/diy/ - Do It Yourself

Is that the same bucket you have been using for your composting toilet?

Fermentation keeps locking on me. The same batches that were super dry in 10 days this summer are super sweet after several weeks now. I can't afford anything fancy. What options are available besides cranking my house up to 70F?

>>1711061
You should get to know the poop bucket guy. >>1693753

>>1711061
250L white wine
250L red wine

>>1711061
made my first brew a couple of days ago, apfelwein too
was pretty scary because nothing happened for like 30 hours but now it's bubbling away nicely :)

>>1711073
>>1711339
I suppose I should have mentioned the Apple Wine I was asking about was not what was pictured
That’s a grape wine and the skins are in a nylon mesh bag inside (hence the lumps)

>>1711476
Its just that it looks like the bucket from the composting toilet thread

>>1711476
Shouldn't you be using some kind of airlock?

>>1711647
Thanks, someone else linked that above - I probably would have chosen a different pic if I had known about that thread first
>>1711657
Yea the primary has a lid with just a small hole which I cover with a paper towel
Once I transferred to my Carboy I put on pic related

>>1711207
Maybe a different yeast strain and some nutrients.

I’m looking to make a short mead. What do I need to know to make it drinkable in a couple months? I plan on using max 1.5 lbs honey for 1 gallon and fermenting with strawberries using some kind of ale yeast. What things do I need to know so that it actually is drinkable in a couple of months

Does it smell for a long time after you take a poop?

>>1711207
I always cave and run a space heater in my room. If that doesn't work for you, there are a few cheap things you could try.

If the room isn't too cold, pitching double/triple the amount of yeast you would normally use will help speed up the fermentation (going above 3x will likely result in diminishing returns). In addition to this, start your brew closer to 30C/86F and let it cool to target temperature. Wrapping your fermentation vessel in a blanket will help keep in the heat generated by the yeast.

You could also get a heating band/pad. They're not too expensive, and they don't pull much power. Be aware that some types are not recommended for use on glass, as the heat may cause the glass to become fragile if used repeatedly for a long time.

>>1711207
are you using nutrients? properly oxygenating your brews?

>>1711061
Anyone have a pastebin for people new to homebrewing? I saw some anons in the last thread do it in a dorm and I might give it a shot.

>>1712388
Someone just post the /ck/ beer discord.
A few professional brewers shitpost on it and there's a lot of knowledgeable homebrewers.

Dumb questions are encouraged.

>>1712443
ebin

https://discord.gg/U3qc5t

>>1711073
No it's a collection of your posts.

>>1711061
Can anyone recommend a book on distillation of ethanol for fuel? I want to try to run a vehicle on it but most of the resources I've found are about producing for consumption.

>>1711061

Maybe go up to 1010 for an off-dry apple wine. OR 1025 - 1040 for sweet to dessert like.

I wouldn't push much higher if you don't have acids or tannins to balance it out.

>>1712444

/WHO/ keeps doing this?

t. 라파엘

How does /hbt/ clean their bottles?

>>1712609
It's me.

>>1712867
Usually warm soap and water, let it soak overnight. Provided it's just a plain packaged beer bottle. Sanitize with StarSan or whatever homebrewers use.

Anyone here make mead? I've only made a few batches so I'm still pretty new. Started a gallon of orange this morning, might add mulling spices later.

>>1712515
There's nothing special to distill for fuel


Just get a reflux still and start running.
The issue is getting a car to run on alcohol.

>>1713330
Just started my second batch; going for a cyser this time. my first batch was a big hit.

>>1712444
>>1712443
Pls link me if distillation talk is allowed

so i've done a few batches of mead with varying degrees of success but i've got a new fixation now. how do into beer? assume i know literally nothing about how it's made. any good resources to get a handle on it or some dumb baby-proof recipes?

>>1713330

Nice!

>>1713644
Read how to brew by John Palmer

>>1711207
oxygen is the first food

>>1711351
>red
>white
be more specific

What do you think the recipe of Paulaner Zwickl look like ?

>>1711351
Wow. That's a lot of wine, what do you do with it all?

Did some muscadine a while ago. Added local honey immediately before bottling and after a month it was perfect. Strong, sweet, and with a great color. Excuse the hyper ghetto bottling. I didn't know about solids forming though so I have to filter before drinking.

>>1711061
Yeah, that doesn't look right. Your beans are probably under-roasted

>>1713330
I usually make a batch of JOAM each fall so that we have some nice spiced mead ready for the holidays.

>>1711657
Is that all your jenkem, Tyrone?

I've fermented kiwi juice with ginger, it ended up tasting like worn socks. Because of the ginger, I presume? It didn't taste like that when it was just the kiwis.

Also, wild yeast > store bought.

>>1712515
wouldn't the energy going into distillation outweigh the benefits of fuel collected?

>>1714192
nah, chemical energy from the ethanol should be greater than the energy needed to heat the mash if you don't build the worlds most inefficient still.

>>1713330
Made a sweet mead. A bit sweeter than it should've been. Just honey, water, and a few raisins for nutrient. Tastes great but I had to wait a year for it to get that way.

Going to make a 5 gallon the same way once I find some free time

Made tepache. Not very alcoholic, but super delicious. Drank it all and refilled it for a second bit of fermentation.

>>1714200
cool i've never heard of tepeche but i learned something today

Any recommended reading for broad homebrewing knowledge? I have a legit brewing science text to read at some point but I want to get a practical start with some ciders and meads and whatnot before trying beer and know very little about the practical and creative aspects of doing them properly. Thinking of hitting up a nearby supply store with a vague overview and asking questions.

>>1714289
Kilju. Easy as fuck to do, cheap as hell. Good for testing out stuff.

>>1711061
do any of you here quick-age things in a jewelry cleaner?
https://youtu.be/YlQT4ptwLKs

Recently made some pretty good rice beer.

Basically just make a bunch of thai rice, stick it in a wide-mouth jar (mine was a gallon and probably 1/3 full of rice) and put a lid on it. Ferment in a room-temp (~65-70 freedom degrees) dark area for like 3 weeks or until the rice floats in the juice. Strain it off, squeeze out the rest of the juice from the rice, and you should get about a quart of beer. I didn't do a secondary ferment to carbonate but it tastes almost like a really malty sake. I refrain from just calling it sake or a rice wine because there's a lot of specific requirements for it to actually be *sake*.

>>1714770
sake just means alcohol

>>1714805
Anime just means cartoons.

I am trying to make a wash out of popsicles (no preservatives). The thickener impedes the fermentation. Is there a way to break down guar gum?

I’m looking at doing some ales with gruit instead of hops. I’ve found a suitable herb supplier at my local market, but can anyone suggest any resources for suitable measurements?

>>1712181
When i made mead, it took 3 weeks. I used 605g honey to a gallon of water and english ale yeast. Fermented for 2 weeks, siphoned off the liquid, back-sweetened with more honey, bottled, and let it sit for a week to get fizzy

>>1712867
Hot water

>>1713330
I used to, I want to start back up again

>>1714289
This is what got me started making mead

>>1715241
>>1715243
>>1715245
If anyone is interested, my recipe was
1 whole nutmeg, crushed
15g juniper berries, crushed
23g dried hibiscus flowers, ground
6g green tea, ground
7g black peppercorns ground
5g cinnamon bark, ground
30 whole cloves
5 whole cloves, ground
3 black tea bags
605g honey (costco brand)
2 tsp yeast (english dry ale yeast from a homebrew shop)
Enough water to fill the carboy jug to the top of the molded-in text

Shake to mix, and attach airlock.
Ferment for 2 weeks
Siphon off the liquid into a new carboy and top off with a 50/50 water/honey mix
Bottle and wait a week for carbonation to form

ABV: appox. 5.5%

>>1712181
I can’t source this info, but the approximation I go off is 10g honey/1 pint water/1% alcohol when fully fermented.
For an American I guess that’s just 1 part honey to about 60 water

>>1715100
>but can anyone suggest any resources for suitable measurements?
The Complete Joy of Home Brewing has a little on gruit but pic related has been the gold standard ever since it was first published and for good reason. I also have an interesting book called Against All Hops (the title is somewhat misleading) which contains a fair amount of practical information and a number of recipes for beers flavored and/or bittered with herbs but it's aimed at intermediate and advanced brewers.

