Hi all I'm Drogon and i'm new to home brewing been meaning to get into it for ages now, however, i find myself needing some help near enough off the bat.
I've done a lot of research and have an understanding and process of how it works and have a bit of experience sterilising all my equipment.
first of all I'd like to explain how i do things
in short i have broken down booze into different catagorys and subcatagories
for myself, you have
1) Hooch (this is cheap, off the cuff, made from one ingredient and some yeast, note this is not the stuff you by called "Hooch"people ask me that all the time so i just wanted to throw it out there for you guys)
so an example of this is getting some kind fruit juice, putting it into sterlise carboys or Dehmijons and then adding yeast, let it ferment, basic booze, basic equipment
2) beer, cider, wine, etc
this is the grade or quality of standard over the counter stuff
so right now to make alcahol and get into the process behind everything i am essentially making "Hooch" i have made successfully and with very good feedback all round from everyone some cranberry hooch, made from over the counter products, very little added sugar and i used dried breast yeast to get a dry fermentation going.
right now i have 2 more dhemijohns going.
one is cranberry and with about a kilo of sugar in it to give it more potency.
i actually had an agressive fermentation and a small blow out from my air lock but even after i sorted that out it was fine and is bubbly away nicely.
the next one is black current. but its the black current one this batch here which is giving me some issues.
previous i had heard from several sources that different grades of yeast would produce higher alcahol content.
bread being the lowest
wine being the moderate stuff
and champagne yeast at the highest alcahol yield in my batch.
so naturally after i finished boiling the black current, with added sugar (again about a kilo, following the same steps of hooch production which i did with my cranberry hooch) i then added the wine yeast and left it for 3 hours
nothing happened
i added another batch of wine yeast thinking that it might not of started (the first time i did cranberry hooch i added the bread yeast too early and it killed the yeast right away due to nothing origonally happening i assumed this was a stuck fermentation, i added more yeast and good results as previously mentioned)
so naturally i have added more yeast then waited.
then i tried bread yeast and got a small reaction, topped it up with water a little but nothing is basically happening, i had some kind of fementation for about 12 hours but then it just stopped and has no pressure inside it. the demijohn is pretty full so i'm not sure if i left it enough space to breath
but i was wondering if there was anything else i was doing or more to the point something i have done wrong ot something i over looked to get it going.
if anyone can offer some advise that would be awesome
kind regards
Drogon
I've done a lot of research and have an understanding and process of how it works and have a bit of experience sterilising all my equipment.
first of all I'd like to explain how i do things
in short i have broken down booze into different catagorys and subcatagories
for myself, you have
1) Hooch (this is cheap, off the cuff, made from one ingredient and some yeast, note this is not the stuff you by called "Hooch"people ask me that all the time so i just wanted to throw it out there for you guys)
so an example of this is getting some kind fruit juice, putting it into sterlise carboys or Dehmijons and then adding yeast, let it ferment, basic booze, basic equipment
2) beer, cider, wine, etc
this is the grade or quality of standard over the counter stuff
so right now to make alcahol and get into the process behind everything i am essentially making "Hooch" i have made successfully and with very good feedback all round from everyone some cranberry hooch, made from over the counter products, very little added sugar and i used dried breast yeast to get a dry fermentation going.
right now i have 2 more dhemijohns going.
one is cranberry and with about a kilo of sugar in it to give it more potency.
i actually had an agressive fermentation and a small blow out from my air lock but even after i sorted that out it was fine and is bubbly away nicely.
the next one is black current. but its the black current one this batch here which is giving me some issues.
previous i had heard from several sources that different grades of yeast would produce higher alcahol content.
bread being the lowest
wine being the moderate stuff
and champagne yeast at the highest alcahol yield in my batch.
so naturally after i finished boiling the black current, with added sugar (again about a kilo, following the same steps of hooch production which i did with my cranberry hooch) i then added the wine yeast and left it for 3 hours
nothing happened
i added another batch of wine yeast thinking that it might not of started (the first time i did cranberry hooch i added the bread yeast too early and it killed the yeast right away due to nothing origonally happening i assumed this was a stuck fermentation, i added more yeast and good results as previously mentioned)
so naturally i have added more yeast then waited.
then i tried bread yeast and got a small reaction, topped it up with water a little but nothing is basically happening, i had some kind of fementation for about 12 hours but then it just stopped and has no pressure inside it. the demijohn is pretty full so i'm not sure if i left it enough space to breath
but i was wondering if there was anything else i was doing or more to the point something i have done wrong ot something i over looked to get it going.
if anyone can offer some advise that would be awesome
kind regards
Drogon
