Thanks for the info buddy! My cider turned Out great as did the Wine. I am making a Blueberry Cider this time round and a Cranberry, blueberry and grape hooch. Im trying the welchers next and an orange hooch... any advice on orange? or Is it the same method. Cheers
dumb question but after you freeze,decant,and clean the juice, is there any methanol to worry about? bc alot of vids on distilling talk about removing the first glass bc it contains methanol. or is that only for actual boil distillation? i am running your same fermentation process but instead im using around 2-3g of alcotec turbo 48 yeast. it foamed and is still fermenting but its only day 4
@aviatortuning This video demonstrates fermentation, and not distillation. You don't have to worry about nasty alcohols when the ABV is low, like it is for wine. (Although, I did ask this user if they really have 26% alcohol (50 proof), because that's very, very high, without distilling it.)
Be concerned about bad alcohols when there is distillation involved.
But, still take care when homebrewing. You won't die froma bad batch, but it'll definately put your plans for next 24 hours on hold.
@TenderTrap86 not certain about the 26% to be honest. You need a hydrometer to know for sure and mine broke a couple years back and I've been too lazy to get a new one. The package says that the yeast will produce 26% if you follow the directions exactly. The exact directions (mainly the sugar concentration) are what I'm showing in this vid.
@aviatortuning you get methanol in every kind of alcohol, including beer and wine. It has to do with the CONCENTRATION of it rather than the sheer volume of it. Thus it is okay to drink small amounts of methanol, but if you are distilling then the methanol has a lower boiling point and the first glass will be highly concentrated methanol. I don't suggest distilling; it is dangerous and probably illegal where you are. Just make the brew and drink as it, no worries.
How did you measure it as 26% alc.? Yeast tends to die at over 16%, so you might be getting 20% tops (like that other guy said). Not dissing just curious.
Not quite enough sugar to reach 26%, even if the yeast you are buying is tolerant to those levels (which most arent). It is likely you are capping around 16%, maybe 20% at the max. Otherwise, nice little guide!
@backyardsounds Yeah and I am only giving it that much because I have no idea how much sugar is in that particular juice. But It can't be much more than sunny D or something like that. It is very likely lower
@JonEleven Seriously, it's probably more like 11-15. Yeast can have a rating to say 18 or 20% (champagne yeast) but if the sugar is too high at first or just for whatever reason it gets 'stuck', - you'll get far lower. But for what it is, it's a cheap, easy wine. What can I say?
@JonEleven there are alcohol-resistant yeasts. Look it up. The package says 26% if directions are followed exactly. Remember that I'm also taking into consideration how much sugar is already in the juice (a LOT).
@mrhansenable I understand, as I said there is yeast that can go that high but you simply don't have enough sugar to get to that level. The way yeast works is it converts sugars into ethanol. I am a homebrewer myself and I know how to calculate ABV by sugar levels. Believe me, I was being generous when I estimated the sugar already in the juice, combined with the sugar you added it wouldn't be more than 20%. Not trying to knock you or anything, just pointing that out.
@JonEleven thanks. I'll look into it once I get some new yeasts and I'll redo the calculations. I simply follow the instructions on the package and hope they aren't lying when they give the alcohol percentage (since I currently have no hydrometer). Keep in mind that the white sugar is very dense compared to dextrose powdered sugar (which some homebrewers use) so you need less of it by volume. I'll re-check my math though when I get a free moment.
@mrhansenable Yeah I was calculating based upon table sugar. If you want an easy way of doing the calculations google "beer calculus" there is a very easy to use website where you can input the batch size and amounts of sugars you intend to use in your alcoholic beverage and it will tell you the estimated ABV. Or if you tell me the grams of sugar per some volume of the juice I could do it as well. Just if you don't feel like doing the math or something! haha
@MaTchBoOkPoEt I need to order more Kool Aid then lol We dont get it in Scotland, so i just buy online :). I saw Welches here, but it was only like 20% real juice although it says 100%, if you know what i mean. LMAO i do remember when Bender was brewing :D That reminds me i need to catch up on newer episodes (not here yet) lol. I know what you mean with treating it like a baby lol i tasted my cider earlier (wow) so surprised! not tried the wine as yet. When will the cloudiness disappear?..
@Reidybhoy1 leave the juice in the fridge and the cloudiness will eventually disappear. If you add nothing it could take many many weeks. Try some clearing agents. Google it.
Nice one. Im just trying it myself now, i followed all your steps, but i had to use a condom for an airlock, I put pin pricks in the end, but its filling up with air and froth so fast, that im scared it will pop off in the night, and get contaminated. Have you got any tips so i know its safe to drink at the end of all this condom malarky. Thanks
@ctbobx sounds to me like you need to child-proof your computer. Are you also planning on suing youtube? google? stores that sell alcohol? the cable companies? high school science teachers? This video is meant for educational purposes and people are expected to drink responsibly. I'm sorry if your wife is an alcoholic, but there is nothing I can do for that. Good luck.
@StrictlyTactical topping it up means adding water to the wine to fill the bottle completely full..this helps keep the air in the bottle low as to not oxidize and spoil the wine
@StrictlyTactical Drink. You should never top off the water lock. Most waterlocks have a measure drawn on the side so people don't put too much water in it.
Wow, I didn't realize there were so many yeast experts on youtube? Dude, I followed your directions exactly down to the juice, the only thing I did different was that I used bakers yeast. I tired it after a week and that shit was way stronger than any store bought wine. Thanks for the upload, I've share it with some friends. Good choice in music too!
Interesting video bro! I attempted my first bash at Cider and Wine last night. I used brown sugar for the cider and white for the wine... its all experimental at the moment but i`ll let you know how i get on. I will defo be trying out your method too. 1 question though, does it matter the % of actual juice? see most fruit juices have less than 20% real juice if you know what i mean. I know preservatives are a no no but does it have to be 100% real juice? Respect an thanks from Scotland ;)
ok second batch..... instead of 21 grams of 23percent turbo... i used 2... in a 3.5 liter bottle
added 6 cups of sugar... no juice added......it started to drop after 4 day... it hardly smells like yeast at all.... took a big swig.. and its warming my guts like a shot of brandy does...
i wanna down it now! lol
gonna clear it now with that kriesol shit and chitosan...
i also did another batch with the charcol added from the start in a 3.8 litter jug about 3 grams of turbo in that..
