/diy/ - Do It Yourself

>>1745534

I saw a video of them using an ultrasonic cleaner with flavored wood chips or something
https://www.youtube.com/watch?v=YlQT4ptwLKs

>>1745563
now this brings me back
i wonder where the cumsbottlesman is today

>>1745616
>ultra sonic cleaner
I could tell you how to age your alcohol at warp speed, but I'm sure someone else will do it eventually.

>>1745704
Closure would have been nice, like a picture of them in the dumpster after having been discovered.

I made some wine recently, but I was very surprised when I found out that my pomace doesn't float, it sunk to the bottom. Only the seeds are floating.

Is this normal? because it goes against everything I've read.

>>1745534
if youre making wine, youre doing it wrong.

>>1745534
Nice piss bottle collection

Going to start another gallon of mead soon, just not sure what kind to make. Made a plain honey sometime ago that was surprisingly good and I currently have two gallons of cyser and a gallon of orange mead racked and aging. Not sure if I want to start another plain or try something fruitier like strawberry and store it away for the Spring/Summer.

just bottled this nice dry cyser last week. this bottle represents the sum total of the batch, minus a few swigs. half gallon apple juice, three apples and a box of raisins (pureed and boiled), one cup honey, one packet fleischman's bread yeast. combine and forget about for two months, rack off of lees into bottle. not bad for my second brew ever, first was a mead that finished too sweet. still don't have a hydrometer, I'll get one eventually so i can dial in sweet:dry.

>>1746608
if you can get lemon honey, i hear it makes a good mead. i don't have a local source, though, being in the Midwest.

>>1746536
Kek

>>1746526
please elaborate.

Why are Americans so obsessed with mead?

>>1745534
>using plastic
Imagine being this much of a cuck that you'd actually want endocrine disruptors to turn you into even more of a bitch

>>1746781
Based and Anglinpilled

>>1746680
Can't speak for all of us but for me;
>Easy to make
>Cheap to make
>Lots of variety
>Tastes Good
>10-14% ABV
>Fun to serve guests/share with friends
Plus it's cool to recreate something similar to what ancient cultures would have drank.

>>1746854
>Fun to serve guests/share with friends

This right here. Brought a few bottles of mead and a drinking horn to a D&D night and it was a huge hit.

>>1746661
just a joke and a bias - well-made wine needs neither spirit nor flavor added

Anyone got a link or anything for making traditional moonshine? Got an itch.

Bros I tried making kvass. After letting it ferment for two days, I filtered the liquid into a jug and put a washcloth over the top and tied it with a rubberband before putting it in the fridge. Now after one day, the jug is caving in on itself for some reason. Did I fuck up

>>1747706
PV=nRT; T decreased so V must as well.

>>1747718
whew that's a relief. I shook the whole thing to make sure the yeasts weren't dead and the jug bloated fairly quickly afterwards. Gonna give it one more day before tasting, wish me luck lads. Will report back soon.

>>1747722
To be clear,

>>1747723
ATF glownigs got my boy Anon midpost. I'll pour a 40 out in your memory.

>>1747722
To be clear, the changing volume means a pressure differential. Normally that would be pushing outward during fermentation, but if its caving inward then air is possibly being drawn in through the washcloth and you could have some oxygenation. I doubt you've hurt it but don't leave it like that long term.

>>1747728
Sounds good. I plan on tasting tomorrow and drinking it fairly quickly without storing it, and seeing what went wrong if the taste is awful. Before refrigeration I noted it was sweet and sour, but that's what the guidelines claim it should be so I'm not too worried.

>>1747402
I've got some pages for you.

>>1747898
fuck it, use first pic filename as a reference. I'm not dicking about with 45 captchas for a 45 page excerpt. have six books instead with lots of good information.
https://mega.nz/#!BqYmVCjb!QPqWzUn5eA8lQWdnoILd4aSkLoBxgdBI0LZ_m3picBI

Been a little while since I brewed anything. Here's a batch of Birdwatcher's I made a few months back. Coming from ferment it was surprisingly agreeable to drink, got a few mouthfuls while siphoning. Still need to get around to polishing the end product.

>>1747718
Fermenting alcohol is not an ideal gas, retard.

>>1747985
good thing he wasn't talking about fermentation then

>>1747996
>Bros I tried making kvass. After letting it ferment for two days
kys

>>1748000
There is air in the bottle above the alcohol. After fermentation it should be pure CO2. Diatomic gases model well as ideal gases. You are outclassed here, faggot.

>>1747898
I am seeing recipes on random websites but since its illegal, I am questioning their efficacy?

>>1747901

Thanks!

>>1745534
>i want to try unique flavorings of my wine
>thinking of milk cream
Don't add animal fats, you'll regret it if you live.
>coffee
That sounds truly awful.

>>1748346
Agreed. It's apple wine right? Add cinnamon or allspice or vanilla... nutmeg? Or complimentary fruit syrup like about any berry, pear, pineapple, peach... I am working on some pineapplely cider right now. 25% pineapple juice 75% apple.

>>1748000
Are you you legit retarded or just pretending?

>>1748046
> I filtered the liquid into a jug and put a washcloth over the top and tied it with a rubberband before putting it in the fridge.
Sounds like quite the impermeable pressure vessel, surely that pocket of CO2 is responsible for caving in the sides. I'd honestly be surprised if you've ever passed calculus.

>>1748597
k

>>1748354
are there some fruits that are an absolute no no for wine making?

>>1748597
Do you have an explanation to offer or do you just want to shitpost?

>>1748604
If the jug is covered with a rag, there's no way the negative pressure differential created by the cooling CO2 could have collapsed the sides, because the pressure would have equalized through the rag.

>>1748608
Do you have an explanation to offer or do you just want to shitpost?

>>1748618
Oh, as to why the jug collapsed? It was probably some thin-wall ldpe which was weakened by the ethanol

anyone ever made whiskey out of malted corn?

Theoretically, would it be possible to add yeast to a bottle of coke to make an alcoholic beverage?
I dont plan on doing it, but would it be possible?

>>1746680
So is central/eastern Yurop

>>1749278
The preservatives in the coke would make it VERY hard for yeast to grow and do their thing. Ever noticed how 1 month old open coke looks (and tastes) exactly the same, just flat? You wouldn't be able to get any microbial growth going in that.

>>1748600
Citrus from what I've read. To get citrus flavor you use the zest, but if you ferment the pulp it's terrible.

>>1749428
>>1749428
what about if i added half a lemon during bottling, i have maybe 5 or 6 bottles i did this in and haven't tasted the outcome yet, will it be bad?

