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

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Quick and diry guide to fermenting fruit - cider and wine

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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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[โ€“] [email protected] 3 points 1 week ago* (last edited 1 week ago) (1 children)

๐Ÿ˜† 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.

[โ€“] 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.