Simplest way to make booze: Revisited... Again!

[@BlursedBear]

Lord of the Rings: The Return of the King

[@parsoniareigns]

All hail the King!.

[@wave4king5]

Is nice

[@Zoologic21]

I just wish for as long as this guy keeps going that he just continues to revisit this topic, with the same angle, setup, topics, everything, sort of like a running gag.

[@PlattR]

I'm not moving anytime soon so that is a possibility.

[@ThePWNDR]

good to see you’re still at it! just watched the first one and saw you were still making videos. you earned a subscriber for sure.

[@PlattR]

I appreciate that!

[@Akeirbuah]

Same

[@brynnplant]

I appreciate that you keep coming back to readdress the original video and keep improving on it. It shows a real dedication and care for what you do. Nice work!

[@PlattR]

I do what I can

[@zekiah2]

Lately I have been using freezing cycles to stop the fermentation and I have noticed that the gas problem has mostly gone away. This also seemed to help with getting everything settled for easy decanting. Also I have been experimenting with slightly diluting the cans of apple concentrate to produce high alcohol content hard cider that still has a distinctly apple taste instead of the harsh taste the sugar seems to give cider. Also apple jack and coke is my new favorite drink. Who would have thunk that apple and coke is a good flavor combo.

[@PlattR]

Like your idea about freezing. That would definitely help.

[@purrpaws7863]

Can you give us your recipe pelase, how you do this? @zekiah2

[@zekiah2]

@@purrpaws7863 I think my final recipe was 5-6 cans Apple juice concentrate per gallon of water. But it struggled to finish the fermentation ended up a little sweeter than I wanted

[@purrpaws7863]

@@zekiah2 Thank you so much for sharing! Needed this push in the right direction. Really appreciate you taking the time, to actually reply!! Thank you, made my day! 😊

[@zekiah2]

@Aristides Gonzalez don’t bother with this. It turns out that the freezing does not help much with the bubble gut situation. The best thing to do is to properly de-gass (shake or vigorously stir the decanted product) and make sure the fermentation is completely finished ( either let the juice sit until all the yeast is dead [could take 1-3weeks after fermentation is done] or buy and use the tablets that end the fermentation for you) If you do those two things you should not get bubble gut. Don’t bother freezing your home made wine or cider unless you are making Apple jack Apple jack is great

[@connorbailie8094]

I remember watching that original video!! The end product I made didn't taste good but damn did it get you plastered.

[@PlattR]

Sounds like a success to me!!

[@clobertrober4265]

you are probably small girly man because it is low abv about 10%.

[@theguywhoasked5591]

@@clobertrober4265 If you call 10% abv low

[@Cheezy_Bunz]

@@theguywhoasked5591 10% is fairly low in all honesty.

[@Kyan_the_tree]

@@clobertrober4265 stfu I made like 5 bottles got me waisted 👍

[@juneconnor8127]

You have got to be the nicest guy I've ever seen in regards to people leaving negative comments and you just patiently address those with a ton of class !! Damn I appreciate the way you do your videos and I am definitely a new subscriber ❤️!!

[@PlattR]

Thanks. I have a lot of free time on my hands.

[@one7decimal2eight]

I just started this today. 100% grape juice. 1 cup of sugar and about half a packet of dry yeast. Just so I have it correct. Leave the cap on loose so it doesn't explode. Let it ferment for 15 days. Pour it through a coffee filter into another container. Seal that container and put into the fridge and drink within a few days?

[@PlattR]

Sounds like you have it down

[@diamondsdancing1547]

Wow I’m going through your old videos after seeing some newer ones and you’ve lost a lot of weight. Your doing a good job and we see the progress 🙌

[@PlattR]

Down about 75 lbs

[@patrickmatherly1440]

Great video! I made this a couple times with apple juice. There are some bubbles but I like that! Trying it today with champagne yeast instead of instant bread yeast. Excited to see the difference.

[@PlattR]

You will definitely notice an improvement taste.

