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So I'm in the dorms at a US college and since I'm pretty nerdy and socially awkward like most of us, there's really no opportunities to get alcohol until I'm 21. So I decided to take the DIY approach.

As somebody who has never brewed anything in his life before and just had the internet, I decided to get two S bend airlocks (with included bungs), some 5g packets of Red Star champagne yeast, and some big containers of juice.

I poured out a bit of the juice from the bottle, and a gram of yeast was measured out and poured into the juice. The bung was inserted into the mouth of the bottle and the S-bend (with some water inside of it) was fitted into the hole.

A day or so later it started bubbling, and after 9 days of brewing, the grape juice turned into (pretty shitty) wine and the apple juice into mediocre cider.

My test subjects rated (based on taste) the grape juice as an average of 2/10, and the cider as a 7/10.

Since I'm doing this sort of brewing completely blind, and obviously don't have the sorts of resources to do anything more complicated than this, I just wanted to share this little project and maybe pick some of your minds for some more advice. Let me know what you think!

Pic obviously related.


I herd that if you do it wrong you can go blind for a few hours


Do you have a source on this?


I think he's talking about a rumor that started in moonshine because of lead pipes


I'm pretty interested in this. Could you post a step by step guide on what you did? You know, measurements, timing and specific items used?


I'll be honest, I didn't have any sort of measurements or timing for most of this. But it's something that people did before written language was a thing, so it wasn't too hard to make something alcoholic. I'll try to detail it in a following post.


1: Buy an S-Bend Airlock off amazon (I got "Twin Bubble Airlock and Carboy Bung (Set of 2)" for ~$7), some Champagne Yeast ("Red Star Pasteur Blanc Champagne Yeast 10 Packs Dried Yeast" on amazon for less than a dollar), and some grape juice (96oz Welches 100% Grape Juice from Pick n Save). Make sure the juice does not have artificial flavorings!

2: Set all this stuff on your counter. Unscrew the top of the grape juice, pour some out.

3: Measure out about a gram or so of the yeast (1/5th the 5g packet) and pour it directly into the juice. It will float at the top, but will sink after a bit.

4: Put the bung (the rubber stopper thing that comes with the airlock) in the mouth of the container. Take the airlock, add water to the "Max Fill Line" marked on the body of the airlock, and then fit the airlock into the bung. Make sure the only way gasses would escape is through the airlock.

5: Wait. After about a day or two, the water in the S-bend should start displacing and bubbling a bit, showing that the yeast is eating the sugars and releasing both gas and alcohol as a byproduct. You should be able to see small bubbles rising from the bottom to the top of the container during this time. Don't worry about it too much though, just let it sit.

6: After about 9 days of sitting, the 96oz container of grape juice turned into pretty decent wine. Just take the S-bend and bung out of the top and put the cap back on, and throw the container into the fridge. Or leave it out. It doesn't matter too much. It's ready to drink whenever you want to.

Feel free to taste-test the wine during any point during this. This is hardly a science, and more just throwing things together and seeing what works. Good luck!


Other notes:

- I brewed this under the sink in my suite, and it didn't have any noticeable smell. Nevertheless, if you're trying to be discrete, just put an air freshener somewhere nearby.

- As long as you minimize the amount of time the juice/yeast are exposed to the air, you should be fine. It's pretty fool-proof as long as you are relatively careful.

- Look up how fermentation works chemistry-wise. It might help you understand how to do this a bit better.

Sorry if any of this is badly written; I'm pretty drunk on a couple glasses of this wine. Good luck all!


I didn't even read the article, so I don't know if this helps or not, but just looked up Egyptian beer, because I remember in World History where they'd make art/hieroglyphics with Egyptians drinking out of the same pot or whatever with really long straws.



>since I'm pretty nerdy and socially awkward like most of us
>like most of us
>most of us

Wait a second, lainon! You have an opportunity here! Try to find other people like you who want some but don't have any and start selling it in small quantities.