@MaTchBoOkPoEt oyea the one with just turbo and sugar.. hardly has any yeast taste at all... some got on a cut on my thumb and it hurt like a bitch...
when i put it in the fridge,, should i keep the airlock on, or seal the top? cuz i made a real mcgyver type airlock with straws and a water bottle that i dont think will fit in the fridge.
This is only fermentation. I could be wrong, but from what I;ve learned, 26% alcohol without distillation is an impossibilty.
I'm not hating or trolling here. I'm really curious. I'm a home brewer as well and would love to know the method your using to get 26% alcohol, without distillation.
I saw you used *a lot* of sugar and yeast. Maybe that's the secret?
I do this all the time to make Hard cider, and usually I don't add in that much yeast. I usually go with only about five grams and although it takes a little longer to take off, it works just fine and wastes less money.
@mrhansenable mine came out wicked sweet, my wife says I shouln't have used brown sugar. Froze it and poured off the liquid, took out a lot of the sweetnes and got me drunk as fuck! making another batch now with white sugar
@72oldscutlasssupreme I'd really suggest being careful here... if you are pouring off the liquid then you are pouring off methanol and ethanol which have similar freezing temperatures. methanol is poisonous and will cause blindness. This is why when alcohol is distilled the first 10% of product is discarded -- because it is methanol. It is the CONCENTRATION of methanol that is harmful, not the sheer quantity of it. This is important so please give it thumbs up so it rises.
@mrhansenable so u suggets that i get rid of the top 10 % of the wine so that i won't get methanol??
another question, i made a batch out of juice that contains perservatives, but guess wut " it's bubling" do u think it's ferminting? thanks in advance
I'm not going to try the freezing technique again, I didn't realize there was any risk to it. I know people around here who freeze hard cider to make applejack, so I thought it was OK. I'm gonna stick to the recipe, and drink responsibly and have a grand ol' time doing it.
@mrhansenable - " I'd really suggest being careful here... if you are pouring off the liquid then you are pouring off methanol and ethanol which have similar freezing temperatures." -
I actually do this to make applejack. It's very good. I've had plenty of people drink my applejack and there have been no sicknesses related to it's consumption. But, I use a very specific method to keep any potential alcohol poisoning at a minimum.
Making wine is an activity, but making liquor is an art.
The good yeast will do upto high teens. But I'd be surprised if you could get 26% without distillation or the ice process method used by some breweries. I personally would not use a fruit juice like this if it contains additives or preservatives as they can create bad off flavors. Fresh juice + sugar + yeast would be preferable. Inmates do something similar called "hard cider" to create their own brewskies.
theres no way this will yeild 26% alcohal it would br rare if even got 26 proof out of it.it will have a kick but it will not be that strong without distilation
Finally, if you do want strong alcohol, it is relatively easy.
Simply make a batch according to this video (you can also use Fleischmanns bread yeast), ferment for a week, freeze it to kill the yeast, and then thaw.
The reason for freezing is that alcohol freezes at lower temperatures than water. Ergo, the alcohol will thaw before the water. Freeze your brew, then strain it s it slowly thaws. Repeat this and you'll get 26% ABV, or higher if you are patient about it.
@XSE256 you sound like you know what your doing.. i did it this way.. but using 3.5 litre bottle
4 four it stopped fizzing and all the yeast dropped to the bottom i siphoned it off ... tried it... bitter as hell tastes like shit... gives that feeling like alcohol on the tounge.. i never swallowed any it made me wanna gag.. lol
bad first batch? or should i try to clear it now ? i heard after clearing the taste improves bigtime after all the even more of the dead yeast is dropped to the bottom
@MaTchBoOkPoEt Usually the highly alcohol tolerant yeasts like he uses here give off bad flavor characteristics. aging helps most brews, but the only ways to really make it sweet without using chemicals like the big guy is to put in so much sugar that the yeast get killed off from the alcohol content before they ferment it all OR to sweeten after the primary fermentation (after killing off the yeast in the freezer) but, i've never had good results with the second option.
You need to use 100% fruit juice with no artificial chemicals, flavors, or preservatives.
I find that the Simply Orange, Simply Lemonade, etc etc brands yield the best.
The yeast probably died because of the environment, i.e. not using natural juice, not enough nutrition, etc. Try again with 100% fruit juice, Fleischmanns yeast, and about 2 cups of sugar per gallon.
@XSE256 i think what happened was the alcohol content got to high and killed fermentation at least slowed it to racked fermentation levels
because... when i threw it in the freezer to kill off the yeast it took ages to freeze ... and when it finally did... there was a least a quarter of the volume unfrozen....
so.. hopefully the freezing will get rid of that nasty turbo yeast flavor... next time im gonna try carbon
@MaTchBoOkPoEt Hm, well, it shouldn't freeze entirely. There will be some bit that will stay unfrozen, simply because that is nearly pure alcohol, which is very difficult to freeze (at least with a household freezer).
Try freezing it well overnight, then put it in the fridge to let it slowly that and condition for a a week or so. Then the flavor will be able to set in, and you can better siphon your brew to another container.
@MaTchBoOkPoEt I bet it did. When you freeze the yeast it doesn't "die", it just goes comatose. Sugar and warmth will revive it and get it to start fermenting again.
You said you had 1.5 liters right? Thats almost a half gallon, so a cup of sugar and 1/4 of an ounce of yeast will do fine. More yeast and sugar will make it taste bad and give it a yeasty or weird cider like flavor.
Also, make sure you are using 100% juice, like Simply Orange or Simply Lemonade, no preservatives!
This does not yield 26% ABV. The most powerful brewers yeast is Red Star Champagne, which dies at 22% ABV. Other yeasts can only handle 10-15% ABV. Alcohol KILLS organisms, hence why it was used as a beverage for so long. It cant get contaminated.
To determine your ABV, you need a Original Gravity and Final Gravity readings on a hydrometer. (OG-FG)x131.25. That will give you you're ABV.