[@chickenfixn4439]

@Walkin Dude It wont be more potent from what I understand but it allows for more natural fruit taste (Short amount of research done so take with a grain of salt)

[@vincedibona4687]

It will strip more of the fruit taste and be dryer, but definitely higher ABV.

[@feargripper]

I’ve been using your recipe scaled up too a full gallon, and it works oddly well. Instead of using dried fruits as a yeast catalyst I heard others use it as simply more flavoring and a more complex/difficult sugar (fructose) to break down for the yeast. I personally have been using dried cranberries and you can see the yeast exhale off a bunch of CO2 when I add them into the fermentation while the cranberries rehydrate completely. I’ve seen yeast experiments where pure cane sugar has a massive explosion in fermentation but quickly falls off so I have reason to believe that fruits help round off the amount of cane sugar added. This is so much cheaper than buying alcohol at the store, thanks for your original video!

[@PlattR]

Thanks for the view. Cane sugar is a simpler sugar that fructose so it get used up first. if dealing with a difficult sugar, you can use yeast nutrient to helps the yeast worth through that sugar.

[@norcalcoastanglerfishing9661]

When do you add the cranberries, towards the end of fermentation?

[@feargripper]

@@norcalcoastanglerfishing9661 the beginning, during primary fermentation.

[@areslyder6045]

Just asking is it safe to drink?

[@treich1234]

How much fruit e.g. cranberries, cherries etc do you add to a gallon of wine if I may ask?.....appreciate it

[@glenkay6399]

You’re a true inspiration, Platt. Bring it on in for a bro-hug.

[@PlattR]

I feel the love

[@mikewazozki5946]

thanks man, your a live saver since alcohol is prohibited here🙏🙏🙏

[@PlattR]

It's my way of giving back.

[@TheShalestorm]

You are the Man Platt! Love all your vids Keep it going.

[@PlattR]

I appreciate that!

[@dylan-hl5gt]

I made mine with apple juice and I liked it at 4 days in and I did get drunk so cheers :)

[@PlattR]

Good for you

[@TickleMeTimbers]

I threw an unmeasured amount of bread yeast in a bottle of orange juice along with a cup of sugar and after 5 days I got curious and put it in the fridge for a day. I then poured it slowly into a glass, added some sugar, and HELLO screwdriver... I ended up drinking ALL of it, got hammered, no hangover, and no issues with gas. Tasted fine, even good I would say, seeing as I usually drink hard liquor and this just tasted like vodka and orange juice. I'm going to start experimenting with different juices, yeasts and longer fermentations etc. Thank you for showing us this. I'm blown away nobody told me about this my entire life.

[@PlattR]

Glad it worked out. Give apple juice a try.

[@AustinGray-k1m]

Hey platt. You da bomb! I just started a batch today but i mightve put in too much sugar. Also i peeled about 8 oranges and threw the oranges in the bottle. Along with half a bottle of maple syrup & half a pack of yeast... Within the first 12 hours it has lifted up like orange foam. Is this how it should look on the first day?

[@itswes9686]

i used raz cran juice and did 3 cups with a half of a yeast packet. i then strained it with a handkerchief and threw it in the freezer to see if it would freeze and it did not. do you think its safe to drink?

[@PlattR]

Between the alcohol and the freezing, you shouldn't worry about bacteria.

[@itswes9686]

@@PlattR ok thank you dudy you rock

[@PlattR]

Thanks!

[@TheWoody0007]

hello platt, thank you for making this guide. with the 2nd stage of fermentation, i want to just make sure, you decant the original container (7 day period), then with the wine out of th original container, you clean out the original container and remove the yeast on the bottom or use a new one (after it has been sanitized) and you put the wine back into the original container (or new) for whatever amount of time you desire, also, would you want to loosen the cap like you did in the first stage of fermentation, thanks again platt

[@PlattR]

Thats sound about right. You want to remove the dead yeast before it starts to breakdown and effect the flavor. You still want to loosen the cap because fermentation is still active.

