Ok, i am planning on making home made wine type stuff.i'm going to use red grape juice,i think. what i need to know is,how much yeast should i add,and do i need to activate the yeast or anything?any details would be helpful,i googled for about an hour and had a hard time coming up with anything that doesnt require any equipment.should i just use a 2 liter bottle with holes in the lid,and cover the holes with cloth? please help,the more i type the more information i realize i am missing...if anyone can give me step by step instuctions,please do.oh,and can i buy brewer's yeast from the grocery store?if not,would ordinary baking yeast be ok to use?im not really looking for taste here as much as free booze,but it always helps to be able to drink it, so any tips there would be nice too.thanks in advance guys...

This is better suited for Do it Yourself.

it is,but i figured id post it in BLTC because there are already a few topics in DIY,plus i figured there are people in BLTC who never even view this forum...

I smell a forum NAZI!

I recomend not making wine because I hate wine

1. take a 5 gallon jug from those big water stands fill it with mashed up patatos and hot water

2. wait till it cools so it is only a little warm then add in 1 cup of yeast

3. put a lid on the jug with a hole in the center thrugh the hole but a rubber tube and stick that in a botlle filled with water that way the co2 can get out without air getting in it makes it less likely that it wil get contaminated

4. wait 2 weeks bakers yeast dies at 10% alcohol so you need to distill it to make it stronger for istructions on how to make a still go to the link below http://www.dangerouslaboratories.org/moon1.html
5. distill it and fill it into bottles

have fun be safe distilling can be dangerous if your not watching the still

yeast produces alcohol when it respires anaerobically (without oxygen). you need glucose for it to produce alcohol, so mix the yeast with glucose, a small amount of water and leave it to respire. i'm not sure how long u should wait.

i'm just stating the facts, all i know is that this should work. i don't recommend that u drink this and i'm not sure how to clean the alcohol. i ain't accepting any responsibility for damage.

bakers yeast dies at 10% alcohol
so mix 10 pounds of sugar with every 5 gallons of water and 1 cup of bakers yeast
and it will take 10 days around

Two reasons why not to make your own:

1. Most store wines (and other like beverages) will taste better.
2. It's more convenient to go to the store and buy some.

AHHH! LAZY FUCKS LIKE YOU PISS ME OFF, WE DO HAVE A SECTION OF THIS SITE THAT TELLS YPU HOW TO MAKE THIS KIND OF STUFF, AND ITS NOT THIS PLACE YOU FUCKING LAZY SLOB!

quote:

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Originally posted by bluntman457:
Two reasons why not to make your own:

1. Most store wines (and other like beverages) will taste better.
2. It's more convenient to go to the store and buy some.

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1 - Thats not true, with the right recipes and enough patience you can make much better tasting alcohol than commercial distillers.

2 - It isn't more convenient if you have no money or are under-age.

Google it and find a site that gives credible information on something as complex as winemaking.

yeast - doesn't really matter how much you use, but the more you use, the faster it will ferment. Any type of yeast will ferment alcohol, bakers or brewers. 2 tablespoons of bakers yeast in about a gallon of whiskey mash worked great for me. The package should say weather to activate it or not, but if it doesn't, the general method to activating yeast is to mix it with warm(not hot, it will kill the yeast) water and a little bit of sugar.

grape juice - fine to use but add more sugar b/c it's the sugar that is converted to alcohol by the yeast. There is a point however that the yeast will die b/c of the higher alcohol %, at this point, more sugar will only sweeten your brew.

2 liter bottles - fine to use, cap 'em without drilling if you want champagne. If you just want wine, forget the caps and put a cloth over the mouth of the bottle, secured w/ a rubber band. You may want to use more than one bottle though, more is better.

One Quick question. By Bakers Yeast do you mean the type that you can use to make bread?

Dude, this stuff is damn good.

Has anyone else tried homemade wine? My first, half-assed batch is pretty damn good. And its fucking way cheap. You can get fucked up for $1-1.10, its great@!

Anyway, I used apple juice (store brand), bakers yeast (Fleshijewman's_), and sugar. I put it all about 2/3 the way of the bottle. Everyday I let off the pressure, though. And It is sparkling. Blah blah blah.

