Poor man's homebrew

If I go to Walmart, buy apple juice, bakers yeast, and sugar, then put them in a jug in the correction portions, will it produce get drunk juice? I'm talking bottom dollar home brew.

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  1. 2 weeks ago
    Anonymous

    yes

    • 2 weeks ago
      Anonymous

      Have you done it before?

  2. 2 weeks ago
    Anonymous

    yes but either by a fermentation airlock or remember to open the jug every few days so it doesn't explode

    • 2 weeks ago
      Anonymous

      >or remember to open the jug every few days so it doesn't explode

      Just leave the cap loose.

      I've never had a batch get infected doing this.

    • 2 weeks ago
      Anonymous

      >open the jug every few days
      Drill or punch a small hole in the cap, put a piece of paper towel across the spout and screw the cap down on top of it; this will keep crud from getting in while allowing gas to flow freely. Once it as stopped fermenting then you jam a toothpick or other sliver of wood into the hole in the cap, stoppering it.

  3. 2 weeks ago
    Anonymous

    anon wine is so easy to make that it was invented by accident. just sterilize everything first and you'll be fine

  4. 2 weeks ago
    Anonymous
    • 2 weeks ago
      Anonymous

      No way that works. Why wouldn't highschoolers be doing it all the time?

      • 2 weeks ago
        Anonymous

        they can and do
        wine is so easy to make that even prisoners manage to do it in secret

        • 2 weeks ago
          Anonymous

          Okay. I'll try it.

      • 2 weeks ago
        Anonymous

        We did do it all the time.

  5. 2 weeks ago
    Anonymous

    my buddy l-nan know that guy t hey knows everyone!

  6. 2 weeks ago
    Anonymous

    Yes. If you want to ensure good fermentation, boil some of the extra baking yeast in a little apple juice and add that to the batch, the dead yeast will serve as nutrient for the live yeast. Don't forget to use an airlock, either buy one online or if you're broke/underage just put a (clean) balloon over the top and poke a tiny hole once it inflates. Lastly, shake the juice and sugar together vigorously before adding the yeast, mixes the sugar in and aerates the brew (while you want to avoid aeration once it's fermenting, before it starts you actually need some to get the yeast started well)

    • 2 weeks ago
      Anonymous

      >dead yeast will serve as nutrient for the live yeast
      or just drop in a multivitamin
      >Don't forget to use an airlock
      really not necessary, open fermentation is fine. unless he's planning on some sort of aging, which it doesn't sound like he is.

      • 2 weeks ago
        Anonymous

        So how long until it's loaded with alcohol

        • 2 weeks ago
          Anonymous

          a few weeks

        • 2 weeks ago
          Anonymous

          Till it's loaded with alcohol. It varies wildly, could take a day, could take a few weeks, it just depends on a lot of factors. It'll go a lot faster if it's reasonably warm, upper 80's to the 90's, but this tends to also produce off-flavors, you it's up to what you prioritize. If you just want to get drunk ASAP then and don't care how it tastes then keep it just under 100F. As for when it's really done, if you're fermenting this in a clear jug then you should see it stop foaming and start clearing up as the yeast conk out either from lack of sugar or excessive alcohol levels, and sink to the bottom. It won't necessarily be done-done at this point, but it'll be done enough that you can pour it off into a fresh bottle and put it in the refrigerator to chill and drink.

        • 2 weeks ago
          Anonymous

          Bakers yeast will get you no more than 8% ABV. Okay if you're looking to make cider. Not good if you want to make wine. Other posts in this thread talking about using an air lock and also sterilizing containers are good advice on making any sort of alcohol in general.

          Adding onto

          Till it's loaded with alcohol. It varies wildly, could take a day, could take a few weeks, it just depends on a lot of factors. It'll go a lot faster if it's reasonably warm, upper 80's to the 90's, but this tends to also produce off-flavors, you it's up to what you prioritize. If you just want to get drunk ASAP then and don't care how it tastes then keep it just under 100F. As for when it's really done, if you're fermenting this in a clear jug then you should see it stop foaming and start clearing up as the yeast conk out either from lack of sugar or excessive alcohol levels, and sink to the bottom. It won't necessarily be done-done at this point, but it'll be done enough that you can pour it off into a fresh bottle and put it in the refrigerator to chill and drink.

          The reason why booze takes as long as it does normally is due to secondary fermentation. During this stage, rather than trying to produce more alcohol, you're trying to filter out all of the less desirable stuff in the beverage. Let all the sediment settle at the bottom of the container and siphon out the more clear stuff.

          • 2 weeks ago
            Anonymous

            You might be thinking of beer yeast. I've gotten more than 8% from bread yeast.

    • 2 weeks ago
      Anonymous

      >open the jug every few days
      Drill or punch a small hole in the cap, put a piece of paper towel across the spout and screw the cap down on top of it; this will keep crud from getting in while allowing gas to flow freely. Once it as stopped fermenting then you jam a toothpick or other sliver of wood into the hole in the cap, stoppering it.

      Opening the cap seems cheaper. Is that all it takes? Sugar, apple juice, yeast, and open the lid every day? I'm going to have alcohol for life!