[@TheWoody0007]

@@PlattR thank you platt 🤘

[@PlattR]

@@TheWoody0007 My pleasure

[@userOSMP]

Love the videos! Cheers my friend!

[@PlattR]

Thanks for watching!

[@danielzhu2859]

Keeping me hydrated through the pandemic

[@PlattR]

Hydration is salvation.

[@hosseric]

Cool dry places will take care of them all day if you felt like there was any in the back of your closet someplace that does not get Disturbed much you'll do fine my dad lives is in the cold basement in a temperature controlled room in car boys we're talking 50 gallon down to 25 gallon containers! But you could just use a regular basement that's cool and dry!

[@PlattR]

Unfortunately out here in Vegas there are no basements and somedays no matter how much you crank the AC, its still hot.

[@hosseric]

@@PlattR Already I didn't understand I'm in Kansas!

[@PlattR]

@@hosseric Lived in Hutchinson for a while back in the 70's and still have family in Abilene.

[@kirkhaskell9179]

hello. Id love to know if its possible to make wood alcohol with this setup. I don't want to go blind.

[@PlattR]

Not really. First off, you would have to distill to separate the methanol. Second, grape juice doesn't really produce methanol to separate.

[@kingt363]

Bro your hair looks so nice

[@PlattR]

It's a curse. I don't know if the women love me or my hair.

[@Austinbrown420]

This guy is the GOAT!

[@PlattR]

I'm putting that on my resume.

[@rturo4807]

can you make a video showing the step by step process of decanting wine? ive looked everywhere but cant get it quite right

[@PlattR]

Ask and you shall receive: kzbin.info/www/bejne/aIDSYZuGi5Z3aKM

[@rturo4807]

@@PlattR thank you!!

[@PlattR]

@@rturo4807 my pleasure

[@weightlifterguy9891]

So after 7 days of fermentation should I put it in the fridge or do I have to wait for all the bubbles to stop rising to the top?

[@Shocojones1212]

You inspired me, ive got my first batch going now. Thanks !!!!

[@PlattR]

Best of luck my friend.

[@hosseric]

Hey Platt R I just wanted to point out something my dad has made wine for over 50 years there's several kinds of yeast that he uses but there's one that he goes to the most because it makes the highest quality of wine! The name is LALVIN EC 1118 yeast not trying to tell you business you can ignore me if you wish and that's okay I do like your content!

[@PlattR]

I actually just used that yeast to make hard seltzer.

[@playboi.barracuda3762]

What can I use to let it bubble up at the top? And what i mean is at the top of a bucket for example you have that special looking device, could i just use a balloon?

[@PlattR]

A balloon will work just fine.

[@omarnsimpson908]

For the original simple recipe is there any benefit to pouring it through a filter (ie. a pour over coffee filter or similar) into another container after it’s done to ensure the sediment stays out of the final product?

[@PlattR]

If you let the wine set on the dead yeast for too long, it would hurt the flavor.

[@ucanleaveyourhaton]

Hi Mr Platt, You’re Awesome ! I always learn something after watching your videos. And Thanks so much for replying to my questions. 👍😄😄

[@PlattR]

Any time

[@nobodiesreal]

Found out a peculiar combination of sugar that made the “hooch” much more sweet to the taste. I didn’t measure it though which I’m kicking myself in the butt for, and rapid rise yeast. The sugars that I used was powdered sugar and then granulated sugar. The taste was extremely good, however I was not able to check APV. I do know it was really potent due to the fact I’m an avid alcohol drinker. It was smooth and tasty. I’m not sure if because of using powdered sugar the yeast had an easier time to convert it or not. Just a thought...and using rapid rise yeast also.

[@PlattR]

Interesting. I'llhave to do some research on the powdered sugar vs regular sugar thing.

[@zillaxx]

hey platt, awesome content, question is that i can see the yeast is working it way making it fizz a bit but there's no foam on top, is that cool or something wrong?

[@PlattR]

You should be fine.

