Simplest way to make booze: Revisited
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- Опубликовано: 18 сен 2024
- I review my most popular video and discuss ways to make that experiment better.
Batch 1
1/2 gallon of grape juice
1 cup of sugar
1/5 packet of bread yeast
Ferment for 7 days
Batch 2
1 gallon of grape juice
3 cups of sugar
1/5 pack of wine yeast
Primary fermentation 1 week
Secondary fermentation 2 weeks
Shopping List
1 gallon glass fermenter: amzn.to/3XrSfoR
Wine yeast: amzn.to/3XrSfoR
Sugar: amzn.to/44kbTFo
Bread Yeast: amzn.to/3COuIFk
Grape Juice: amzn.to/3PuImVm
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#homemadewine #wine #homebrewing
I would chill with this guy around a fire and couple 12 packs!! 2 thumbs up Platt!!
Thanks you, sir!
Hey add two honey buns to 💯 juice and a cup of sugar
Platt R. I just wanted to say you are the reason I started brewing. I took your original recipe. Made a couple batches. Pretty good. I have made my own personal changes to the recipe and now I produce my own family wine. This has changed my life. Thank you
@@onlinecomrade5737 changed your life?
@@onlinecomrade5737 I'm glad I could help.
Thank you so much, I've finally found a way to get through year 12!
Stay in school and say no to drugs
@@PlattR Always
Yes drink small kid
Please obey all state and federal liquor laws!
Platt R. Sir yes sir!
I must be yeast because all I do is pee alcohol and fart co2
Oh yeah and eat sugar
All you need now is an alcoholic Golden Shower buddy.
Tell him it's more of a white wine!
🤣🤣🤣🤣🤣🤣🤣🤣
Can I drink your piss?
four years later and this legend of a man is still helping
I have a lot of free time on my hands.
Thank you from deployment! 🤣
I like how this guy is comment friendly, every other comment he replies to 👍 you earned a new subscriber for being viewer friendly and helpful
I do what I can
i use the 1/2 gallon of juice minus 1 cup... i add one cup of sugar and shakes for 3 mins then i add the bread yeast and shakes for 3 minutes but i put the cap on where minimum air can escape then i put it in a dark place for 3-5 months and it makes GREAT WINE with no bad after taste just a sweet after taste :)
I should do a batch like that and give it more time. When doing the videos I feel rushed. Best of brewing to you.
Roy Ross , but he didn’t say anything about shaking it up after adding yeast ? Oh well.....
Did it get you drunk
You truly cleared up every question I had from the legendary first video. Im going to revisit this now that I am into my late 20's for nostalgic purposes! I forgot about this method, tried it once in my teens, and it worked pretty damn well! lol
Best of luck my friend.
Now to try this in my teens
@@TateDurden yo I might try this any recommendations
@@Xenopheliafy always make sure air can escape from the cap, you only need some yeast and enough sugar for them, and leave in a cold and dry place for a while before transferring or drinking
@@TateDurden ok thanks
Dude I've been using your method for 1 year now. I'm not exactly old enough to buy alcohol yet 😳 (I'm 17 and the age is 18 in the uk) and this is great for getting wasted without having to pay loads. Cheers!
How bad does it taste
@@VBLN it taste unpleasant but the more you drink the easier it gets lol 😂
You kids stay in school and say no to drugs.
@@PlattR Too late 👀 video was legendary
Lmao same, I’ve been making moonshine since my GCSE years- awesome parties and honestly no regrets
I made 2 batches, 1 was a 100 percent juice and I used 1 and a half cups of sugar and one half tsp. of yeast and it was very good. The 2nd batch was a juice cocktail and I used 1cup of sugar and a half tsp. of yeast and also turned out very good. I left both jugs for 4 weeks without looking at it and cap was loose to let gases escape I will do more of this in the future.
I hope they turn out great for you.
so satisfying to watch/listen to someone competent at what they are doing and who knows what they are talking about. good on you Platt R !
