He's just a man with a camera and a whole load of knowledge on making home made alcohol and that's what i like to see it's not all of this high end tech stuff just a simple camera and a man with smart and intelligent brain.
What you just made is called Kilju. Really popular in the Finnish community. Easily enough to make. I would use a better wine yeast next time. I use Amerotti all natural extract to make all types of soda syrups. Use those to flavor and keg.
I wonder if those flavored concentrated on the go drops or packets for water bottles would mix well with this. it would be nice to have a clear base and then you can decide the night of, what flavor you wanna drink instead of 2 weeks prior.
Great info. Really appreciate it. You help me sort out my thoughts to use up the "maple sap water". We have not be able to drink all of the many gallons before it goes bad, so next best thing, make some alcohol 🤩👍
@@PlattR Hi..I want to make an alcohol for tinctures. Just want to make sure the abv is high enough to ensure it will preserve it! lol. Would this be the right candidate for it? Tasteless..essentially odorless alcohol thats at least 40% abv.
I do this all the time. When it’s done I add it to ice and lemon juice it’s very good. (Hard lemonade) Also you can add it to a seltzer (hard seltzer) and a soft drink or lemonade.
I belive that in finland this is called "Kilju" or "kiljua". My friend said that whenever he was planning a party, he whould make booze by using bread yeast, water and sugar. Let it ferment for 2 weeks and then he whould filter it and drink it. Sure, it taste like shit (imo). But it got you fucked up.
I watched your first video from 5 years ago and didnt realise it wasnt as simple as add more sugar and yeast and the abv will be higher, i started a homebrew and added enough sugar so it would come out at around 25% and the gravity at the start is 1.180, what do i do
You probably need to dilute a little bit. the low 20's% is about as high as you can get with just fermentation alone. You will also need some turbo yeast or a high gravity yeast.
Got some fermenting for only a couple days now. It looks cloudy, and I have a sweet alcoholic smell. Is that going to go away, or did I fuck up this whole batch already?
Hey platt. You da bomb! I just started a batch today but i mightve put in too much sugar. Also i peeled about 8 oranges and threw the oranges in the bottle. Along with half a bottle of maple syrup & half a pack of yeast... Within the first 12 hours it has lifted up like orange foam. Is this how it should look on the first day?
Very informative. If you were to do this with molasses and sugar combo wouldn't you get the " mash" for rum ? Also old Mr Johnson used a rubber stopper with a hole in it that he put a small hose into and ran the end of the hose into a glass of water to indicate when fermentation was done. Just FYI the best homemade wine I've had was made with wild plums and blackberry. Do you have any suggestions as to what kind of yeast to use and where to order it from? The plum trees are in bloom now and the blackberry will follow. There should be a time in June when I can get both at the same time from roadside patches both here and down in love county. Are the yeasts that you order more capable of producing a better tasting wine than bread yeast? How did you get so knowledgeable in this subject? And I really appreciate your feedback. Would love to drink a few with you sometime. Cheers
Molasses and sugar would make rum if you had a still. A good wine or champagne yeast will give you great results. they give you a cleaner fermentation and higher ABV. I've been bartending for about 30 years and homebrewing for about 20.
I'm just wondering, if I could use sugar, water, yeast AND fresh squeezed manderin oranges or pink grapefruit, ect.?? Y'all have any thoughts? EDIT: Or what about home canned, fruit jelly? My thinking is because of the simple sugars and no preservatives...
@@PlattR Thanks sweetie! I think I may try it... I'll comment somewhere if I succeed. Lolzz! I'm new to the channel, but I watched several vids and subbed. Love your teaching style! You don't go on, and on, about anything, but you give plenty of helpful, and easy to understand information. Killin'it! Gigglezz....💚💜🍻
Shout out to you!!!! Thank you from the alcoholics that are here myself including you saved us a Buck! 🎉 cheers 🍻 let’s keep drinking it’s 5 o’clock somewhere. 👀😈🦋💨
I was drinking out of a grape juice bottle and left about a third juice in the bottle and it got left out of the fridge for a few weeks. I found the bottle and it is swollen, I presume with gases. Is this alcohol and is it drinkable?
I just came from the how to make cheap booze video with the grape juice, and I just remembered, you can freeze distill this to make an okayish weak Vodka type thing, and if you use extra sugar or brown sugar so it isn't dry, you can get a Rum type alcohol. Now that I think about it you probably have a video on freeze distilling
Hi Platt! Brand new to this and I really enjoy your videos they're so informative and straightforward. Got a question for you though, what is the difference between and yeast energizer? Are they used for different things? Does one outperformed the other? Inquiring minds want to know 😊
Yeast energizer AKA yeast nutrient is used to give yeast the nutrition it needs to convert the sugars into alcohol. They are different and yeast nutrient isn't always needed.
I know that tea gets used sometimes by home winemakers to add tannins to wine. This could mean that using only tea could lead to too much tannins in your brew.
No. Methanol levels cannot be high by fermentation alone. Methanol levels will only get to dangerous levels when you distill the drink. Beer, wine and liquor in stores also have methanol, but the % is so low that it isn't dangerous at all so you're good.
