Recent content by Bathtub_Gin

Yeah cause, I don't really want to remove it after realizing it has a lot of the fruit in it, I'll probably stir it in

I live in an area with farms everywhere, we got one you can walk to in fact so we could easily pick some stalks. Remember these are not eating Corn probably, assuming these are field corn used for animal fees, could you ferment them same as regular corn? The productll probably taste likd...

Should I remove it or let it settle or what?

Need answers quick. Blackberry Jelly Wine, my first ACTUAL real quality Wine. Measured out everything. Used actual Blackberries but to get 3 LB would cost upwards of 30 bucks, so I used a jar of Jam I found in the kitchen. Recipe was 3 LB Jam, 1 LB Sugar, 3/4 Gallon water, yeast. I started...

Also this might be the problem, but I don't see how directly but I didn't wash, or boil the apples. I wasn't sure if the old yeast would start up so I winged it and hoped wild yeast on the surface would start it. I just cut them and put them in

After making a good batch of sugar wash, I decided to try my hand at making something actually good :mug: I checked the kitchen, found some apples and decided to make delicious Cider (and maybe 'apple jack it' later on ;) ) but anyways...2 Apples, brown sugar, watered up the extra space. I...

Here's the story: I decided to make Kilju, which is fermenting white Table Sugar, but I decided to add some Fruit Juice as well. I'd say it's equal parts of each. I used Baker's Yeast and it's been fermenting since Monday (4 1/2 Days ago) in my basement. The basement is a bit chilly and...

Why do they say you need to let it sit for months then even if doing homebrew? Is it just about a week to totally ferment and anything else is just for flavor?

I'm new to the whole 'scene' but one thing I found out is that fermenting most fruits into Wine takes weeks, usually months until their even considered 'ready'. I'm thinking it has something to do with complex Fructose molecules that need to be breaken down. For instance, fermenting white...