Also, it takes longer than 3 days to fully ferment...
Yeast is an anaerobic bacteria, it requires only sugar water and warmth. If you bought lemonade and poured sugar in it then just standard yeast you would get about 17% by volume, you could boil it down and get higher percentages. Just put a normal balloon over the top of the bottle and leave it there, when the balloon tops off open and close tha container and you will get a higher %. personally I don't drink but if you wanted to get drunk make just a normal sized bottle every 2 days and then b
@kendoman96 Lol you dumass! First off yeasts are not bacteria but fungus and what you re talking about is alcohol distillation. Thousands of people die or go blind every year attempting distillation at home. The message is...You dont teach people how to fuck when you havent.
@SouthernNoble the goal of the airlock is to keep air out but also let co2 escape, so simply putting the cap on tight won't work. in fact, that will probably explode from the pressure.
Dude,tried idea with just some packets of fruit (qrganic shit) mix drink and about 6 c ups green and english breakfast tea. used about 4lbs sugar(light and dark) ANBD JUST bakers yeast. had shit to clean from bottonm and rackeed 2 times. 2 weeks later, shit that is some good stuff.
most yeast can't go above 17% abv before it dies. only genitically modified yeast can and it is not avalible. so more like 16% alcohol at most.
when selecting juice make sure thre arent any yeast killing ingrediance. Ascorbic acid and should be the only chemical added if you want it to fermint.
Hey I got a question for you mrhansenable. I made my welchs grape wine about 2 days ago and my balloon airlock is slowy decreasing in size. When it stops am I good to go or should I give it a few days after that. I really dont care about the taste, I just want to get drunk of it.
@loudouncounty10 when the balloon gets small then that means the fermentation has slowed. You can also see this because the bubbles should have slowed a lot. It's good to go, but give it a small taste first. I'd really suggest keeping it in the fridge and decanting it before drinking since it significantly improves the taste and appearance. enjoy =)
I just finished fermenting a 2 litre batch with Alcotec48 Turbo Yeast in just plain water.I'm hoping it'll clear naturally by the cooling/decant process.Any idea how long this will take?
@ElliotMorgan13 have never heard of this before. Strange. I know that alcohol converts to vinegar in presence of Oxygen, that's why I use it. The airlock keeps out the oxygen. I guess maybe your yeasts use oxygen for some reason? Not sure, sorry !
@ElliotMorgan13 I've heard the same thing for "Turbo Yeast" which is tolerant to 20% abv. The reasoning behind this is that the yeast processes the sugar very rapidly and the resulting CO2 could blow the airlock off, sending the must everywhere. I don't know the solution to this, other than punching a small hole in the cap. In the good old days, they used to simply put a cloth over their fermentation vessel (usually a bucket).
whats the details of the juice please !!!! does it have additives and preservatives and is it cordial like ur supposed to mix with water,mixed already or pure juice ?? please help im ready to start just need these details
great video cant wait to try it !! what was the juice you used ?? was it just normal concentrate that u normally mix with water and does it have to be additive and preservative free ?
@riggs29m1 you have to experiment and see what works. I think you can use juice from concentrate and it will work fine. The juice I used here was pre-made and came in the bottle like that. I think it's fine if it has preservatives. Not sure though. Just experiment!
@chumowski in theory, yes. But it depends how strong the preservatives are. Most juices I use have preservatives in them and it works just fine. Just try.
@andrew1216 have never heard of this before. sorry I can't help much here. I would think that it might change the taste of the brew quite a bit though so I'd say test it out on a small amount first.
@gizamer you can, but it yields lower alcohol percent (10%), and takes about 4 times as long (4 weeks). use the same amount as you would alcoholgrade yeasts.
@MaTchBoOkPoEt to be honest I could never get the gelatin to work very well so I stopped using it. It is supposed to take a few days, a week at most. What worked best was either liquid carbon or something called "isoclear" that had a shellfish extract in it (cleared it up in a couple of hours!).
@st8pl8guy good point. I actually do that when I make it in real life... was trying to keep it simple for everybody but I guess it's simpler to just add the juice back in. Too late. Weird that the doc doesn't work. I just clicked it and it worked fine.
It would be a lot easier if you used a hydrometer to take specific gravity readings. The SG of the drink is probably 1.050, since the nutrition label says it has 27 grams of sugar per serving (I looked it up). You poured out 3 cups, so the remaining 1.29 litres have about 139 grams of sugar. Three cups (200 grams per cup) of sugar brings you up to 739 grams. I really dont know how much that would raise the SG, but I know for 26% alcohol by volume, your target is 1.196 on the hydrometer.
@st8pl8guy unfortunately some klutz dropped my hydrometer and broke it, so now I don't have one. Also, this is supposed to be an "easy how to video" and I didn't want to get into the math. Check the document in the description, more details are there about sugar content. I follow the yeast package.
The link doesn't work!
CoolasIce2 12 hours ago
Nice Coke scale...
blacklable1960 17 hours ago
What kind of yeast are you using, can you tell me
tanmanmax 1 day ago
I found turbo yeast, and it only produces 20%. I've used lavolin ec- 1118 and produced 18%.
tanmanmax 1 day ago
Where did u find that type of yeast?
tanmanmax 1 day ago
@tanmanmax just look around online, it's not difficult.
mrhansenable 1 day ago
Thanks for the info buddy! My cider turned Out great as did the Wine. I am making a Blueberry Cider this time round and a Cranberry, blueberry and grape hooch. Im trying the welchers next and an orange hooch... any advice on orange? or Is it the same method. Cheers
Reidybhoy1 1 day ago
@Reidybhoy1 orange didn't work for me. Too acidic I guess. It's worth a shot though.
mrhansenable 1 day ago
dumb question but after you freeze,decant,and clean the juice, is there any methanol to worry about? bc alot of vids on distilling talk about removing the first glass bc it contains methanol. or is that only for actual boil distillation? i am running your same fermentation process but instead im using around 2-3g of alcotec turbo 48 yeast. it foamed and is still fermenting but its only day 4
aviatortuning 2 days ago
@aviatortuning This video demonstrates fermentation, and not distillation. You don't have to worry about nasty alcohols when the ABV is low, like it is for wine. (Although, I did ask this user if they really have 26% alcohol (50 proof), because that's very, very high, without distilling it.)