>>1749278
The high acidity would probably also make it impractical, much like someone trying to do lemonade needs to make skeeterpee or a shandy.

>hb thread
why not a general

>>1749648
because generals are cancer

>>1748346
>>coffee
>That sounds truly awful.
then why is coffee liquer so good?

>>1749359
>>1749516
Thanks for the answer, I don't understand much about how this works.
With that in mind, is there a particular reason people don't just add sugar and yeast to water? (Aside from taste)

>>1749428
>>1749516
>>1750013
My go to recipe is lemon and lime juice, and lots of sugar. This finally started after 3 days of waiting... could be the citrus or I use too much sanitizer. Always tastes good though, just have to bottle it for at least 3 months.

>>1750013
It's just creating a suitable environment for the yeast. Wrong acidity, wrong temperature, too much sugar (honey is so sugar rich that no bacteria grows in it, for example). People absolutely do use straight sugar, most everything else is just more complex sugars with some extra qualities that add flavor.

>>1746661
Also... Plastic.

>>1750017
the guy above says citrus is a no no

>>1750067
is it possible to diy a wooden barrel?

Was gonna make an apple wine but I for got about it. So it fermented it self. Its actually really good a bit raising though.

how you doing /hbt/ long time no see
money's been tight this month so decided to take a few bottles of my wines that turned out shit and boil 'em in stead of going to the liquor store
the flavor is great and the percentage is very high but I'm still a bit nervous about drinking it
threw out the foreshots (probably more than I needed to) during both times I boiled it but I'm still scared somebody reassure me

>>1750141
lol good luck
there's a reason there's a profession called "cooper", a waterproof wooden container isn't just something you whip together in your garage

but if you do manage to start making barrels call me, I'd like to buy one for less than a $1000

>>1750264
Tell me more about the thought process of boiling the bad wine. Did they come out as vinegar? I don't understand.

>>1750289
no dude they just tasted like shit
don't ever try to make banana wine or pineapple wine, it ferments really fast and becomes really strong but it's not good.
I went a little wild a few years ago and tried to make all kinds of wine that's just been sitting there because nobody likes them.

now that I got a little brewing experience I just make blueberry and redcurrant wines in the summer, they always come out really good, but my flagship is my blackberry batch that I have going pretty much 365 days a year. (pic related), just normal blackberry and honey wine(mead?), it ferments slowly but the end result can't be beat.

what went in to today's moonshine were 3 bottles of the pineapple shit and a bottle of the banana shit, as well as a small bottle of my most expensive failure, cloudberry, honey and vanilla wine (don't ever make that)

don't normally moonshine because I'm a pussy
also does anybody know where to buy something called sodium dichromate?
I tried lighting it on fire and the flame was nice and blue but I'm still not gonna drink that shit
my dad has a friend who moonshines I'm gonna give him the small jar so he can have a look at it

Anyone here make kombucha? I went from a gallon to 15 gallons and drink a shitton every day. I make it in 3x large 5 gallon plastic containers now.

>>1750305
Pineapple wine kicks ass though. What went wrong?

>>1750323
nothing it's just too sweet
maybe I added too much sugar though, the airlock sounded like a fucking mg42 when I was making it

i just put sugar, breadcrumbs and water in a tank with lock on tastes like shit

what's the ideal amount of honey to put when making 5 gallons/20L of mead?

i know this technically isn't homebrew, but it still requires fermentation so i'll just ask anyways
do any of you have experience with making sourdough starter? I made my own 1 week ago using a combo of spelt + normal wheat flour (some caputo pizzeria i had left over) but it still doesn't pass that retarded float test. How long should i wait until "trying" again?

>>1750600
Depends how sweet you want the final product. 2-2.5lbs/gallon for a dry mead, 2.5-3lbs/gallon for a medium sweetness, and 3-4lbs/gallon for a sweet mead.

>>1750608
Did you use regular tap water? That could be your problem. John Kirkwood on YouTube has a vid or two about making your own, and he seems like a cool dude. For the record, I haven't made my own, I always just work from a poolish, but I'm pretty sure you should see something in 3-4 days max.

>>1750618
i used regular tap water and basically warmed it to kick start the fermentation. I also switched over one day to bottled war but got about the same bubblage and hooch formation. Like i get obvious fermentation bubbles that developed on from day 1 to 4, but after this i had the same amount of bubbles and sizes. i'm also making it traditional so no sugar, just flour and water so maybe thats why its taking longer. Some people say 4 days, other 7 and other 14. Ill wait the 14 and if nothing happens, ill start a new one if it doesn't pass the float test

>>1750608
Is a poolish sufficient? 1 cup dechlorinated water, 1 cup flour, spoonful of sugar and some yeast. Leaving it in the fridge 2-3 days develops a good flavor, 2+ weeks will get noticeably sour.

This is my first time brewing and I'm wondering if it's okay to start bottling if there are still some yeast chunk "rafts" floating on the service. I've let the beer ferment for a little over two weeks now and there is a Krausen ring, I'm just wondering if the fermentation is completely done or if I should wait until these yeast rafts fall to the bottom of the bucket

This is my first time brewing and I'm wondering if it's okay to start bottling if there are still some yeast chunk "rafts" floating on the surface. I've let the beer ferment for a little over two weeks now and there is a Krausen ring, I'm just wondering if the fermentation is completely done or if I should wait until these yeast rafts fall to the bottom of the bucket because from what I've seen it seems they don't always do

>>1746010
he did come back one year and said his gf found it or something and couldnt do it anymore

>>1750617
what s.g. does that get you?

>>1751013
Around 46 gravity per pound of honey per gallon of volume.

i've got a lot of wine now.more than i need. i want to try something else with it.
what's the easiest way to transform it into something else, something stronger. was thinking a spirit but want something that is easy to do with common materials you would find at home.

>>1751236
freeze distillation, look into it. yes methanol concentration goes up. yes ethanol concentration goes up. yes the cure for methanol poisoning is ethanol. you're looking to remove the water from your beverages, which freeze distillation will do. i turned some sweet mead into a nice honey cordial, and I'll do it again with my next batch.

I have blackberry juice, yeast, honey in a plastic screw top vodka bottle. I have no balloons but i have coffee filters and rubber bands, a funnel and more empty identical bottles. How can I fix this?

>>1749665
And this thread isn't?

>>1751269
buy a balloon, christ how poor are you

>>1751244
thanks. will look into it

>>1751311
That's not gonna happen. Can't you follow instructions?

>>1750929
Any advice on this guys?