I just made my own wine, too.
Not because i couldn't buy it (legal drinking age is 16 here) but because I recently started beekeeping and therefore had enough honey.
Just add water, yeast and an airlock.
Wait for a few month (you can have a taste every now and then) and when your satisfied with your mead put it outside in the cold to stop the bubbling (kill the yeast).
You should now have a decent mead. Enjoy!


Add some cinnamon to the cider or some other spices, perhaps ginger. Try mixing the cider with a little bit of peach juice pre fermentation


sry how can you not know about methanol?
you get problem with that soykaf when you make hrd alcohol. not with wine as far as i know.
next time you should not sleep in you chemistry class in school


How do I make my cider sweet? I used like 360g of sugar, sweet apples (mostly McIntosh), some water & bread yeast for 3L of apple juice IIRC. Is it yeast's fault?


It's incredibly difficult to fuarrrk up winemaking to that level. The biggest mistake that people make is trying to drink the stuff before it's actually fermented, and not filtering off the yeast, before they try to drink the stuff.

OP, never, ever, ever, use off-the-shelf juices for winemaking. Those juices are a lie, the actual fruit content is not what you think it is. If you're going to make this stuff, find a local place to get cheap fruit, and either juice, or boil, or whatever, the physical fruit. But don't use store bought juice. Ever.

My favorite kind of brew is a ginger beer. Basically, it's a kilju recipe, but with grated ginger added. Theoretically, you could probably use powdered ginger, but I wouldn't. Fresh is always going to be 10,000x better, when it comes to brewing. If you 'harvest' it a little early, you'll get a nice little low-alcohol sodapop.

Also, go for turboyeast, if you can. Good on you for getting s-bends, most people just unscrew the caps a little bit, and call it good.

Get a turboyeast, bread yeast takes forever, and tastes like ass. Without knowing exactly how many apples you used, though, we can't realistically tell you what the problem was. But, most likely, it needs more sugar. Remember, a lot of the sugar in the water is going to get used up by the fermentation process. The best brew for beginners is going to be kilju. Once you master Kilju, you can move onto other brews.

But do the kilju first. I've been using this recipe for years.


Isn't it true that yeast processes all the sugar it can find to produce alcohol and then dies from it? If that's the case, to get sweet cider I'd have to use a kind of yeas that dies fast, right?

Also, fair enough, I'll try doing kilju & stop using brewer's yeast (especially that I already have some cider yeast and I didn't use it 'cause it needs 3 days to produce yeast potion from it)



Yeah, at a certain point, the alcohol itself is going to kill the yeast. Whether that happens at 4% or 10% or 18% depends entirely on the specific type of yeast that you're using. The yeast really is the most important part of the process. Get the right yeast, and treat your yeast with respect, and you'll get a good brew, and fast. Pick the wrong yeast, and treat it like shit, and you'll get sugar water.

If you want something sweet, you kind of have 2 options. You can either use a yeast that can't really deal with a lot of alcohol, and then use a "normal" recipe, or you can use the regular yeast, and the regular recipe, and then just add more sugar. The yeast will always convert the same amount of sugar, every time, because the yeast will literally, physically, die, once that amount of sugar has been converted. If there's extra sugar in the mix at that point, it's going to be tasted.

Of course, you can also just say fuarrrk it, and add the sugar in later.


So if you, for example, buy 12% cider yeast (if it's specified, mine is just 'cider yeast'...) that'll make precisely 12% cider and any excess sugar will be added to the sweetness of the drink?


>neurosuggesting making your own alcohol without a recipe

kids nowadays will do anything.



Yeah, that's pretty much how it works with my Ginger Beer, so I imagine that's how it would work with your cider. But, and this is a bit but, 12% ABV is kind of a lot, for cider. Spicy (as in cinnamon/ginger) might be better than sweet, for that.


OP here, thanks for the tips and the textfiles link. I'll have to look into that.


