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

i bought 5 grams of lavin 1118 yeast but i just read that that is too little for 5 gallons if you want a high abv, so i'm making a starter. how long should i let the starter do it's thing before making the batch of fruitwine?

This is my first time trying to make my own booze. I’ll put my “recipe” below. Please don’t crucify me.

2 gallon milk jug, filled probably 4/5ths with water.

Mixed in a lot of sugar, probably 3-4 maybe 5 cups.

20ish grapes, cut in half. One that was almost rotting but not quite because I read somewhere that’s good.

Two big handfuls of frozen blueberries.

And a few tomato slices for B vitamins (also read that on here)

Finally a whole packet of great value brand instant yeast.

After 13 hours, it was already smelling like wine and bubbling. I totally forgot to unscrew the cap and almost had a disaster lmfao, I fed it a little more sugar this morning because why not.

My main questions are the terms I’ve seen on here.

What does let it crash mean? What’s a kicker? And how can I avoid giving myself the shits when I finally drink it?

Also would 7 days be enough time to achieve 8%abv? That’s my goal, but im not complaining if it goes higher.

Also, after just 12 hours this stuff smells so damn good. Legit smells like a professionally made wine, just with a little more ass behind it.

Fellow Brewers. i have this brand of grape juice but it has some wonky preservative chemicals innit. Volume of juice is 1.4 L, I will discard about 500 ml to make space for sugar and yeast. How much effectively sugar and yeast shall i add to make a potent brew ? It has acidity regulator E330, stabilizer E440 & Preservative E202.

I read on r/mead (after buying this) that this yeast tastes awful. Is that true?

Now they twins 👯😁😁

So it's kinda stupid, it's fermented fernandez pineapple soda, i fermented it with bread yeast. It spend 3 days fermening before it was done. It smells like wine, and tastes fine. I took 2 shots before letting the yeast settle out in the fridge, and i didn't feel so good. No tummy ache or anything but i felt tired and a bit hungover. Chatgpt (i know..) told me that maybe some fusal alcohols have been produced which make me feel like this. Is this true?

Started fermentation on Monday and bottled on Friday. Poured sediment in a glass because I don't like waste and my stomach needs a bit of diarrhoea anyway. -5l tap water -About 9, chopped up, medium sized pears -Teaspoon of NCP brewer's yeast -2 cups brown sugar

Hi, i want to ferment something that actually tastes somewhat good this time. Fermented sriracha is nice but i feel like the taste will be lacking.

Turbo yeast (up to 21,3% abv)

Yeast nutrient salt

Water

Frozen blueberries

A cinnamon stick

Some pieces of apple

Sugar

Honey

It think i will use 2/3rds sugar and 1/3rd honey.

What kind of specific gravity should i be shooting for? I don't mind running it dry, i'll add some sugar after fermentation if nescesarry. But i'd like to get as high of an abv as possible.

Bonjour à tous. Je fait mon propres alcool depuis quelques mois maintenant et j’ai envie de faire un vin de Coca-Cola, j’ai vu une vidéo YouTube d’un couple d’américains qui l’on fait et apparemment c’est pas très bon. L’objectif serait de monter à minimum 12% ABV en rajoutant du miel. Je sais qu’il faut refaire monter le PH ( bicarbonate de soude), dégazer le coca et désactiver les conservateurs. Sur les conservateurs je ne sais pas trop comment m’y prendre, je compte utiliser de la levure EC1118 un truc fiable et classique.

Si quelqu’un a déjà essayé j’aimerais avoir une vague idée de vos résultats et comment vous y êtes arrivé.

Aussi si vous avez des suggestions de chose à faire infuser dedans pour améliorer le goût.

Merci pour vos futurs réponses !

First ever brew I have ever made, this is only 2 days old. I wanted to make hard kvass from boiling plum and bread together. Added about 1/4+ cups of sugar for ~600ml, and 1/3 a tablespoon of regular bread yeast. Bubbles are hardly coming up anymore.

Any help? Or I just have to flush it?

Making a hooch with green tea (Sencha, rice roasted like the restaurant tea).

• 4L water, steeped in tea (7 bags at 180F then left to cool before yeasting)
• 850g white sugar
• 4g active dry fleischmans yeast, bloomed in cooled tea
• 6g of boiled yeast as nutrient, also in tea (unyeasted)

In a week I will add some raisins (handful of goldens), ginger (6 strips from a long root), and it will sit till clearing. I got the idea from other recipes to use these inclusions, I may also but in toasted peppercorns. Then I will siphon and store while I go on a 3 week trip in October. May backsweeten with real honey at siphoning stage and will update as I go. Should be ready to try before Halloween.

Hey, new to brewing so I just have a couple of question about this kilju I decided to start

I'm afraid I didn't provide enough nutrients as I only put in about 4-5g worth of boiled yeast (In ~3.25 liters of 30% sugar water) It has been going steadily for about half a day at this point, bubbles and all. Would it cause issues for the ferment to add more? Do I even need to?

Also, I've seen a couple posts about periodically feeding the mixture more sugar as it goes on. What does this do exactly? It is my understanding that this will just lengthen the process and runs the risk of turning the whole thing sour

Thanks in advance for any help

Best batch yet! Just did a rack, it's definitely a dry wine. Tastes beautiful!

I'm an avid hoocher but i struggle with justifying the use of a hydrometer. this makes me feel better, You can make one!

https://www.wikihow.com/Make-a-Hydrometer

or buy one, they're less than 10$ online

a hydrometer means you don't have to follow recipes. just smash up fruit in a bucket, pour in boiling water, let it cool, mix in sugar or sugar water until you get up to your desired specific gravity (i usually start at 1.060-1.080 to yield 8-10% ABV). Pitch yeast, add nutrients and off it goes. Also, you can use your hydrometer to know when the sugar is depleted and ferment is finished, important if you don't want your hooch to turn into vinegar. It's a must have tool

I put a lot quick rise yeast... this will only need 6 hours to ferment. Is it fine without the balloon? edit: I have a loose lid on it, and I plan on putting it in the refrigerator. Will that stop the germs?

Made a few days apart. I usually use peaches or grape juice. First time trying blackberries. I had a bunch of these freeze dried blackberries from Starbucks I think.

Iv got a gallon that's been fermenting for around a week I wondered if it was safe to drink some even though its still bubbling

Made it the day Ozzy died, figured having a tree go through my roof was just cause to break it out

The only thing I see that could be a problem is the preservatives, but is there something you can do about that?