I made some home made HOOCH!

This guy is the best.

Should’ve just asked TeaC*ke for her purple drank recipe.

Grape juice + honey-flavored Nyquil (nighttime formula with dextromorphan, not that impotent daytime shit). Pour in a glass. No need to wait ten days! If you don't have grape juice, you can enjoy the Nyquil straight from the bottle with the convenient shot glass that comes with it.

I can't believe I actually made wine!

Today is day 9, and I wanted to see how it was coming along, so I took off the cover and smelled it.

It still smelled like grape juice, so I thought, "Damn, this isn't working."

So I decided to pour a little into a glass just to see what it tastes like.

And it was wine! Pretty strong, too. I actually had that warm feeling when it went down, and I got a slight buzz.

I can't believe I did it! And it was so easy.

Just buy 100% grape juice. Dump out one cup of juice off the top. Add in one cup of sugar, and half a cup of yeast. Shake well.

Leave the lid a little bit loosened so air can come out, and the bottle won't explode.

Then store in a cool, dry place for 10 days.

And it worked!! Omg, I'm so excited.

Dude, no. If that shit gas preservatives in it (and 90%of them do to last on store shelves), it will kill the yeast. That’s the whole point of preservatives- to kill bacteria.

Get yourself some UNPRESERVED juice, then it will work. That’s why people mash their own. No preservatives and you can just let the wild yeast on the fruit do the fermentation. No store bought yeast needed.

Are you in prison, OP? Did you use the terlet?

Well it worked, R5.

The videos tell you to just make sure you buy 100% fruit juice with no preservatives, and it'll be okay.

I bought Welch's 100% Grape Juice, and it turned into wine after 9 days.

There you go, r7, no preservatives is the key.

Congratulations! Now back sugar that stuff and add some spices.

[quote] Now back sugar that stuff and add some spices.

I'm a newbie.

What does "back sugar" mean?

Ah!

Back sugar - once the fermentation process stops, THEN toss in some preservatives to kill that yeast.

After that, add more sugar to taste, then add your spices (cinnamon, cloves, ginger are superb with apple juice this time of year).

Keep adding sugar (or honey) and spices until it tastes like you want it to taste.

If you don’t kill the yeast and just add more sugar, they will become active again and start making more alcohol. So you need to kill them in order to back sugar.

Now, if you’re going to drink everything you’ve made that day, you don’t need to add any preservatives. But if you’re going to bottle any of your hooch and not drink it for a while, then add preservatives.

Great information, R10.

I prefer my alcohol less sweet, so I don't think I'll kill the yeast.

But do you know how to give my wine a higher alcohol content?

Do I just add more sugar to the bottle, and let it sit a while more? If so, how long?

I really want to bump up the alcohol content.

The guy in the video said that if I want a better tasting wine, I have to "decant" and filter out the sediment, then repeat the process of adding more sugar and yeast to my wine, and let it sit for two more weeks.

Will this increase the alcohol content too?

It seems like there's a lot of science to this process, but really all I want is a higher alcohol content. Lol.

Yes. To bake it more high octane, add more sugar and let those bad boys fart alcohol!

Get yourself a specific gravity meter. Mine is just a little weighted glass thing in a tube. They’re probably electronic now, but the older glass tubes should be cheap.

There’s a scale of specific gravity to alcohol content on the side if mine, here’s a site that talks about the alcohol and specific gravity.

Just remember, there’s a tipping point where the taste vs alcohol is yuck.

Oh, yes, about “decanting”. It’s called “racking” in brew circles.

In wine and cider and mead, it’s suggested you rack it at least once. It makes the brew clearer and removes the dead yeast/flavorings/gunk that fall to the bottom during the fermentation process.

I don’t believe in that shit. You lose too much booze and the stuff at the bottom isn’t that horrid. Some of my friends will drink it.

I tend to rack mine as I bottle it (I brew in 10 gallon carboys). Just decanting from the top. Once I get low enough that the sediment starts stirring up, I quit and let it settle then rack the rest.

Bottling is the WORST and I hate it. I have stuff from 2017 still sitting in the cellar waiting to be bottled because I hate it so much. It’s a gorgeous, clear red brown color.

My next project is going to be this Rice Alcohol.

I'm going for the easy booze that doesn't involve a lot of ingredients or a lot of time.

OP, can I have your stuff?