Be concerned about bad alcohols when there is distillation involved.
But, still take care when homebrewing. You won't die froma bad batch, but it'll definately put your plans for next 24 hours on hold.
TenderTrap86 1 day ago
@TenderTrap86 not certain about the 26% to be honest. You need a hydrometer to know for sure and mine broke a couple years back and I've been too lazy to get a new one. The package says that the yeast will produce 26% if you follow the directions exactly. The exact directions (mainly the sugar concentration) are what I'm showing in this vid.
mrhansenable 1 day ago
@aviatortuning you get methanol in every kind of alcohol, including beer and wine. It has to do with the CONCENTRATION of it rather than the sheer volume of it. Thus it is okay to drink small amounts of methanol, but if you are distilling then the methanol has a lower boiling point and the first glass will be highly concentrated methanol. I don't suggest distilling; it is dangerous and probably illegal where you are. Just make the brew and drink as it, no worries.
mrhansenable 1 day ago
i clicked on the link in the discription but nothing was there ?
bradburt916 2 days ago
@bradburt916 I'll fix it soon. Sorry.
mrhansenable 1 day ago
i thought its without buying alcohol :\
OmRiDePr0 3 days ago
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How did you measure it as 26% alc.? Yeast tends to die at over 16%, so you might be getting 20% tops (like that other guy said). Not dissing just curious.
J900900J 4 days ago
does anyone know what kind of juice i can use to make this in scotland.
thanks.
MrCr416 5 days ago
@MrCr416 dude you must have a tesco or an asda close, any still juice that aint the dilute stuff will do
MrNishi 4 days ago
@MrCr416 just use any juice. experiment! Something not very acidic though.
mrhansenable 1 day ago
Were you drunk when you were rolling that paper ?
VITUS5 5 days ago
@VITUS5 nope, just tricky when holding the camera on my legs.
mrhansenable 1 day ago
corn sugar will disolve better ! nice video !
marcfeyzeau 5 days ago
Not quite enough sugar to reach 26%, even if the yeast you are buying is tolerant to those levels (which most arent). It is likely you are capping around 16%, maybe 20% at the max. Otherwise, nice little guide!
JonEleven 6 days ago
@JonEleven very true...20 max
backyardsounds 3 days ago
@backyardsounds Yeah and I am only giving it that much because I have no idea how much sugar is in that particular juice. But It can't be much more than sunny D or something like that. It is very likely lower
JonEleven 2 days ago
@JonEleven Seriously, it's probably more like 11-15. Yeast can have a rating to say 18 or 20% (champagne yeast) but if the sugar is too high at first or just for whatever reason it gets 'stuck', - you'll get far lower. But for what it is, it's a cheap, easy wine. What can I say?
backyardsounds 2 days ago
@JonEleven there are alcohol-resistant yeasts. Look it up. The package says 26% if directions are followed exactly. Remember that I'm also taking into consideration how much sugar is already in the juice (a LOT).
mrhansenable 1 day ago
@mrhansenable I understand, as I said there is yeast that can go that high but you simply don't have enough sugar to get to that level. The way yeast works is it converts sugars into ethanol. I am a homebrewer myself and I know how to calculate ABV by sugar levels. Believe me, I was being generous when I estimated the sugar already in the juice, combined with the sugar you added it wouldn't be more than 20%. Not trying to knock you or anything, just pointing that out.
JonEleven 1 day ago
@JonEleven thanks. I'll look into it once I get some new yeasts and I'll redo the calculations. I simply follow the instructions on the package and hope they aren't lying when they give the alcohol percentage (since I currently have no hydrometer). Keep in mind that the white sugar is very dense compared to dextrose powdered sugar (which some homebrewers use) so you need less of it by volume. I'll re-check my math though when I get a free moment.
mrhansenable 1 day ago
@mrhansenable Yeah I was calculating based upon table sugar. If you want an easy way of doing the calculations google "beer calculus" there is a very easy to use website where you can input the batch size and amounts of sugars you intend to use in your alcoholic beverage and it will tell you the estimated ABV. Or if you tell me the grams of sugar per some volume of the juice I could do it as well. Just if you don't feel like doing the math or something! haha
JonEleven 1 day ago
@MaTchBoOkPoEt I need to order more Kool Aid then lol We dont get it in Scotland, so i just buy online :). I saw Welches here, but it was only like 20% real juice although it says 100%, if you know what i mean. LMAO i do remember when Bender was brewing :D That reminds me i need to catch up on newer episodes (not here yet) lol. I know what you mean with treating it like a baby lol i tasted my cider earlier (wow) so surprised! not tried the wine as yet. When will the cloudiness disappear?..
Reidybhoy1 6 days ago
@Reidybhoy1 leave the juice in the fridge and the cloudiness will eventually disappear. If you add nothing it could take many many weeks. Try some clearing agents. Google it.
mrhansenable 1 day ago
Decant??
CoolasIce2 1 week ago
@CoolasIce2 Google.
PassiveEngine 6 days ago
@CoolasIce2 exactly. Google.
mrhansenable 1 day ago
is the refridgeration essential?
leoisthebest99 1 week ago
@leoisthebest99 not sure what you mean. Probably not essential but I would recommend it since it helps clear up the brew.
mrhansenable 1 day ago
Have you tried making yeast yourself?...I am experimenting right now with inspiration from this video: /watch?v=w-GmnAD4J7E
nightgroover 1 week ago
Nice one. Im just trying it myself now, i followed all your steps, but i had to use a condom for an airlock, I put pin pricks in the end, but its filling up with air and froth so fast, that im scared it will pop off in the night, and get contaminated. Have you got any tips so i know its safe to drink at the end of all this condom malarky. Thanks
STU8O88Y 1 week ago
@STU8O88Y If you had a bottle of fruit juice, like in this video, I have a very simple airlock that's no trouble at all.
The cap. Just don't put it on too tight. I always do it this way and haven't had a problem, yet.
