r/prisonhooch

I guess I didn't shake it good enough but do you guys think the yeast will be able to get into the honey without having to mix it in? Also there's a yeast cake because I decided to re add water and honey to continue fermentation

I really started this journey as an experiment after fermenting pickles ​and milk into yogurt for the first time. I'll cut to the chase.

1.) You can brew in a 64oz bottle with a knife slit in the lid ​as an air lock. You don't need a balloon air seal, you don't need an airlock, and ​you don't need saran ​wrap. You need a small hole that will allow air to escape during fermentation​. A very small cut in the plastic lid ​will do. Or just twist the seal gently so air just barely escapes and nothing can enter.

2.) Yeast matters. If you want a surefire banger, i​t's ec1118 right from Amazon. I tried DADY distillers yeast which stalled, and Fleischmans ​which gave me an unfinished product. Get a proper wine or champagne yeast.

Disclaimer: I'm ​still gonna mess with DADY.​ It's not looking good though. It didn't ferment well, but it might be a bad batch.

3.) Cranberry and ​Lemonade based products do not ferment. They stall right out of the gate. Avoid. Especially from Amazon. There is too much acidity in some products.

4.) Grape Juice ferments 100%. The Amazon basics variety is a surefire masterpiece.

5.) Kilju, or sugar wins, is tough to homebrew without any extra additives. The yeast ​gets no nutrients so it's prone to stalls. Simply combining water, sugar, and yeast is not adequate.

6.) 100% my biggest finding thus far is fermaid nutrient. I use fermaid K but I hear fermaid O works great as well. I'm not that technical so I don't know the difference.

I tried to be cheap and boil bread yeast as nutrient but it didn't work. Fermaid K is like an injection of pure testosterone meth into my hooch. Boiled bread yeast is bullshit.

My perfect brew for a newb?

1. 64 fl oz Amazon Basics Grape Juice. Slit the top and pour off 4 fl oz.

2.) Add 1 cup granulated white sugar.

3. ) Add 1/4 tsp fermaid k.

4. ) Mix sugar, grape juice, fermaid ​together for 1 minute to aerate.

5.) Then add 1/4 tsp ec1118 yeast activated for 10 minutes with a few grains of sugar and warm water.

Mix everything gently for 20 seconds.

6.) Place in a cabinet or dark space.

6.) At day 4 add another 1/4 tsp fermaid k. Shake gently for 20s.

7. ) Keep at approximately 75F for 14 days. Give or take the temperature you'd be comfortable in a tshirt. No sunlight.

If you follow these steps, you have created completely acceptable merlot tasting table wine for ungodly cheap.

That's it. Cheaper than dirt.

If I'm wrong someone correct. 🤟

does using yeast nutrient improve flavor?

I've been thinking about making alcohol, some books tell u to do them perfectly, i was also thinking about the equipment and waiting span. Do u learn more from YouTube or actually legitimate books or someone who can guide u with that? Is there any good resources anyway?

My elderly mom got Meals and Wheels but didn't eat the fruit cups and juice cups that came with the meals. They accumulated to the point where I brought home four full shopping bags from her refrigerator. Today I filled a gallon jug with 14 (four-ounce) cups of orange juice, 12 of apple juice, and six of grape juice and hit it with some turbo yeast.

In the other jug went 19 ounces of apple juice, four ounces of orange juice, seven ounces of orange/tangerine juice, seven ounces of fruit punch and 14 (4.5 ounce) cups of "fruit mix" (diced peaches, pears, and pineapples in pear juice) that were pulsed in the blender, again with the turbo yeast.

I'm sure it will taste better when it gets distilled. If not, there's still another gallon's worth of pineapple and pear chunks in the fridge downstairs.

I made a few batches last yearish with sugar but I stopped bc I fucked up and it exploded(we live and we learn not to be stupid) but I have some honey and thought I’d give it another go. Any advice?