>>1715261
>1 part honey to about 60 water
>1:60
I use 1:4 (20% honey by volume) with champagne yeast. then again i make sack mead, finishes 15-18% abv. disregard poor grammar and capitalization, phoneposting.

>>1710811
>Use less maple syrup.
Good tip, I never would have thought of that.

>Maple syrup meads (Acerglyns) are best made as traditional meads that you stabilise and back sweeten with, using maple syrup.
Well, this actually is helpful, I hadn't found anything about maple syrup mead back when I was trying to make it so I figured just replace the honey with maple syrup
I do need to work on how much to add when flavoring though, my orange mead is bitter because I had too much rind in it.

>Do you nutrients and all that jazz to help with fermentation?
Yes I add nutrients, and kept it at a reasonable temp more than 60°F, I believe I used a wine yeast that time, but am not sure it may have been a champagne yeast, all in a gallon carboy with a proper air lock.
A far stretch from my first wine that I brewed in a orange home depot bucket with a half inch PVC P-trap vent, using bread yeast and condensed juices, back before /diy/ was even a thing.
It was a really good wine though.

No brew pics, so /diy/ jerky.

>>1713330
Mead is my favorite thing to make. Planning on starting a simple semisweet this weekend.


Never had much luck with cyser, but flowers and other dry spices/herbs in there have been good to me.

I wanted to start brewing, but since im in australian summer RN the temperatures are about to start going into the 35 ish degree range, I figured a saison would be the right beer to brew, since some of the yeasts are able to live at that high a temperature, of course ill be trying to lower the temp of the fermenter but still. Point of this post is, anyone have a good Bits & kits recipe for a saison? I'll only be making around 10L or so because thats the max capacity i have for the bottles i own.

I'm an alcoholic poorfag who can't afford to feed his habit and considering making prison hooch. what's the best way to do it without poisoning myself or going blind?

>>1716211
Kilju

Bottled (and tasted) my first ever wine
> Concord Grapes from my parents property + Old Orchard Concentrate & Water to fill space
> Started September 8th or so
> 6 Gallon Carboy
Got 24 Bottles and a Jug
It doesn’t taste horrible, I wouldn’t say it’s the best wine ever but it’s drinkable and should get better

One question: I only used ‘first quality’ corks and noticed that a small piece of cork ripped off and is floating in the wine in one of the bottles - will leaving it in mess up the taste of that bottle badly, or is it ok?

>>1716211
jews from concentrate, sugar, bread yeast, nutrients are optional.
plenty of tutorials on youtube desu

>>1716316
You ever actually used bread yeast? Surely it's worth getting some real yeast and keeping a starter to reuse.

>>1716367
>You ever actually used bread yeast?
I have and it's perfectly fine.

>>1716367
bread yeast is as "real" as any yeast, it just doesn't have *quite* the alcohol tolerance as ale or wine yeasts and dies slightly faster. For homebrew purposes, especially novice, bread yeast is just fine. I actually like the malty flavor it gives to things like mead and cider.

>>1716367
Bread yeast works fine but it gives a kind of "bready" taste to what you ferment with it and it can't handle as much alcohol.

If you really want instant rotgut then you need a turbo yeast; you can go from sugar water to 15% ABV literally overnight.

>>1716212
>>1716316
>>1716367
>>1716376
>>1716383
>>1716386
thanks. im going to try this. will it make me go blind? how does it taste?

>>1716579
>will it make me go blind?
No, methanol isn't really a worry with fermentation, you've only got to worry about that if you're moonshining spirits with a still.

>>1712123
It's the same recipe since this summer though.

>>1712341
>pitching double/triple
>wrapping
I'll try that, thanks. I've been throwing a gallon jug of hot water into the other end of the cabinet before bed, and that seems to have helped quite a bit, but it's not a great permanent solution.

>>1712368
>are you using nutrients? properly oxygenating your brews?
Nope and nope. I'm pouring 12oz out of a half-gallon, adding a couple cups of white sugar and a little bread yeast, shaking the hell out of it and slapping a balloon over the top.

The gf and I opened a couple cheap bottles of store-bought rose' the other day, and both agreed that my stuff was better. I'm not trying to go pro, I'm fine with "better than crap at a quarter of the cost".

>>1713725
>oxygen
I'll start shaking the hell out of it between making space and adding sugar, I guess.

>>1716580
This reminds me, how much risk is there when freeze distilling? Can one reasonably double a 7% up 14% and is that stopping point measurable?

>>1716593
You mean like an Eisbock? I don't honestly, off the top of my head I reckon it should be safe enough to do. Brewing a 14%er straight up isn't difficult though.

The adventure begins. Making a gallon of graff and 750ml of cider for comparison.

>>1716593
>how much risk is there when freeze distilling?
There doesn't seem to be a lot of documentation on it, but my understanding is that the reason why distillation is unsafe is because of the potential to separate the methanol from the ethanol, rather than the concentration of the methanol itself. As long as the methanol is being consumed at the same relative rate as ethanol is, the methanol can't really cause any damage, since ethanol is an effective treatment for methanol toxicity. Wines and beers don't have the methanol removed at any point during production and no matter how much you drink, you're still going to have acute alcohol poisoning long before methanol toxicity ever starts becoming a concern. I'm not even entirely convinced that the methanol, acetone and isopropyl even need to be removed from steam distilled spirits as long as the whole of the distillation is mixed homogeneously, but if you're steam distilling, you might as well anyway.

>>1716618
My home smells of wort.

>>1716618
>>1716816
Die Krausen. It's only getting started and I want to be asleep within like an hour. Think I should preemptively re-rig it with a tube and reservoir for blowoff?

>>1716831
It's still rising and the stopper is sliding out.

Help.

>>1716836
Just let it blow off the foam, you're not going to lose more than a sip, don't worry. Just keep the stopper in place with a rubber band and wipe the carboy off well to keep the bugs at bay.

>>1716853
I ended up tying and taping it down before it went any further. My fear was just mess and infection, but it's now settled down from that aggressive start - I think it was probably still a little warm when I pitched the yeast.

>>1716618
Doing more research to decide how I want to experiment, as I plan on splitting this gallon into five bombers to bottle condition. List of things to try includes pectic enzyme, bentonite, and gelatin for clarity along with tannins, acids, and unfermentable sweetener. Any suggestions?

>>1716579
>will it make me go blind?
No; fermentation produces next to no ethanol.

>how does it taste
I can't speak to it personally but the universal consensus is that it's awful; unlike more delicate beer and wine yeasts that end up producing lots of tasting notes a turbo yeast basically turns everything that even vaguely looks like a sugar into ethanol so quickly and thoroughly that you're left with something bone dry and no nice fermented flavors; if you used a turbo yeast to ferment a typical beer recipe you'd end up with something that tastes like you took a bottle of O'Doul's and added in enough everclear to make it as strong as a full-strength beer.

>>1716871
>No; fermentation produces next to no ethanol.

>>1716871
> No; fermentation produces next to no ethanol.
Yo nigga I think you got that wrong

>>1716872
>>1716879
Please excuse me while I go sudoku myself.