This method is also good because the bottle and the cap are already sterile.
TenderTrap86 1 day ago
Great video! I have done this before, but love your take on it...made a batch last night I was so duly inspired...dig the music too!
tbtaxidriver 1 week ago
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thanks for showing my alcoholic wife yet another way to get drunk and try to kill herself...scumbag. I hope you have a real good lawyer.
ctbobx 1 week ago
@ctbobx sounds to me like you need to child-proof your computer. Are you also planning on suing youtube? google? stores that sell alcohol? the cable companies? high school science teachers? This video is meant for educational purposes and people are expected to drink responsibly. I'm sorry if your wife is an alcoholic, but there is nothing I can do for that. Good luck.
mrhansenable 1 week ago 24
@mrhansenable Get a other wife ctbobx hahaha! it will be cheaper in lawyers fee, if not there is always AA meetings. good luck with that !!! ;)
Hoko1968 1 week ago
@mrhansenable HAHAHA!!!
cgroomee 6 days ago
@ctbobx It's not @mrhansenable 's fault, blame your wive for effecting your marriage because of her addiction.
cr1mec0mmit3r 1 week ago
@ctbobx LOL
Rozmic 4 days ago
you said to top it off with water.. the airlock or the drink itself?
StrictlyTactical 1 week ago in playlist Liked videos 7
@StrictlyTactical topping it up means adding water to the wine to fill the bottle completely full..this helps keep the air in the bottle low as to not oxidize and spoil the wine
extremeaudioPRO 6 days ago
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@StrictlyTactical Drink. You should never top off the water lock. Most waterlocks have a measure drawn on the side so people don't put too much water in it.
J900900J 4 days ago
@StrictlyTactical i think he meant the drink. because it would be very sweet and potent.
WubaWubaLeprechaun 6 hours ago
Comment removed
StrictlyTactical 1 week ago
Wow, I didn't realize there were so many yeast experts on youtube? Dude, I followed your directions exactly down to the juice, the only thing I did different was that I used bakers yeast. I tired it after a week and that shit was way stronger than any store bought wine. Thanks for the upload, I've share it with some friends. Good choice in music too!
321Xstacy 1 week ago
Interesting video bro! I attempted my first bash at Cider and Wine last night. I used brown sugar for the cider and white for the wine... its all experimental at the moment but i`ll let you know how i get on. I will defo be trying out your method too. 1 question though, does it matter the % of actual juice? see most fruit juices have less than 20% real juice if you know what i mean. I know preservatives are a no no but does it have to be 100% real juice? Respect an thanks from Scotland ;)
Reidybhoy1 1 week ago
@Reidybhoy1 you could use koolaid if you wanted lol but yea the best results would be something like welches 100 grape juice
its funny how you care for it like a baby or something..... reminds me when bender brewed some beer in his belly
MaTchBoOkPoEt 1 week ago
What's that song at the beginning?
Yardsnail 2 weeks ago
ok second batch..... instead of 21 grams of 23percent turbo... i used 2... in a 3.5 liter bottle
added 6 cups of sugar... no juice added......it started to drop after 4 day... it hardly smells like yeast at all.... took a big swig.. and its warming my guts like a shot of brandy does...
i wanna down it now! lol
gonna clear it now with that kriesol shit and chitosan...
i also did another batch with the charcol added from the start in a 3.8 litter jug about 3 grams of turbo in that..
MaTchBoOkPoEt 2 weeks ago
@MaTchBoOkPoEt oyea the one with just turbo and sugar.. hardly has any yeast taste at all... some got on a cut on my thumb and it hurt like a bitch...
so im assuming its high abv
MaTchBoOkPoEt 2 weeks ago
hi for some reson mine isint foaming what have i done wrong? :)
Sideways1011 2 weeks ago
@Sideways1011 maybe it's not warm enough or the yeast is no good. Read around online and try to find some more info.
mrhansenable 2 weeks ago
looks like a perculator in a bong
DJTUCANMAN 2 weeks ago
tempreture here is about 45. wouldn't that degree ruin my wine?
azizarafat 2 weeks ago
@azizarafat celcius ? yes.
mrhansenable 2 weeks ago
when i put it in the fridge,, should i keep the airlock on, or seal the top? cuz i made a real mcgyver type airlock with straws and a water bottle that i dont think will fit in the fridge.
bitchezzcansuckit 2 weeks ago
@bitchezzcansuckit you can take it off, but freeze it first to kill the yeasts otherwise the bottle will explode in your fridge.
mrhansenable 2 weeks ago
@mrhansenable How do you know you have 26% alcohol?
This is only fermentation. I could be wrong, but from what I;ve learned, 26% alcohol without distillation is an impossibilty.
I'm not hating or trolling here. I'm really curious. I'm a home brewer as well and would love to know the method your using to get 26% alcohol, without distillation.
I saw you used *a lot* of sugar and yeast. Maybe that's the secret?
TenderTrap86 1 day ago
I do this all the time to make Hard cider, and usually I don't add in that much yeast. I usually go with only about five grams and although it takes a little longer to take off, it works just fine and wastes less money.
Also what yeast do you use? I go with Sarfale 04.
AlgarWolf 2 weeks ago
Is a black cat entirely necessary to the process? lol. Good video. Think I might give this a try to experiment with. Thanks for sharing.
GunnySGT1911 2 weeks ago
is it concentrate juice or normal juice
thenetworkify 2 weeks ago in playlist Favorite videos
@thenetworkify u could use either
MaTchBoOkPoEt 2 weeks ago
whoa man you smoke weed, you must be so cool. thanks for telling us that, very helpful.
BeefBin 3 weeks ago
I tried this 6 days ago , it's still bubbling, should I put it in the fridge or wait til it stops bubbling ?
