dont you have to hydrate the yeast?

Nice way to make a bomb! Be smart people you a fermentation lock!

so if you use 48% sugar and 2 packets of yeast it would we 24% alcohol?

If u use bakers yeast it prob won’t all go away, but when fermentation is done, you should use a coffee filter and pour it thru and catch all the clumps of yeast and sugar, then bottle it up tight and let it sit. The longer it sits, the better the quality. If u drink it rite after fermentation is over on day 14 , its probably gonna be so bitter you won’t like it. I poke a tiny hole in my lid for gassing off the carbon dioxide. Hope this helps

I am trying this now. I am using bread yeast. wish me luck. mine cost $6.00 USD. I will let you know what happens.

Loosen it or it will explode…I did mine upright…hope this helps!

So do I tighten it while fermenting or leave it loose. Do I store it upside down or upright. My first time attempting to make wine

and that sore on your mouth isnt a coldsore herpies bro.. herpies.

@karolbaby3

I did this too, but I didn’t use a condom. I never use a condom.

I got started brewing applewine with baker’s yeast. I used ActiveDry bread yeast, and have been told not to use the fast rising stuff. Idk, but I used 1/2 a packet for one gallon with good results. I really don’t think you’re going to ruin a batch by using a little more or less, but I can’t be sure. My friends loved the stuff I made! Just give it time to really clear. That helps keep the yeast flavor from overpowering the wine. I say, Just go with it!

Outfuckinstanding…

How about spicing it up as an Aussie drink, a ‘White Lady’? Take your rubbing alcohol, add some gentian violet and a dash of boot polish.

Also a little tip, when you move on to brake fluid, the black fellas here cut the ends off a loaf of bread and filter it through first to stop the vomiting. Happy drinking!