[@johng.3740]

I had the exact same problem....I used your recipe, fermented it and....it was mostly sugar water....I think it needs more nutrients....there are common household ingredients that could be used as nutrients: I've been googling alternatives to DAP and other yeast nutrients. The most common suggestions I've been finding have been things like: lemon juice orange or lime peel a cup of chopped raisins a cup of strong black tea bread yeast boiled in water for 15 minutes to kill it grape nuts boiled in water, strained and the liquid added to the must rolled oats boiled in water, strained and the liquid added ripe bananas mashed up, boiled, strained, and the liquid added Thanks to the reddit boys.

[@PlattR]

Raisins have worked well for me.

[@sn8wball]

Hey, ive become a big fan recently and i was wondering if you could add a pinned comment saying you made another revision! If you have already i couldn’t see it sorry!

[@PlattR]

I don't know much about pinned comments but I will look into it.

[@elite6848]

So ive let it do its thing for 7 days now it smelled more before, it was a very yeasty and alcoholic smell now its more subtle and unpleasant, and i also hear some fizzing when putting my ear to the juice box. Is it good to drink now or do i need another 3 days?

[@PlattR]

If it is still fizzing, I would give it another day or two.

[@elite6848]

@@PlattR So i have drank it and it doesnt taste very yeasty? Do you recon the abv is low or do u think it just tastes good cuz of a good apple juice?

[@PlattR]

@@elite6848 The longer you let it ferment, the more the yeast taste fades away.

[@elite6848]

@@PlattR oh ok

[@VikingErick]

I can’t figure out a solid, easy, at home way to decant the pruno after it is done fermenting so I don’t have that gross foam or yeast do you have any suggestions?

[@PlattR]

After fermentation, put it in the fridge for a day or so. The foaming will stop and the yeast will settle to the bottom.

[@jamesmccreary2489]

Hello Platt. My wine will be done tomorrow but I won’t have access to a fridge for five more days. Is there any way to store it after opening without a fridge?

[@PlattR]

If you haven't opened it yet, then don't. Just let it set until you ready to put in the fridge.

[@jamesmccreary2489]

@@PlattR thank you!

[@PlattR]

@@jamesmccreary2489 My pleasure

[@ryanj4008]

Hi! Does more sugar/yeast mean you get more alcohol in your drink?

[@PlattR]

Only a tiny bit more.

[@ryanj4008]

@@PlattR Thanks for the info! You’re a real one for replying to old videos! You got a sub out of me!

[@PlattR]

@@ryanj4008 I appreciate that.

[@ryanlee2128]

After fermentation is done how long does the booze last out for?

[@PlattR]

You can store in the fridge for up to a month but I would drink it within a few days of opening.

[@davidosburn2375]

me and my cousin, will be turnt ❤ your the best

[@PlattR]

I appreciate that.

[@Goldenxo90]

does the yeast have to say active yeast? and can you use just regular white suagr?

[@PlattR]

Pretty much any yeast but nutritional yeast will do.

[@hosseric]

Dude wish I had a had a hair like that I don't do too bad with now I have a fiance that's 27 years younger than me but my God if I had a hair like that I'd have a harem is this right now I look like Tony Savalas, or Mr clean from the Ajax commercial! All right aside from the jokes I really do like your content it's very informative!

[@PlattR]

Thanks. I don't know if the ladies love me or the hair.

[@hosseric]

@@PlattR Yeah you'll be fine!

[@lukeytheminerv2970]

When your first done with your fermenation do you have to drink it all in one sitting or can you put the cap back on without it turing into vinegar

[@PlattR]

You can cap but be sure to put in the fridge.

[@lukeytheminerv2970]

@@PlattR after opening?