>>1716881
Zez jej

>>1712515
Don't waste your time. This has to be done on a huge scale to be cost efficient unless you get a lot of free sugar practically delivered to you.

>>1712515
If you want to save money on fuel just make rum (it's cheap and easy) and swill enough you pass out instead of driving anywhere.

>>1715092
Guar gum is a polysaccaride. Maybe an amylase would break it down.

>>1711207
Brettanomyces. Ferments everything. May taste like shit though.

>>1712388
>clean and sterilise a sealed bucket with airlock
>make sugar solution to specific gravity of say 1.050 and a temp of 25-30c
>add yeast and wait 5-9 days at 20-23c
>bottle in clean 2ltr soda bottles with 2 tsp sugar per bottle
>Wait 2 weeks then drink
C’mon man, they do this kind of thing in prison. Figure it out.

>>1712388
here you go senpai

>>1712444
Link expired..

>>1716593
None, you just remove water from a brew. You don't remove any methanol or byproducts so you'll get a worse hangover though.

>>1716900
What does one need to do to get a not-shit sour?

>>1716858
>My fear was just mess and infection
Once you got it moved into the sink, mess shouldn't be too much of an issue, and as long as the stopper stays on, infection shouldn't be an issue. I would recommend rewashing and refilling your airlock if any of the foam blew through though, especially if it ended up over- or under-filled.

I was super meticulous on my first couple batches, drying my hands with paper towels, rinsing everything with peroxide, trying not to breathe in the direction of any of the equipment, etc. Lately, with small batches, I've been trying to see what all I can get away with. I get not wanting to look forward to a large batch for what seems like forever, just to find out that it's spoiled, but I haven't even been sterilizing my equipment lately and my only issue is the yeast locking in the cold weather. Remember, wine was discovered by accident by people who knew nothing of germs, trying to store juice in a dirty bucket.

>>1716905
Can confirm. This is basically what I'm drinking right now, except using Honeycrisp juice and doing half-gallon batches. I wouldn't downplay the importance of some sort of siphon though, it makes a pretty big difference in the yeastiness of the final product.

Anyone know what would be the best time to add a cinnamon stick to this 'recipe'?

>>1717085
>cinnamon
I was looking that up and saw some saying that adding much of anything during primary fermentation results in horrible taste. If I were racking it anyway I'd throw it in then with some priming sugar for carbonation.

>>1717098
Awesome, thanks! That's a big part of why I'm still doing 'brew in bottle' half-gallons, it allows me to make a minor changes without risking losing a large batch. I've got several in primary right now and a couple half-gallons in the fridge cold-crashing. I'll toss a cinnamon stick in the second one and let it sit for a few days before tasting and bottling.

Also, I've been bottling and pasteurizing the stuff I give away, but drinking most of mine fresh. Does anyone know anything about systemic yeast infection? I've heard that it can be a problem for homebrewers drinking a lot of unpasteurized brews, but given that pasteurization is a relatively new process compared to brewing, I'm skeptical.

>>1717075
I did my research so I knew the possibility and what to do, aside from having to improvise securing the stopper. I made the equivalent of cork bailing out of twine and taped it down.
>trying to see what all I can get away with
Neato. I still want to do things "right" and get the best result possible, so the obsession cannot stop. My main concerns right now are whether I rinsed the dish soap off well enough and whether I'll have ill effects from poor temperature control. It's fermenting around 70-72F so diacetyl is possible and my brew kettle kept swinging hotter than I wanted. I also completely forgot that I had a few hop pellets in the boil so they got dumped in too - maybe a little dry hopping will do it well.

Hopefully this first batch turns out well enough to share but it is in large part an experiment that I'll learn from, so whatever. I'll at least be able to get the next batch going faster now that I've dicked about with a three process cookware juggling act - wort, raspberry pasteurization, sugar solution with one pot and one measuring cup while trying to cool everything. Part of me wants to build a heat exchanger so cooling doesnt take a half hour.

>>1717114
>I made the equivalent of cork bailing out of twine
Nice.
>Part of me wants to build a heat exchanger
Like an in-line cooler? I saw one that was basically just incorporated into the siphoning process, part of the tube had been replaced by what looked like a distillation tube, and they were just running icewater through the outer chamber to cool it as it moved into the other container.

>>1717118
I was thinking some copper tubing coiled through a box of ice water. Looking more I realize what I should probably do is an immersion chiller, ice-water through a coil immersed in the wort. I wonder if it's worth building one for a 1gal process though. I probably won't move to 5gal until I find a recipe I really want to produce in bulk.

>>1717124
>ice-water through a coil immersed in the wort
It would work, but I would think it would be overkill for what you're trying to do. If you're preferring the 'right way' though, I don't know how much help I'd be. I've definitely moved more towards doing things the easiest way I can, just because I keep so many projects going at the same time, minimizing effort is the only way I can justify keeping up with a lot of these things at all, so I just toss the whole bottle in the fridge.

>>1717118
google counterflow chiller. it can be DIY'd

>>1717316
are counterflow chillers worth the effort? i take about an hour to chill 5 gal batches with a copper immersion chiller

>>1717580
Convert to a chiller running refrigerant through a powered cycle like what's in car.

Thinking about /diy/ing temp control for a 1gal carboy with thermoelectric cooler and ceramic heater hooked up to an arduino via relay. Anyone tried such a thing? Wondering about wattage needed and whether there's a tendency to overshoot due to warmup/cooldown periods. I guess I can look up the r-value of the styofoam box or whatever I drop the carboy in and do the math with some maximum temperature differential.

>>1718275
have room for an undercounter fridge? I think its hard to beat that setup, I have a fermentrack controlled fridge that keeps the set temp within 0.2C, it has a probe in the fridge and the wort so accounts for the thermal mass,

>>1718394
I would expect it to end up more expensive, larger, and less movable than circuitry in a cooler, though there is a reasonable place I can shove one.

>>1718397
i got an old fridge off local ads for a tenner and had most of the other parts lying around, if you have to buy everything new it probably wouldn't be worth it, glossed over the 1 gallon bit as well so probably overkill (i do 5 gal batches)

My first beer.

Second

>>1717580
>are counterflow chillers worth the effort?
I hope so I just bought one and will give it a try soon.
My ground water is like 75° so I will also be using my 25 foot immersion chiller as a pre-chiller to get the cooling water as cold as possible

>>1718275
just get a couple of thermostat sockets

>>1718642
If I lean that direction I might as well just go straight to an STC-1000 and make damn sure I get one that can take the firmware upgrade. I can do whatever the fuck I want with an arduino and I can swap out the relay for a 110V one later and reuse the 5V/12V for some other project.

>>1712607
Thanks a lot for the reply, I just realized I never thanked you

>>1716905
You know you can get strains of brewing yeast for less than a dollar a packet on amazon. Even for poor man recipes like this, it will make a huge difference in taste and alcohol content.

>>1712443
> discord
not very /diy/ to use a service you can't host yourself that isn't free software... why not xmpp, matrix, or irc? (or mumble if you want voice)

>>1716579
Since no one directly answered your question, and I feel like you're going into this without knowing a whole lot, imma learn you proper. Maybe.

This example is made with a 5 gallon fermenter in mind.

>Make your mash. Put it in your fermenter.
>In a pot of appropriate size, get about 3 gallons of water up to 150 degrees F. Pour in your sugar, stir it until completely mixed
>The reason you stop at 150 is you don't want to scorch your mash
>Pour sugar water into mash, let it cool to room temp
>Add in your yeast, mix it up, put a lid on it
>Wait until it's done fermenting
>Strain out the liquid, put it in your still
>Methanol is created in the process of fermenting, and it boils at around 150F.
>Everything coming out of your still from 150-174F is typically methanol. You don't drink that, it's like a less potent gasoline
>Everything after that is drinkable
>Will start off at a high proof, but will slowly taper off
>The first drinkable part is called the body. Give you a nasty hangover but it's drinkable
>Heart comes next, it's great
>Tail comes last, it's usually shit. like 70% proof. Mix it with your next batch, or...idk get creative with it.
>The first few times just keep filling up 16oz jars, then go back and test each one
>Once your still hits 205F you might as well just kill it, the rest of the alcohol isn't worth getting.

