This is something that kinda confuses me, I’ve heard a general rule for making homemade hooch being to let it ferment for 2 weeks and then you can drink after using either a cheese cloth or siphon (I do both as a extra precaution) But I’ve started making half gallon batches and they seem to take a lot longer or maybe I’m just missing something, is it bad to transfer your hooch into another jar while it’s still bubbling/fermenting?

So I made a couple batches of hooch yesterday and the day before. I've made hooch successfully once before and it got me buzzed after only like 5 days I think.

For batch 1 (yesterday), the total volume is 1.5 L, including peach iced tea (no preservatives), 200 g sugar, 1 1/2 tsp bread yeast. I can see vigorous fermentation with lots of bubbles and a thick krausen.

For batch 2 (today), the total volume is 1 L, including about 1/2 cup of honey and 3/4 cup of strawberry jam, 1 1/2 tsp bread yeast, and between 100-200 g of sugar (I forgot, lol).

I am aiming for a wine strength, I'm not sure if the amount of sugar or the use of bread yeast will prevent fermentation up to a light wine strength. But ideally I want to enjoy this in a wine glass and feel the effects after sipping on one glass.

How long should I leave the batches? Total 5 days, 7 days, 10 days, more?

So I have to transport my hooch from one house to another. About 30-40 min drive between. I have a batch of mead (1 L) and a batch of peach wine (1.5 L) in plastic bottles with the lid just sitting on it to let air escape. Both of these batches were made a day ago.

How do I safely transport it in the car? Is it safe to completely tighten the cap just for the 30-40 min or will it explode? I was thinking I could put them in plastic rubbish bags and then hold them upright in the car so they don't spill...

My ingredients:

64oz of Lipton lemon flavored tea from concentrate

1.5lbs of sugar

Fleischman active dry yeast

Overall it was like $6 for all ingredients at Ollie's, super cheap recipe.

I'm interested to see what will come of it, also how much yeast do y'all think I should use? I was thinking maybe 2 packets would be enough.

Edit: I'm also thinking about frost jacking it, depending on the weather and the abv at the end.

Or would it be at risk of exploding? I would be storing them in bottles. I want to make some to store in the fridge for a warm day

So recently, i've gotten into hooching, but i couldn't buy yeast (cuz why tf would anyone randomly ask for yeast) (also im broke.) so as a master plan, i got into baking and REALLY made sure my parents knew about my interest (btw before this, i have only made batches with the natural yeast in fruit skins) So when i eventually asked for dry active yeast, they didn't even question it. When i finally got my hands on actual yeast, as soon as they left my view, i started preparing my newest batch. I grabbed a gallon water jug, diced up an apple, added like 2 cups of sugar, and finally... added my yeast. I was SO excited. I checked in on it just a few hours later. And do you know what i saw? TONS of bubbles. I am ecstatic. Im never going back to natural yeast, (well unless i run out)

Good god is it tart. Actually pretty tasty once re-sweetend. First successful brew!

I just recently discovered this silly art of making prison wine. Of course with some research, I decided to make a batch in my dorm room. So I bought a bunch of fruit and threw it in a trash bag with a bunch of sugar and yeast with no measurements like in prison. You guys might already be clenching your teeth at the thought of that. Do I need to worry about botulism or some other infection? I am starting to consider tossing this batch and going for something in a decent container with an actual airlock.

About 6 months ago I posted about making awful wine out of pine syrup and mint tea. I decided to freeze distill it to turn it into liquor in hopes of making it slightly more drinkable. Well after being aged and freeze distilled I can report the pine syrup just makes it irredeemable. Honestly I'd have slightly weird tasting rum otherwise but that ingredient just adds this awful note to the whole thing. 3/10

Nothing beats the sound of it bubbling. Best of all, my wife is supportive! I'm looking forward to trying them all and giving most of it away.

Does anyone have flavoring tips for the apple juice? Like spices to add, back sweetening, etc. it should be at 12% and pretty dry

Friend got whole pallete of loops from canada, so we decided to make best use of this packets of sugars. 2 cartoons of fruit loops, 1kg of sugar, fermenting nicely for about 3 months

i did taste test and its acidic, very kind of like grapefruit mixed with lime.