I appreciate that.
How to extract DMT from pez dispensers
I can't even wrap my head around that statement.
@@PlattR AHAHAHHAH
@@PlattR lol
How would that even contain dmt
"It's entirely possible"
Hey Platt, you should specify that the preservatives that will kill yeast are benzoate and sorbate. Just look at the ingredients list on the package. If there are any others, it will often specify in parenthesis that the ingresient is a preservative.
That's something I review in my new video series called "Will it ferment?"
You already sound like you’re half in the bag when u do these videos lmao, what a Gem. Thanks!
It's a possibility.
Next time show how to make smokeable opium.
I'm afraid that falls outside my area of expertise.
@@PlattR Ha! It was a joke.
@@PlattR you'd be surprised how simple it actually is
Collect the white juice from the poppy pods on to a little scrap piece of cloth. Then dry it out and soak it in (water?) vinegar and acetone also works. Then boil/evaporate it down until you are left without liquid! Done
Yes Platt, go for it! And when you go to prison you will be the Pruno Master of your pod!
I'm quarantined by myself, and I'm cool with that, however, if I had to be in lockdown with someone, it would be this guy.
I'm not sure I like being quarantined with myself.
my friend sent me this, she knows me so well
Good friends are hard to find.
Well I learned you don't try to add sugar 2 days after the fermentation process starts... still trying to get that off the ceiling.
I would have like to seen that
I almost tried this thanks for the heads up
Omg I did that aswell😅 #horrible
Wait what happened exactly? The bottle blew?
TheF8ofman 😂😂😂😂
Add about 2 cups cranberry juice, gorgeous color and introduces a tartness. Really good stuff - all who have tried have been impressed.
I like where you head is at.
Just had a glass of my batch. I used cranberry raspberry. It's delicious. My husband even likes it and he's very picky about stuff like this.
Cranberry/Raspberry, that sounds good. I might has to give that a try.
Sharon Mynes - hangover?!
Not at all. There is actually very little alcohol in it. I think you'd have to drink gallons to even get a buzz.@@Sabbathissaturday
Sharon Mynes then what’s the point
Sharon Mynes Yeah but then I don’t get why you’d go through the trouble of doing this. Does it make it taste better?
Just a note. Honey ferments much slower than sugar. I have a spiced mead that is still going after 3 months and a honey cider still in primary and bubbling after a month. Going to try a simple wine in a few days and I bet it's ready way before any of the meads.
Its sometimes 6 months before I bottle some of my meads.
I’m a bartender and I’m super stoked about your video. Not a picky drinker, so this will be a fun project during the virus 😂 thanks for your videos 💕
I get it. These are tough times for us in the business.
How'd it go?
Shai Galloway we are tasting it In a few days for my birthday! Went with kind of a tropical juice mix. Can’t wait 🤗🙏
I told my brother I'll make him some wine and he got the exact same sugar, juice and yeast but red pack...👍
Best of luck
This is cool 2 thumbs up thanks for all the knowledge you have given me.
My pleasure
appreciate you doing a follow up on this! discovered and watched your most famous video first and been binge watching since. doing gods work out here my man
It's my way of giving back to the community.
Great Video! I just started mine and look forward to tasting in about 30 days! Just to confirm... i used 100% juice 64 oz, 1/2 pkt wine yeast and 1 1/4 c sugar... put into glass jug with aerator.
You should be good to go
Thank you!!!
Melissa Rodd , you can use less than a teaspoon of yeast onto half a pint of juice! have fun
Just so ya know, a half tsp yeast/gallon (I use 1/2 +1/8 tsp/gallon, and 2 and 3/4 cup sugar per gallon) is really all you need with yeast.
What a great man. I am going to order some wine yeast and seriously give this a go. If it works I will be able to save about 500 bucks a month.
Best of luck my man!
$500/month? you damn alcoholic 😂 how did it work for you?