Proceed to party, or give fun holiday gifts.

I'm browsing stainless steel stock pots to brew in and apparently everything rusts? lolwut

>>1720201
shouldn't as long as you passivate it with star san, citric acid, or bar keeper's friend.
i have a concord kettle and no rust issues

>>1716903
It must be nice to have been born knowing it all, uh, fella?

>>1713726
the one on the left is red, the one on the right is white.

>>1713764
I wash my car with it.

>>1711351
how many days does that last you?

>>1712181
>What things do I need to know so that it actually is drinkable in a couple of months
Temperature and yeast nutrients.
My friends and I put a batch together late September. 15 pounds of honey, 3 1/2 gallons of water, and a nutrients tea made by boiling two black tea bags, 1/4 of an apple, 1/4 of a pear, one cinnamon stick, 2 cloves, and an ounce of juniper berries for about 20 minutes.
We let that ferment from September 30 until November 4, then we racked and added more juniper. We decided to bottle at the end of November.

Anyone want to take a stab at why my mead's fermenting so slowly? It's been going at a little bit more than this for a couple months but has recently slowed down. I tried it and it tastes slightly fizzy, the yeast (Mangrove Jack Mead Yeast) is meant to stall out at around 18% but I don't know if it's gotten to that point just from tasting alone. It's still very sweet, but that's expected from the strength of the must.

Before you ask I didn't take a specific gravity reading beforehand so I've got no idea how far along it is in the fermentation, bit dumb of me but I'm trying to do things simple for my first batch. Is there a reliable way to test alcohol without original readings? Am I missing some nutrients of some kind (it's just water, honey, and yeast).

>>1721537
You can estimate OG from your recipe. Honey has nutrients if I recall correctly. How has temperature been? Did it start aggressively?

Been looking at recipes and dicking about with this calculator since I don't see anything both simple and to my liking. Does this seem fine for something between a blonde and an amber ale?

>>1721557
started with 5L of water and 5L of honey, had the temperature sitting between 18C and 26C pretty consistently, which is nicely within my yeasts fermenting range. Pretty mild start to the fermentation, picked up a bit then died back down, but definitely a lot more than what I've got now. I might try rack some off into one of my 1L bottles, dilute it to 70% strength or so and see if the fermentation kicks back off again.

How do I permanently stop fermentation? I usually make apple wine then freeze it off into applejack, but I want to actually bottle some of the apple wine without worrying about it continuing its fermentation

>>1721592
Potassium Metabisulfite will lower oxygen levels preventing yeast from doing their business, potassium sorbate will stop them from reproducing. One two punch to knock em out. Nearly impossible to properly kill off all the yeast, but this is as good as you can get without osmotic filtering.

Will I have any problems bottle conditioning if I cold crash a highly floculating yeast?

>>1721596
no

>>1721587
>The density of honey typically ranges between 1.38 and 1.45 kg/l at 20 °C .[44]
t. wiki
5l water=5kg, 5L honey=6,9-7,25kg, so an OG of roughly 1,19-1,225.

>>1721592
sulfites

>>1720590
>currently connected to the greatest information resource in the history of human endeavour
>Asks dumbass questions instead of basic internet search
>gets butthurt by informative but curt reply
Fuck off back to r/whinylittlebitchcomplaints you useless zoomer waste of skin.

I'm about to make my first batch of kilju/prison hooch from this grape drink. do any of you spot any ingredients that might fuck with the yeast?

>>1722148
>sulfites
bruh

>>1722150
>sulfites
what about it? like i said its my first time making the stuff.

>>1722152
It's used to kill off yeast and other bacteria to preserve drinks.
The fact that your juice expires only after +10 days should be a dead giveaway.

>>1722155
thanks. i was going off this article which includes sulfites in the recipe.
>Add the additional ingredients to the must in the fermenter; these may include Campden tablets, pectic enzymes, sugar, SULFITES and sugar
https://www.leaf.tv/articles/how-to-make-tomato-wine/

>>1722156
wrong link heres the right one
https://www.leaf.tv/articles/how-to-make-the-alcoholic-drink-hooch/

>>1722148
Bro, just get unsweetened, preservative-free fruit juice, double its volume by diluting with water, and ferment.

>>1722275
i added sugar and yeast to what i have and its already starting to push gas into the balloon.

>>1722148
Sulfites are generally used to kill off fermentation intentionally. It's used as a preservative in a lot of things so they don't ferment.

Not sure you'll be able to use that to brew anything.

>>1722307
there appears to be carbonation when i give it a shake. is this a good sign?

>>1722373
Yes.

>>1722045
>on a discussion board dedicated to sharing DIY projects and knowledge
>in a thread about homebrewing, specifically for beginners
>asks the people here if they have any advice or guides
>you suggest an awful tasting recipe and then give him shit for asking a beginner question
Yeah man, he was totally out of line. You're so smart and cool.

>>1722156
>>1722157
>Use crushed Campden tablets dissolved in of water or potassium metabisulfite powder to sanitize the equipment.
>to sanitize
What does this mean to you?

>>1722555
that's all jibberish to me. I just opened the bottle of juice, added sugar, put the bottle in a warm bath until the sugar dissolved, added yeast. send to be working so far. I used Fruite juice/drink, standard table sugar, and bakers test.

>>1722555
that's all jibberish to me. I just opened the bottle of juice, added sugar, put the bottle in a warm bath until the sugar dissolved, added yeast. I used Fruite brand grape juice/drink, standard table sugar, and bakers test. capped it with a balloon with a couple of pin holes in it. within a couple hours the balloon was already inflated and there appears to be carbonation whenever I give it a shake.

I ditched that web article and ended up following this guy instead minus the fancy yeast and airlock.
https://youtu.be/H_dqJsB_l8E

>>1722563
SANITIZE MEANS KILLING MICROORGANISMS

>>1722564
it's posters like you that make me believe this board is full of actual retards. the bottle would have been sanitized at the factory prior to bottling the juice.

>>1722569
It's posters like you that make me believe there are too many illiterate morons in the world. You yourself posted a quote from an article directing the use of sulfites to sanitize your equipment. I havent read more of that article myself because I don't give a shit but odds are very good that they specified this regarding any equipment you use that wasn't a factory sealed bottle. Regardless, the obvious conclusion is that the inclusion of something to kill microorganisms in a preserved container will also kill your yeast, you absolute fucking nonce.

>>1722581
cope harder retard

>>1722581
>any equipment you use that wasn't
On that note, I bet this guy used a cup to measure the sugar he added and just assumed that the juice factory magically sanitized it for him.

>>1722569
>this board is full of actual retards
You are in a thread populated with people who know more than you. Have the self-awareness to realize that you are probably missing something.

>>1722569
>>1722582
You are making the alcohol equivalent of jenkem. Get over yourself.

>>1722584
>>1722586
do you fags sanitize the air too? there's probably more bacteria in your breath from all that cum you guzzle than there would ever be in that anons sugar cup.

>>1722563
>26%
That's complete bullshit, but apparently he used some specialised yeast that might go to 20%. If you follow this recipe to the letter but with baker's yeast instead you'll end up with 12%-ish liquid sugar.

