/ck/ - Food & Cooking

>>4880286
Sterilize the fuck out of the vessel first.
Otherwise you will have poison on your hand.
(okay, alcohol is also technically a poison, but you know what I mean).


Don't they sell cheap kit (malt/wort ready to be used, yeast included) in your supermarket.

One packet is enough. Yeast multiply exponentially (remember you biology class?), using 3 packets rather than one wouldn't make a damn difference.

Also, this doesn't work with all apple juice; it needs to have no preservatives. Obviously the yeast won't do shit if there are chemicals toxic to them (aka preservatives) in the juice.

>>4880293
Well yea they have the kits but i figured id try this out, and i just bought a 7 gallon jug from walmart but did not wash it and i realized this as i finished pouring the last bit in. Will any dust on the inside be dangerous for this?

>>4880296
The ingredients include water, concentrated apple juice, ascorbic acid(vitamin c) that should be fine right?

>>4880286
One packet.

I did this with grape juice and without the extra sugar and it didn't taste any worse than some $20 bottles of wine I've had.

2 months is too long.
i do 1 gallon for 10 days, and it's hard as a dick

>>4880314
Hmm how can i tell if its ready? its not a see through container so can i just sip it to test it?

>>4880326
>>4880326
it stops bubbling and all the yeast falls to the bottom. Pour it off the sludge on the bottom and put it in the fridge. Even more yeast will settle on the bottom. Pour it off this again and ejoy

What are some alternatives to wine bottles for storing wine?

ok, i think i need to point out a few things.
if the apple juice has preservatives then this will not work.
you don't need a lot of yeast, but people like to activate the yeast(get it breeding) before adding it.
two weeks is more than enough, after that you can finish it or siphon it to a different container, but don't leave the juice with a layer of dead rotting yeast at the bottom.
you can finish it by waiting long enough, adding chemicals, or putting your drink in the fridge. the fridge will cause the yeast to settle, but bringing it back out will get them riled up again. and yeast in your drink can make you gassy. I like to wait till the fermentation slows down just after two weeks, then put it in the fridge, then rack it into a new container, maybe while adding some chemicals to neuter and kill the yeast.
as for contamination, it won't poison you, and you'll know it's bad. i don't think it's that common, i've never had a problem with it, just be clean and sterile and you should be fine.
it's common to put an airlock on these things, but i don't know how necessary they are, as i've never done it without an airlock, and i think the yeast will make enough CO2 for the first week or so that all the air will get pushed out anyways
$15? probably not, but not including the equipment it will be pretty cheap

>>4880286

>>4880297
>but did not wash it
Oh fuck...
>Will any dust on the inside be dangerous for this?

Dust is something you can see, and relatively harmless.

It's the micro bacteria that you can't see that could be bad. Hopefully once the ethanol (aka alcohol) starts to be produced they'll kill off the bacteria.

But I'd take a sip test first (a glass maybe) and make sure you're okay after about an hour before getting stuck into it.

Next time buy a domestic odorless bleach - cheap stuff should be fine.
But you must rinse the fuck out of the vessel after you use it so you don't suffer bleach poisoning.

>>4880519
I think part of the fun is to have these cheap, simple, crude things and making it work.
Of course it's a good idea to have the rest, but you have to start somewhere.

>>4880519
Last time I did the calculations, it won't get you anywhere near 14% ABV either. You'd probably end up around 8-9%

>>4880635
Beer spoilage bacteria/wild yeast are not deterred by ethanol. At least not at the levels generated in this recipe.

Spoilage would likely be pediococcus, lactobacillus, or brettanomyces, none of which would be harmful, just making for terrible off flavors.

Using bleach and then rinsing it is futile unless the rinsewater is sterile.

OP can be better served by educating himself about making alcohol at home; there are websites and forums dedicated to it which dispel many common misconceptions and provide cheap and simple solutions to effective homemade alcohol.

>>4880683
I think i will take that advice depending on how this batch turns out, hopefully its slightly better than god awful

>>4880683
Just imagine if OP gets a gusher infection, of the fun.

>>4880519
>end up with vinegar
That's not how yeast esterification works.

>>4881155
Guess what acetobacter produces...

>>4881192
Yeah.

So, about keeping everything clean; what is sufficient? Bleaching equipment beforehand and adding a campden tablet?

>>4881215
Star San. Bleach is shitty stuff. You could do a campden tab, but I just pasteurize my cider before adding it to the carboy.