Good of ya to make home brewing less daunting and more approachable. I have a heap of grapes from my yard, more than I can eat before they go bad and I’ve made up my mind to turn the bulk of them into wine
that's the spirit. Best of luck to you.
Saved my marriage
Glad I could help.
"yeast pees out alcohol, farts out CO2" 😂
Yeah yeast!!
And then drowns in its own pee
@@themanwithallthewrongopini3551 the circle of life
@@themanwithallthewrongopini3551 pretty much lmao
I should have viewed this video instead of your original one to make my hooch. Awesome walk through on this one. I particularly like how you try not to pull a face as you drink the yeasty hooch lol
Glad you enjoyed it!
Excellent stuff Platt!! Thanx for introducing me into the alcohol production adventure!! I'm already on it :)
Best of luck.
Hey Champ! thanks for this! Amazing stuff, for lockdown purposes. Yesterday I setup a gallon with what they call here 50% preservative free grape nectar, 3 cups of sugar and a whole bag of yeast. I fear I might have been overzealous with the yeast though as I had yet to come across this follow up video and figured since you did about half a bag for half a gallon, a full gallon deserved the full beans. What do you reckon? Spoilt batch?
You might not need that much yeast. If you put the whole pack in it wouldn't ruin the batch but you might get a funky taste.
lockdown was rough hey, glad it's over and Cyril let us have our booze again.
Good video, You explained many issues thank You.
Decided to do this with 2 liter apple and mango juice, 1 1/2 cup of sugar and 4-5 grams of yeast
I'll give an update in about a week
Results: opened it up and filtered it through a cloth wich worked very well taste test was good tasted nice and could taste a little alcohol. Don’t know if this was the yeast I used but the sweetness overpowered the yeast I don’t think I let it ferment long enough but after drinking the whole 2 litres I was only a little drunk so next time I try it I will let it ferment longer and if I can buy some turbo yeast
Best of luck
Is it worthy ?
If your asking is it worth it, I think so. There is something about making your own booze that is tough to beat.
@@PlattR like does it destroy your health like make you blind
Here is my video on the topic: ruclips.net/video/J6Qgc5Bd_0o/видео.html
I’m going to do this with a gallon of apple juice/apple cider (non alcoholic) and I was wondering the rations of spices to a gallon (cinnamon, nutmeg, honey, etc). Thanks for the helpful vid love ur channel.
Go easy on the cinnamon and nutmeg, they are potent spices. Adding honey adds fermentable sugars to your cider but honey take longer to ferment. Most meads take months to ferment.
best thing to be doing during this quarantine thank you good sir. college from home
Beats learning how to cross-stitch
I smoked tea in improvised pipes, rolled tea joints, dried grass and I am still waiting to smoke it, now I am watching how to make beer.
Sounds like you are a man of vision
This guy deserves an award!!!! Thumbs up!!!!
Right!!! You get it.
As always thanks Platt!
Apparently, he still replies to comments!! I'm wondering how a grape jack experiment would go! You can do a very simple distillation just by freezing your ferment and letting the lower temperature alcohols melt out first and throwing away the left over water. Naturally you are left with a higher concentration of methanol that you can't discard, unlike a normal evaporative distillation, but the cure for methanol poisoning is more ethanol ahahaha so there isn't too much harm so long as you're careful and drink responsibly. Would love to see how they compare in another experiment! (unless he's already done it??)
I have done an applejack video. As far as methanol goes, it is a bigger issue with things fermented from grains.
@@PlattR Fascinating!
Your videos got me researching the legalities here in Australia late last night lmao. Brewing and distilling are only legal for businesses; the licenses are handed out by the tax office, and there's no fee! So I'm guessing I could brew and distil at home so long as I sell my own booze to myself and set aside the right amount of tax! How bizarre?! No wonder you guys started a war with the brits over some tea taxes! HAH
@@Lucius.Hercules Haha, you get it.