>>1722592
drink bleach and sanitize yourself nigger

>>1722592
>I can't actually refute the obvious main point (Yeast love sulfite!) so I'll instead attack a tangential comment while making homosexual insinuations
Not as much cum on my breath as in your ass, homo.

>>1722623
retard

>>1722569
Let's just make this absolutely crystal clear
>sulfite inhibits existing bacteria in raw unpasteurized fruit
>sulfite also inhibits yeast
>a kind of sulfite that doesn't last very long is used to kill undesirable bacteria while allowing your yeast to ferment afterward
>what's in the factory bottle does last very long and will prevent fermentation

>but mine is fermenting fine
You got lucky and/or pitched five times as much yeast as necessary.

why are you so buttmad over that anon getting his fermentation going?

>>1722787
Who is buttmad?

>>1722582
>>1722643

You guys tourists from /tg/ or something? Stop being such spergs

>>1722851
But people are wrong on the internet

>>1722812
retard

>>1722876
k

Does anyone have experience with sodas? From what I read the easy way to make soda is to basically just sweeten your soda "wort" to a little bit more than you want, let it ferment until it carbonates as much as you want and then stick it in the coldest corner of the fridge until you're ready to serve it.

I was planning on sweetening up some herbal tea, pitching some champagne yeast, letting it go until the plastic bottle has a full chub and then sticking it all in a cold fridge until thanksgiving; would this work? I also read something about carbonating by putting baking soda and vinegar in each bottle and then immediately capping but that almost sounds like a troll.

>>1722953
I wouldn't trust them not to explode. Probably better off just getting something to force carbonate the bottles. I think there are regulator hoses to hook up bottle to tank and have at it. Or you could buy a SodaStream™.

>>1722955
>I wouldn't trust them not to explode.
That's why I'm asking around. In my experience cold crashing (with emphasis on the cold) is an effective way to suspend fermentation and on top of that they'd be going from fridge to cooler (~1h) to fridge once they were carbonated enough. I think I'll just follow my gut and open them outside while wearing protective gear.

>Probably better off just getting something to force carbonate the bottles. I think there are regulator hoses to hook up bottle to tank and have at it.
I don't have any carbonation stuff at all.

>Or you could buy a SodaStream™.
You mean a (((SodaStream™))). No thanks.

>>1722953
Bottles can still explode when cold, and will guaranteed explode if you don't store them in the fridge. Baking soda makes your drink taste like shit, get a corny keg.

>>1721587

You've essentially made a Dwonjiak (polish mead) that has a 1:1 ratio of honey to water. It's going to ferment really slowly because of how the gravity is, and is also probably going to stall as you don't have nutrients.

To make that kind of mead in terms of ratio of volume, you need to step feed it to ensure that yeast are happy in terms of hydrostatic pressure of the gravity of the must, but are also happy in terms of fermentation.

E.g. you are probably good to step feed to 18%-20+% abv and then just add the remaining amount of honey in secondary to make that 1:1 ratio of honey to water.

Polish mead is simple in the idea of it, but is advanced in the techniques needed to make it nice.

>>1722881
k retard

>>1716905
Gunna make this for family Xmas drinking since I'm tired as fuck of buying $200 worth of hooch for ungrateful inlaws and cousins. Is cider the go to for easy cheap booze making? I'm a beer and whiskey drinker so I've never dealt much with cider.

>>1723041
trying too hard, anon

way too hard

>>1723081
It's as cheap and easy as it gets.

>>1723083
k

retard

>>1711061
This looks exactly like the bucket of potato soup Jim Bakker sells for 70 bucks,

>>1723017
Yeah, I think it's stalling out at the moment, I've ordered some nutrients because of how slowly it's fermenting. I've bought a bunch of wine bottles that I'm going to use for secondary fermentation so I'll add some more water to the mix then to help the fermentation along.

>>1723277
damn that pic gives me acid flashbacks

>>1722545
It’s /do it yourself/ not /grab my dick and lead me around like a pull toy/. Australian Aboriginals (of which I’m unironically one) never even invented the wheel or pottery but learned how to ferment booze in coolamons. Poverty stricken Finns make kilju. Virtually every culture and society makes booze. Why the fuck would anyone ask people to take twenty minutes to type out instructions they could find for themselves in thirty seconds?
>inb4 but you’ve spent more than 20 minutes being snarky rather than answering the original question
Eat shit you fucking zoomer infant.

>>1722278
Your final booze might not taste nice, but hey, drunk for cheap has a value all of its own.

>>1723081
Google ‘still spirits T500’ anon.
>$15 production pack
>12 pounds of plain white sugar
>10 days later, 1.5 gallons of 92%abv vodka.

>>1723386
did you take a gravity reading?

Hey lads, sorry if this is retarded question that's been answered a million times but what's the best thing to start with if your looking for higher proofs? I saw cider being brought up but the guides I find all say only about 10% and everything else I look into that gets to around 20% is stuff I probably shouldnt be trying as my first

>>1723707
it all depends on the yeast you have. as the alcohol level rises, it kills them. some are more tolerant to higher levels than others.

>>1723678
reading's for fags

>>1723741
So I can just toss some crazy yeast into a cider and have 30% cider?

>>1723792
Distillers yeast and such will get pretty high, but it's gonna taste like hooch. High alcohol beers are balanced by complex sugars, hop bitterness, etc. You can have a 10% belgian beer and not even notice the alcohol until you get drunk.

If you just want high alcohol, buy a costco bottle of vodka and mix drinks. Rockstar, lemonade, and ginger beer w/ lemon-lime soda (an actual moscow mule even more so) all can hold a remarkable amount of vodka before you really start to notice it.

>>1723678
No
>>1723766
Yes

Jokes aside I will on my next batch

>>1723707
First is sugars, yeast have to have sugar to convert to alcohol, the second is a yeast that can tolerate high alcohol levels, champagne yeasts can get as high as 35% ABV. Past that you might want to get into distilling, or some other techniques like slowly adding nutrients to push past yeast limits but that'll only net a few extra % ABV.

>>1723882
>champagne yeasts can get as high as 35% ABV

>>1711061

Stop taking the lid off ffs

Fairly strong ester/sour smell from my batch at bottling lads. Is it fucked, or might it still age out?

>>1723879
nigger it takes like 30 seconds you lazy pos

>>1724277
I had to take it off once a day to punch it down

>>1724216
>>1723882
My bad, I misremembered, 25% seems to be about as high as it'll go.

>>1724554
Champagne yeast goes to about 18%. I stumbled upon a strain called "WLP099" the other day that theoretically can go to 25% but that's the exception of the exception and to do so takes some skill.

>>1713330
Hidromel
With a bit of Damascus

>>1723551
it's been a week. smells like booze. should I drink it tonight and celebrate before I masterbate or leave it another week?

>>1722592
its almost as if something happens and creates alcohol. and alcohol certainly doesn't kill germs.

All this fancy talk of yeast and stuff and I keep making hard Arnold Palmer without meaning to :/
Still, a pleasant surprise for a dull day at the office.

what do you guys do with the sediment that remains after siphoning.
i remember reading somewhere that you should keep it for future use, but i can't remember what for?

>>1725577
It's mostly yeast. I think it should only be collected after cold crashing a secondary fermentation as otherwise its mostly dead.

>>1725577
i pour new wort on it
it's very convenient actually

death bump

>>1726635
Gotta let the brew stall out so we can start another batch.

Page 10 already? The fuck is happening on /diy/?

I know a lot of the people here are just getting started super cheap, throwing yeast into a bottle of apple juice, but, since I haven't tried that yet, I wanna know how it compares to letting the cider actually age. Everything I see says cider takes months to not be shitty (green/young) like wine, so how have these dorm room ciders been turning out for you guys? I kinda wanna try making one with a bit of honey but that supposedly takes even longer.

