I’ve been using bread yeast for my brews, and they always turn out super weak, like my kilju and Gatorade. The Gatorade was better, but I didn’t feel much at all. I bought some turbo yeast from Amazon called Still Spirits and put together a sugar wash. Sure enough, in 5 days, I had a really nice drink. Surprisingly palatable with an unexpected banana scent (from the stressed yeast). I only made a mason jar full (~26 oz) and I drank all of it and got pretty fuckin’ smashed. I’d put it around ~16-18% ABV with the help of a calculator, judging by my BAC and the amount I drank. Lots of people say turbo yeast tastes terrible and super strong, but mine was just fine. Also, no hangover the next morning, which was weird.

Just made a pretty decent hooch. And by pretty decent I mean the color was nice and it felt strong, the taste was dreadful. Anyways, I fill up 1 cup. Perfectly fine, I get a little tipsy but shits still ok. I go for cup 2. Very drunk with intense, searing stomach pain. It's having me hold my stomach and roll on my bed like a baby. Took everything i had not to puke. It fades after about half an hour and I get ti sleep. Next morning, do the same thing. Drink 1 cup, perfectly fine. Cup 2, same story. A bath calmed my stomach this time. Now time for day 3. I wanna see if the 2 cup theory is true, or if 1 cup will also hurt me and I just didn't give it enough time. Pour 1 cup, spill it everywhere. Pour it again and drink. Funnily enough I was pretty used to the taste so I didn't really mind it. I almost thought it tasted good. Anyways, it got me kindof drunk but I had no pain. Idk why I'm posting this, just thought somebody might know that hooch can hurt you if you have a sensitive stomach like me and allowed the yeast to keep living (at least that's what I think happened)

I’ve been dabbling in wine making for a while and wanted to try out freeze distilling some apple wine I made. Is there anything I should know before I try? Any concerns? I know methanol isn’t an issue but what about other alcohols, acetone, etc.? I’m sure it’ll be fine but I’d love some reassurance before I waste a bunch of wine.

First time here, and my first time fermenting. This is a mix of a bunch of leftover fermentables from the fridge. Mango nectar, fruit jam, honey, sugar syrup, some whole cranberry that was blended up. Lots of different things going on in there. I bought a racking cane so I have that. Just unsure what the next step after fermentation is done would be. Thanks!

I’m using ec118 and yeast nutrient.

Sort of an update from my last post. This is after 3-4 days. Left is using yeast from an already going brew. The right is using fresh packet of yeast around half a teaspoon. Both made same day. Why is the right one so much more cloudy? And why is the one on the left so much more active it’s like soda with the amount of bubbles. Btw this is just kilju.

I'm about 5 days in and this is just raw gapes but it has went from purple to this rose type color and wanted to see if I did everything right and if I should keep it?

I'm going to post here and r/winemaking, and go with what sounds best. My step daughter would like me to make a strawberry banana wine. Would I get better results if I fermented both together, or make separate batches, and mix before bottling? If fermenting together, does anyone have a good recipe?

I have a jar of this clay sitting around and I’m wondering if it’d be alright to use in my brew. It says there’s no additives whatsoever and is pharmaceutical grade.

So my partner is Italian, we look at Italian foods, but his family is from northern Italy so some of it is less typical than the mounds of delicious pasta.

Enter mugolio. Green, unripe and still growing pine cones packed weight for weight with brown sugar. The moisture gets sucked out with a pleasant piney taste. Sometimes it ferments a bit. Think maple syrup, but pine and some subtle banana flavours too for some inexplicable reason. Sometimes slightly funky.

But there's sugar in it. Will it hooch to something drinkable?

Mugolio from about 750g of pine cones, water to 11-12% predicted abv, put some yeast nutrients in there as well as the yeasty boys themselves. The mugolio was boiled after the green cones were removed. Picture is primary ferment.

Grape berry hooch This is the last time I freehand, even still, I’m getting better results than I expected 27 hours in. 6 cups strawberry cocktail, 13~ mushy grapes, 1 2/3 cups of sugar and about 2.5 tea spoons of yeast. I did not measure the yeast out. It smells like hooch in here. We got some light carbonation, still very sweet it needs to cook a few more days.

Last run @ 65% ABV, big dish close to lid, standing on a coffee cup. Small pot, so 2-3 litres of sugar wash

Today I gonna try with collector hanging from the lid (picture) and more wash/time. 🏴‍☠️ Cheers 🔥

Basically I'm making hooch but people say I need distilled water is this true? I currently don't have any so I'm boiling water to remove chlorine but I wanna be sure.

Im going to make 5 liters of Apple hooch with a turbo yeast that can produce upp to 17%, i want my wine to be somewhere in the 15-17% range but i dont know How much sugar Im going to need

I let a cider ferment 7 days and cold crashed for 2. I wanted to give a taste test so I poured some and added a bit of apple juice and sugar and served chilled. Was expecting rocket fuel or vomit juice but it actually tasted ok like a cheap to mid budget wine.

Very small hint of sour/sulfur but would obviously taste better with some age.

So I started making my hooch and I put around 2.5 tsp of Baker yeast in 1L of water and apricot and only after 2 hours it started fermenting , Is this normal or am I mistaken for something else?

I've left my wine out in freezing temperatures for all day and night but no ice formed. How cold does it need to be?

Just this one jar for now. The rest I'm probably gonna finish in the next few days.

Classic Mead (right) and a apple-passionfruit-cider(left)

Lets se how it goes as my last cider turned to vinegar..

So basically I've been really curious about making hooch but the only fruits I have are apples lemons and oranges (all high in pectin) and I'm honestly just nervous I'll accidently make methanol and go blind. I know it sounds stupid but I just wanna know if that's even Likely. Thanks.