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I've decided to begin using some leftover HDPE (number 2 plastic) to make bigger alcohol batches. However, I've been aware for some time that PET, HDPE and LDPE are watertight but permeable to oxygen (introducing unwanted aeration into the vessel), and I usually lose some sugar, being converted...

I've just recently become a bit curious of wines that get carbonated up to the point of commercial sparkling (usually white) wines, and I wanted to ask you guys if you know how to achieve this? My only idea so far, is to sterilize the whole thing once fully attenuated, then add a bit of sugar...

Sup ppl I've been experimenting with some aging yeast colonies (starters that I've at least used 6 to 7 times), with the purpose of extending the life and reinvigorating such colonies as much as possible. Since I lack some advanced equipment (e.g. microscope), my only tool has been to subject...

Hey guys! I've been making my brews, always making sure to have a yeast starter handy, and I usually poured about 50ml of the thing on each new batch, and it always worked just fine. However, I recently came across an article describing this thing about adding too much or too little yeast into...

I put my vinegar fermenting vessels inside black, opaque bags because I've read that, mother of vinegar must be placed away from light sources, for it to effectively ferment alcohol into acetic acid. So I have 2 questions because I never knew why: 1. Why is that? 2. What happens to acetobacter...

Hey ppl! I've begun wondering how could I begin spicing up my stale, plain sugar homebrews and fruit wines. I've read that, for example, red wines get some seasoning (if thats the correct word) from the wooden casks they are fermented in. So I took the tip and began gathering some of the...

Here I share an article I recently stumbled across, it describes a supposedly old method (from the 1700-1800) to quickly produce a lot of vinegar (in a month or less): https://supremevinegar.com/2018/02/26/quickly-make-vinegar-semi-quick-process-making-vinegar-boerhaave-process/ Did anyone...

Can mother of vinegar ferment sugar directly to acetic acid? If not, is it practical to mix yeast and mother to create a continuous process where sugar is turned into ethanol and then into acetic acid?

There are processes described on the web on how to do this, but I wanted to know from your experience. Has anyone tried this and been successful?

I've been catching and growing cultures of yeast for some time now, using mashed/blended fruit and letting it sit outside. However, I've just recently asked myself if I could just forget about the whole fruit pulp business and just boil sugary water (with easy to ferment sugar like glucose or...

Pretty self explanatory, is that possible? P.D: i dont intend on drinking it or using it on food.

I just finished culturing some wild yeast and it turned out to produce some good alcohol, so, I was wondering, how could I take some of the yeast sediment and send it to sleep (make it dormant), so I can dry it and store it for later use? How long does dried, dormant yest will last before it...

I just distilled a bit of my homebrew for experimentation and I was wondering of someone here has had experience and has been successful at separating ethanol from methanol. How can I do it? Just by fractional distillation?

I decided to brew my own alcohol because I live pretty far away from civilization, but, because of that, my only option has been to try and catch wild yeast (through fruits and wort) and make a starter. All of my cultures are carbonating pretty well (bubbling quite a bit), and all of them are...