72oldscutlasssupreme 3 weeks ago
@72oldscutlasssupreme wait till it stops bubbling
mrhansenable 3 weeks ago
@mrhansenable thanks, can't wait to taste it, I'll let you know how it is, great video btw
72oldscutlasssupreme 3 weeks ago
@mrhansenable mine came out wicked sweet, my wife says I shouln't have used brown sugar. Froze it and poured off the liquid, took out a lot of the sweetnes and got me drunk as fuck! making another batch now with white sugar
72oldscutlasssupreme 2 weeks ago in playlist Favorite videos
@72oldscutlasssupreme I'd really suggest being careful here... if you are pouring off the liquid then you are pouring off methanol and ethanol which have similar freezing temperatures. methanol is poisonous and will cause blindness. This is why when alcohol is distilled the first 10% of product is discarded -- because it is methanol. It is the CONCENTRATION of methanol that is harmful, not the sheer quantity of it. This is important so please give it thumbs up so it rises.
mrhansenable 2 weeks ago 2
Comment removed
azizarafat 2 weeks ago
This has been flagged as spam show
@mrhansenable so u suggets that i get rid of the top 10 % of the wine so that i won't get methanol??
another question, i made a batch out of juice that contains perservatives, but guess wut " it's bubling" do u think it's ferminting? thanks in advance
azizarafat 2 weeks ago
@mrhansenableOK, guess I'll stop when I need glasses
72oldscutlasssupreme 2 weeks ago
@72oldscutlasssupreme dude.. didnt you see all them people dead on the news in india from bad moonshine.... be careful
MaTchBoOkPoEt 1 week ago
@MaTchBoOkPoEt
I'm not going to try the freezing technique again, I didn't realize there was any risk to it. I know people around here who freeze hard cider to make applejack, so I thought it was OK. I'm gonna stick to the recipe, and drink responsibly and have a grand ol' time doing it.
72oldscutlasssupreme 1 week ago
@mrhansenable - " I'd really suggest being careful here... if you are pouring off the liquid then you are pouring off methanol and ethanol which have similar freezing temperatures." -
I actually do this to make applejack. It's very good. I've had plenty of people drink my applejack and there have been no sicknesses related to it's consumption. But, I use a very specific method to keep any potential alcohol poisoning at a minimum.
Making wine is an activity, but making liquor is an art.
TenderTrap86 1 day ago
@72oldscutlasssupreme it's been sitting a bit it's getting better
72oldscutlasssupreme 1 week ago
@72oldscutlasssupreme sombodys impatient to get drunk XD
jaxv94 2 weeks ago
@jaxv94 LOL, just a bit maybe...
72oldscutlasssupreme 2 weeks ago
The good yeast will do upto high teens. But I'd be surprised if you could get 26% without distillation or the ice process method used by some breweries. I personally would not use a fruit juice like this if it contains additives or preservatives as they can create bad off flavors. Fresh juice + sugar + yeast would be preferable. Inmates do something similar called "hard cider" to create their own brewskies.
LeJimster 3 weeks ago
theres no way this will yeild 26% alcohal it would br rare if even got 26 proof out of it.it will have a kick but it will not be that strong without distilation
ghilliemane 3 weeks ago
Finally, if you do want strong alcohol, it is relatively easy.
Simply make a batch according to this video (you can also use Fleischmanns bread yeast), ferment for a week, freeze it to kill the yeast, and then thaw.
The reason for freezing is that alcohol freezes at lower temperatures than water. Ergo, the alcohol will thaw before the water. Freeze your brew, then strain it s it slowly thaws. Repeat this and you'll get 26% ABV, or higher if you are patient about it.
XSE256 3 weeks ago
@XSE256 you sound like you know what your doing.. i did it this way.. but using 3.5 litre bottle
4 four it stopped fizzing and all the yeast dropped to the bottom i siphoned it off ... tried it... bitter as hell tastes like shit... gives that feeling like alcohol on the tounge.. i never swallowed any it made me wanna gag.. lol
bad first batch? or should i try to clear it now ? i heard after clearing the taste improves bigtime after all the even more of the dead yeast is dropped to the bottom
MaTchBoOkPoEt 3 weeks ago
@MaTchBoOkPoEt i meant day 4 it stopped fizzing and the yeast dropped
MaTchBoOkPoEt 3 weeks ago
@MaTchBoOkPoEt Usually the highly alcohol tolerant yeasts like he uses here give off bad flavor characteristics. aging helps most brews, but the only ways to really make it sweet without using chemicals like the big guy is to put in so much sugar that the yeast get killed off from the alcohol content before they ferment it all OR to sweeten after the primary fermentation (after killing off the yeast in the freezer) but, i've never had good results with the second option.
mikeg103002 3 weeks ago
@mikeg103002 i know its probably still fermenting.. but.. no fizz at all
i put a little gelatin finings in it 7hours ago
should i dump a shitload of sugar into it then try it..?
next time ill use carbon when trying again
MaTchBoOkPoEt 3 weeks ago
@MaTchBoOkPoEt What kind of juice did you use?
You need to use 100% fruit juice with no artificial chemicals, flavors, or preservatives.
I find that the Simply Orange, Simply Lemonade, etc etc brands yield the best.
The yeast probably died because of the environment, i.e. not using natural juice, not enough nutrition, etc. Try again with 100% fruit juice, Fleischmanns yeast, and about 2 cups of sugar per gallon.
XSE256 3 weeks ago
@MaTchBoOkPoEt Also, did you get any krausen (foamy stuff) within the first 24 hours?
With my recipe, you'll see krausen form within about day, it'll be an inch or higher, and the brew will be bubbling like crazy!
I would let it ferment about a week, unless the foam hasn't gone down and the bubbling hasn't slowed.
When I took ABV readings with a hydrometer, this recipe yields roughly 11-13% alcohol by fermentation alone.
XSE256 3 weeks ago
@XSE256 i think what happened was the alcohol content got to high and killed fermentation at least slowed it to racked fermentation levels
because... when i threw it in the freezer to kill off the yeast it took ages to freeze ... and when it finally did... there was a least a quarter of the volume unfrozen....
so.. hopefully the freezing will get rid of that nasty turbo yeast flavor... next time im gonna try carbon
thanks for the help!
MaTchBoOkPoEt 3 weeks ago
@MaTchBoOkPoEt Hm, well, it shouldn't freeze entirely. There will be some bit that will stay unfrozen, simply because that is nearly pure alcohol, which is very difficult to freeze (at least with a household freezer).