>>1750929
Yeast rafts are normal. Two weeks is probably done depending on many many factors like yeast strain, how much sugar it has to eat and how warm it was. Does it taste like flat beer? If it still tastes sweet it's not done. The real way to be sure is hydrometer reading. If it's stable hydrometer gravity for 3 days then it's done fermenting the sugar and safe to bottle. Use a priming sugar calculator, a scale to measure your priming sugar and mind your sanitation and you should be fine.

>>1751409
can you try scraping them off. they usually have a bad taste and just make the brew look off.

>>1751412
>>1751427
I'll be honest in all my times I've never had a flat beer, call it luck but I think I know it's likely done because it was not sweet at all and I could taste/feel the alcohol. My OG was 1.46 and now I'm at 1.16 so that should be good right?

>>1751339
You didn't give instructions. You implicitly asked for a solution using only what you have. Don't bitch and moan because anon refuses to enable your stupidity.

>>1747255
Josh?

bought a new yeast for my moonshining mash called turboyeast and god damn they don't fuck around, the airlock is shaking violently and I routinely have to put new water in it because it's blowing it out it's fermenting so god damn fast

>>1751582
You should be using a blowoff tube into a container for vigorous fermentation, not an all-in-one airlock. If the krausen blows through your airlock, you're in for a bad time.

>>1751582
Do you have a reflux rig? Turbos give you a lot of off flavors.

I made a pillbottle airlock for a fermenter made from a 5 gallon water cooler tank and the water keeps getting sucked in through the airlock tube and runs into the tank. I don't have any photos but I do have the video I used for reference.
https://www.youtube.com/watch?v=epb94anLNr0

>>1751531
>You implicitly asked for a solution using only what you have
These were the instructions dummy.
Is Anon your little brother or something? I used the filters and rubber bands and the pressure from the carbon dioxide to shit it into another bottle. Squeeze evacuated oxygen and capped. I found a nitrile glove but I don't think I'll need it. It's fine. Thanks for the help.

>>1751656
Smug and illiterate. Excellent combination.

>>1751653
I ended up just getting a second pillbottle and making pic related. Fuck the single bottle airlock thing jfc

Do you guys use isinglass? should I add additional yeast in the bottle for carbonation if I use it?

>>1751665
I get paid to write technical manuals.

>>1751653
use vodka instead of water in your airlock. that way if it gets sucked down into the batch you don't have to worry about contamination.

>>1752499
problem is once it started sucking it kept going until the tube was above the waterlevel, and air was getting in

started going to work today, almost went in the ditch so I told them I'm not coming in (middle of a blizzard)

stopped and got some american ale yeast, tart cherries, sweet cherries, 2lbs of malted wheat (low lovibond), 1 lb of crystal malt @ 35 L and a few oz of citra and hallertau.

Gunna brew me a 5gal batch of cherry winter wheat :)

Thoughts on cherry timing? boil, post boil, primary, secondary or staged

>>1753093
You done the math on that? 3lb for 5gal seems a bit low given the sugar you'll be adding. At least mash high, I guess. I did a bunch of reading on when to add fruit/honey/etc and the best time seems to be after high krausen - before the yeast finishes fermenting the starting sugars but after the vigorous CO2 production so that the character of the fruit doesn't get blown off. Whether that is genuinely better than racking onto fruit in secondary and restarting fermentation, I don't know.

What are the signs of contamination in a fermenter? All the tips I found on google didn't seem to specify how to tell the difference between mold and yeast colonies that may be growing close to the top of the lid

>>1753142
Lol sorry, that's just the specialty grain.

my "standard" is using 8-10 lbs of 2row pale malt. The one I brewed yesterday was:

9 lbs of 2 row
2 lbs of torrified wheat
1 lb of crystal

it hit an O.G. of 1.074 with no added fruit.

I tossed half a lb of cherries (pureed) in at the very last second of the boil, right before turning the wort chiller on. The rest I think I'm going to add just as you specified, after the bulk of the fermentation is done. I'll buy one more bag and rack it into secondary on that depending on how the cherry flavor is coming out.

I dont know anything about brewing, but I really like alcohol and I really like pomegranates. Can I make wine with them or something?

>>1753717
I don't know anything about juicing pomegranates or if there is anything fucky about pomegranate juice, but if it isn't acidic/basic or loaded with preservatives, you can probably pitch yeast and get alcohol.

I was thinking of making faux slivovitz (putting plums in a jar with vodka) but then I read somewhere that the plum stones have hydrocyanic acid that can kill you and am now paranoid. Anyone know anything about this?

>>1753874
Don't think you need to worry. Jap plum wine has umeshu with seed. Just don't eat seeds too much.

>>1753717
Yep.do it

>>1753717
I don't think there's anything goofy with pomegranite. the only hard thing will be getting and appreciable yield of sugar to ferment. Likely best option would actually be to make a really light beer and finish with pomegranite, or just make pomegranite wine by dumping a bunch of sugar in with pomegranite juice and fermenting up to 10-14 % EtOH. Just be aware this route will likely require 1-3 years of shelf aging depending on how healthy the yeast are and how well you control the temp of the ferm.

I could see a light wheat beer with pomegranite in the secondary being really good.

Ive been fermenting in plastic because its cheap. I want to do it in glass but I don't want it to explode. What do?

>>1749344
Well yes, but that's because drinking mead is a tradition here, a part of European culture. USA doesn't have any culture, so it's weird.

>>1754255
>USA doesn't have any culture
lol

>>1754255
>USA doesn't have any culture
>he says in the homebrew thread
>as the USA is in an massive explosion of homebrewing and craft microbrewing

yeah, i'm go back to making wine. it's cheaper than soda. And beer is so expensive.

I post on here in WWG pretty often, but I am an absolute failure in my couple of futile attempts to brew in the distant past.

I have a one gallon glass jug and want to make wine, what is literally the simplest way for me to make wine in this glass jug without it tasting like turpentine?

>>1754364
well i've added coolaid and that helps. i think you can use fruit but i never tried. i just use straight sugar it's not real bad. letting oxygen in will create viniger i think. but you still have to vent the gasses. our use fruit juice

>>1754364
make sure everything is sanitary, shake the piss out of it before you pitch your yeast, rack off the lees after primary, let it age before you drink it. I've had good luck with wylers champagne yeast smack packs.

>>1754364
20% honey 80% water and a fistful of raisins.

>>1754368
>>1754374
>>1754375
Thank you guys, sounds like simple and sanitary is the key!

>>1754255
You triggered the cultureless mutts lel.

