Chopped up two sugar pumpkins and roasted them with honey and spices. Cinnamon, allspice, and nutmeg. Mashed it after roasting to break everything up break up the fruit.

Liquid is 2lb honey, “spice blend” the home brew store had that smelled good, and water. Topped up with cool water once it was in the buckets.

Waiting for it to cool before pitching wine yeast. Not sure what it is, guy at the store recommended it.

Never made wine before so we’ll see how it turns out.

I started fermenting yesterday Bissap (or carcardia tea infusion) with half a coffee spoon of bakers yeast and today I woke up and there is this kind of dry deposit at the top, I removed the bag to smell and I didn't smell like rotgut but a bit of an alcoholic smell, am I good? (sorry for the bad angles I don't have a phone)

Hello,

I'm making a hydromel around:

- around 3.5 liters total

- with a mix of plums and kiwi as the fruits.

- 600 grams of melted brown sugar

- 600 grams of fake honey (I thought it was real, but it's 90% glucose syrup...)

- The initial hydrometer reading is 1.120,

- I added 6 - 7 grams of bread yeast.

We're on the way for a nice 36 hours now. I wanted to boil some yeast and add it inside my batch as nutrients. I have no idea about the dosage. Could you guys help me how many grams of yeast I should boil and add to my batch? Thank you.

500g sugar, about 1.6L water, 5g baking yeast. it is using the smaller bottle as a bubbler.

note that once I get my paycheck I’m buying a vevor still and will be distilling the ethanol out of this, so the actual taste of this solution is not super relevant. I will also probably buy brewing yeast and bubblers for optimal ethanol and scaleability.

started about 40 minutes ago and bubbles are coming out the bubbler :) not using the balloon because I don’t want carbonization, and want my off gases to be able to dissipate to avoid icky taste or slowing down the process

Hi, I'm from North Africa, where we have a hibiscus drink called carcadé, also known as bissap in West Africa.

Has anyone tried fermenting it into alcohol using baker's yeast? Is it too acidic for fermentation?

I got King David/Jonathon apples (about enough to squeeze out a gallon of cider?)

I also have 71B yeast, Star San, a gallon jug with an airlock, and a decent amount of cheesecloth to strain. Anything I'm missing?

Day 0

I'm having my 10 day (no patience) welch's white grape juice rn and it's so freaking good!! I added active dry yeast, sugar & cold crashed for 2 days then racked it into a clean bottle.

I wonder how it always turns good despite the preservatives, which i heard could mess with the fermentation but damn i'm tipsy after a few glasses it's so nice

I picked 27 pounds of apples from the tree in my backyard, and I want to try fermenting it into cider, but I don't have a juicer, or the desire to buy one. Is it possible to puree and strain them, and then ferment that?

After two days, I decanted my kvass from the bread and candied, expired orange peel.

The taste is very sweet, with sourness taking a back seat.

It has a slightly vinegary aftertaste.

The aroma is dominated by the bread, with the orange peel taking a back seat.

Normal beer with extra steps.
(I did mix it better when the drink was flat)
Recipe:
1.5 cups of sugar
4 cans of Athletic Brewing’s Run Wild IPA (NE IPA)
QA-23 yeast
Sprinkle of DAP

Like usually I boil water with sugar, and add yeast to the boiling mixture. Once cool I add more yeast and store it in a bottle.

Instead of adding yeast to the boiling water, can I add leftover rice instead?

I have enough for about a gallon.

I love the halloween / autumn season, and right now i have about 5 gallons of apple cider brewing in my closet. I plan on distilling that to some brandy. I am wondering how you might make this a nice hot fall drink? Any cocktails / hoochtails yall reccomend?

First time trying this mostly just for fun I got a cup of sugar half a packet of fast rising gluten free yeast (all they had) and the cap screwed on loosely. Glove has a hole in it.

Gonna keep it in a dark corner of my room in a bucket in case things go wrong

So recently, I realised that i haven't hooched in a couple months, and didn't want to spend *too* much on alcohol, so i went to the store and bought some apples. I didn't have dry, active, wine, or bread yeast on hand so I was like, "Wait, didn't people hundreds of years ago just use the yeast from fruit skins?" so i diced up a couple apples, put them into a gallon water jug, and then added like maybe 1 and a half cups of sugar. I also didn't want it to look like sewage so i added about a cup of apple juice too. I also filled the rest up with water. I checked in on it 2 days later, and BOOM. Almost an inch of bubbles at the top, with tons more rising. This smells delicious and not like spoiled eggs like the other times i've tried with other fruits like grapes. I really hope this turns out well and doesn't taste like shit the other times i've tried. All i can do is wait and see i guess.

I don't know if you can tell but i wrote this while on Adderall

So I know that using fancy brewing chemicals like acid blend is not something that typically gets done on this sub but I figure this is a question better asked here than one of the more pretentious subs. A lot of brewing guides recommend adding acidity to reduce the pH of your wine must and to reduce infection risk, and a lot of those guides recommend using acid blend powder to create a more balanced flavor.

However, if you didn’t want to use an acid blend powder, could you create your own acid blend using various juices? My understanding is most commercial acid blends are made up of mostly citric and malic acid with a little bit of tartaric acid, so hypothetically shouldn’t it be possible to combine different fruit juices to create a liquid acid blend? Like I figure you could use cranberry or lemon juice for citric acid, apple juice for malic, and grape juice for tartaric acid.

So I guess my question is if you made something like that would it actually work and have a positive effect on your brew? Or would you have to use so much juice to create an effective acid blend that the flavors from it would overpower whatever you were actually trying to make? Like it’s kind of pointless to add in an acid blend like that if you need to add half a gallon of it to a one gallon brew.

For me, a sweet white wine made from garden grapes and baker yeast. Close second was my pineapple wine.

convinced my manager to give me some of our pancake syrup to turn into wine awhile ago. Just opened the blueberry. It is not good. (5 months age)

Kvass made from whole wheat bread and candied orange peel, with a best-before date of December 2025. Nothing goes to waste.

I have some hooch that's almost done brewing and I was thinking about freeze distilling it, do I need to worry about cold crashing and racking to a different bottle before freeze distilling? I can do the cold crashing and racking I just don't want to because I'm lazy