Try freezing it well overnight, then put it in the fridge to let it slowly that and condition for a a week or so. Then the flavor will be able to set in, and you can better siphon your brew to another container.
No problem!
XSE256 3 weeks ago
@XSE256 well after freezing it 2 times and adding a butload of sugar and some tang it tastes ok...
sorta.... get this it started foaming again! must have added waaaay to much turbo yeast, next time i think i will double the sugar too...
and buy a carbon snake or carbon filter..
MaTchBoOkPoEt 2 weeks ago
@MaTchBoOkPoEt I bet it did. When you freeze the yeast it doesn't "die", it just goes comatose. Sugar and warmth will revive it and get it to start fermenting again.
You said you had 1.5 liters right? Thats almost a half gallon, so a cup of sugar and 1/4 of an ounce of yeast will do fine. More yeast and sugar will make it taste bad and give it a yeasty or weird cider like flavor.
Also, make sure you are using 100% juice, like Simply Orange or Simply Lemonade, no preservatives!
XSE256 2 weeks ago
@XSE256 3.5 and used 30 grams of turbo yeast and 3 cups of sugar to start...
totally fucked formula i think.. im starting a next batch with 2 grams of yeast was thinking of doubling the sugar ...
its all good just a hobby until i can get the right formula then im going to town
MaTchBoOkPoEt 2 weeks ago
Few things I want to clear up:
I am a brewer.
This does not yield 26% ABV. The most powerful brewers yeast is Red Star Champagne, which dies at 22% ABV. Other yeasts can only handle 10-15% ABV. Alcohol KILLS organisms, hence why it was used as a beverage for so long. It cant get contaminated.
To determine your ABV, you need a Original Gravity and Final Gravity readings on a hydrometer. (OG-FG)x131.25. That will give you you're ABV.
Also, it takes longer than 3 days to fully ferment...
XSE256 3 weeks ago
Yeast is an anaerobic bacteria, it requires only sugar water and warmth. If you bought lemonade and poured sugar in it then just standard yeast you would get about 17% by volume, you could boil it down and get higher percentages. Just put a normal balloon over the top of the bottle and leave it there, when the balloon tops off open and close tha container and you will get a higher %. personally I don't drink but if you wanted to get drunk make just a normal sized bottle every 2 days and then b
kendoman96 3 weeks ago
@kendoman96 Lol you dumass! First off yeasts are not bacteria but fungus and what you re talking about is alcohol distillation. Thousands of people die or go blind every year attempting distillation at home. The message is...You dont teach people how to fuck when you havent.
slaprakshas 3 weeks ago
Hi.. Did you "ONLY" use juice... no water or other liquid ?
chesterfieldhooligan 3 weeks ago
@chesterfieldhooligan you can make it from whatever your want. As long as there is water and sugar. In this case I only used juice and water.
mrhansenable 3 weeks ago
Can you make your own airlock? Would tightening the cap back on to unreasonable limits be enough? LOL
SouthernNoble 3 weeks ago
@SouthernNoble it's worth a shot. a balloon with a hole also works.
mrhansenable 3 weeks ago
@SouthernNoble the goal of the airlock is to keep air out but also let co2 escape, so simply putting the cap on tight won't work. in fact, that will probably explode from the pressure.
mikeg103002 3 weeks ago
@mikeg103002 I figured, I just decided to cover the top with foil and poke tiny holes in it
SouthernNoble 3 weeks ago
What song is this? awesome dude.
codyduncandude 3 weeks ago
@codyduncandude happy banjo - dark mean
mrhansenable 3 weeks ago
@codyduncandude "Happy Banjo" by Dark Mean.
slaprakshas 3 weeks ago
Dude,tried idea with just some packets of fruit (qrganic shit) mix drink and about 6 c ups green and english breakfast tea. used about 4lbs sugar(light and dark) ANBD JUST bakers yeast. had shit to clean from bottonm and rackeed 2 times. 2 weeks later, shit that is some good stuff.
dau191 4 weeks ago
@dau191 drunk
dau191 4 weeks ago
@dau191 be even better in time. But who can wait. I am not Paul Masuumn.
dau191 4 weeks ago
@dau191 would NOT recommend using dark sugar. Lighter is better and dextrose is best.
mrhansenable 4 weeks ago
most yeast can't go above 17% abv before it dies. only genitically modified yeast can and it is not avalible. so more like 16% alcohol at most.
when selecting juice make sure thre arent any yeast killing ingrediance. Ascorbic acid and should be the only chemical added if you want it to fermint.
Justinsoper 4 weeks ago
if we were to use baking yeast, how much do you think we should use?
frizeyrox 4 weeks ago
That is pretty good stuff, Now to make more and refine it to see how it will work.
TATERCORDER 4 weeks ago
Hey I got a question for you mrhansenable. I made my welchs grape wine about 2 days ago and my balloon airlock is slowy decreasing in size. When it stops am I good to go or should I give it a few days after that. I really dont care about the taste, I just want to get drunk of it.
loudouncounty10 4 weeks ago
@loudouncounty10 when the balloon gets small then that means the fermentation has slowed. You can also see this because the bubbles should have slowed a lot. It's good to go, but give it a small taste first. I'd really suggest keeping it in the fridge and decanting it before drinking since it significantly improves the taste and appearance. enjoy =)
mrhansenable 4 weeks ago
@mrhansenable
I just finished fermenting a 2 litre batch with Alcotec48 Turbo Yeast in just plain water.I'm hoping it'll clear naturally by the cooling/decant process.Any idea how long this will take?
EastbourneSean 3 weeks ago
@EastbourneSean 1-2 weeks. the longer the better. patience.
mrhansenable 3 weeks ago
On the Alcotec 48 packaging it says in bold not to use an air-lock, why do you use one, and it says not to? Just a question not a dig.
ElliotMorgan13 4 weeks ago
@ElliotMorgan13 have never heard of this before. Strange. I know that alcohol converts to vinegar in presence of Oxygen, that's why I use it. The airlock keeps out the oxygen. I guess maybe your yeasts use oxygen for some reason? Not sure, sorry !
mrhansenable 4 weeks ago
@ElliotMorgan13 I've heard the same thing for "Turbo Yeast" which is tolerant to 20% abv. The reasoning behind this is that the yeast processes the sugar very rapidly and the resulting CO2 could blow the airlock off, sending the must everywhere. I don't know the solution to this, other than punching a small hole in the cap. In the good old days, they used to simply put a cloth over their fermentation vessel (usually a bucket).