@@PlattR Use a condom bro
Good job man. That’s cool. Trial and errr is what it takes
Great coverage endless possibilities with fresh fruit added
That is why this is a fun hobby.
Low percent ethanol and in general you need to add some nutrient for the yeast other than sugar and juice and you want to not use juice with preservatives harmful to yeast
Some forms of this recipe i.e. prison wine, they throw in some raisins which provide nutrients for the yeast. I was able to hit my ABV mark with out it but you could definitely toss it in there.
If I use a whole packet of instant yeast in my bottle can I still use it, or make it viable by adding more sugar to make up for adding too much yeast in the first place. Ps thanks for responding to everyone you truly are a good person and we all can see that thank you for your time and efforts your amazing dude thank you for your time.
If you added the whole pack, that's Ok. You don't need to adjust anything. Adding too much yeast might add a funky flavor but that's about it. Its my pleasure chatting with you guys.
Platt great information. I'm going to have a Halloween party soon and I'll be making a quick batch for the guests. Thank you so much for your insight.
It is my pleasure.
How'd it go?
@@shaigalloway8363 it was the tAlk of the party. We slurped it up. Had two big bottles and both were gone very quick. Not gonna lie, it's a fun way to get blitzed.
Trided it man. Let sit 2 weeks. Wine flavor at first aftertast of grape. Good. 🎉😊😊😊
Glad to hear it worked out.
First of all, I used 15 cherries and 2 cups of sugar dissolved in 1 and a 1/2 cups of warm water and two tsp bread yeast I left it alone with the cap a lil loose for three weeks in a dark cupboard, and I'm drinking it right now! Its not bad at all but there's a lil bit of an after taste lol, and I'm being honest I feel a lil tipsy lmfao, am gonna make some more !
For that little amount of liquid, you probably don't need that much yeast. The extra yeast may be effecting the taste.
kaykay Rb - how was the hangover?!
i want to know how safe it is and if u drank this without issue then it should be safe right?
@@spunky8471 Yeah, alcohol and fermentation are preservatives.
🤣😆😂😆🤣🥂🍾 cheers
Thank you ❤️
Thanks enjoyed the video. Simple is best. I usually do a cider (actually bottled 100 percent Apple juice and 1 and 1/4 cup sugar) with some wine yeast go about 8 days and cap it and stick it in the fridge. Still bubbly and not fermented to dryness. I have been meaning to try some ice distilling (not distilling but called that) and fortify a batch with another ice distilled batch. Should push that ABV up way high:)
I actually have a video on the subject: ruclips.net/video/rVMfdC5S5GM/видео.html
Very informative, and well presented. I'm now trying the same experiment. Fingers crossed!
Best of luck!
Hey I did this with apple juice and it gave me a monster case of firehose shits the next day.
Am I doing something wrong where bacteria is contaminating it?
I used the loose cap method in your last video
Not necessarily, everybody's reaction to yeast is different. Also, if you used too much yeast or when drinking you consumed a lot of the yeast from the bottom, that could be the issue. In the video I suggest that you decant or pour into another the wine and be sure to leave the settled yeast on the bottom.
@@PlattR thank you for the quick reply. I had used coffee filters and cheese cloths to filter after using seperate pitchers
@@PlattR however i had done the fermenting for 14 or 15 days rather than 7 or 10
Thats fine as long as the liquid was exposed to open air.
Enjoying your material, been playing with home brew for years ,a. Lot of fun.
Glad you like it,
I like this guy !! Thanks for the video sir..
Thanks for watching
The Raisin thing will work, but there's a 50% chance you will end up with vinegar. If you do end up with "wine", though, don't be looking for a quick buzz; with such a light yeast bill, you're looking at 2-3 % ABV. So use yeast, if you want an enjoyable drink. Hell, spend two bucks on a homebrewer site and but some Wine Yeast. Just add more sugar. Protip: also, throw in another 99 cents and get a proper airlock. Great Channel, Platt.
Thanks for watching.
