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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[–] [email protected] 6 points 1 week ago* (last edited 1 week ago)

Now that there is a thread about your bomb, I just want to add that for most things you don't exactly need fermentation cap (the bubbler). Some cloth over the top is enough.

If it doesn't stink I would just taste it as it is.