>>1726968
I made a batch of apfelwein from concentrate a month ago. It was done fermenting after a week 9%, after 2 weeks cloudy with yeast and strange tasting. Now it's clear and tastes like a green white wine, very little apple taste. It's perfectly drinkable though.

I'm gonna flavour it and put it in a carbonator today, any flavour suggestions? I'm thinking dextrose, ginger juice, a couple of cinnamon sticks and cloves.

>>1726635
as dead as my yeast halfway fermentation

Fuck I need to get back into the brewing. Gotta get some lemonade and make some Skeeter pee. Anyone dealing with sulfites and shit, they evap when left out for a bit or shaken vigorously. I used lemon juice to make Skeeter pee regularly back in the day and that was full of preservatives. Mix it all up with sugar, leave it lightly covered for 12 hours while you make a yeast starter (loose jar, sugar, yeast, warm water, dark shelf) and then pitch that. Ferments relatively slowly, but you can add some campden at the end to cut the ferm so it stays sweet. Awesome summer drink that's easy to stock up cheap.

Tell me about spices. Beyond coriander in witbiers and cinnamon in general, I have no palate experience. I'm about to brew a cider with some honey and was thinking of doing a small boil or vodka tincture to add to taste after fermentation, possibly with cinnamon, orange zest, and some breakfast tea. I see clove mentioned a lot - what of it, star anise and others?

how do I know I can bottle my mead without the risk of a bottle blowing up?

>>1727830
Imo spices are memey and new brewers overuse them without building experience with the base they're fermenting. I would brew/ferment the base a couple of times before trying spices, since I want to know what would complement it and to see how consistent the recipe is.
Basically ask yourself why you're adding something before doing it. I've never drank a cider and thought, boy if only this had cloves and maple syrup in it.
Also don't discount hops in cider/cyser to add flavor and body. Dry hopping cider with aromatic hops has turned out very good for me, in a cyser it would probably help dampen the sharp taste and smell honey gives.
>>1727955
https://www.brewersfriend.com/beer-priming-calculator/
Use the priming calc to determine how much sugar should be in your mead before bottling. Easiest to do if fermentation has completed since you're starting from 0 sugars. Or if you are not carbonating then neutralize the yeast in some fashion like campden tablets or cold crashing and cold storage.

>>1728062
I remember an article on american belgian style beers and the tendency to abuse spices instead of letting the yeast do the work, among other things. That together with a desire for simplicity leans me away from adding much of anything, but I also want to add a little something to this cyser since I don't intend to wait long for it to age. Also, it's winter; why not mull it.

The bigger matter is that I simply don't know what these spices taste like. Should I brew teas with them? I'm already considering brewing hop teas as I get a new kinds of hops.

>>1728416
>The bigger matter is that I simply don't know what these spices taste like.
Just taste them or brew teas like you said. What flavor profile are you looking for with them?

>>1728421
I don't really have anything in mind, though I do want to have something or a couple somethings to add to small pours of product for experimentation's sake even if I end up leaving the plain result as the final product. I guess it's more a question of what about these spices has made them common in mulling blends. I suppose at the very least I'll grab some bags of whole spices at the market and try them.

Kind of an odd question
How do I deal with extra headspace in my Carboy after I rack my must to get rid of the sediment on the bottom?
Too much air is a bad thing right, or does that not matter as much after fermentation is finished?

>>1729401
seconding this

is there any way of making niggerbrews not taste as bad? im using a plastic bottle for mead right now and I usually give it two weeks to settle after fermentation and then pour through a coffee filter to get rid of as much yeast as possible. anything else I could be doing?
>inb4 use proper equipment
I know it'll taste bad, I'm just trying to make it as good as I can with minimal cost

>>1729653
Are you using proper yeast and letting it condition? Meads are supposed to take several months to be decent.

>>1729653
nigger apple wine from concentrate doesn't taste bad desu, in fact it doesn't taste like anything at all.

>>1729661
using red star blue wine yeast because it was the highest abv i saw under a dollar a pack. hadnt heard about meads taking several months, ill need to try that. would you suggest keeping it in the same bottle or filtering (most of) the yeast out first?

>>1729981
According to what I'm reading, yeast in suspension is active and fine but don't let it sit on a cake for more than a month. The sense that I'm getting is that with higher alcohol and especially less body many poor-tasting compounds become noticeable and require aging to break down. I don't have much experience (I just research a shit ton) but I think you may get better results by throwing some malt extract in with the honey and using an ale yeast, targeting lower alcohol like 9-9.5%. Still fucking strong, but you'll have some body and it won't taste like hooch. Not quite like mead either (it's called a braggot), but at least not shitty without extreme patience.

So my Apple Wine is currently a delightful shade of piss
Is there any fixing this?
Or is that what it’s supposed to look like?

1.)get a gallon of whatever fruits you want
2.)chop and add to kettle skins and all, except pulps
3.)bring to boil, add 2lbs of sugar
4.)boil for 30 minutes
5.)cover, let cool overnight
6.)dump everything into a bucket, scoop some yeast (bakers yeast is fine) cover with a towel
7.)one week later transfer into and gallon jug with an airlock balloon or whatever the shit
8.)let sit 3 months, bottle, let sit 6 months +
9.)enjoy

>>1730138
I mean, that's what filtered apple juice looks like, so why not?

>>1711061
Is there any good reusable beginner kits I could purchase for myself this christmas? I'd like to start homebrwing but it seems a bit daunting with all the possibilities so I'd like something that holds my hand a little in the beginning and then let's me explore after I have some experience

>>1730373
save money in the beginning and if you like the process buy yourself a good kit. start with glass bottles, balloons and the red star sample pack and make mead, experiment with different yeasts and honeys and if you want try and spice them after a few rounds. in a couple months youll know whether you like having to wait for weeks and often create shit. you can also make a still with stuff from the hardware store.

>>1730262
>9 months on bakers yeast
Just pay the 5 bucks dude.

>>1716580
Wrong.
>>1716636
>>1716928
>>1720148
>methanol can be removed from distilled spirits
Sorry it disappoint but everything you've read so far is made up bullshit.
Pure methanol boils at 64.7c. What's in a boiler, not pure methanol.
https://op.europa.eu/en/publication-detail/-/publication/0b908be6-2673-45a5-8c2f-b3b6abc1aa37
Here's the long explaination and source, but the first tldr is methanol content remains roughly consistent throughout distillation, and actually increases in concentration towards the end of the run. Which is exactly why it was used to denature alcohol during prohibition, it can't be seperated very easily.

>A similar behaviour would be expected for methanol for both alcohols are not very different in molecule structure. There is, however, a significant difference regarding all three curves in figure 2: methanol contents keep a higher value for a longer time than ethanol contents. In figures 3 and 4 this observation is made clear: Methanol, specified in ml/100 ml p.a., increases during the donation, while the ratio ethanol : methanol is lowering down. This effect seems to be rather surprising regarding the different boiling points of the two substances: methanol boils at 64,7°C, while ethanol needs 78,3°C. So methanol would be regarded to be carried over earlier than ethanol. The molecule structures however, show another aspect: ethanol has got one more CH2-group which makes the molecule less polar. So, concerning polarity, methanol can be ranged between water and ethanol and has therefore in the water phase a distillation behaviour different from ethanol. This may explain the behaviour which is rather contrary to the boiling points. This is no single appearance, because for example ethylacetate with a boiling point of 77 °C, or, as an extreme case, isoamylacetate with 142 °C are even carried over much earlier than methanol. Therefore methanol can not be separated using pot-stills or normal column-stills.