[@PlattR]

@@lukeytheminerv2970 Correct

[@Mathen-g4n]

Hello Platt I just finished some of the grape juice stuff and it works I'm getting pretty frunk but my stomach is starting to hurt a little bit and it feels pretty bloated did I do something wrong. thanks

[@PlattR]

When yeast produces alcohol, its also produces CO2. This gas sometime gets trapped in the wine. You end up with a case of bubble gut. You can degas your wine to avoid bubbles. Here is my video on the topic: kzbin.info/www/bejne/eaHUkmSbmct8e5I

[@deeforsee7312]

Platt I think I used too much yeast cause I let it ferment for five days, drank half of it and didn’t get the least bit tipsy (I used a water bottle)

[@PlattR]

Too much yeast would effect the flavor but not the alcohol percentage. You may just have a high tolerance.

[@laneyperkins840]

You have helped many teenagers

[@PlattR]

That wasn't the intent but I get it.

[@kyjanitheheretic]

Would this same process work with white grape juice to make white wine?

[@PlattR]

Yes it would.

[@kyjanitheheretic]

@@PlattR thanks, enjoying your content!

[@ArogonAro]

Hey platt so I'm on day 6 and I wanted to try it while it's still fermenting so I tried it swirled it around to degas but I'm not sure theres alchohol in there taste sweet defenitly not a bad taste. I used cranberry cocktail but I was sure there is no preservatives

[@ArogonAro]

There was sediment red Crystal's forming and everything even heavy sediment red foam at the top. Did I just make it really tasty lol. I used a lot of sugar 2 cranberry cocktails each had 28 grams..then 1 cup of sugar and about half packet of yeast

[@PlattR]

If its still foaming, then fermentation is still active. This also means that the yeast has still not gone through all the sugar yet.

[@SergeantG18C]

What kind of preservatives do you have to look for

[@adamharootunian4990]

So I should let it be for about 15 days and what temp should I keep it in

[@PlattR]

Room temperature should work.

[@adamharootunian4990]

Platt R. Ok thanks

[@benwilkonski8635]

Is there any risk of botulism? I've been doing some research and it seems like the Ph of the grape juice is low enough at the start and the sugar content is high enough to prevent clostridium botulinum from producing botulinum toxin, just want to see what your thoughts are.

[@PlattR]

Botulism is a bigger issue with canned juices. It thrives in low oxygen environments.When we open the container, we introduce oxygen.

[@benwilkonski8635]

@@PlattR thank you, that’s good to know

[@FredDurst1]

drinking mine at 7 days in and its pretty good! gonna wait 10 days next time. Thank you for the great tutorial!

[@PlattR]

Glad it worked out.

[@triplesix822]

I was thinking about making hard cider by following a recipe I found on the internet and I was wondering could there be any chance that the 1gallon glass bottle for wine making would explode in the middle of fermentation even if I'd use an airlock? Because this accident happened to my friend but instead it was a plastic container for wine making and it exploded all over the kitchen. He believed the airlock was too slow to keep up but he's not too sure since he's a beginner at this kind of stuff too.

[@PlattR]

You should be Ok as long as the CO2 is released and not allowed to build up enough pressure.

[@Anonymous-pn4xm]

Mine has a small layer of foam around the edge but not as much as yours two days in what’s wrong?

[@PlattR]

Not necessarily anything. Not all brews bubble the same. If its bubbling, your good.

[@JesusDaLawd]

How do i decant alcohol

[@sheogorath-the-incrazy]

Question... can I use welch's grape jelly instead of sugar......?

[@PlattR]

I have a feeling jelly has preservatives.

[@SAblogsta101]

Hi id like to know how potassium sorbate in the juice one decides to use effects this process heard that juice shouldnt contain that whats your view on that

[@PlattR]

Potassium sorbate is derived from sorbic acid which inhibits mold and yeast growth in juices and foods.

[@SAblogsta101]

@@PlattR thanks for the reply.. so i shouldnt use the juice containing that preservative ?

[@rbglone4453]

Thx for this vid, I have a question, after i open the bottle, will it turn into vinegar? And if it's a no, how long till it turn into vinegar, because i'm in my 9th day and i wanna open it but don't want it to turn into vinegar, any tips please?

