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/ck/ - Food & Cooking

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10469932 No.10469932 [Reply] [Original]

Not sure if this is the right board, but I'll shoot.

I'm considering brewing some homemade hard apple cider. I already got an 8 fl oz container of 100% organic apple juice, and some bread yeast. I don't have any ballons to act as a cap, so I'm thinking about using one of my brother's condoms as a substitute. I've experimented a bit with some other juices (cranberry/grape), so I already know some of the basics. Can some cu/ck/'s educate me a bit on brewing? Is using a condom on the top a good idea? Anything helps.

Pic related, it's the juice

>> No.10469938

if you can't do it right, don't even bother.
homebrewing is a meme, just buy cider you teenager

>> No.10469954

>>10469938
Prep my wife’s bull, asshole

>> No.10469964
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10469964

>>10469954
enjoy your KY-infused bacteria colony, dipshit

>> No.10469975

>>10469964
op here, 10469954 isn't me ok

>> No.10469980

>>10469975
Fuck off, tripfag

>> No.10469982

>>10469932
i have no knowledge of homebrewing but dont use a condom lol they have lube on them bro you dont want that in there

>> No.10469986
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10469986

>>10469980
>tripfag
dont reveal your newness like this bro

>> No.10469987

>>10469982
Ik, I plan to wash the lube off, though

>> No.10469991

>>10469980
idk what that means, sorry

>> No.10469998

>>10469987
i mean go ahead i guess but why not just buy some balloons? theyre cheap as shit

>> No.10470006
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10470006

>>10469991
It means gas the kikes

>> No.10470016

>>10469932
Is it quick-rise bread yeast?

>> No.10470027

>>10470016
if "highly active yeast" counts, then yes

>> No.10470072

>>10469932
You don't need the balloon, I think it's mainly for beginners so they can easily tell when fermentation has slowed down and know it's about ready. You only really need something to keep it covered to keep out bugs, but also let fermentation gases escape. I've used a paper towel secured with a rubber band before and it worked fine.

>> No.10470081

>>10470072
Alright, thanks

>> No.10470171

>>10469932
It's gonna be gross unless you drink it before the yeast finish or let it age a long time.
This is just in my experience, but the only time I made a really dry cider it took a few months before the sulfur quality decreased to a tasty level.
The better option is to get yourself some real beer/cider yeast and go for a high alcohol ferment (added sugar), because you won't get really good results with just the straight apple juice.
I recommend adding honey and/or brown sugar.

>> No.10470182

>>10470081
I would use aluminum foil loosely crimped over the lid instead of a paper towel. The paper towel could get moist and basically become a petri dish for airborne bacteria. I would really recommend either getting some real yeast (S-04 is like $3 a packet); it will work with bread yeast but I'd expect some off flavors. You can also harvest yeast from bottle conditioned beers, google it if interested (normal canned/bottle beer wont work)

>> No.10470209

>>10470171
I forgot to mention if you just want to stick with the bottle and yeast you have go ahead and try it.
After the activity in the bottle seems to die down a bit you can get a taste with a sanitized spoon or by pouring some out, and refrigerate it loosely capped when it tastes good.
The cold will make the yeast go dormant and prevent them from consuming all the sugar.
If you let it ferment completely, usually a couple weeks but with your crazy high pitch rate maybe more like 1, you'll cap out somewhere around 6.5-7% ABV depending on the juice sugar content.
Make sure to keep things as clean and limit exposure to oxygen, otherwise you'll get acetobacter in your cider and it'll turn to vinegar over time.