I quit drinking a year ago but I’m gonna need this for this lockdown 😅
That's the spirit
Thanks for that wonderful info!!
My pleasure
When I make wine I do it in a 5 gallon bucket with a rubber band holding a towel over the top.
same idea? how long do you leave it ferment?
Steven Schmidt I do the same thing but instead use a non scented garbage bag to keep the warm heat in and put the food pale in the closet wrapped in blankets or towels to keep the brew warm and let it sit for a week or sometimes 3/4 days depending on what yeast your using
Thanks for being educational and always rad!
My pleasure
If you add some rasins or dry cherry to the first fermentation it gives the wine a better mouth feel.
Edit: dried cherries 🍒🍒
Raisins ✅
Hey mate.
Just discovered your Chanel and I see you reply to every comment wich is pretty nice. I’ve got a few questions for you
1-Can you use any type of container to do the fermentation?
2-is there some chance that the container explodes or implode because of the pressure of
fermentation ?
3- can you leave the container to do the fermentation in a place that there is a variable temperature of between 0°C and -20°C (32f to -4f)?
4-how much yeast (in grams) and sugar do you recommend to put in for 1L of fruit juice?
5- last question promise , can you use “Instant yeast” to do the booze?
Thanks my friend!
-Zach
!. Food safe plastic containers or glass will work just fine.
2. Yes, CO2 is produced by the yeast and can build up in the container. Make sure to let it breath.
3. You want to maintain a temp of at least 55F or the yeast will start to shut down the process.
4. 2-3 grams of yeast per gallon
5. Yes
Try squashed un-peeled oranges, handful of sugar, a 2 day old damp breads slice in a plastic bag, under your bed, 8- 10 days. I'd be curious to know what a true fan of the "spirited beverage" thinks of a tried and true recipe.
I am intrigued. I have seen variations of this recipe but just straight orange juice may be too acidic. Could be a good video though.
The most common hooch in the U.S.
Bread? Wouldnt it mold
@@YungmasterG Well right before it molds, comes the yeast. So don't let it mold. One needs the yeast to ferment.
@Grwmkegthr LAstname Well i won't argue with that. He emphasized how he was a connoisseur of the Spirits, and was wanting and willing to try new or different recipes if anyone had any. I had one. He asked, I acknowledged.
I use to make them back in my country, because drinkable alcohol is illegal so here’s my tip don’t use white sugar. It cause bad head ache, preferably honey or even brown sugar
Honey is better but may take a little longer to ferment.
I’m shooting for a lower alcohol content (~5-8%) and I want to do it with apple cider. So to get the 5-8% using your method, I would leave out the additional sugar, correct?
Yeah, for apple cider you probably don't need the sugar.
my man took 4 years to make a response vídeo.
and I, in the year 2023, 8 years after the original vídeo was released, am watching a MASTERPIECE.
I appreciate that.
One question will it get me drunk
hell yeah
If you do it with apple juice for 2 weeks it will fuck up your world and your toilet the next day
@@Donutkommando wtf why would u do it for 2 weeks
@@liberationwasalie2982 it is when the fermenting stops
@@Donutkommando oh, also my room is cold because its winter will this affect the process?
Love the vids man! Keep up the good work?
I appreciate that.
Hi! I hope you respond to this comment. I enjoyed your video, and am currently trying to do your second recipe (the one with wine yeast) but I am using bread yeast because I couldn't find wine yeast (at least I assume active dry yeast is bread yeast?) My question to you is: how does secondary fermentation with this wine work? Do I simply pour it into another container? Do I need to decant?
You want to be sure to leave the dead yeast in the first container. If it sets on dead yeast too long, it can effect the taste.
I know it will affect the taste but will it hurt you if you accidentally drink some?
Mine has mold growing on the juice, is it still good?😂
If your still getting bubbles, you should be fine.
Nice one, a very helpful service, I have never tried this but I have made beer which turned out actually not too bad!
I appreciate that.
