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I know this has nothing to do with making beer or wine, but it has to do with home brewing and yeast. Can drinking batches that taste very yeasty and not fully fermented cause candidiasis infection?

:|

I added a natural nutrient, boiled raisins, and a sweet taste was the goal, I know 3 cups is a lot for only 2-3 liters, but I was also aiming for a more strong drink. This is why I ask this, because I suspect it would take longer to ferment with that much sugar, especially sense I tried to taste...

You can actually use boiled, chopped up raisins as a natural nutrient, makes it ferment way better

It's not even much actually, about 2 - 3 liters

I am still fairly new to homebrewing. I had hard cider fermenting for about 1 week and 2 days, which I know isn't long for fermenting. However, I thought I could just drink it now, so I strained it out a bit, got all the particals out, and it seemed good enough, so I put it in a new bottle, and...

It was ....

what would the difference be depending on what it was?

Well, it has an airlock in it

I am sort of new to homebrewing, and I don't know all there is to know about it. So I have a batch brewing right now, and someone I know smoked in the same room that it was sitting in, even after I told them not to.... will this affect the brew or anything?

It was a just a question of if I can drink it right after primary fermentation, it's not about the hooch thing, I could have just left that out. I'll add, I do have a proper airlock. My last 2 batches were great with the same method, even straining through a washcloth. Tasted pretty darn good...

I could leave the lid on loosely.... or just keep the lid off when it's in the fridge...

I enjoy making my own drinks. I called it "prison wine" because I don't have the proper ingrediants to make good wine. I don't plan on getting "$hit faced", that's just a waste of alcoholic beverages. I'm just wanting answers from experienced people by which it is fine to drink or not, I'm new...

Nah, I just don't have the proper materials to make good wine, it's still good, just by store-bought ingridients. and if I wanted to get "$hit faced" I would kill some vodka. I have some. I'd rather not though. I enjoy making my own drinks

Yes a clean washcloth, made it taste fine

I plan on putting it in the fridge and straining anything out 6 times. I've done this with 2 batches before after 1 week, strained it, drank it, did not get sick from gas, it tasted fine. The first batch didn't have any bad effect on me, and the second one only made me sick because I drank way...

I do plan on putting it in the fridge so the yeast can stop. I'm just wondering is this bad on my health to drink right after primary fermentation? I strain it through a wash cloth about 6 times, it seems to work well and get rid of anything in it, making it just wine juice.

I am sort of new to home brewing. I started maybe a month ago. I've done this before though, and the wine tasted fine. Here's what I did though, after 1 week, when primary fermentation was over, I strained the wine about 6 times. I strained it through a washcloth over a tin bowl with holes...

About 3 days ago I started some hard cider, used dark brown sugar, 1 pack of dry baker's yeast, and about a handful of boiled raisins as a nutrient for the yeast. I had it sitting for about 4 hours, and fermentation was insane. I didn't use an airlock, I just had a cap screwed on the bottle a...

Thanks guys!