[@PlattR]

If you open it and leave it at room temperature, it will eventually become vinegar. Once, you open it after fermentation, throw it in the fridge to keep it from turning into vinegar.

[@rbglone4453]

@@PlattR how long till it turn into vinegar

[@demostheneshickling9640]

hi im making it with a juice inside a carton not a plastic bottle is this ok?? also its only 25% juice... will it still work?

[@PlattR]

If it has preservatives, probably not.

[@qwacko_xx]

I used a ¾'s a gallon of grape juice and about 2 and ¼ cups of suger, plus the ⅕th of a wine yeast packet, and put it in a 1 gallon glass jug, its been about a week and im getting about 2 bpm, is it safe to drink? Or should i wait a bit longer. And is there any other steps i should take.

[@PlattR]

You can let it go a couple of more days then put it in the fridge. That will help stop yeast activity.

[@qwacko_xx]

@@PlattR how do i avoid getting a crappy aftertaste?

[@marsmarshmello4879]

Hey I poured the finished product into jars, even though I poured them from the container there's still some of the yeast stuff at the bottom. Should I be overly worried about not consuming any grime at the bottom?

[@PlattR]

You want to avoid it because if the yeast is still active, you could get a stomachache.

[@cdee2456]

Whats the eatimated abv on your original recipe?

[@PlattR]

8-10% ABV

[@cdee2456]

@@PlattR and that's probably reached by 7 days? or earlier?

[@PlattR]

@@cdee2456 Yeah 7-10 days.

[@cdee2456]

@@PlattR thanks!

[@antonioj.2147]

Hey Platt, I was wondering if I can use juice made from apple syrup the kind you buy in a store and what whould happen if I used 50% juice bought from a store? Please answer I really want to try this out.

[@PlattR]

You want to try to use 100% juice if possible. "Juice" like drinks usually have preservatives that are harmful to the yeast.

[@antonioj.2147]

@@PlattR Thank you so much for the fast reply, 100%juice isn't available in my area in this time but fruits are so I am going to try squeeze my own apple juice add some water and ferment it as shown in the video, love your vids Platt.

[@PlattR]

I appreciate that, best of luck.

[@monashevans1789]

Is it possible to do this without using one hundred percent juice also I used cranberry juice and it is no longer bubbling or producing foam I have had it going for three days

[@PlattR]

You want to avoid preservatives. If its not foaming that's fine, its the first few days that are most active.

[@sinisterthoughts2896]

One of my problems came from not being able to decant properly. So yeasty. I am learning though.

[@thewoollycanadian762]

I'm not very good at it either so you're not alone friend.

[@PlattR]

You can always pour through a coffee filter if that make your life easier.

[@thewoollycanadian762]

@@PlattR would that really work?

[@SombreroPharoah]

@@thewoollycanadian762 you can always cold crash it which will stick the yeast more to the bottom

[@mochiminds2674]

Will it affect anything if i added the whole packet of yeast?

[@PlattR]

Too much yeast can lead to a funky flavor.

[@Joseph-nz5kw]

Is there any benefits to letting it ferment for longer than 7 days?

[@PlattR]

Yes, a lot of off flavor compounds will get absorbed by the dead yeast on the bottom if given enough time.

[@FoogleBoogle]

Are there any dangers to home brewing?

[@PlattR]

This video should help: kzbin.info/www/bejne/gGe0mJZrd8mSZtE

[@ryanpoikus6521]

I’m a little confused. So when my “prison wine” is done fermenting and I’m ready to decant it, can I not ever shake it, or is there something I have to do that completes the process so that it won’t turn into vinegar? Also when the process is done is it okay to store at room temp?

[@PlattR]

There is really no need to ever shake it. After fermentation, I would put it in the fridge. This will stop all yeast activity.

[@ryanpoikus6521]

@@PlattR thanks for the response! I’m subscribing, love the content!👍

[@PlattR]

@@ryanpoikus6521 My pleasure

[@Mensetcor]

Any chance that heating it to 70C after straining keeps it from make you fart and turn into vinegar?

