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   Sir Nedwood - Sydney 🇦🇺 (ned@noagendasocial.com)'s status on Monday, 30-Oct-2023 18:32:50 JST Sir Nedwood - Sydney 🇦🇺

   I made some prison hooch! I'm experimenting with different brands and brew times. This is the first, and only had 2 weeks in the cupboard. It's also been relatively cool recently so I don't think it did much. Low alcohol content. Kinda tastes a bit like a kombutcha.

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     pat (thatcrazydude@noagendasocial.com)'s status on Monday, 30-Oct-2023 18:39:29 JST pat

     in reply to

     @ned you have proper fermenter for that? If not, it will never taste like it should

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     Sir Nedwood - Sydney 🇦🇺 (ned@noagendasocial.com)'s status on Monday, 30-Oct-2023 18:55:40 JST Sir Nedwood - Sydney 🇦🇺

     in reply to

     • pat

     @ThatCrazyDude literally just putting a pinch of yeast in the bottle and leaving it in the cupboard.

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     pat (thatcrazydude@noagendasocial.com)'s status on Monday, 30-Oct-2023 19:10:20 JST pat

     in reply to

     @ned well, that might be your problem right there. Yeast needs to go trough aerobic phase to do it's job right. You might want to oxygenate that juice before pitching yeast ;)

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     Brother Phil 🇦🇺 au (philcolbourn@noagendasocial.com)'s status on Monday, 30-Oct-2023 19:40:33 JST Brother Phil 🇦🇺 au

     in reply to

     • pat

     @ned @ThatCrazyDude
     did it vigorously bubble?

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     Sir Nedwood - Sydney 🇦🇺 (ned@noagendasocial.com)'s status on Monday, 30-Oct-2023 19:45:59 JST Sir Nedwood - Sydney 🇦🇺

     in reply to

     • pat

     @ThatCrazyDude give it a shake?

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     Sir Nedwood - Sydney 🇦🇺 (ned@noagendasocial.com)'s status on Monday, 30-Oct-2023 19:47:37 JST Sir Nedwood - Sydney 🇦🇺

     in reply to

     • pat
     • Brother Phil 🇦🇺 au

     @philcolbourn @ThatCrazyDude no, very little bubble. I definately didn't do it right.

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     pat (thatcrazydude@noagendasocial.com)'s status on Monday, 30-Oct-2023 19:58:21 JST pat

     in reply to

     @ned nah. That won't do it. Pour it into a well sanitized open pot (like the one you cook pasa in or whatever) and give it a good long vigorous stir. Poring the thing from one pot to another a bunch of times is even better.
     Oh an there's another thing: if the juice you have contains preservers, the yeast won't work very well either, if it will work at all.

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     Cook ?Syd (cook@noagendasocial.com)'s status on Monday, 30-Oct-2023 20:16:01 JST Cook ?Syd

     in reply to

     • pat
     • Brother Phil 🇦🇺 au

     @ned @philcolbourn @ThatCrazyDude try adding sugar. I use a wine yeast with 230~2260g of sugar. Ends up sweeter and more alcoholic. Also pouring out a glass, put the lid on shake it tog get it aerated.

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     Sir Nedwood - Sydney 🇦🇺 (ned@noagendasocial.com)'s status on Monday, 30-Oct-2023 20:45:26 JST Sir Nedwood - Sydney 🇦🇺

     in reply to

     • pat
     • 𝘍𝘰𝘳𝘵𝘺𝘛𝘸𝘰

     @FortyTwo @ThatCrazyDude I've just been putting the lid back on, but just tight enough so with enough pressure you can squeeze the bottle and it will release some pressure. So no explosions.

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     𝘍𝘰𝘳𝘵𝘺𝘛𝘸𝘰 (fortytwo@noagendasocial.com)'s status on Monday, 30-Oct-2023 20:45:27 JST 𝘍𝘰𝘳𝘵𝘺𝘛𝘸𝘰

     in reply to

     • pat

     @ThatCrazyDude @ned if you're fermenting in a soda bottle, you're right. They're designed to withstand the pressure. If you're doing it in an apple juice bottle with the cap on, it'll blow up in your cabinet.