Anyway, stop paying oppresive alcohol taxes and stop that other unnamed bullshit tthat sucks unnamed ass!@ Brew your own shit and rebel againest taxes like a bitch. Its the american thing to do!!!!!!!!!

Yo Butthrax, you dont have to make a distiller or non of that shit? Ya just throw it in there and leave it?

Yes, of course, that's exactly how you do it, I don't understand why everyone doesn't make their own batch. Just like that cooker - Just set, and forget it!

wow, I'm gonna do that. I thought when you make alcohol of any kind ya needed a still.
By the way what are the measurements for everything and what kind of bottle like a empty wine bottle or a coke bottle or what?
also how long does it need to sit there for?
[This message has been edited by fuckface (edited 01-30-2003).]

[This message has been edited by fuckface (edited 01-30-2003).]

How To Ball on a Budget:

First off I would recommend using grape juice, not apple. I used apple juice cause is just cheaper.

The measurements really don't matter all that much. If you have water, sugar, and yeast, it will work its magic. You'll get the idea.

The stuff isn't as good as beer, but after all, you're ballin' on a budget.

I have yet to develop a still, but I would like to.

Cool, but how many days does it sit there for and how much alcohol will you get out of it?

I'd say 7-10 days if you use enough yeast and sugar.

I filled my bottle 2/3 of the way and put way too damn much yeast in it (1/2 a pack) and it was ready in 6 days. I got nicely buzzed off that. I would compare it to, hmmm, 5 or 6 beers. So if you really wanna get fucked up, do two bottles.

I cant believe Im posting this again

10 days for bakers yeast

2 pounds of sugar per gallon 1 cup of yeast per 5 gallons
for a 5 gallons batch you need 10 lb of sugar 1 cup yeast make sure the water is warm not hot though or the yeast will die right away

you will get 10% vol. alcohol because the yeast dies at 10%

for the fermentation I use 1 gallon milk jugs (the ones with the rubbery plastic top) then I stab a hole in that and stick a tube in the hole the tuhbe I stick into a bottle of water this allows the excess co2 to bubble off without o2 getting in and contaminating it
the yeast also needs the co2 for the ethanol production

isnt it amazing what you can learn if you read there is so many fucking files on this why not find it in the drugs section under booze and read up on it or go to borders grab a book on making liqour or beer and sitting down and reading it I mean you dont eaven have to buy the book you can read everything you need to know there

ok this is where Im gona stop
I hope you guys can just let this thread die its old its done everything has been posted you could write an encyclopedia on the subject with the information already on the site we dont need to waste our time to post it again for the lazy newbies

ok now im really gona stop I made this long enough

quote:

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Originally posted by girlzlover7:
I cant believe Im posting this again

10 days for bakers yeast

2 pounds of sugar per gallon 1 cup of yeast per 5 gallons
for a 5 gallons batch you need 10 lb of sugar 1 cup yeast make sure the water is warm not hot though or the yeast will die right away

you will get 10% vol. alcohol because the yeast dies at 10%

for the fermentation I use 1 gallon milk jugs (the ones with the rubbery plastic top) then I stab a hole in that and stick a tube in the hole the tuhbe I stick into a bottle of water this allows the excess co2 to bubble off without o2 getting in and contaminating it
the yeast also needs the co2 for the ethanol production

isnt it amazing what you can learn if you read there is so many fucking files on this why not find it in the drugs section under booze and read up on it or go to borders grab a book on making liqour or beer and sitting down and reading it I mean you dont eaven have to buy the book you can read everything you need to know there

ok this is where Im gona stop
I hope you guys can just let this thread die its old its done everything has been posted you could write an encyclopedia on the subject with the information already on the site we dont need to waste our time to post it again for the lazy newbies

ok now im really gona stop I made this long enough

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That is a fucking ridiculous recipe! What the fuck!

2 pounds of sugar!

Lay off the crack.

And just google it, damn.

actually it works quite good and I got that recipie from this site

ok wait I just got one last question about the tube thing. So ya just poke a hole through the cap and just stick a tube in it and have the tube just enough so it's submerged in the liquid right? to let out the co2 shit out and thats it.

No.........

If you want it to be carbonated, brew it in a 2 liter bottle and let the pressure out 1-3 times a day. This is very important as the bottle will blow up if you don't.

If you want reg. wine, put a cloth with a rubber band over the top. Mmmkay?