Has a lot of info. Also check out the forum.
Discussions on vacuum distillation are quite interesting.


Oh man I used to do this for a year or so in the dorms. You want to add a bunch of sugar to the juice to get optimum alcohol content. Don't be stingy with the yeast. Some say it doesn't matter how much because of how rapidly it multiplies but I've fuarrrked up some batches by not putting enough in there. Don't drink it until it is done. It never happened to me but if you drink it while its still fermenting you can potentially end up with a real bad stomachache if it continues to ferment inside of you. I recommend putting it in the freezer when its done to try to kill off any remaining yeast. While you're at it you can freeze distill it. Just let it freeze and keep the liquid left over which should contain most of the alcohol. And then you can let the remaining ice melt and refreeze a bit to try to get more remaining alchohol left out of it before discarding it. Remember, this concentrates the bad stuff along with the good so don't drink more of the concentrated stuff than you would the original product. Kilju is probably one of the better things for this or just to practice on just because its so simple, and there should be less soykaf to filter out. Siphoning off the liquid into your container should keep a lot of the crap out since it should be setteled at the bottom but you still might want to filter it. I just used a coffee filter at the bottom of an upside down 2 liter. Make sure you at least rinse everything in hot water so it doesn't get contaminated.

Funny story, one time I made a batch that I thought was bad because it tasted gross to me but then months later I bought some actual white wine and realized that I probably just don't like wine because it tasted the same as mine.


I'm in a similar situation, fucking us drinking laws. A few tips to getting better tasting drinks is to use yeast nutrient. If your yeast is stressed out because they don't have enough nutrition they will produce bad flavors.


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I have a feeling that smoking dope or using a fake id is gonna be much less of a hassle than fermenting your own pruno.

On the other hand, I'm from a field related to food tech, so I will try to answer everything on this thread to the best of my knowledge.

As other people have advised, start by doing your homework and reading up on homebrewing.

that's from methanol. Wouldn't happen with grape juice. You would get methanol in significant amounts when you leave woody grape stuff in the grape mash.

if you get bacterial contamination in significant amounts you wine may smell like vinegar or worse. shouldn't happen normally though. I'm not sure how much sugar is in the grape juice, but depending on the alcohol tolerance of your yeast you might get a stronger wine if you add some sugar in your grape juice pre-fermentation.

not filtering the yeast wouldn't make you blind.

this lainanon knows this shit.

normally people add sulfites to stop the fermentation before bottling to kill the yeast.
when you don't add enough yeast in the beginning, you risk the bacteria in your juice taking over. bacteria might produce all kinds of shit in there, and mostly it gonna be something else then alcohol.

that seems like a good idea.


certain types of sugars cannot be digested by yeast. these types of sugars are what you should add to increase the final sweetness of your brew.


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This is an ok batch. Should be much more clear tho. Like water.


I just started a gallon a 100% apple juice with a packet of champagne yeast and some plain sugar. I modified the cap to fit an airlock and its been bubbling along quite happily for the past two days. I'll let you know how it turns out.


something that I haven't seen mentioned that def helps:

proof your yeast before adding it to your juice. just pour some juice into a sterile container and warm it up according to the yeast manufacturer's instructions. once you have it at the right temp, pour the yeast packet in and stir it up with a sterile utensil. wait for the mixture to bubble. this should take about 20 minutes. if the mixture is bubbling then congratulations your yeast is ready to add to the juice. if not, try again with a different yeast packet and make sure to get the proofing temperature correct for your type of yeast. for the champagne yeast I just used it was 95-100F.

this process is used to make sure that your yeast is alive and will thrive in the juice. it is also used to rapidly grow your yeast which speeds up fermentation and allows your yeast to dominate over bacterias and such.

good luck lainons!


I did this: 2 litres apple juice + 1kg of sugar + water to fill it up to 4 litres -> brew -> kill yeast -> add a litre of apple juice

It's pretty fuarrrking dope, tastes like fresh juice but gets you drunk


OP here, glad to see the thread alive again.