     Blow up may be excessive. It'll distend, pop and then go everywhere.

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     𝘍𝘰𝘳𝘵𝘺𝘛𝘸𝘰 (fortytwo@noagendasocial.com)'s status on Monday, 30-Oct-2023 20:45:28 JST 𝘍𝘰𝘳𝘵𝘺𝘛𝘸𝘰

     • pat

     @ned @ThatCrazyDude if you don't have an airlock, you can use a balloon.

     Stretch it over the neck of the bottle and stick a hole through it with a needle or thumbtack.

     As the CO2 accumulates, it'll inflate the balloon and escape through the small holes.

     When the balloon finally deflates, it's done. Take about a week with small batches.

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     pat (thatcrazydude@noagendasocial.com)'s status on Monday, 30-Oct-2023 20:45:28 JST pat

     in reply to

     • 𝘍𝘰𝘳𝘵𝘺𝘛𝘸𝘰

     @FortyTwo @ned you don't really need any kind of airlock if you're fermenting in a bottle. CO2 is heavier than oxygen so unless there's draft that can blow the CO2 layer off you won't have any oxygen reaching the juice. All you really need is a piece of clothing to keep fruit flies and shit out.

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     pat (thatcrazydude@noagendasocial.com)'s status on Monday, 30-Oct-2023 20:48:04 JST pat

     in reply to

     • 𝘍𝘰𝘳𝘵𝘺𝘛𝘸𝘰

     @ned @FortyTwo that's most likely good enuf

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     Sir Nedwood - Sydney 🇦🇺 (ned@noagendasocial.com)'s status on Monday, 30-Oct-2023 21:04:11 JST Sir Nedwood - Sydney 🇦🇺

     in reply to

     • pat
     • Cook ?Syd
     • Brother Phil 🇦🇺 au

     @cook @philcolbourn @ThatCrazyDude So I had 2 bottles in the cupboard. one started 2 weeks ago, the other just yesterday. Decided to tip a bit out of each, add some sugar, shake it up. The new one did nothing (as expected). The 2 week one had an immediate reaction to the sugar. And when I shook it up a ton of CO2 was released. Bottle almost exploded in my hand. We shall see how they progress tomorrow.

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     pat (thatcrazydude@noagendasocial.com)'s status on Monday, 30-Oct-2023 21:11:47 JST pat

     in reply to

     • Cook ?Syd
     • Brother Phil 🇦🇺 au

     @ned @cook @philcolbourn a word of warning here: don't just tip the bottle to try the stuff when it's still fermenting. When you do that, your also pouring out the CO2 and you're introducing oxygen, which you don't want there when the stuff's fermenting, unless you want to make vinegar. Use a pipette or a syphon instead if you really want to taste it

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     Sir Nedwood - Sydney 🇦🇺 (ned@noagendasocial.com)'s status on Monday, 30-Oct-2023 21:14:16 JST Sir Nedwood - Sydney 🇦🇺

     in reply to

     • pat
     • Cook ?Syd
     • Brother Phil 🇦🇺 au

     @ThatCrazyDude @cook @philcolbourn Oh no I didn't want to taste it, just make some space. Good tip about the oxygen. As you can see I don't have any idea what I'm doing. But I'm not too concerned. If it fails I wasted $2.40

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     pat (thatcrazydude@noagendasocial.com)'s status on Monday, 30-Oct-2023 21:19:48 JST pat

     in reply to

     • Cook ?Syd
     • Brother Phil 🇦🇺 au

     @ned @cook @philcolbourn oh and there's one more thing I forgot to mention. Sincere you're going with the bottle cap, make sure it's loose. You see, if you'll get good fermentation going the stuff might start foaming up, and if the foam clogs up whatever gaps you have between the bottle and the cap, it might go boom

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     Sir Nedwood - Sydney 🇦🇺 (ned@noagendasocial.com)'s status on Monday, 30-Oct-2023 21:20:40 JST Sir Nedwood - Sydney 🇦🇺

     in reply to

     • pat
     • Cook ?Syd
     • Brother Phil 🇦🇺 au

     @ThatCrazyDude @cook @philcolbourn So just to double check. You want to aerate the juice BEFORE fermentation to get things started. But if you don't want to aerate during fermentation because it adds oxygen?