>>1730430
interdasting

Say one fucked up and their yeast hit its alcohol tolerance before consuming all fermentables. Would diluting to a lower ABV allow fermentation to restart? Without restarting, would there be a considerable amount of off flavors since the yeast didn't get to move on from sugars to other metabolic pathways?

>>1730620
The yeast don't really die off, they go dormant, so diluting will bring them back. No idea on the flavour aspect though.

>>1730643
Diluting will probably have it's own negative effect on flavor anyway, no? Would it be wiser to pitch another yeast to finish the job?

made grapefruit wine, tastes sorta salty, what gives?

>>1730680
botulism

>>1730648
I would recommend using another yeast. I don't think there will be off flavours, at least with wine you just get a sweet wine that tastes like alcoholic juice.

>>1729981
I'm going to assume you're using a 2L PET pop bottle for this shit, you could probably also be using a 1 gallon/4L milk jug. Either way, same basic concept.

Get another one bottle, and every two weeks to a month just slowly pour the contents of the full one into the empty one. Lather rinse repeat until it's clear, then you can really just let it sit.

>>1730813
samefag here. Just saying when you pour it, leave the sediment at the bottom, don't pour all of it.

>>1729401
>>1729479
sanitised marbles

>>1731349
would it be bad if i kept it at half of the container during 2nd fermentation?
like in pic rel. it's just below the green line, half of a 5 gallon container.

>>1722953
>baking soda and vinegar
I've made soda with baking soda and lemon/lime juice as the acid (and sugar, oc). Combining vinegar and baking soda makes sodium acetate, which is the flavoring agent for Lay's Salt & Vinegar potato chips, and also road de-icer, though I've never tasted either.

>>1725577
>keep it
Sell it to vegans.

>>1726968
>dorm room ciders
I don't know if it was a bad batch of juice, but the last TreeTop Apple I did was absolute garbage. It's currently getting the shake twice/day so hopefully it'll be salvaged as a nice vinegar instead. I have another that's almost ready to test, so we'll see what happens. I've liked every TreeTop Honeycrisp that I've done, JuicyJuice white grape and Northland cranberry were also pretty good. Winco Concord was a little too 'grapey' for me, but I think someone said that concord improves greatly when aged, and I've been drinking everything young, just to pick my favorites before starting to refine recipes.

>tfw my Mead became vinegar
But I have to say that's a great vinegar

Is boiling a bit of supermarket yeast a good solution to give nutrients to yeast for mead?
I didn't had problems with my fermentation by doing it but idk if I gave it some flavour by doing this

>>1733813
I think nutrient is both dead yeast and some added stuff. A bit of grain and raisins are recommendations for nutrients that I've seen, along with killing some yeast as you've done.

This might not be the right place, but I can't find anywhere better.
I want to start making kombucha to replace my soda pop addiction. The problem is that I'm Mormon and don't drink alcohol, black, white, or green tea.
>inb4 cult. Bring that discussion to /pol/.
I understand thay kombucha can be made by herbal teas. My primary concern is the alcohol production during the second ferment. Levels of alcohol in store bought kombucha is minute enough to not matter. How do I ensure a low alcohol level in my brew? All the search results just tell me how to get more alcohol.

>>1733875
Alcohol is produced by yeast converting sugar. If you want to minimize alcohol, minimize the sugar. After it ferments, you can add artificial sweetener or kill the yeast and add sugar.

>>1733875
or you could just leave your cult and drink alcohol like a normal human bean

>>1733890
Even if I did leave my cult, I would avoid alcohol. Unfortunately I have weak blood and pretty much everyone on both sides of my family drank themselves to death or to uselessness and it's safer to just avoid it for me.

>>1733847
I've read kombucha doesn't have much sugar in the end, due to fermentation, and I'm trying to drop most sugar and get the fermented benefits. If I were to do a few day second ferment to get fizzy, after it gets fizzy, what would it take to kill the yeast to reduce further fermentation for storage but maintain the fizz?

Does anybody know any good recipe for cider using apples and some other fruit? I read it's better to mix sweet apples with some acidic apples but I have no idea about ratios, also could I replace the acidic apples with citrus fruits?
I want to make it dry to carbonate it easily
>>1721537
I used the same yeast and I gave it some boiled supermarket yeast as nutrient and it didn't have any problems, fermentation completed in a month
I suggest you to do the readings next time
>>1733847
Thanks

Does anyone here have a sour beer recipe that I can use red currants in? I got two really good years out of the 5 bushes that I had and have way too many left over from 20 jars of jelly. I currently have about 60 pounds of these red currants from two years in my freezer

>>1733930
>reduce further fermentation for storage but maintain the fizz
The fizz generally /is/ fermentation to completion - no stoppage necessary. If it kept going pressure would build and the bottle would explode. Look up "priming sugar." I don't know the metabolic pathways to say what fermentation can occur without adding sugar, but I imagine it would be best to provide at least a little even if it gets up to 0.5%ABV or something. The carbonation will add basically nothing.

>>1733930
>what would it take to kill the yeast to reduce further fermentation for storage but maintain the fizz?
sulphites, pasteurizing, (maybe) strong uv ligh
this is a dilemma for me because i'd like to make a sweet product which is also fizzy and i don't want to use sulphites nor i have the means to pasteurize stuff

My wife likes mead.
I want to make her some for either next christmas or her birthday (early may)
Is that a reasonable window of time to achieve this?

>>1734256
yes, with Mangrove Jack's mead yeast you should complete primary fermentation in about a month and you are still plenty of time for the rest

So I did a dumb mistake.

I had a batch of wine, to which I've added about the same amout of dried grapes to make a sort of straw wine. The problem is that it was way too cold, and together with the alcohol already present this prevented the yeasts from starting.
I had to warm the whole thing and, hopefully, it started fermenting today.

Never underestimate temperature requirements

Does anyone have some experience with gruit? I'd like to try a small batch, to see how it works out

>The female genital tract is one of the principal colonisation sites for human microbiota
>In around 70% of women, a Lactobacillus species is dominant
Has someone made a pussy sour?

>>1733875
I make kombucha at a microbrewery scale, the trick to getting low alcohol levels is to have a wide container with a lot of headspace like a bucket, covered with cloth.
Alcohol ferments poorly in high-oxygen environments and turns into acetic acid, you end up with >0.5% alcohol. To get fizz, add a bit of sugar and bottle it, then put it in a fridge. Some alcohol will be created but not a noticeable amount.

>>1734489
Just let it warm to room temperature and wait a few days, the yeast wakes up. I used very cold water making wine and panicked a bit, but the fermentation really got started on day 3.

What's the exact ratio to make beer with dried extract? How much extract per liter of water?(or gallons, whatever)

>>1735049
It depends on what you want the ABV of your beer to be. You can use this simple calculator to mess with dried/liquid malt extract and batch size and it will tell you the gravity estimates.
https://www.brewersfriend.com/extract-ogfg/

>>1735058
Thanks, I found some good apps for Android too

>>1711061
Don't use sugar, sweeten it with apple juice.

>>1716905
Man I miss old 4chan

>>1730425
You mean for good yeast? Like brewers yeast?

>>1735144
not him but yeah, at least you know the characteristics

>>1735140
is this logical solution?
i recently had over hundred sweet mangoes from a tree and was wondering why we have to add sugar, the mangoes were sweet enough that when made into juice, they tasted perfectly fine without adding sugar

>>1735170
>have to add sugar
Well if the yeast eats it all....

Do you guys recycle yeast?
I read that some people collect some of the sediment and freeze it with success
some types of yeast costs 5€ per packet and I think it's a waste to buy it everytime

>>1735465
cost*

>>1735466
I'm about to start trying this, though I need some questions answered myself. One thing is the concern of autolysis of settled yeast contributing off flavors - my guess is that in new fermentation that dead yeast gets eaten by the still active yeast so there isn't a problem like letting a brew sit on it for months in primary. Then there's the actual method of collecting it, figuring out how to properly pitch the next batch with it, etc. I start to wonder if it might be easier to prepare a starter, let the yeast multiply up and just pitch part of the liquid slurry.