MattBeckstrom 4 weeks ago
Thanks for posting this! But unfortunately the link to the instructions doesn't work anymore. any way of fixing this?
vittajp 1 month ago
that's a ton of yeast for that small bottle!
losthaze 1 month ago
The link don't work anymore.
TATERCORDER 1 month ago
@TATERCORDER will fix it soon.
mrhansenable 4 weeks ago
I'm doing it, I allready have the black cat
72oldscutlasssupreme 1 month ago
@72oldscutlasssupreme my cat was curious but not much help tho...lol
72oldscutlasssupreme 3 weeks ago
drunk as fuck !!
72oldscutlasssupreme 1 month ago
can not find your link baba
RDMxxReginAxGER 1 month ago
doing it
could you name the first song
dangerdonsilver 1 month ago
@dangerdonsilver its called happy banjo
MaTchBoOkPoEt 3 weeks ago
Looks interesting. Cool cat!
AmericanRiver 1 month ago
what's the number of the song at the end of the vid? cheers for making this!
vittajp 1 month ago
thanks for your help !
riggs29m1 1 month ago
whats the details of the juice please !!!! does it have additives and preservatives and is it cordial like ur supposed to mix with water,mixed already or pure juice ?? please help im ready to start just need these details
riggs29m1 1 month ago
great video cant wait to try it !! what was the juice you used ?? was it just normal concentrate that u normally mix with water and does it have to be additive and preservative free ?
riggs29m1 1 month ago
@riggs29m1 you have to experiment and see what works. I think you can use juice from concentrate and it will work fine. The juice I used here was pre-made and came in the bottle like that. I think it's fine if it has preservatives. Not sure though. Just experiment!
mrhansenable 1 month ago
@mrhansenable Preservitives will kill the yeast...
chumowski 1 month ago
@chumowski in theory, yes. But it depends how strong the preservatives are. Most juices I use have preservatives in them and it works just fine. Just try.
mrhansenable 1 month ago
Pretty good stuff! Now to make more and refine it to see how it will work. Thanks Big Time!!!!
TATERCORDER 1 month ago
This has been flagged as spam show
I appreciate the reply. I will be back and thanks again for the response.
justdarryl 1 month ago
This has been flagged as spam show
I appreciate the reply. I will be back and thanks again for the response.
justdarryl 1 month ago
I appreciate the reply. I will be back and thanks again for the response.
justdarryl 1 month ago
Link to the instructions don't work for me either...:-(
justdarryl 1 month ago
@justdarryl that's strange.. I'll try to fix it soon. Check back in 1-2 wks (my comp is currently not working and the file is stored there).
mrhansenable 1 month ago
where buy airlock
boatshift 1 month ago
@boatshift you can buy them online (google it) or in any self-brew (ubrew) store where you'd by the yeasts.
mrhansenable 1 month ago
@boatshift drill a hole in the cap. put a hose in the cap. put the end of the hose in a glass of water. theres an airlock
njmvermont 1 month ago
@boatshift oh and you need a black cat as the video says. it wont work without a black cat
njmvermont 1 month ago
music fits for some reason lol
boatshift 1 month ago
you can use egg in clearing the wine, just bring to a near boil state and let the residues stick to the egg
andrew1216 1 month ago
@andrew1216 have never heard of this before. sorry I can't help much here. I would think that it might change the taste of the brew quite a bit though so I'd say test it out on a small amount first.
mrhansenable 1 month ago
can u use baking yeast if yes then how much in the same bottle your using?
gizamer 1 month ago
@gizamer you can, but it yields lower alcohol percent (10%), and takes about 4 times as long (4 weeks). use the same amount as you would alcoholgrade yeasts.
mrhansenable 1 month ago
thank you!!!
321Xstacy 1 month ago
whats that song?
321Xstacy 1 month ago
@321Xstacy happy banjo by dark mean ; ca m'enerve by helmut fritz
mrhansenable 1 month ago
so did this make you drunk i seek way to get drunk for cheap im poor
dumbtrooper 1 month ago
how fast does the gelatin take to clear it?
MaTchBoOkPoEt 1 month ago
@MaTchBoOkPoEt to be honest I could never get the gelatin to work very well so I stopped using it. It is supposed to take a few days, a week at most. What worked best was either liquid carbon or something called "isoclear" that had a shellfish extract in it (cleared it up in a couple of hours!).
mrhansenable 1 month ago
Also, instead of topping off with water, you should have used that 3 cups of juice you poured off earlier.
st8pl8guy 1 month ago
@st8pl8guy good point. I actually do that when I make it in real life... was trying to keep it simple for everybody but I guess it's simpler to just add the juice back in. Too late. Weird that the doc doesn't work. I just clicked it and it worked fine.
mrhansenable 1 month ago
It would be a lot easier if you used a hydrometer to take specific gravity readings. The SG of the drink is probably 1.050, since the nutrition label says it has 27 grams of sugar per serving (I looked it up). You poured out 3 cups, so the remaining 1.29 litres have about 139 grams of sugar. Three cups (200 grams per cup) of sugar brings you up to 739 grams. I really dont know how much that would raise the SG, but I know for 26% alcohol by volume, your target is 1.196 on the hydrometer.
st8pl8guy 1 month ago
@st8pl8guy unfortunately some klutz dropped my hydrometer and broke it, so now I don't have one. Also, this is supposed to be an "easy how to video" and I didn't want to get into the math. Check the document in the description, more details are there about sugar content. I follow the yeast package.
mrhansenable 1 month ago
@mrhansenable
Yeah those hydros are fragile, that's for sure. I'm on my 3rd one;-)
As for the doc in the link, I clicked it, and this is what I got:
"Sorry, we are unable to retrieve the document for viewing or you don't have permission to view the document. Please try again later"
st8pl8guy 1 month ago