Recent content by JaunRambo

Drink it with active yeast and all the crap at the bottom?

I used 100% apple juice plastic bottle with baking yeast and 100g sugar. I left the lid slightly loose to let the gas out. Now, I know the recommended fermentation time is 2 weeks...its been 1 week..I am getting impatient..5-7% ABV is good enough for me.. Now I have some questions. - What is...

What about this? https://www.cdc.gov/botulism/pruno-a-recipe-for-botulism.html

I am gonna make hooch, with store bought juice and sugar..in the same container as the juice...what if there are bacterial spores in the juice or even the sugar..

I cant find any beer or wine yeast..this is all I could find...Can ordinary bakers yeast tolerate 8-10% alcohol? That is what I am aiming for..

https://www.gnc.com/vitamin-b-complex/265265.html

Like this one. Its not powder, its flakes..apparently used as a source of B vitamins. https://nutraorganics.com.au/products/brewers-yeast

I am absolutely new to brewing, I want to make ginger beer. I am following the recipe https://www.makewine.co.nz/instructions-and-recipes/alcoholic-ginger-beer-recipe They mention 600 g of sugar per 5 litre for 7.5% alc...similarly, can I add more sugar to take it to 10% and can I do this...

Pakistan...lol..hence, the home brewing..

So, no matter what I do, I mean, if I **** up somehow, I wont have methanol in my beers and wines?

Why isnt methanol a problem with home brews? People in my country die from methanol poisoning all the time from home made brews..what are they doing wrong?