>>1754388
You can't conceive of non-Americans finding that statement laughably stupid?

>>1754391
It's common knowledge everywhere in Europe m8.
seething mutt

>>1754392
your pathetic country is the size of a tiny fraction of America, we have culture in every part of our country.

>>1754392
You're in the fucking alcohol thread. Go be retarded somewhere else.

>your pathetic country is the size of a tiny fraction of America, we have culture in every part of our country.

2 weeks? someones gonna come up with some way to speed this along

>>1745534
wow!!

I also add timestamped labels to my pee bottles

so this is a Europeans vs Amerimutts thread now?

>>1754564
Only if you're subject to the whims of a single moron.

>Oh you want to make some beer? That's easy!
>You just have to get this specific Malt(tm), read this diagram to get the proper amount of glucose, get the right yeast, learn about °Blg and °Lgbt, control pH, do a iodine test and carefully control temperature during the next few weeks
For a drink that was invented 6000 years ago it's ridiculously complicated.

>>1754747
lol dude no one does that shit
half of the people brewing don't even give a fuck about contamination

11 gallons of brandy soon

>>1754747
>make some beer
>scientifically arrive at a process to produce the exact beer character desired by the brewer with perfect consistency
These are not the same thing. I think you are being disingenuous.

>>1754838
You actually drink that much or is this just because you can?

>>1754841
>I think you are being disingenuous.
Maybe I was exaggerating a little. But mostly I'm frustrated with how complex "recipes for beginners" are. I just want to have some really cheap beer, while authors of those recipes think I want perfection.

>>1754855
I don't believe I've seen anything more sophisticated than a mash temperature and hop schedule in a beginner recipe.

any beer makers have a go to resource?
i do wine.
want to start some beer . . .
also, bump

So after years of waiting, I wanna try to make some mead again.

Biggest issue is sediment.

Is my only reliable option to remove sediment to rack it from one container to another? And how do I get the racking process started? Last time I tried I spilled a bunch of the mead and ended up just pouring I carefully from one carboy to another.

>>1754941
Resources for what? Recipes? Procedure? Equipment?

Charlie Papa-something has some good, easy reading overview books that should contain everything you should need for homebrewing. Complete guide to homebrewing or something along those lines. For quick reference, I Google most things.

>>1754989
get one of those

>>1754996
And is sucking on the end of the tube like a child to start the siphoning my only option?

>>1754989
Siphons are good for transfers, just gotta submerge and hold the inflow bit close to the top so you don't pull sediment. Your other, more expensive option is a conical fermenter with a drop out valve at the bottom.

I've never made(or drank) mead so I don't know how problematic trub can be to the final product.

>>1754999
Use an autosiphon cane and gravity

>>1754999
Nothing wrong with sucking on the end of the tube like a child desu.
If you want to get fancy >>1755006

>>1754995
like have you found yourself repeatedly using a particular site for info/troubleshooting? not for recipes or anything like that - unless you know some belgian monks i guess . . .

I'm going to try and make a taco mead with the following adjuncts:

cumin, lime, cilantro, serrano chilli, roasted bell pepper.

I have no idea how it's going to go, but I guess starting with a little bit of each will probably be best.

>>1754253
>I want to do it in glass but I don't want it to explode. What do?
use an airlock. Balloon with a tiny hole works in a pinch. Make sure you clean the inside of the balloon and sanitize it too.

>>1754855
Don't overthink it. If you have malt + hops + yeast + time you will make beer. If you have a few more specialized tools (fermenter, hydrometer, tubing etc) it's easier. With practice and time you can make great beer. Start with an extract recipe kit to get the basic idea as they are about as easy as cooking a box of noodles.

>>1755195
>literally me on the right

I've had a few mediocre batches lately though

got my spent grain from my chocolate stout ground to almost a flour fineness. gunna make some fuggin spent grain cookies today. shit's gunna be lit. The wife tried it the first time around and they turned out wicked awesome. they honestly didn't taste weird at all.

>>1754841
Had a lot of grapes for wine I made, figured I'd make brandy afterwards. I drink some, but I mostly give out 1L bottles to family and friends.

>>1755195
Thanks for the tips, Anon!

>>1755208
I recall a night on which it was suggested that someone take a bite of a dog biscuit and, while they were busy squabbling over who and the pay, I saw that it was just spent grain, grabbed that shit and ate it. Spent grain is fine even on it's own.

>>1755258
mhm. If you utilize abouta 2:1 ratio of whole flour or bleached flour to spent grain ground up as flour, you almost can't notice it despite the huge uptick in protein in the baked good. I just made cranbery white chocolate chip cookies with a 1:1 ratio and I think I was pushing it too far, but it still turned out pretty good. not like "omfg these cookies are amazing" but like "hey thanks for the cookie" level of good.

>>1755110
I like this idea. I'd suggest adding the flavorings after stabilization and keeping it in the fridge so it's more like an infusion. If you are roasting the peppers yourself, don't use any oil/fat. How much are you going to make?

Just racked my cider off its lees. I have no idea what the gravity is. Dumbass me got a hydrometer that only lists proof and %abv.

Somehow fermentation completed in like five days. One gallon of store-bought juice plus champagne yeast. I’m thinking it’s probably pretty fucking dry. Probably tastes like ass too given I did it at room temp.

>>1755825
Calculate OG from juice nutrition, read %ABV, calculate FG.

>>1755825
>>1755893
Wait, no. You can't directly read ABV, that's just a convenience scale so you don't have to convert gravity to ABV - you still need the initial and final value. Look at a triple hydrometer scale and directly convert to FG.

currently working on malting my own feed store barley for an ale, everythings going well so far. great way to save money on grain bill but very time consuming AMA

>>1749428
make tons of grapefruit and orange wines, they taste great. you just need to peel all the white shit out. just take a potato peeler and get the skin, the peel the fruit bits out and ferment it.
>>1753180
everything i've read believe it or not says its okay to bottle drink contaminated alcohol. obviously you want to scoop out all the crud on the top first. you want to be sure the yeast did their job though. if theres no alcohol you could be in trouble. might taste sour and give you the squirts but it wont kill you.
>>1753717
use 3lbs of fruit per gallon. potato peel the red skins into a big bucket, then scoop all the fruity insides in too. add about 2lbs of sugar per gallon. add a sliced banana(skin and all). add a black tea bag. toss some yeast in (preferable wine but bakers can work). cover the bucket with a towel (preferable lid with airlock but you don't need to). leave for a couple months. bottle it. leave for about 6 months. drink that shit
>>1754941
morebeer.com is bomb

anyone know of a makeshift brew in a bag sack i could use? im a cheap bastard I don't want to buy one. was thinking of doubling up a couple laundry bags

>>1755935
bruh i have such a nerd boner for trying to malt my own grains.