Would this work with any 100% fruit juice that has similar sugar content?
Pretty much
I didn't know Pac-Man peed alcohol and farted CO2 lol
I knew those 7 years in college would come in handy.
One of the comments on the last video said something about freezing it, scraping off the top layer, and freezing it again and again which will somehow make the alcohol content higher, which seemed strange but then again I don't have the slightest clue about any of this, so I was just wondering if there was any truth to it?
There is a concept called "freeze distillation" where you would take an alcoholic beverage like wine or cider and through it in the freezer. Once the ice starts to form, you would remove it. Since alcohol freezes at a lower temperature that water, you would be removing water and not alcohol. If you cut the volume be half you would be conceptually double the ABV.
@@PlattR oh damn man, imma try it dude thanks!
What a legend. Thanks 2023 for the awesome algorithm! Just subbed.
Thanks pal. Love the name.
I really wanna do an all natural brew, I dont wanna buy anything in packaging, I wasnt to use natural fruits and find a way to get my own wild yeast... itd be nice to hear everyone's opinions/knowledge. Thanks!
Your best bet is to find an apple orchard that presses their own apple cider. The natural yeast is on the skins of the apple so you don't need to buy any.
@@PlattR thank you so much for your SUPER fast reply!!! You just got +1 sub sir!
I appreciate that.
Based
My family makes wine in a traditional Azorean way and I don't think we let any air out whatsoever we close the barrels but every now and then open them to let it breathe. We also don't use yeast... I don't even know what that is but I assume is what makes the fermentation happen. So if that is it then the own grapes have it that's why we don't use. Good video though and I guess I'll try that process out of curiosity
Best of luck
I accidentally added more than one cup of sugar for that same size of juice jug. About 2.5-3 cups. Does this effect anything?
You will have a thicker, sweeter finished product. You might also bump up the ABV .5-1%.
Another tip if you don’t mind spending just a little more - go to a brewery shop and get Nottingham yeast. It’s an English beer yeast, and it will give you a bit more alcohol than bread yeast, but what makes it worth it IMHO is the fact it flocculates (settles out of suspension) very well and if you chill it for 24 hours, the yeast at the bottom will stick together better, so you get more of your drinkable product in the end.
Anyone that really wants a high ABV can always use champagne yeast, BUT not only does it strip more flavor out of the final product, but the fermentation is so vigorous that you need a bigger bottle AND will probably _have_ to keep it chilled during active fermentation so’s it doesn’t produce fusel alcohols, which taste nasty.
I have used Nottingham yeast in homebrewing and it works great. Good suggestion.
Will this make the room smell like alcohol?
Not really
It smells more like fruity yeast than alcohol
You know this guy had a wild night once the video was done.
I've had a few.
So for the juice would you leave the cap hovering over the top or lightly twisted on?
you want it loose enough that the CO2 escapes and you bottle doesn't blow.
your shows are great and informative!
Thanks, I do what I can.
could you put the drink through a coffee filter after its done or would that hurt it in some way?
That's actually a good idea. Some restaurants will do that with older wines that might have too much sediment in them.
You're awesome dude, instant subscriber. Really cool videos my guy.
Hi, I saw your other video on homebrewing safety, but I'm really worried about botulism after what I've read. I used pineapple juice (from a carton, not a plastic bottle or a can), and the yeast in my drink has stopped bubbling on day 4 (now just to leave it to ferment until day 7) and it's in an airtight bottle. On day 1 it was in a regular bottle with the cap loose, but I moved it to an airtight bottle to not allow air in. I'm really concerned about getting botulism from this, what are the chances of that happening, and how can I tell if my drink would give me botulism?
Botulism is a bigger concern with canned juices. Botulism thrives in a low oxygen setting. You don't want to leave the container air-tight. You need to release the CO2 being produced. I don't know of any test for botulism.
Thanks Platt, great video.
I appreciate that.
