Differences

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--- homebrew [2023-06-14 16:04] – [Recipes] root
+++ homebrew [2023-06-21 05:14] (current) – [Recipes] root
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 The simplest possible airlock is using a ready plastic soft drink bottle's original lid, very lightly screwed on, enough that carbon dioxide generated during the fermentation process is released.
-A slightly better option is getting a regular latex balloon (for parties and such). With a sewing needle or pin, poke a few holes through the deflated balloon. Pull the balloon over the neck of your bottle and secure with rubber bands. The pressure and CO2 gas produced will cause the balloon to inflate during fermentation process, and CO2 will slowly leak out of the balloon without allowing oxygen back in. This is good: after initial fermentation, you don't want oxygen in the wine, as it'll impact the flavor and risk introducing contaminants. A zip-lock bag or even a condom can be subbed for a balloon, in a pinch, but make sure to use rubber bands or find some other means to keep the bag secured.
+A slightly better option is getting a regular latex balloon (for parties and such). With a sewing needle or pin, poke a few holes (2-6) through the deflated balloon. Pull the balloon over the neck of your bottle and secure with rubber bands. The pressure and CO2 gas produced will cause the balloon to inflate during fermentation process, and CO2 will slowly leak out of the balloon without allowing oxygen back in. This is good: after initial fermentation, you don't want oxygen in the wine, as it'll impact the flavor and risk introducing contaminants. A zip-lock bag or even a condom can be subbed for a balloon, in a pinch, but make sure to use rubber bands or find some other means to keep the bag secured.
+As an added bonus, you know your fermentation is complete when the balloon deflates. A golden rule: more time always yields better results. If you're not sure if the drink is done, wait to see if the balloon deflates more. With enough age, a cloudy, fully-fermented drink will even clear up: this is due to newer yeast consuming the older yeast.
 The most "try hard" option, but one that should be considered, is the use of a proper brewer's airlock. Cheap tapered rubber plugs exist for most vessel sizes, but you may have to order these online for about $5
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     * Any tips for cider/mead apply just as well here
   * Ginger ale
-    * After preparing a batch of kilju, add a roughly proportionate amount of ginger to the amount of sugar -- shredded very finely or minced.
+    * After preparing a batch of kilju, add a roughly double amount of ginger to the amount of sugar -- shredded very finely or minced.
-    * Add a small amount of lemon or lime juice (perhaps 50ml per liter).
+    * Add a small amount of lime juice (perhaps 2 limes per liter).
     * Brown sugar or molasses improves flavor.
   * Kool-aid wine
     * Make kilju. Add kool-aid and artificial sweetener at the end.
 ===== Tips, tricks, problems =====
+  * As stated: 17g sugar per liter = 1% ABV. Memorize this rule!
+  * Siphoning out a large bottle of liquid makes for better results than attempting to pour out the better stuff.
+  * Higher ABV = less flavor + longer ferment time.
+  * Longer fermentation means better flavor, even after all the sugar is consumed. Yeast clean up after themselves.
+  * Buying a new water bottle and fermenting sugar or juice in that is always easier than sanitizing/sterilizing whatever jars or bottles you have laying around the house.
+  * For larger quantities, yeast nutrient is necessary -- whether a crushed vitamin, boiled yeast, tomato paste, or specialty blends.
+  * Turbo yeast makes products that taste like shit unless they can wait a long, long time.
 ===== Links =====
   * [[https://old.reddit.com/r/prisonhooch|r/prisonhooch]] -- the community that inspired this article