I've been making plans to snag some stainless steel mesh from work, buy a few humidifiers, and portable heater and build my own malting and drying vessel with some arduino microcontrollers. I should probably try to do the ol' bucket & oven method first I suppose.

Are you just soaking in a bucket? hows the air rest going? "

My dad grows malting grade barley for anheiser busch on contract so I can buy bulk at seriously like $0.10/lb, so malting my own barley would be wicked awesome.

>>1755895
i mean theoretically if you know you consumed all sugars, there were no C5's and no other considerable organics present (aka it's just EtOH and water) you CAN determine the EtOH% just on density.

But in beer making those are some hefty assumptions and not really accurate.

>>1756019
right now I got them air drying. just soaked them really good then put in a big box covered. they didn't all sprout evenly which will probably be an issue when I go to brew with them so I'm adding a couple extra pounds. if you have the means to perfectly hydrate evenly and dry youd be better off then me

>>1746630
See if you can snag some Traver City cherry honey.
Blueberry honey is nice as well.
Apple too.

Help I just racked my hard cider to secondary and it smells like sulfur. The fuck did I do wrong? Is this the fusel alcohols I've heard about?

>>1756110
No. You shouldn't notice any taste of sulfur, only the odor, so it doesn't matter. Fusels taste and smell like liquor or solvents.

>>1746680
>America America America!

>>1754407
Imagine being scared to reply to the post you're referring to, LMAO

>>1756125
>muh (you)s

>>1756125
lurk moar

I’m turning a batch of hard cider I didn’t care for into vinegar. How do I know when it’s done? I’m not getting a floating mother but from what I’ve read that doesn’t necessarily happen.

It’s definitely turning. I infected it with the dregs from a bottle of unpasteurized apple cider vinegar. Has been about a month. I’m not running an air pump or regularly agitating to dissolve more O2 into it.

It actually tastes pretty nice to me but I’m sure there’s still alcohol left in there.

>>1747706
Did you use plastic?

>>1756140
>I don't think you are aware of a recent meme that most users despise
>therefore I must insist that you lurk moar
Fuck off to a containment thread. We're talking productively here.

How much apple juice concentrate should I add to a gallon of dry cider to make it pleasant to drink?

>>1756678
Roughly one can per gallon, incrementally mixing and tasting

Currently brewing a gallon of hibiscus wine I started as an experiment.
Anyone else do much with herbal wines? Curious for new recipes to try.
I may go for chamomile or lavender next.

>>1745534
Serious question
why dont you make piss flavoured wine to see what it tastes like.
Also you could offer it to people you dont like
but tell them it is lemongrass tea

If you are genuinely looking for new flavours
try
Elderberry
nettles
Orange
Orange and cloves
Also to give it the flavour of oak casks you should buy some untreated oak and at every stage of the fermentation process keep the oak in the containers. You have to make sure that whoever sells you the oak can verify that it has not been treated with insecticides, fungicides or anti rot treatment

Damson wine is good

>>1756755
>Elderberry
only if you know what you're doing. the entire elderberry plant, including the fruit, contains poisonous cyanide compounds and in order to be safe to use, the fruit needs to be cooked.

>>1756763
a little cyanide doesn't hurt anyone

So uh... I thought it’d be a good idea to save the lees from making cider because I figured it was free yeast.

I tried adding it to juice and nothing happened so I added packaged yeast. The thing finished fermenting in less than a week and has this strange rotten smell. Did I fuck up?

>>1746680
>Americans
cant stop thinking about us

its because it is stronger than beer. easier to make, taste good and what the ancients drank

>>1746629
wow nice man, wish i could try it

>>1747255
Ward?

>>1756110
fusel alcohols usually smell like gasoline or extreme solvents. Lots of times especially in dark liquors the primary component is amyl alcohol and it smells very hydrocarbon-y

>>1756745
i haven't tried anything yet but I want to make a hibiscus mead pretty badly. Wife got a hibiscus plant that was doing extraordinarily well, so I need to learn how to harvest dem der pedals so I can make something out of them lol

>>1746680
its' unique. but also it's a very nice "blank slate" so to speak, that you can add some pretty wild flavor combinations that you normally don't. Most people (not all) would hear a combination like hibiscus, orange & cloves, or black pepper and pineapple and think "what the FUCK are you doing putting that in beer" but in a mead it's not only perfectly acceptable, but a strikingly good combo

For some people who don't like wine it's a nice compromise too. I personally like wine, but I get the appeal.

>>1756041
how many soaks/air rests have you done? Everything i've read suggests 3x repeat. Do you think that's going to cause some chits to be too developed and others not enough?

>>1745534
I`m going to invest money to do vodka and mead, what should i buy?

making a lot of wine. the first 4 liters seem to be ok. the next 4 look real great. new bag of yeast i guess.

>>1756745
curious to hear how yours turns out. mine tasted like shit during bottling. i'm hoping aging it for maybe 2 months makes it better.
it is good for coloring other wines though. it has a really rich red

>>1756985
vodka and mead
fucking newfag

>>1756985
Buy a lawyer so you can get a license to distill vodka.

how long after bottling should wine be drunk?

>>1757324
depends on the concentration, fermentation time, temperature, yeast used, any stress the yeast went through etc.

Do home brewers use any slow as fuck automatic stirring mechanisms? I can't deal with alcohol but I make cheese as a hobby and could use something like that.

It'll have to be able to run really slow, but also have a fair amount of power since the curd is pretty viscous.

>>1757382
You can honestly run a magnetic stirrer at any speed you want, though the amount of torque might not be great.

I tried making wine like this as a teenager, took one swig and vomited. Ruined Kavass for me as an adult

>>1757098
Did you use fresh or dried flowers? I have read that the mucilage in fresh flowers makes for an odd texture. Even using dried, mine has a ridiculous amount of froth going on in primary. This seems like it would affect mouthfeel more than flavor, though.
Can you elaborate on the shittiness?

Hibiscus sangria is a thing, so if all else fails you can maybe try mulling it to impart some other flavors.

>>1756985
Pot stils can potentially make vodka and theres nothing illegal about buying one off Amazon. Or make your own, you bitch.