      • 2 weeks ago
        Anonymous

        >open the lid every day
        More like every 15 mins or so, at least during the peak fermentation period. Failure to relieve the pressure in time means it explodes all over whatever room you've got it in.

  7. 2 weeks ago
    Anonymous

    Filter it through a coffee filter before you drink it. Add spices like cinnamon and nutmeg to enhance the flavor.

  8. 2 weeks ago
    Anonymous

    I can do you one better. Get some saran wrap and a five gallon buckets. Two 4lb bags of sugar, a jar of yeast, two quarts of lemon juice, and some raisins.
    Wash bucket, rinse, and fill bucket with hot hot water, 8lbs sugar, and one bottle of lemon. Cover overnight, let the chlorine and sulfites gas off. Water still might be warm in the morning, nbd, the hotter the better actually as long as it's not more than what a fever feels like. Dump some raisins in, this is to feed the yeast. A little or a lot, it doesn't matter. Sprinkle a little yeast. It's cheap enough so don't feel like you have to use half a teaspoon. Just regular spoonful and g2g. Don't stir. That's pretty much it, only hard part is covering it. Get on piece of saran wrap covering half the opening. You want it tight as a drum with enough left on ends to twist and catch one of the reinforcements on the outside. Hard to explain but twisting the ends is how you draw it tight. Repeat with the other half but overlap the seam by a good margin. Same idea twist it drum tight. Takes a few tries, if it's shit toss it and start over. By the end of the day if you did it right it's poofed up like a dome, and just barely allows gas out. After you think it's done add the second bottle of lemon. Just keep in mind after the second lemon if there's any fermenting left this will likely stop it.
    No need for it to clear, drink when it stops bubbling. Serve in opaque cup because the cloudiness is not very appealing. If it's not at all sweet then you've got about 12% abv. If it's too sweet to stomach you have to wait another week, might not even get drunk and it's hard on the stomach this way. Add simple syrup to taste and a few ice cubes for refreshing lemonade. Taste is greatly improved by waiting until the bucket is clear and no longer cloudy. Absolute best taste is scoop into 2qt Mason jars and refrigerate. It will get even clearer from the cold.
    Likely problems: it's going to foam up while fermenting, leave headroom

    • 2 weeks ago
      Anonymous

      Damn character limit.
      Other problem is you didn't make enough. If you like the results get three more buckets and start them all at the same time. As soon as one finishes make a new batch. Do this and you always got seven 2qt jars of the clear stuff to drink on hand. One bucket should give 8 jars but the last will be yeast soup. After two days in the refrigerator you can decant about 70% of the clear off but it still tastes funny. $10 for 3.5 gallons of 10-12% is good enough, just toss the last jar.
      If you want you can replace some of the water with apple, cranberry, or whatever juice you like but the whole point is making cheapest hooch that isn't kilju. Most juice additions I disliked except for cranberry. A strong cup of tea added before fermenting gives it some mouthfeel if you like that. Absolute favorite recipe was 4 cups of dried hibiscus boiled. Strain into bucket, then proceed with normal recipe. Slightly bitter but very tart and earthy. Make hibiscus syrup to sweeten the glass and it tastes like cranberry juice. Good enough you can push alcohol up to 16% and it's comfortably boozy, not hot. Use lots of hibiscus syrup. Not alcopop sweet, think half sweet tea. Unless you like super sweet, it's your hooch. But hibiscus needs some sugar to bring out the taste, otherwise it's flat.

    • 2 weeks ago
      Anonymous

      Damn character limit.
      Other problem is you didn't make enough. If you like the results get three more buckets and start them all at the same time. As soon as one finishes make a new batch. Do this and you always got seven 2qt jars of the clear stuff to drink on hand. One bucket should give 8 jars but the last will be yeast soup. After two days in the refrigerator you can decant about 70% of the clear off but it still tastes funny. $10 for 3.5 gallons of 10-12% is good enough, just toss the last jar.
      If you want you can replace some of the water with apple, cranberry, or whatever juice you like but the whole point is making cheapest hooch that isn't kilju. Most juice additions I disliked except for cranberry. A strong cup of tea added before fermenting gives it some mouthfeel if you like that. Absolute favorite recipe was 4 cups of dried hibiscus boiled. Strain into bucket, then proceed with normal recipe. Slightly bitter but very tart and earthy. Make hibiscus syrup to sweeten the glass and it tastes like cranberry juice. Good enough you can push alcohol up to 16% and it's comfortably boozy, not hot. Use lots of hibiscus syrup. Not alcopop sweet, think half sweet tea. Unless you like super sweet, it's your hooch. But hibiscus needs some sugar to bring out the taste, otherwise it's flat.

      Too big brain. Me want caveman juice.

      • 2 weeks ago
        Anonymous

        It's a lot of words, mostly to skip the trial and error phase because I'm a brainlet. Took a while to finetune. I'll try a caveman version
        >get container
        >add water, sugar, raisins, yeast
        >wait 2-3 days per % abv
        >drink
        >1 gallon water 1lb sugar = 6%abv
        >1 gallon water 2lb sugar = 12%abv
        >1 gallon water 3lb sugar = 18%abv
        Flavors make it taste more gooder

  9. 2 weeks ago
    Anonymous

    Just about anything without benzoate in it will ferment.

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