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Question, do we really need the enzyme? Cause I can't get the enzyme or acid blend here...

Thanks, and where I live, there are fresh corn every where!

Like?

Thanks to this forum for my apple wine! Secondly has anyone made corn wine, if so is it good and recipe. I talk about raw corn

Alright thanks for the help, get back to you guys in 2 weeks after the taste test.

Okay, so how do I know the yeast has stopped fermenting? Is it when the airlock stops bubbling

Okay I know what distillation is.. But so how long I have to let this sit for 28 proof ?

I got a major question, so I sanitized my bottle and put in 100% Apple juice in it, added 500 grams of sugar into it, and put in 25 grams of active dry bakers yeast, so If I want a 100 proof alcoholic beverage how long should I let it ferment?

Bottle bombs happen when the carbon dioxide that is formed by the yeast during fermenting can't get out and just blows up the bottle under pressure, use an airlock

Sure won't

Oh okay thanks gonna go brew some apple wine

Does the apple juice have to be100%

How to make sake?

1 litre

Should I ferment in a closet?

? I don't get you, I plan on fermenting on top of my refrigerator, as I heard the lining of the refrigerator will provide heat to speed up the process. I'm not sure if this is true though, no and what's a hydrometer?

Um sorry for the duplicate posts ... Lagged out real bad.

Hey guys, I am trying to home brew a good alcoholic drink with about 30% (60 proof) alcohol content. I can't get Brewers yeast in my country, so I'm going to use active dry yeast, I have about 50 grams of it. Now how can I make a really simple (but strong) alcoholic drink with just yeast, water...

Hey guys, I am trying to home brew a good alcoholic drink with about 30% (60 proof) alcohol content. I can't get Brewers yeast in my country, so I'm going to use active dry yeast, I have about 50 grams of it. Now how can I make a really simple (but strong) alcoholic drink with just yeast, water...