>>1757654
i used dried. didn't like it at all. really bad flavor. i just keep using it to add to other homebrews i make since it changes the coloring really nicely.
i will still make it again but more as an extra ingridient, not as the main or sole one

can you use just a few cans of fruit?

i drank some after 10 hours i was thirsty. taste a little alcohol. are you suppose to shake it every now n then?

>>1757986
>>1757987
Some context would be helpful.

>>1757987
You drank it after 10 hours?

>>1757988
2 liter bottle, cup of sugar, yeast. shacked it bubbles came up. few hours later bubbles stopped
>>1757989
yeah. i usually leave it 24 hours. but i'm try weeks some time

>>1757990
>yeah. i usually leave it 24 hours.
What the fuck man.

>>1754364
>I have a one gallon glass jug and want to make wine, what is literally the simplest way for me to make wine in this glass jug without it tasting like turpentine?

Letting it age for at least two years before drinking it.

>>1754855
>I just want to have some really cheap beer

Boil a can of hopped malt extract ($19.99) in hot water to dissolve, pour into fermenting bucket with cold water to make as much wort as it says on the back of the can, pitch an appropriate yeast (included with the can), ferment and bottle when fermentation stops. Minus whatever equipment costs you have, this can get you 6 gallons of beer for ~$20. It probably won't be very good beer, but you can't beat that price point.

accidentally left a gallon of applejuice in my truck and it fermented. I could clearly taste the alcohol but it gave me the shits for two days. What did I do wrong?

>>1758084
you let the wrong bacteria propagate.
that gave you the shits.

>>1758084
Probably contaminated with a few things other than just yeast.

>>1758084
botulism infection

Cherry mead I bottled today. Turned out decent. Started with 24 fl oz tart cherry juice and 24 oz honey. Racked and stabilized after 12ish days, waited another week or so then back sweetened with honey and cherry juice.

>>1758084
>>1758087
>>1758089
>>1758090
Basing off of this, how likely is botulism in a kilju homebrew? Just sugar, gallon jugs of juice, and red wine yeast, but a friend has me worried about putting people in the hospital. Research suggests risk is low if I'm not fucking with root vegetables; does anyone have any experience with this?

>>1758152
it isn't botulism.

Has anyone here ever made wine from herbal tea? In the Joy of Home Winemaking there's a brief mention in the section on herbal wine but apart from that I've come up with exactly jack shit both online and in my various other books on brewing. I probably drink more Wild Berry Zinger than water at this point (I have really shitty tap water) and I'm curious to know if anyone has experience with making wine from herbal tea. I'm thinking I'll just go with a generic recipe (~3lb sugar, nutrients, tannin, etc.) plus a box of tea and see how it turns out.

>>1758155
>herbal wine
>it's just kilju with herbal tea mixed in

>>1758152
>Growth and neurotoxin production occurred in 1 to 3 days in TPGY broths without ethanol (0%) and in 2 to 4 days in broths containing 2% ethanol regardless of the aw or pH levels (P < 0.005). Growth and neurotoxin production were delayed by an ethanol concentration of 4% ethanol and completely inhibited by a concentration of 6%
And considering botulism can't handle ph levels lower than 4,6 and it's in direct competition with yeast the odds seem extremely low.
Just add some lemon juice if you're really paranoid.

>>1758154
"botulism" is the homebrew version of nerve gas desu.

>>1758161
also to avoid confusion with "regardless of the aw or pH levels" they meant within a range of 6.2-8.2
https://www.ncbi.nlm.nih.gov/pubmed/12696684

>>1758161
>>1758163
Bless your heart, anon, you've done wonders for my paranoia. May your brews be bubbly and smooth.

>>1758159
Pretty much, but I like the tea so whatever. If it turns out shitty I'll just toss in some adjuncts and everclear and make a liqueur.

Currently making a blackcurrant kettle sour, will land around 4.5-5.0%

For my next brew I will upgrade from using a pot on the stove to brewing in a Kegland DigiBoil 35L (Still BIAB though). Just gonna have to build myself an immersion cooler since I can't use the water bath method anymore with this.

This has been at 33 degrees celcius for a whole day. Is my beer fucked or should I transfer it into the fridge under it or just leave it

>>1758256
Where do you live for it to be 33 degrees? Australia? It's probably fine though, if you followed the rules on sanitation etc. Try and get it a bit cooler though.

>>1758260
Yeah, Australia. It's 8pm and still at 33 degrees. I used to have trouble getting it over 18 degrees where I used to live. Will try find somewhere cooler. Doubt I will tho. Do you know if one day this hot would have ruined it at all?

>>1745534
Mom found da piss jar

>>1758265
As long as it doesn't have any nasty stuff on top of it when it's done it'll be beer. The yeast won't have died so the only real issue would be if it helped an infection. I'd put it in some cold water to help getting it cold.

As for my own brew I'm contemplating putting it outside to cold crash it when it's done but I'm worried it might freeze.

What kind of beer are you making?

>>1758253
I think Ima go full /diy/ at some point and port a kettle to install a controlled heating element, cooling coil and spout. Only one I've seen that had cooling built in had an on/off-only heating element which is just fucking useless.

>>1757989
i say about 36 hours is perfect for me, slightly fucked up. but not roaring drunk. it's starting to taste like real wine after this long instead of bicardi.

i have fruit and some juice and water i put yeast in. the fruit all is floating on the top now. it smells about right. guess try that next.

>>1758483
Are you using turbo yeast or what?

>>1758256
What stage of fermentation were you at? If it fits in the fridge get a temp controller of eBay for your next brew.

>>1758511
just bakers yeast

>>1758667
Getting significant alcohol levels with bakers yeast within 36 hours, i find that extremely hard to believe.

>>1758669
>i find that extremely hard to believe
Good to see you've got your thinking cap on, anon. Keep up the good work and let us know if you find any other fucking retards who successfully bait you into replying.

>>1758667
are you an alcoholic?

well i usually keep it about 80. will cold kill/stall yeast?

almost out of sugar i'm try this brown sugar in a few days.

my plan is
>distill my mash
>add all my herbs and spices including the wormwood and the fennel and the annis and a bunch of other herbs I just picked up
>just kind of let that sit for a week and let it soak
>distill it again
and that will make for a great absinthe, yes?

anybody here make absinthe before?

>>1758805
Chill will slow them down but not kill them. Freezing will stop them and maybe kill a few but not a whole colony.

>>1746680
Why do Europeans destroy every thread they touch?

>>1758854
>>distill it again
butwhy.jpg

>>1758854
be careful with the wormwood, as it is mildly toxic and if you use too much it will probably taste awful and make you sick.

>>1758854
>distilling alcohol
You know that's illegal right?