Does anyone have any good info or experience on homebrewing beer? I live in the beer state so I know about 5 people that brew their own. It seems like a pretty easy way to make money too if you make it in bulk and undercut the factory brews.


I used to brew with some friends in high school because it was easier than buying (have to be 21 in the land of the free). It was fun and we made a bunch of great beers but I didn't continue with it.

One of my friends took to it real well and built a 15 gallon brewing setup, including both a chest freezer turned chest kegerator and a regular fridge turned kegerator. He made some really fantastic beers and hanging out with him was awesome because he had tons (multiple quarter kegs) of craft quality beer on tap. He doesn't brew anymore because he says it takes too much time and is more expensive than buying from the store.

I'm brewing a gallon of cider with champagne yeast as described in this thread and it's been much easier and cheaper than brewing beer.


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Did the same thing in high school, OP. Ciders were always the tastiest.

Idk how important stealth is to you but if you can I would recommend scaling up to a 5 gal bucket if you can manage.

My later batches were something along the lines of:
4.5 gal apple juice
~2.5lb sugar
~5-7g yeast+nutrient mix
4 weeks fermentation

This was by far the strongest and quickest formula that me or any of my friends were able to come up with. I'm talking like 'burn-your-throat-going-down' strong. I'm pretty sure it was the combination of extra sugar and nutrients that gave it the kick. Nutes got the yeast in high gear, sugar gave them plenty to eat.

Definitely invest in a siphon and a large stirrer if you're moving up to this scale. Happy brewing, OP.


I did this for a while. Alcohol production is pretty bad. Buy champagne yeast online. Buy bag of sugar + cheap grape juice from a store (un pasturized preservatives will kill yeast). Make sure to add sugar to the solution so that the yeast has more to digest and can produce more alcohol. Concentration will be higher the longer you let it sit so give it about 2 weeks is what I did.


A similar thread has just appeared on /ck/.



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gallon of apple juice plus granulated sugar plus champagne yeast proofed prior to pitching as I described in my earlier post.

bubbled heartily for the first 5 days. the airlock was no longer moving on the 6th day.

poured through a 190 ยต mesh filter into an identical container which was placed in the freezer for 20 minutes then transfered to the fridge.

this glass was poured over ice after removing from the freezer. it tastes more like an apple wine than a cider and is very dry. I do not have a tool for measuring abv but I estimate that it is about 10-15%.

overall this experiment was a success and I will be replicating it multiple times with minor alterations to improve taste.

roughly $5 for a gallon of this is a fantastic deal and I suspect doing 5 gallon batches are even more lucrative. I've invested in starsan (a brewing sanitizer) and a siphon so that I can start doing larger batches as soon as I can get a 5 gallon fermenter.


Why not just get a fake id? I was in the same situation you are now a few years ago, used to make my own sugar wine in my closet. Problem is it'd stink up the room pretty bad and wasn't all that pleasurable to drink (but it still does the job, a jug of that soykaf could fuarrrk up a handful of people easily.) Ended up spending some money on a decent fake, never had to worry about anything after that. Most places didn't even look twice at it, just a quick glance and you're good to go. Just make sure to get a state that's nearby you, and don't pay more than 100$.


I feel so sorry for yanks. we were getting served at 15 with what amounted to little more than "I am 18 honest" written on a bit of shit stained toilet paper. god bless those paki bastards.


Story time. So I was deployed with the us military in Afghanistan and working with some Romanians. You aren't allowed liquor in the sandbox but these guys smuggled in so much vodka. I have no idea how. So anyway. That wasn't enough. So guy took and rigged up a wine making system with two Jerry cans and a hose. All found materials. He grabbed juice from the cafe and mixed it with his own yeast. He had to "burp" it as the gas expanded. His room smelled like soykaf. It turned out ok apparently.

Goes to show it helps to know what your doing but you can make some ghetto wine if you really want to. It doesn't have to be an exact science.