>>1735465
I've thought about trying it since I mainly use liquid yeast. Around my area it's $9-12 per package + $1.50 or so of DME for a starter.
I will probably start off with the easier method of siphoning my fermeneted beer out and putting a fresh batch of wort onto the yeast cake.

>>1735518
Do you plan to immediately throw fresh wort on it? I've read, in the context of maximum number of reuses, that it's best to confirm there was nothing off with the previous batch lest some contaminant or stressed and mutated yeast hurt the next batch.

>>1735514
Look for yeast wash. there's a couple videos on YouTube about that

>>1735170
Absolutely. Using fruit juices or honey is the best way to backsweaten ciders, wines and meads.

>>1735518
>I will probably start off with the easier method of siphoning my fermeneted beer out and putting a fresh batch of wort onto the yeast cake.
I do this all the time, it's super cheap and easy and saves you a lot of time and effort. You can do this like 5+ times easily.

>>1735170
>>1735170
you might not have to. many grape wines don't because the fruits contain the perfect amount. the only way to be sure is by using a hydrometer

do you generally make cider with ale yeast or lager yeast?

>>1735887
ale

>>1716905
i've always thought about doing this one. I dont know where i'd get 12 two liters. I dont drink enough soda in 2 months

>>1736039
>start collecting bottles
>get some off friends or family
>once you have enough, start fermentation

>>1736039
Doesn't necessarily need to be 2L and you don't necessarily need to carbonate it.

>>1736039
It'll keep fine in the big bottle if you don't mind leaving it there. Just pull some out to refrigerate before drinking.

>>1733875
herbal booch tastes like shit. don't bother. all the oils and stuff go bitter in the ferment in my experience.

Making some banana wine and it appears to be consuming air (airlock is being sucked in to the vessel) and something like a scoby has formed on top. What gives?

>>1735791
Do I have to worry about the trub from the previous batch giving off flavors?

>>1736510
Why would it when the current batch produces the same trub?

>>1736312
is it cold? cover with a thiccc blanket too, no lighty

Making wine without an airlock. About to rack it, it's been about ten days and bubbles have stopped. Can I keep it closed for secondary fermentation or do I need to keep the container open?

>>1736976
You could probably do the math from sg and fg for CO2 production to guess whether its an explosion risk.

>>1736914
It's like 75°F

>>1737206
either the yeast ran out of sugar, or they aren't working because you didn't block out the light. if you have kept it dark; what was your recipe? was it bubbling before and suddenly stopped?

>>1737262
This is secondary fermentation. I'm keeping it in a cabinet, completely dark. Original recipe for the must was like three overripe bananas and a few chopped up dates, boiled in water until disintegrated. Let that go for a week or two until it super bubbling, strained most of it, and put it in that jug. I only noticed it doing this about a week ago.

>>1737771
Until it *stopped bubbling. Sorry, phoneposting.

>>1737773
you could just bottle it, leave them in bottles for like a month or longer. or if you want stronger dump like a 10 lbs sugar in there, roll it or stir or whatever then it should ferment like nuts.

>>1737962
It might look weird but that ring and sediment is just silt from bananas and leftover from yeast. long as it doesn't smell like sulfer it's going to be fine

What do you think the risk of infection is without alcohol? I poured some apple juice off into a sanitized bottle that has been sitting in the fridge for a while. Debating whether to use it for backsweetening or just toss it.

>>1738150
after 3-4 days it becomes sketchy

>>1714198
>>1714198
Build a rocket mass still

Has anyone ever tried adding msg to a brew? Apparently the yeast converts it to ghb.

>>1731918
Yes, during second all that air above your must/mash is gonna oxygenate your alcohols. Cardboard tastes here we come.

>>1738150
Need more information. Does this apple juice have sufates in it? Is this organic apple juice? is this just run of the mill apple juice? In any case, apple juice is pretty dirt fucking cheap...

Why so much people use solphites? They make some things easy but there are people allergic to it
What's the point of making stuff at home when you use the same shit of commercial brewers?

>>1716636
from my understanding, really the only way distilling can potentially be dangerous is if you'd have a really big batch of wash. start distilling and instead of taking the heads and throwing it away, you'd chug it.
even if you're a terrible distiller and absolutely retarded, if you mix all the distillate in one place before bottling it, the worst thing that can happen is your shine tastes like shit and you get really hung over
really I'm about 99% sure that almost all methanol realated deaths and blindings have been a result of somebody taking pure methanol made by destructive wood distilling meant for industrial use, running it through a filter and drinking it

dead thread

>>1739971
Most sulfite allergies are bullshit, it's basically the gluten freakout that happened 8 years ago.

>>1741339
they give me headache and i know people that get red spots on skin because of that shit

Sup

I threw 6 pounds of table sugar in 6,7 gallons of water and added bread yeast. Temp is 22c/71.6f, in the upper end of the "beer/wine" range on the temperature sticker. I am seeing no activity in the air lock after 24 hours, but when I opened it up it smelled like fermentation and there were some small visible brown patches of yeast going at it.

The last time I tried this it died (even tried to save by adding lots of different yeasts). Distilled it multiple times and all I got was pure water.

Think it'll be fine? Just want to make some moonshine, was hoping to get it done by new year's eve but oh well.

>>1742056
The reason I worry is because all of my experience with homebrewing up until these last two batches, I got aggressive airlock action. Used commercial beer yeasts tho.

These beer brewing kits come with a "fermentation bucket" and a "bottling bucket", but theyre the exact same thing. You only really need one, don't you?

>>1742215
I wouldn't recommend fermenting in a bottling bucket, you want a second vessel without a trub cake in the bottom when you're racking into bottles. My bottling bucket also has a spigot which again would either clog with trub when I tipped the bucket to get the batch out and would also be a bitch to sanitize to the level a fermenter needs to be sanitized to.

Alright sorry if this idea may sound silly, but I'd just like to know your opinion.

I'm thinking about making a website where users log in through a token they can get via telegram.
Why? To avoid spam and making moderation effective, without asking them too much and without annoying them with captchas and third party scripts. I think this is a better idea rather than using email and passwords
However, I'd also like to minimize the possibility that in case of hacking their telegram identity gets known by the attacker, just because it happens too much nowadays

the idea is: they get their token through a bot which hosted in an unknown location, the user talks to the bot via telegram, the bot generates a string and then it communicates the string to the website via proxy. This is one-way, the website cannot respond to the bot. Then the bot gives this token to the user who can use it to log in the website
for website mods and an eventual attacker, the user is just a random string, there is no information about their telegram account they can get from the website database
also the bot, which has its own database in another server, only stores basic informations (telegram id) of the user who get banned, just to blacklist them from getting new tokens

alternative idea: the bot produces a signed, non-repudiable token (like some types of JWT), so the website knows that it is genuine without any communication needed between the bot and the website, and without any secret key to be shared by them

I'm sorry for the tl;dr

fuck, wrong thread

>>1742836
Just turn it into an alcohol analogy, mane.

Is there something wrong with the my airlock? It was bubbling the second day but now the third day is here and there no bubbling unless and push down on the airlock. The vodka is all pushed to one side, it looks like the CO2 isn't escaping to me. Any fix to this that won't spoil the beer?

>>1743219
It's just a pressure differential. Don't worry about it.

>>1743219
Just means it's not sealed properly. Mine aren't either but it doesn't really affect anything.

>>1736312
U mind sharing ur nanner win recipe ?