>>1758905
Yes anon, distillation is illegal worldwide per the Global Prohibition Initiative of 1995.
Stay vigilant and keep up the good work, but don't ingest too much shoe polish at once.

>>1758911
I mean it's illegal to do privately and without license in basically every civilized country. If you're in some third-world hellhole more power to you.

>>1758929
>illegal
see >>1758911
>don't ingest too much shoe polish

>>1758856
well it dropped to maybe 40F in the room for 7 hrs. tell you if that changed anything in about 6 hrs

>>1758729
>bait me into replying
But why though, i'm not even mad or triggered. It's just spreading disinformation.

>>1758956
well i think it might have effected it a little. so i guess keep it at 70-80F

>>1758729
And now I'm going to be a complete asshole for no raisin!

>>1758935
>Anon elaborates about his reasonable assumption
>durr me repeat self

>>1758786
well i went from hard stuff, to beer, to now pretty weak wine.

GET ON MY LEVEL

Hello everyone. First offball. Is there any telegram brewing group?

Second. Im triying to makr my own malt. Im germinating. Millet. Corn and wheat. But my question is. The enzymes are supose to be catalysts. So it is really necesary to make a full germination? Doesnt a little amount of enzymes only afect time?

Third. About temperature. Its supose we cant rise the temp too much or the enzymes will die. Then why this doesnt happend to dark beers and for stouts??

Last. It is really necesary to dry the grains? I mean if i wanna use the malt inmediatly why shoud i dry it??

>>1759860
>Then why this doesnt happend to dark beers and for stouts??
Isn't there hardly any sugar available in the super roasted specialty malts anyway? If there is, it would rely on the diastatic power of the base malt.

>>1759868
then. you no need the whole malt to be enzymatic acive

>>1759692
challenge accepted. but i need some monts

>>1747727
80proof kek

what sanityzing agent did you use guys. starsan is ok i know. but i wanna know alternatives.

pic not ralated

How do big breweries carbonate their ciders? They still have sugar but somehow they're carbonated too.

>>1759915
Force carbonation. Connect high pressure carbon dioxide to the container, it is forced into solution in the liquid and will remain so long enough to reseal after disconnecting.

>>1754255
>USA doesn't have any culture, so it's weird.
yeah we drink bourbon because we're men

>>1760062
I prefer rum

>>1760062
>>1760126
personally i prefer cognac (Courvasier or Grand Marnier)... but my daily drinker is scotch (20+ year Chivas)... unless i have a freshly finished batch of wine or cider or mead that's calling my taste buds.

>>1760007
Is there a practical way to achieve this at home? I really want to have a carbed sweet drink.

>>1760442
cornies, a bottle of pub gas, tubing, regulators, connectors

>>1760443
Just had a look at some "pub gas" what's the point of the nitrogen? I thought it just needed carbon dioxide.
Another thing i've considered is some chemical that when exposed to the water in the drink, releases carbon dioxide gas. The neutralization of like citric acid does this I believe, but it leaves a flavour..

>>1760446
can be cheaper to get, the nitrogen is used to improve the mouthfeel of certain beers, if you can get straight co2 for the same price use it,

coke is apparently carbed to around 3.1 volumes of co2, if you want a similar carb level in your drink, you would need to keep the corny pressured to at least 13 psi at 30F (or more psi if you cant get it that cool) for at least a couple of weeks, not sure how you would produce/compress that much co2 from a citric acid reaction

see https://www.kegerators.com/carbonation-table/ for the carbonation table i used

>>1760457
>not sure how you would produce/compress that much co2 from a citric acid reaction
Yeah I was looking at this, 2.5 volumes of CO2 is ~5g/1L, you'd be left with a ton of sodium citrate to produce this and it'd probably fuck up the flavour. Not practical.

Does it really need to be pressurized for weeks?
And when you attempt to move it from the keg to bottle, wouldn't it fizz up and prevent you from capping it?

>>1760458
i just refreshed my memory and 5 days at the suggested temp/pressure is usually enough so not quite 2 weeks, you can do it in ~5 hours apparently if you chill the keg enough, bump the pressure up high to ~30psi and shake it every couple of hours,

after its carbonated how you want, you reduce to serving pressure before pouring (the co2 is dissolved in the drink now), you want a long, thin tube between the keg and the tap to have a small pressure difference which keeps the co2 in suspension (less foaming out the tap)

i want to make plain mead, just boil water, add honey, cool and transfer to a glass carboy with an airlock, add a packed of ale/mead yeast? i've never brewed before, what could go wrong? what honey/water ratio do you suggest?
i want to try open vessel fermenting with wild yeast but thinking summer might be a better time. just want to do it as primitive as reasonably possible.

>>1759903
isopropyl alcohol

i read something about adding seltzer our something

>>1760898
for starters:

1 lb/gal honey. This will make a weak mead, but it will be ready to drink much sooner than normal.

buy a 1 gal carboy. pasteurize by bringing the honey water mixture up to 160 F and keep it there for at least 10 minutes. Sanitize the vessel, cap & airlock using an acid sanitizer (NOT bleach). people will freak out about you pasteurizing "because you don't need to" - don't listen to them. it's not necessary to be perfect when you're beginning and this is erring on the side of caution. It's worth it for your first time.

you will need some yeast nutrient (MAP or DAP - mono or di ammonium phosphate). Maybe a few grams. Throw this in after pasteurizing as it's cooling down.

throw in a packet of champagne, cider or mead yeast. You can use ale yeast but you'll get better results with those yeast types.

Once it's done fermenting (at least 4-5 days AFTER that last bubbles you see coming up through the liquid), transfer the mead to a separate, sanitized 1 gallon jug with a complete air stop (no airlock, just a sanitized cap). Let it sit somewhere cool (50-65 F) for a month or two. Ensure you don't get any of the sediment when you transfer (you will lose some mead though not much)

Once it's finished, you can backsweet with some sugar to your liking, then refridgerate. Don't add sugar and let it sit or it will ferment and explode your bottles.

That's the hyper-simplified version.

>>1759903
tap water

Anyone think about making mead from Aunt Jemima syrup instead of honey? I mean you just need sugar and water and yeast, right?

>>1761195
holy fuck lol

I mean I'm pretty sure there's preservatives in there but fuck I have such a huge boner for novel things I want to try this

i didn't shake the bottle good enough, few more hours i guess.