[@PlattR]

If its turned to vinegar, you just need to toss it. As far as the farting thing, put it in the fridge for a day or so and that will stop yeast activity which helps cause gas.

[@TheFXofNewton]

Yes wine is still commonly pasteurized to halt fermentation. Although many winemakers just use preservatives to prevent their wines from souring.

[@the_official_jdm_club3919]

How does it smell when it’s fermenting is it really strong?

[@PlattR]

The smell is not that strong.

[@vampyne]

checked on mine today. its only been two days since i made it and i think it exploded? i have a ziplock bag and tied it on top because i dont have a balloon. i had my ac on all night. the foam reached the top of the bag but it looks like it went back down. i only put half a cup of sugar and a third of the yeast packet because i only had a liter of juice. im assuming that the recipe goes by each liter? i read it on reddit somewhere. did i mess it up? should i be worried?

[@PlattR]

You are probably Ok. I have had foam overs before, and everything came out fine.

[@wilsonquail736]

Watched your first video. What happens if you use too much of the yeast packet? I used brown sugar

[@PlattR]

It will still work but you might get a funky taste.

[@Red-ol9xg]

Can you use any drink? If so can you use stuff like coke pepsi or sprite?

[@PlattR]

The problem with soft drinks is preservatives that hurt the yeast. Check out my "Will it ferment?" video series.

[@iusedtobehere8726]

So for max abv, I let it ferment for 15 days?

[@iusedtobehere8726]

Or am I able to referment afterwards?

[@PlattR]

It should peak after about 10 days

[@iusedtobehere8726]

@@PlattR thanks man! much appreciated

[@gremlinbros1612]

Mine smells bad it has this weird smell is this normal during the fermentation process?

[@PlattR]

Yeah, the smell will be a little funky.

[@rivervanasse5839]

if you just add more sugar and more yeast will it make more booze? like a higher abv %?

[@PlattR]

More sugar will help a little but not more yeast.

[@eatyagreenz5007]

Will it turn to vinegar if I don't refrigerate but leave the cap on?

[@PlattR]

Maybe, If opened often, there is a good chance that if could turn to vinegar. Better to put in in the fridge.

[@goatiagoatia2144]

when are you suppost to mix it? before consuming??

[@PlattR]

If we are talking about degassing, then yes, before consuming.

[@maxitaxipls]

can i add a vitamin c tablet to stop fermentation?

[@PlattR]

I'm not sure that would work. If you want to halt fermentation, try Potassium Sorbate.

[@mikeripp210]

If I make it with something that is 100% juice but not necessarily FRUIT juice will that ruin it?

[@PlattR]

As long as there are no preservatives, you should be fine.

[@SergeantG18C]

How do you prevent it from turning into vinegar?

[@PlattR]

first you want to make sure you keep your hands and other surfaces clean. Also, you don't want to open it too much because that exposes it possible contamination.

[@rasifkhandoker3104]

Can you make this with just water+sugar as the base

[@PlattR]

You can but the finished product is a lot dryer than you would think. Also, there are some issues if you wanted to bottle it. The carbonation can get out of control. I will probably do a video about it soon.

[@johnnybanana5599]

Is the secondary fermentation process the same as the primary one?

[@PlattR]

pretty much. Not quite as active, less bubbles.

[@johnnybanana5599]

Platt R. What’s the best way to store the wine after the second fermentation?

[@PlattR]

Your best bet is to put it in the refrigerator.

[@johnnybanana5599]

Platt R. Thanks for the replies. This will be my first time making any alchohol from home. I just ordered some wine yeast and will do the simplest way because it’s my first time and I want it to be cheap if I screw it up

[@johnnybanana5599]

Platt R. I can let it oxidate when I’m switching containers in between fermentation’s correct? Sorry for all the questions

[@nathanrhodes4187]

Could this work using lemonade?

[@PlattR]

As long as there are no preservatives, you should be fine.