I just started mine. Would it help if i store it in dark and have it a bit warm?
because you are using bread yeast, you don't have to be quite as careful with temperature. Room temp is fine.
Good to see you replying to comments. So I will ask you a question. Do you consider alcohol a drug?
Never been asked that one. I guess it is but most governments don't and that's kinda the world we live in.
Thank you so much! Big question! I’m trying to make wines from flower petals. I’ve got the dandelion wine down good but, the rose petals wine keeps turning to vinegar. Do you think you could talk on that? I’m very happy to have found your channel here 😃
Sounds like it could be a sanitation issue. There is a bacteria known as acetobacter that causes wine to turn to vinegar. Unfortunately its everywhere but proper sanitation can reduce the odds of it getting in your wine. Check out my video on homebrewing sanitation for some hints. ruclips.net/video/0J4UkqjeFhk/видео.html
I’d love to see dandelion wine made!!
Platt R. -I will work on that thank you! I discovered I had some bad seals also.
E Wood -it’s a lot of work but, easy EASY after the tea is made AND mmmmmmmmm!!! Yum!
Robin Blue - I’ve heard of it, but never had it or tried to make. Tons of dandelions grow in my yard and the vacant lot next door. I’ll have to find some recipes before spring. 👍🏻
Thanks for a very informative and friendly video
I appreciate that.
Another fun, cheap way for me to drink underage. Have you ever tried using pure, saturated sugar water to brew? I might give it a try! Great videos, thanks for the help Platt!
I did and it went a little something like this: ruclips.net/video/8R0mlTJ0paw/видео.html
May I ask how old are you? I’m thinking of making some fruit juice alcohol for the family for fun.
I started making mine today for 10 minutes Ago. I used a juice that was 30% fruitjuice (liter) and maybe a bit to much yeast for that ammount of juice. I Will comeback in 10 days with a update on this comment. When I'm finished with THE fermentation i may freeze the booze Also called freeze destilation which will hopefully double alchol percentage. BRB
Day 2: My booze has a strong yeast smell but has not formed any foam.
Best of luck to you.
Omg what happened???
Hey platt how can activate my yeast its kind of cold in my house and i started my brew like around 2pm yesterday and still no bubbles just a small foamy top is there an optimum temperature for brewing and also is there danger temps to be careful about
As long as your in the mid-50's, you should be fine.
Thanks yeah i just got back off from the road and i checked my setup i can hear the bubbles now so you think it will be fine if i leave it for 2 weeks or just 1 week
@@erick_30000 leave for 5 years . Are you still alive bro?
Glad I stumbled on this vid! Question do you strain out the wine after the fermentation days are over? I’m trying to get in to making my own alcohol and this is all new to me. Your video looks to be a great starter for someone who’s new to the game.
Try this instead, its faster: ruclips.net/video/2Oo0hPV1D2A/видео.html
Would 100% apple juice work?
It sure will
Sugar free apple juice? (Still addimg sugar though) and can it be before 10 days like was said in o.g. video
Great video. I know you mentioned allowing it to exhaust.. do you also let it exhaust for the 3 weeks or tighten the lid at some point? Also, is it better to strain with like a cheese cloth to filter the remaining yeast?
Keep the lid loose during fermentation. When done, put it in the fridge. That will stop yeast activity and then you can tighten the lid. Cheese cloth works great.
do a moonshine video
You might like this then: ruclips.net/video/qmxKF8_B0qc/видео.html
Just add an air hose drilled through the cap into a cup of water. or buy a carboy and do it right.
What was the volume of that pack of yeast he used?
1/4 oz.
Hey Mr. Platt. Great videos. One quick question... At what temperature should the fermentation liquid be stored? Room temperature? Is cooler or hotter better?
Room temperature will work.
And this is how they make night train.
darknut who drinks that shit?? Nasty
Platt, thank you. Great way to underage drink as a college freshman w/o risking my safety at a frat!
Yeah but you get a lot of free T-shirts with a frat.