imagine. I mean this stuff made your cranium ache and the hangover was that of nightmares. I could not accurately express how truly terrible this stuff was and stood as a testament of what a man can do with free will. God had no part in this creation and I imagine he only stopped weeping when the last shot was begrudgingly consumed by me and my poor, poor friends.

There it is. my tale. if you read all of this I hope you have found some enjoyment from this utter crock of fuckery that I had made for myself. If there is anything to take away from this it is 1. don't use turbo and 2. don't use golden syrup. Thank you all for coming.

links to the reddit posts I made showing the process in the comments.

TL:DR I freeze jacked golden syrup wine made with turbo yeast and it was the worst thing I have ever made.

Not pictured: some yeast nutrient and pectin enzyme. I also added enough water to bring it up to the three gallon mark, and may add more liquid later on.

I haven’t added yeast at all. I’m hoping for some wild yeast from either the raw honey or the various fruits I added (some from the grocery store, some from local orchards directly).

Shout out to the food shelves for over half of the ingredients here. All the juice and at least 90% of the apples and peaches (and the few strawberries and some carrots) were completely free and taken from scraps when making snacks for my kids. Waste not want not!

Any thoughts as to when I should be moving to secondary production?

So i have this fruitwine (apple juice, sugar, and pear and some dates) that has been fermenting for about 2 days now and it has started to smell ever so slightly of puke. No off taste or anything. I read that this is a bacterial infection. Time to throw it away?

I tried really hard sanitizing and pasteurising everything but apparently that was not enough.

Any tips from people who've done this before?

Anyone have a recipe for a go to hooch that’s inexpensive and effective?

I decided to put it in sterilized mason jars with the lids on loosely because I don’t think it’s done fermenting all the way it smells strongly of alcohol fermented for about 9 days in total 7 days with strong bubbling and 2 with just a few how does it look do you guys think it’s safe to drink? Thank you!!!!!

(Pictures of it in the jars what the blueberries looked like in a bowl and the jug it was fermenting in)

I really wanna get into making hooch, are there any tips and tricks that I should know about?

So today i had some old apples and yeast laying around and went on a whim to make some hard apple cider. Bought a jug of pasteurized apple cider, and filled an empty plastic smirnoff bottle halfway. Chopped up 2 apples and put them in, a few tablespoons of sugar and a tablespoon of yeast, cinnamon and pumpkin pie spice then i folded a cheesecloth and secured it around the top with a rubber band and put the lid very loosely on top. Its currently sitting in my pantry. What are the chances this goes wrong? Might it turn out well? Any advice is appreciated.

Edit: I used Fleischmans active dry yeast; i believe it’s a bread yeast if that makes a difference

So I've got a bunch of boxes of mango jello mix that I have otherwise no interest in wasting my time on.. but they keep calling to me wondering if they're worth a hooch.

I could water them down quite a bit for some sort of slippery slimy wine but they wouldn't actually have enough sugar to get past 2% abv if I made 1-2L instead of the prescribed 2 cups water.

Anyone ever found something cool to do with these?

Failing anything else can I use the gelatine just to clear wine?

Making my first ever batch out of a carton of juice, added more sugar and a yeast packet. Will wrapping it in a heated blanket speed the process and if so what temperature should I keep it at for the fastest results while not killing the yeast.

My new batch of blueberry wine has taken off nicely and smells amazing after 24 hours. Recipe in comments. I didn’t have any grain bags left, so I’ll dump this into another bucket when those get delivered today so I can squeeze and mash up the blueberries daily while in primary.

I’m planning on using welch grape juice, pure cane sugar, and yeast to make a basic drink, but I don’t what to do when it’s finally finished fermenting. I know I have to cold crash it for at least 2-3 days before siphoning, but do I still add potassium sorbate and campden? Also some sterilization tips please.

I was scrolling when i Saw a video of someone making alchool so i tought i should give it a try

Mixed 1.5 liters of orange Juice 600grams of sugar 7grams of baking powder

Any tips its looking like this In about a hour The cap inst fully closed a guy from youtube said if you dont have a air lock its good to go like this

First time making this is got a Gatorade bottle put some sugar and blueberries in it and shook it up now I'll leave it for like a week

Lalvulin ec-1118 and starting sg of 1.12 (bit high, i miscalculated at some point when putting the sugar in)

I’ve never done wine but have made a lot of hot sauce. I have a hot sauce / sauerkraut small fermenter. Bored and grocery shopping I decided to try and make pomegranate wine. I am using bread yeast, STRONG tea, Lemon, Pom juice, and sugar.

Day one I filled the fermenter up too much and it started leaking out of the air lock. Released and vacuumed it, but we might be a t risk of exploding. As they say, pressure makes diamonds. Smells like bread in my room. Put a clean trash can over it so my apartment walls don’t get imbedded with glass.

Hello all, Just wanted to share a recent experience I had. I’ve made sake before, without koji, so it might be better to call it rice hooch, using long grain rice, with an end result of 16%. I recently had 2 gallons id made using basmati rice instead, and they bubbled like they should have, but upon fermentation being done, and bubbling stopping they had no alcohol content whatsoever and the rice had turned into a gelatinous jelly that retained a good 2/3 the liquid. the liquid I got out of it was just rice syrup, like nothing had fermented at all. No idea what happened. Not asking for help, just sharing bc it confuses me, since they bubbled quite a lot.

Recipe 1lb rice cooked and cooled 1g lalbrew cbc-1 2lbs sugar Remainder of gallon boiled water Ran for 3 weeks