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     pat (thatcrazydude@noagendasocial.com)'s status on Monday, 30-Oct-2023 21:26:52 JST pat

     in reply to

     • Cook ?Syd
     • Brother Phil 🇦🇺 au

     @ned @cook @philcolbourn exactly right. The yeast needs oxygen to to grow and colonize whatever you're fermenting, that's the aerobic phase, but after that you want to keep it going in oxygen-free environment (anaerobic phase). If you want yeast to eat up sugar and crap out ethanol, that is. If you want it to make vinegar, you want oxygen all the time

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     Brother Phil 🇦🇺 au (philcolbourn@noagendasocial.com)'s status on Monday, 30-Oct-2023 22:43:45 JST Brother Phil 🇦🇺 au

     in reply to

     • pat

     @ned @ThatCrazyDude dead yeast is my guess.

     try bakers yeast. you don't have to economize.

     also, keep yeast in fridge or freezer.

     you can use dead yeast as yeast nutrient.

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     Brother Phil 🇦🇺 au (philcolbourn@noagendasocial.com)'s status on Monday, 30-Oct-2023 22:45:47 JST Brother Phil 🇦🇺 au

     in reply to

     • pat
     • Cook ?Syd

     @ned @cook @ThatCrazyDude

     we only learn by experience

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     Brother Phil 🇦🇺 au (philcolbourn@noagendasocial.com)'s status on Monday, 30-Oct-2023 22:51:54 JST Brother Phil 🇦🇺 au

     in reply to

     • pat
     • Cook ?Syd

     @ned @ThatCrazyDude @cook

     you can, and i have, but not that necessary in my experience.

     but you need live yeast.

     Sir Nedwood - Sydney 🇦🇺 repeated this.
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     ≠ (amerika@noagendasocial.com)'s status on Tuesday, 31-Oct-2023 01:47:52 JST ≠

     in reply to

     @ned

     I admire your creative spirit. Try not to die from food poisoning.

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     Cook ?Syd (cook@noagendasocial.com)'s status on Tuesday, 31-Oct-2023 12:03:19 JST Cook ?Syd

     in reply to

     • pat
     • Brother Phil 🇦🇺 au

     @ned @ThatCrazyDude I should write this down for future copy pasting, my method learned from @philcolbourn :

     I use cheap coles/woolies 2L 'preservative free' apple juice (or grape/blackcurrant). Even though it actually has vitamin C as a preservative which in theory is bad for yeast, it still seems to work well. I tried expensive fresh squeezed stuff once and it went bad.

     Pour out a glass*, close lid and shake to aerate.

     Add 230~260g sugar.

     1

     Sir Nedwood - Sydney 🇦🇺 repeated this.
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     Cook ?Syd (cook@noagendasocial.com)'s status on Tuesday, 31-Oct-2023 12:03:21 JST Cook ?Syd

     in reply to

     • pat
     • Brother Phil 🇦🇺 au

     @ned @ThatCrazyDude @philcolbourn
     Add a tiny amount of wine yeast (like 1cm2 on the tip of a knife). Add wine nutrient (the guy at the brew shop said it would keep the yeast alive/healthy or something idk).

     Close lid and shake to dissolve/aerate.

     *Refill the bottle with the juice in the glass. Give excess to kid who is jealous that Dad keeps ruining all the good apple juice.

     Tighten lid so that a small amount of gas can escape. Keep somewhere with reasonably constant temperature.

     2

     Sir Nedwood - Sydney 🇦🇺 repeated this.
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     Cook ?Syd (cook@noagendasocial.com)'s status on Tuesday, 31-Oct-2023 12:03:22 JST Cook ?Syd

     in reply to

     • pat
     • Brother Phil 🇦🇺 au

     @ned @ThatCrazyDude @philcolbourn
     Should be lots of bubbles after a few days. When bubbles have reduced to ~10% of their maximum (about 1.5~2 weeks), tighten lid fully to carbonize (~2 days) bottle will bulge.

     Put in fridge.

     Sediment should stay at the bottom, don't shake the bottle don't disturb sediment it tastes crap.

     3/3