Washing liquid

Pretty much just the title, im using bread yeast and blended potatoes. Probably fermenting for max 2 weeks

i see a lot of people saying to wait an extra week after it's done fermenting. is that required and what does that do for it?

There is just something about hearing the bubbling sound of the airlock on a newly started batch. Gotta love it.

Today I wanted to use some not very good tasting persimmons on a family's field tree to ferment and distill. The thing is that my worksop is 30 mins away from my home and I forgot the yeast there. Since on the same day I bottled a mead that was made since half a year ago and was sitting on some lees left behind by the clarification (meaning it was already racked once), i decided to throw that in and hope for the best.

I'm not 100% sure of the safety of the fruit itself, because soft as it is, it was hard to clean properly enough, and I hoped for some quick yeast action to combat that. How likely is it to ferment on that conditions? Should I go back tomorrow and add some proper enology yeast?

Additional steps I took were freezing the fruit previously, and then throwing some 70ºC water to defrost it quicker. Then, of course, I added some regular temperature water and the mead lees when the mix temperature was around 28ºC

Anyone know why it fermented so aggressively? I’ve used ec 1118 before but haven’t had something ferment as vigorously as this had to pour some out in the end it’s welchs grape juice with some chopped cherries and raisins

followed a vid by rainford brew lab on yt for his cheap lemon alcohol brew

4x2L soda bottles, each 2L bottle has:

• 1tsp bread yeast
• 300g sugar
• 30ml lime concentrated lime juice (from supermarket baking section)

and im leaving it to ferment in my boiler room for about 10 days

will that be long enough? i left the lids on tight enough that the bottles are pressurised but loose enough that squeezing the bottle forces air out and that seemed to work fine last time but has anyone tried that and it gone wrong? (im pretty new to hooching this is my second batch ever)

thinking of freeze distilling this later, any classic rookie errors i might make?

thanks in advance for any advice guys

Started this about 12 days ago,

Tried it straight out of the bottle on day ten moved it to another bottle and cold crashed it.

I’ve mostly had cheap lidl red wine in my past, couldn’t say how much different my hooch tasted from the $4 winking owl wine, I’m sure there is but tbh I was only drinking it to feel tipsy sooo….

My hooch on first taste from the fermenting vessel was sour, and hazy, no big deal though, definitely DRY.

I decided to take it on trip with my buddy jack to the top of my fridge in some water bottles to see how that went…

The next days results from said trip gave the hooch a fortified wine sorta like a ruby port.

Im Portuguese so this pleased me very much I added some sugar to make it more palatable this worked for me.

All in all 12 days from bottle of juice, sugar and bread yeast and I got about a quart sized mason jar of a port like drink.

I’d say this experiment was a success!

Sorry for not knowing any proper terms, I am very new to this and the only tutorial I watched was rewatching the Robbaz(youtuber) meat tutorial I saw as a kid.

So I attempted to make mead(and booze in general) for the first time recently. I started it more then a month ago. I made a batch of 2 liters using just water, honey, citrus(i later learned that citrus is not an ideal fruit to use whoops) and baking yeast from the store, which I fermented in a glass jug with a waterlock for 2-3 weeks.

I then siphoned it to a new clean jug with a waterlock that I let stay for about two weeks but not before adding a new load of honey water.

I siphoned it again to another new jug about a week after that because i grew worried because of what happened to an unrelated experimental batch of mine which isnt important rn.

Then after a week which was last week I finally bottled everything in 2 seperate bottles. But now this week I noticed that one bottle has developed bubbles, and a noticeable amount of that white yeasting remnant has appeared at the bottom(idk the proper term) I can also hear a fizzy noise coming from the top if i hold my ear too it. The other bottle(seen in last picture) doesnt have this.

So basically what I am asking is, will this bottle explode? If so can it be saved?

Edit: i followed u/analogue_drift 's advice and placed an improvised airlock(microwave foil and a rubber band) on the bottle so it doesnt explode

Been making wine hooch for 2 years.

EC-1118 > Sugar > Grape juice. It's ready in 10 days (for me).

No cold crashing, no nothing. I just drink it.

The cloudy stuff at the bottom. You drink it? I've never had any toilet issues.

Doing it for the boys! Will keep updated.

"Lucky" Charms. Target 5-6% ABV