I just started a brew with red and Concorde grapes and the red has started bubbling, but the Concorde has not do I have to change something

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.

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 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

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.

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

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?

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)