>>1761195
no because then you're not making mead, retard

>>1761333
I had a less acerbic version of that reaction. Consensus seems to be its similar enough to not care, but call it acermel if you must.

all you niggers are retards, heres some of my tried and true bound to work methods
ginger beer, its a half pound of ginger, 1pound lime jiuce, water in u bottle, pinch of yeast


i use that basis for every kind of beer imaginable, it works no matter what and you can add literally any amount of anything in it and it wont get fucked up or nasty, and you wont get a stomach ache if you accidently put somthing in there not meant to be ingested.''
honestly likker is bad for ur liver, so instead stupid zoomers get some marijuana and rolla doobie. this wont make u as fucked up as a ton of likker but youl end up able to do your joob the next day

>>1761499
how fucked up has one to be to write shit like that

Doing an experiment

Boiled 9L of apple cider down to 4L, so I basically have an extra-sweet cider that I'm going to ferment until dry at about 14.5%

The issue I see currently is the insane amount of sediment (because the cider is more concentrated) that is in the fermenter. What kind of filter would I want to get rid of most/all of this if I were to do it again? I would want to filter it before boiling and fermenting.

>>1762166
Maybe use a pectin enzyme.
It could be suspended protein.

>>1762168
Wouldn't that just drop it to the bottom? It already sank down on its own before I even started fermenting. That picture was taken before I added yeast (pasteurized cider) and had just dumped all the concentrated cider in.

This picture is ~3 hours later, sediment at the bottom and fermentation just starting. It looks about the same today but going a lot faster.

>>1762172
Just leave it in there when you bottle/rack to secondary?

>>1762172
if you use a siphon for bottling, shouldn't matter since you can just keep the siphon out of the sediment.
even if it settles out without an enzyme, a pectin enzyme will result in a clearer, "crisper" cider
not sure if its something you need to add early on though, might be something to keep in mind for other batches

I also tried making cider in a similar way (boiling down a bunch of store cider), but used to making beer I forgot that cider already has a lot of sugar in it and dumped in an extra 1.5kg of dextrose to a 5 gal batch.
I think it came out around 16 - 17% abv and was nigh undrinkable for two months until it mellowed out.
Man but you could get tanked on it quickly though.

>>1745534
I have found that banana kiwi and stinging nettles work well as wines (separately ofc)

Never been to these threads, are you guys just collecting cum in bottles and pretending its "brewing"?

>>1761499
>all you niggers are retards
shut the fuck up you fat piece of shit. You're so fucking god damn fat that the last time you viewed a 4chan post number was on the bathroom scale.
I'd throw in a polite sage but you'd probably eat that too, you obese salad dodging lardass. Fuck you.

Just bottle these..
Racked several times over the year.
Thompson seedless.
Lalvin d47 yeast.
Regular white granulated sugar.

Toss these in the dsrk closet and forgot it.
Head spacing , priming suger to carbonate.

>>1761333
Thanks Captain Pedantic, but will that process make an alcoholic beverage?

>>1762862
?
do you need to add the sugar in the first place?
and then later youre carbonating it?

>>1762874
Yeah, About a pound of sugar per gallon for the fermentation process.

about a teaspoon of sugar to the bottle, as prime to carbonate .

>>1762884
are your thomson's low sugar?
thats a lot of sugar

>>1762869
https://www.brewersfriend.com/fermentables/corn-syrup/
I wouldn't treat it like mead (honey) or acermel (mead with maple syrup). I'd treat it like corn syrup.

>>1762889
Teaspoon of sugar is great for the lolz. still finding bottle shards in my garage 4 years later

>>1762899
kek
i mean for the initial fermenting
im just curious

>>1762889
Store bought..
sweet wine..

I've down 4lbs for 3gallons and still produced a dry wine. Depends on the yeast.

>>1762899
10years never pop a bottle.

> "About" a teaspoon.
>>1762899

>>1762902
the end game must be to make a sweet wine i guess, as the yeast have a cap due to alc levels so you dont get a higher alcohol.
i never add sugar - not to make bread, not to make wine - so its unusual to me. sorry for all the questions. thanks.I hope its great when you pop it.

>>1762907
>i never add sugar
what abv do you get, 4%?

>>1762911
naw, standard chard levels - 14, 15 maybe higher - broke my hydrometer so i just let the fermentation run till it chooses to stop.

a bit of research suggests thomas are picked at a much lower Brix, so makes sense

>>1762914
What do you even ferment, getting 15%+ sounds very difficult without adding sugar.

>>1762922
chardonnay grapes - picked im guessing at about half to 1/3 higher Brix than your thomas. combo d47, cote de blanc yeasts in different carboys. definitely not shit beer alc levels.

Use to work for Anheuser busch as a brewer, you guys doing home brew have better quality control than those fuckers.

Next alcoholic beverage will be a dry "gruit/wine" made from 2 ounce of stinging nettles.

The photo is the concentrate
Nettles were brought to a boil then steeped for 3 days.

This will make 3 gallons.
3lbs of sugar
Red star premier cuvee yeast, which should give me 18%
Citra Hops
May add lemon juice to this batch.

The finish product will be carbonated and bottle in 1L bottles.

This will be my 2nd batch of nettle.
Made a batch 3 years ago, which was well liked. Pushing for this to be ready by summertime..

I know this isn't alcoholic, but has anyone else here made oxymel?
I had a scratchy throat today so I made some.
I quite enjoyed it to be honest, really smooth texture with a nice tangy aftertaste.

>>1763134
I wonder how it would be with lactic acid, as in sour fermentation, instead of vinegar.

>>1763140
I don't know, might give it more of a yogurt-like wang.

>>1763147
You accidentally a letter or you talking about man yogurt?

I'm making basically a prison wine with a recipe I got from a coworker. I've got 10 pounds of pineapple, 3 pounds of sugar, and a teaspoon and a half of yeast in a five gallon bucket. Exactly what the fuck have I done?

>>1763147
>mfw yogurt-like wang

Bottled my beers the day before yesterday. Wish I had a keg setup so I could taste it already but I'm gonna have to wait another 10 days.

>>1763218
created something probably alcholic and maybe drinkable

>>1763496
Its certainly alcoholic. I ate one of the pineapple chunks and it tasted like it had been soaked in booze. I put in another half pound of sugar, my plan is to keep feeding it until it stops bubbling. Then I'll strain it and press the chunks to get all the juice at and put it in a gallon jug.

>>1763655

If ya using bakers yeast it only has about 9% alcohol tolerance. Adding more sugar will just make that juice sweet..

>>1763655
https://youtu.be/s1N6JIPXY2I

Ol' Philbilly making pineapple wine.

>>1763906
>>1763906
>>1763906
>>1763906

new batch