ITT: post your homemade alcohol. Share recipes, advice, opinions, ect.

Picrel is mead. My recipe is pretty much just 3 pounds of honey for every gallon of water. Honey displaces a lot of volume so a 5 gallon container will hold around 3 gallons of water and ~9 pounds of honey (hence my recipe lol). This will yield around 10% abv mead. More honey equals higher alc.

Put in a carboy and add yeast, and airlock, and wait about a month, until the airlock stops bubbling.

As you can see from my picture, I am incredibly poor and stupid, therefore cannot afford high-end fermentation products such as Amazon tier airlocks. I improvised by drilling a 1/4 hole in a sparking wine cork and stuffing a length of quarter inch airline (stolen from work) into the cork, which is then stuffed into the mouth of the water jug, creating an air tight seal. The end of the line is submerged in water to keep contaminates from infiltrating the warm sugary water. Warm sugary water is a very suitable environment for a wide variety of bacteria, so a moderate amount of care is needed when cleaning the equipment. Once fermentation takes off though, the yeast is usually based and chad enough to overpower any foreign bacteria.

The yeast used is Red Star champagne yeast. The yellow packets. These were purchased from Amazon for around $1 per packet because no local stores stock them.

Now show me what you're up to