I'm attempting a spiced banana-lemongrass brew with a pretty creative ingredient list, one of which includes turmeric. I'm coming up with this recipe and I only have ground turmeric at the moment.

Does powdered turmeric flocculate at any stage of the homebrew process? Can it be cleared with bentonite?

I’m here and not in r/mead because I’m just having fun and trying things out, no gravity readings or any of that business. Never even had mead before, so I kept them very simple and just used a different yeast in each one to see what happens. The other hooch was inspired by a post I saw here a few weeks ago about brown sugar and cinnamon.

Recipes:

Seasonal Hooch / Purple lid 100 grams brown sugar Fill rest with water 2 Cinnamon sticks 1 vanilla pod Thumb size piece of ginger chopped 10 whole cloves Spices are all in a cotton tea bag EC-1118 yeast

Mead 1/ Clear lid .75 cups honey Fill the rest with water (about 3 cups) EC-1118

Mead 2 / Green lid .75 cups honey Fill the rest with water (about 3 cups) 71B yeast

Looking forward to tasting them and thanks everyone for the inspiration!

So I gots this bottle that i use to make my hard cider, yeah? And I had a little bit left inside but I wanted to refill it to make a new batch with the same yeast as the last one, but like, what was left is roughly a year old, poured it out into this skull glass. Tastes like a dry white wine, pretty good, actually.

Well, wish me luck.

https://preview.redd.it/p87na2oa87yd1.jpg?width=3120&format=pjpg&auto=webp&s=fd1545b3e4bd992ad07c5409c23e3f8b810831c6

I used a pinch of bread yeast on my Mead bc that’s all I had, two days later there’s like a couple bubbles here and there. Will it start to colonize or will it stay slow?

Two of the 7 wines were not packaged, and whether it was because I made them without boiling the fresh water that flows from the public fountains in my neighborhood, or because I opened the lid very briefly twice, the taste and smell were in the form of pungent vinegar. and there were ugly cream-colored ridges sticking to the empty part of the top of the container. since I have never tasted wine before, I don't know the taste, smell and texture this should have. sizce bozulldu mu? I think the vinegar taste and smell indicate that it has spoiled. even when I added some baking soda, the fact that there was serious foaming may be an indication that it has turned vinegary.

https://preview.redd.it/4tcm93m970yd1.png?width=1280&format=png&auto=webp&s=392785717ad9453c748e859192ad398c3f8341ba

would honeypack wine work

Hi hoochers - a thought has occurred to me. Instead of backsweetening, couldn't you just let stuff ferment dry and sweeten it with a simple syrup when you drink it? Would there be any difference?

Started a new batch a frw hours ago with a new yeast meant for a higher abv and it looks like all my yeast floated to the top

Had a little bit of 100% pineapple juice left, added water to make it last until payday, completely forgot it in the back of my fridge. Opened it today and it smelled boozy. If I continue to leave it be will it become alcoholic? Is it safe to consume? Thanks

Hi can I open my wine while it's still fermenting for a few seconds

I’ve never made hooch before, but have always been really fascinated by the process and have spent a lot of time poking around this subreddit. I’m looking to make apple cider using apple juice and was wondering what the simplest, most straightforward recipe and procedure for that would be? Doesn’t need a super high proof or anything, just looking to start with apple juice and end with drinkable alcohol!

I'm using turbo yeast that ferments up to 20%. How much sugar do I need to put in my water if I want to get it this high? I don't want to put in too much or too little.

This weekend I got started on my first batch of hooch, and maybe overdid it a little with the yeast and sugar. We’re just over a day in and it’s fermenting so happily that it’s spewing krausen into the airlock. Should I deal with it by replacing the airlock, or will this be all right?

I've fermented pretty much every kind of juice you can buy, and most taste fairly good as wine....except grape juice. I'm assuming the bitter-sour taste that I'm always left with is due to excessive tannins (since blended/juiced grapes release a bunch of tannins into the wine).

Is there an easy way to remove the excess tannins, so that the grape wine taste similar to communion wine?

Conchord grape juice is essentially the flavor of communion wine, how do I get it to taste right? Maybe gelatin/finings?

So at first it was designed to be just water and sugar so i added a lot of sugar but then i added 600ml pf honey and 3 teaspoons of molasses the molasses didnt mix in properly because it was thick so it sits at the bottom like a blob

Long story short, I was wondering if anyone has had any orange juice based ferments that actually taste good.

I haven't tried it but from a brief search it seems to work just fine but tends to be rather unpalatable due to it being super acidic. Would adding a basic item in the brew to cancel out the acid (such as baking soda) during or after fermentation make it more palatable?

Tried a glass of this mango raspberry cranberry tea way too soon and it gave me the shits. I literally shat my pants.

I want to use random berries(black, razz, and blue)I picked and froze over the summer to make something. I have a distiller to use after as well.

I got a power juicer recently for making jelly easier and was wondering if it would help the fermentation

So what recipe would be the best on repeat every 2 weeks that you have found taste the best. In as many steps needed ((many is welcomed). So the goal is a abv of 8-16% in 5 liter container using any combo of non destilled surgar sources, malt,fruit,honey canned goods pumpkin you name it. The true aim is to make a fast mead hybrid like wine in 2-4 weeks. I will wanna repeat this over and over again and never buy low end beer again haha.

Hey all, I currently have ~4.5L of "Apple cider" that has been fermenting for 2 1/2 weeks now, it has long since stopped bubbling. I want to wait till another half week (3 weeks total brew time) before cold crashing. My question is, where do I go from here? I know I need to put it in the fridge, but before putting it in other containers, and for how long? What should I do for carbonation? Thanks!

Edit: I should add I would like to carbonate half of it, and keep half still. It should come out to about ~10% (based on sugar content, I managed to screw up the SG reading lol) as such I aim to use it as a mixer with some soft drinks or maybe warm it up to make mulled cider. I'm not aiming for a taste sensation, just something palatable that can be mixed.