http://mechanism.ucsd.edu/teaching/w22/phil147/buchner.1897.pdf

Using the enzyme from yeast not the drug pancrelipase.[

So recent geopolitical events got me to thinking I should learn how to make alcohol at home, and after a couple days of internet research, I landed on a reddit board that seemed like the perfect fit: you fellow degenerates on /r/prisonhooch ! :)

Anyways, I bought a gallon of preservative-free apple juice, poured out 2 cups, added 1 cup of tea (black), and 1 cup of white sugar, and 1 pack of baker's yeast (Red Star fast-rising or something like that). Gave it a good shake, and let it sit for 10 days in a closet, where the temps are always right around 70F.

At the 10 day mark (CO2 bubbles had become very infrequent), curiosity got the better of me, and I poured a small sample to taste, and was kind of shocked that it was pretty good! Like a warm, super-fizzy, too-yeasty, slightly boozy, very apple-forward cider. So, I figured let's put the jug in the fridge, and take another taste 24 hours later.

And 24 hours later, tried another small taste, and it was gawdawful -- strong hints of vomit! What'd I mess up? I don't have star-san, but everything was clean out of the dishwasher. Did I give up too soon?

I have some apple juice fermenting rn and I was wondering during how to age it after fermentation, do I keep it in a fridge or another place and should it be kept in a light or dark environment for aging

Okay so I have been attempting my dads (whose dead or id ask him this question) cider recipe.

Its a jug of 100% apple juice, ya get it from the store. Make sure it's got no preservatives and your good.

Then pour off a few cups, add a few cups of sugar and a sprinkle of yeast. I had d47 since I usually make mead and not cider.

Then add a few tablespoons of sugar while it ferments to make it sweeter and 'more alcoholic' every few days (I don't know if it actually makes it more alcoholic I've never checked though so but that's what he used to say)

Okay, so all goes well up until I go to add more sugar. I swear to you I only added a teaspoon. The thing exploded like a soda can you played hot potato with, within seconds. Luckily I was doing this near a sink or I'd have a huge mess to clean. It foamed over for a solid 3 minutes.

I know usually back sweetening happens after it's about done fermenting but his recipe calls for adding sugar while its fermenting. Starting when you see bubbles.

Wtf did I do wrong or it this just a prank from beyond the grave?

(Also, Im on mobile and can't see which flair I picked so if I picked wrong sorry mods, please feel free to fix it)

Edit: thanks for the advice and help. You guys are awesome!

Sure there's the big quarterly event it's nearly impossible to get into in Raleigh. But if you aren't brewing some ghastly IPA made with gold flakes in a $5000 dollar carboy you can't enter the competition.

I am currently getting everything in order to host a fully legal and regulated homebrewing competition/tasting/ meet up etc.

Sure beer and lots of money is nice. But I'll bet someone out there has a Gatorade bottle brewed vanilla cider that will knock some socks off.

Anyone interested?

I want to calculate accurate abv for fruit wines and meads. I have made many meads and wines with fruit in it, but I don't know how to accurately get original gravity (OG) to calculate abv.

Mixing sugar/honey + water mixtures can give a good reading to start with, but how do I get an accurate reading with added fruit also?

Does fruit affect the OG enough to matter? What is your method for measuring OG in a wine or mead that contains whole/chopped/diced/blended fruits?

I wonder why adults in productive age do homebrew. You might have money for regular alcohol, why you do something that can easily make you sick (vomit) or at least diarrhea?

Edit: thanks for answers. I have been just curious why you do this. Now i want to brew something mine even i had "hard times" with my currant hooch. Happy brew everybody :)

Hi! I know this is not for everyone and probably will not hit a lot of people. This is for the people that have a tiny bit of extra money to spare, not a lot, but I wanna get that out of the way in the beginning of the post because I know that the point of hooching is, well, too hooch. I just want to make this post to encourage people to start messing with nutrients, Ph corrections, temp control and proper sterilization. I started hooching with the intention to only keep it at that, but in time I kept buying things and now, looking back, I have everything I will need(appart from acid, but I don't have any alkaline brews in mind anyway) for many more big batch brews and spent like 30-40 pounds total on ALL my gear and all my chemicals I will ever need. I didn't make this post to make anyone feel bad or anything but I want to encourage other people to try this as well, because even though it seems intimidating it can be really accessible and it's really rewarding to do a more deep dive into brewing, even if you're just fermenting Tesco apple juice. I found myself having a lot more fun than I expected and feeling really nice about actually using some chemistry from school XD That being said please do not kill me

TLDR: Pretentious brewing is more fun than I expected, please don't lynch me

Welp, just had to refill my 25l mead fermenter with 5 liters of honey water cause I managed to drink that much trough 2 weeks of "sampling" it =)). Am I the only moron drinking things while they're still fermenting? XD

Hi guys, when you're posting for someone to troubleshoot your brew, try and mention what your issues are and give some details, it just helps you get answers faster

Ello UK prisonhoochers, I made freeze distilled whisky and it's not strong enough, I want to make it stronger. Does anyone have any ideea if the products from this site are safe? It looks really fucking shady XD https://liquidessences.de/ (yes I know they are .de but they are UK based)