this post was submitted on 12 Apr 2025
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Homebrewing - Beer, Mead, Wine, Cider

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Hi I just started testing home fermenting to expand the hom cookbook. I have a few questions. (sopuli.xyz)
submitted 1 week ago by [email protected] to c/[email protected]
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The jar is filled with:

  • 1/5th dark bastard sugar, stirred;
  • 1/5th bread yeast and some sesame seeds;
  • 1 date for aroma;
  • clear water

Set for a month now 1 week left and it is bubbling on the surface so the reaction has set. Can I consume this to test the results or should it be refrigerated first? What kind of tools other than glass jars with valves should you have to make fermenting better?

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[–] [email protected] 20 points 1 week ago* (last edited 1 week ago) (3 children)

Yeast and sugar in a pressure vessel?

Ain't a homebrewer 'till ya mop the ceiling.

(You mention valve, but I don't see it. I'll assume you have some trick in place)

As for drinkable, perhaps. The saying goes "If it smells like shit, don't drink it." But if there are lilly pads of mould be wary of that too. But bread yeast doesn't make for good fermentation. There are much more suitable strains out there.

[–] [email protected] 4 points 1 week ago

Well, to be honest, regular bread yeast is good for quite many styles, from kvass (which is kind of very close to this recipe) to sahti and some meads. Just got to know where you are going to get there.

[–] [email protected] 3 points 1 week ago* (last edited 1 week ago) (1 children)

😆 let's start off with simple ingredients. I release the pressure manually by flicking the iron ever few mornings. Before I make more and shit myself kind of way.

As for the coloring it looks like a uncarbornated light brown beer.

[–] OminousOrange 16 points 1 week ago

Every few mornings will work until your yeast give you the middle finger, shift in to top gear and blow that baby apart.

You've made a bomb. Please vent properly or you'll be cleaning your concoction from every cranny of that room and hopefully not removing glass from flesh.