Hey man I’ve just tried making this but I added some oranges to it ik it’s probably going to ruin it but just wondering if it’d be okay to have them in there with everything else?
G'day, Great video! I recently made a hard lemonade and ginger beer and almost ready to bottle them. Can you pls advise what sweetener I could use to back sweeten them to add sweetness without increasing the ABV and over carbonating them and creating bombs? I will be priming the bottles to carbonate them. Also, to kill off the yeast to stop the carbonation process and preventing exploding bottles, do you recommend pasteurising the bottles? TIA!
I've never done the pasteurization thing, so I can't talk about that. You can use artificial sweeteners if you are worried about bottle bombs. Cane sugar usually works fine for priming, just don't leave out at room temperature too long.
1.5 L of tea and a can of Mandarin oranges and few apples and oranges and a cup and a half of sugar and a couple geams of yeast with some syrup will this work?
Thanks for the video watching from Uganda ❤ but I have a few questions about it If I am to make for 20ltr bottle how much sugar and yeast should I use What is the best temperature range for good brewing You talked about using a balloon should be inflated or non inflated to know if it is brewing How long should I leave it to ferment Thanks for your feedback
What all do I need, besides the ingredients? any special bottles or that bubble cap thing or the floating tool? Just wanting to see if it’s a hobby (if you will) I would enjoy and continue
If its something you're just wondering if is for you then you really don't need all that much to get started. Hydrometers and stuff can come later, in the meantime just buy the yeast and follow a basic apple juice cider recipe or a wine and if its something you find yourself interested in after it's done fermenting you can buy the extras.
So how many days is it best to let this drink sit before u drink it? And can it be refrigerated the entire waiting period or should it remain left out ?
I was walking through Walmart and decided to try this since you can't buy alcohol with food stamps but you can buy the ingredients. I got 4 pounds of sugar, a gallon of water, I already had a half gallon of water in a gallon jug, 1 1/2 gallons of 100% Orange juice, and a 3 pack of Fleischmans original bread yeast. I did not use heat, in fact the liquids were cold at the time I mixed them. I first dissolved the sugar into the half gallon of water in the 1 gallon jug and topped it off with more water. Once fully dissolved, I added 1 yeast packet to the sugar water turning the sealed jug upside down like an hourglass to help the yeast dissolve as it wants to float in cold water. Once fully dissolved, I didn't have a big vessel so I used the 3 gallon jugs that I now had and an empty 2 liter bottle. I used all 4 containers to mix all of the Ingredients thoroughly until I had 3 gallon jugs filled and I recycled the empty 2 liter. I split the other 2 yeast packets into all 3 gallon jugs of half diluted OJ with 4 lbs cane sugar dissolved into it. I'm letting the sun heat up the liquid so the yeast starts working. I will manually burp the CO2 as it ferments because I can. I will let you know what happens in 10 days.
Is it posible that you mess up it becomes methanol not ethanol because this is very dangerous? And isnt 5 % alcohol very low waiting 2 weeks for a galon of bad tasting beer?
Bubble gut, that's funny. Usually in home winemaking in the 'finishing phase' you add the potassium sorbate which inhibits further yeast reproduction (no, it doesn't stop the yeast that are already there fermenting any remaining sugars, but it does mean they won't reproduce any further, so it does spell the doom over the fermentation in general), but you ALSO vigorously stir or whip the wine to DE-GAS, then allow the wine to clarify for several weeks. It will have a slight yeasty taste initially, but at that point the alcohol is there.
@@PlattR Do you have any idea what the shelf life of potassium sorbate is? I have probably about 16oz. from when I was actively doing home winemaking, about 3 years ago. Any chance it's still good?
He added too little yeast to start... add 20g brewers yeast to 4l warm sugar water (35 - 45 celsius) and it will be foaming like mad after 2 minute's... and you can try start drinking it after 3 days..
Add tablespoon of tomato paste (for nutrients) and juice from half a lemon (for ph)......well that's what I use for 4-5 gallons so less if only making a gallon. Cheers bruh, also in vegas..... best and most stable temp I've found is the bathroom tub in the middle of the house. Around 73ish year long in my pad. Edit: think ale yeast is for lower temps.....
Ty, I just started a couple today , finally ! Yay. I was going to start this one but decided to wait. But now I think I'll get it going for " sizzles n giggles" . Cant wait to see your next video.
Hey Platt, was looking into distilling my homebrew (for a higher percentage and less yeast flavor). And was just wondering if i should be worried about foreshots. heads, hearts and tails. Or if that wouldn't matter if i was to just distill this.
For sure, you want to toss out the foreshots because that is where the methanol is. Here is a link to a channel that does a better job talking about it than I can: ru-vid.com
Thank you for the info. I’d like to make a good tasting wine. Altho distilling is my goal whiskey moonshine. I was thinking also of peach brandy . I wish I had friends in the area that also make booze. I don’t drink myself except a small glass at night with dinner . So a elegant wine or whisky is my goal.
