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Forgot all about this forum lol, my memory is not the best. Anyway, the brew has cleared up amazingly well. Now the brew looks yellowish (applecider looking), tastes acceptable and everything's fine. I'm sorry, that's all I can say about it really. I'm drinking and enjoying it, and I don't think...

Google, as always, is a sucky engine for searching, and brings no relevant search results when I search. I know that yeast and bacteria need or use some biotin, and I know that baker's and maybe also brewer's yeast "likes" ascorbic acid (vitamin C), and I've also read that at least some yeast...

Cheers, Jon :mug:

Haha, you're right, but I'm making two separate batches with separate stuff in them :mug: And I'm a bit of a sissy when it comes to drinking or eating stuff I don't know what's in

Curious. Do yeast die before normal bacteria (the bacteria you'd normally find in an infected brew or a sanitized brew), and at what alcohol percentages? I don't want to be drinking a dangerous bacteria cocktail.

And, are brewing yeast better at surviving the alcohol than bacteria?

That's a very good suggestion, thanks. I've found several retailers on Amazon of various types of fining agents and they're cheap too.

A small update for those interested. The "sediment" on the button of my container looks like dough - strangely enough, or maybe not. After having given my original container a really good shake, I managed to turn my dough-looking alcohol into a whiteish color, and I have no idea why it happened...

A small and mysterious update. Yesterday I went to check my fermentation which is housed in my closet (due to confined space, temperature, light, etc.), and upon opening my closet door I noticed tiny insects - flies? - flying around near my two bottles. They really seem to like my closet area so...

Oh, I did make pancakes the next day :) My pancake mix package was around half a kilogram, so I used up about 1/2 of it for fermentation. If anyone is curious, it was my first time attempting to brew so I thought - out of the blue - that my bread yeast would need some flour, though I had ran...

Unfortunately I ain't got a camera but the color, taste, etc. is as described. One might wonder about the "organicness" of the pancake mix, as it's probably a mix of some industrial waste..who knows. And some of the fruit are still on top, and the carbon dioxide is being produced fairly...

I am 9 days into trying to brew with some pancake mix (contains egg powder, milk powder, flour and a few other ingredients like salt and sugar and so on) and some fruits like apples, a few carrots, an unidentifiable rotten fruit (don't worry) I found in my fruit bowl. I know that prison...

Thanks Michael, I am looking into it on Youtube. Dale, have you ever gotten it to 20% alcohol content without distillation or adding alcohol? And have you successfully "de-milked" it, or make its consistency a little less milky, and gotten rid of the yeast, etc., so it was enjoyable to drink?

Is this a warning to not drink alcohol with the brewer/baker's yeast in it? Because I can't possibly filter my yeast out of my alcoholic drinks.

Somehow the long reply I wrote is not showing up.. According to Wikipedia, DaleHair, Baker's Yeast (the yeast used by prisoners) will only produce, normally, 2% alcohol content. That may be inaccurate, but that's what I've read. Though, the one I got going tastes more like 10 or 15%. I'll try...

Hi, new member here. Got some newbie questions relating to the biology of the yeast and how adaptation works in different environments, etc. I'm in the middle of brewing some stuff that I don't know whether it'll turn into church-wine (very low alcohol), beer, or "real" wine--or something...