[@emilyrearden1741]

i love your videos!! ♥️👍🏼

[@PlattR]

I appreciate that.

[@jacobhackman8861]

The trilogy is complete

[@PlattR]

Now go forth and multiply.

[@nicholassmart3844]

Im making a batch in a jug of grape juice and after two days it’s giving off a sulfur smell. Should I be worried?

[@PlattR]

It should have a little funky smell, you should be fine.

[@danielmcgillicuddy4348]

How long does it take for it to turn into vinegar?

[@PlattR]

If your juice got infected by outside bacteria, it could turn to vinegar in a matter of a couple of days.

[@saramariasamuelsen7473]

Is it ok if dont let the booze ferment in the fridge??

[@PlattR]

You want to ferment at room temperature and then put it in the fridge after fermentation.

[@Gavcool31]

Idk how to ‘decant’ it. Is it that big of a deal

[@PlattR]

It's not a deal breaker but this video should help: kzbin.info/www/bejne/aIDSYZuGi5Z3aKM

[@thickandflavorfulcreamyand7719]

i didnt realize it was 17 percent juice until after i started. will this work still? i dont care about the taste

[@PlattR]

The best answer I have for you is maybe. It depends on the preservatives that are in the juice. I would still give it a shot if you not worried about having to dump it if it doesn't work.

[@SergeantG18C]

@@PlattR what preservatives do you need to look out for specifically

[@PlattR]

@@SergeantG18C Look for things like Calcium Phosphates, Nitrates, and Nitrites.

[@dorvil8994]

Its been 2 days and it's consistently bubbling can I drink it now or do I have to wait for it to stop bubbling

[@PlattR]

I would wait for 10 days. You'll get a better product.

[@dorvil8994]

@@PlattR thanks man you are a legend for replying to all these comments cant imagine its easy

[@PlattR]

@@dorvil8994 Thanks to COVID, I have a lot of free time.

[@BLSS95]

How do you decant it

[@PlattR]

Decant means to carefully pour the liquid from the first container into another container while leaving the dead yeast on the bottom of the first container.

[@SombreroPharoah]

You can also siphon it with some cloth around the end of the pipe to filter the yeast, but if pikeying the siphon try not to use your mouth. I used a Dr's blood pressure toy from my niece and converted it years ago, and still have it tbf. Occasionally yes will use it still, why not, it's fun and agregiously coloured lol

[@PlattR]

@@SombreroPharoah That's genius!

[@themimic7831]

Hi Platt! I'm a curious 14 year old making alchohol (I have permission from my parents and I dont drink it myself.), I have a few questions if you don't mind? What kind of sugar make what kind of alcohols? If I were to use fruit, how would I separate the drink from the disgusting bits?

[@RD-hz5nv]

let the bits settle to the bottom and siphon the liquid out

[@sia9713]

Yes, this is a great experience. I can talk to that for me💌👩‍🦰

[@PlattR]

Thanks for watching

[@SarTubeYT]

when i put the yeast in i shook it, is it still ok?

[@PlattR]

Yes, you should be fine.

[@i_dont_know1309]

Does refrigeration stop it from oxidizing?

[@PlattR]

I does not.

[@rigor.mortiss6321]

I did the original recipe in your first video using apple juice/cider. 1 cup of sugar and about a third of a packet of yeast. (Which I now know is too much yeast, LMAO) After the first 24 hours, it was bubbling, but I decided I was going to experiment and added 1 extra tsp. of sugar. The idea was to see if I could speed up fermentation by introducing new sugar every day in small amounts. It fizzed up very badly and overflowed. It's still bubbling, but not as vigorously as it was on day 1. Today is day 3. I'm afraid I might have fucked it up. Do you have any experience with this happening?

[@PlattR]

You should be fine but adding sugar won't speed up the fermentation process. It might bump up the ABV a little bit. If you add too much sugar it will overload the yeast. Just let it do it thing for the next week or so and you should be fine.