how to make my own alcohol with just sugar and bakers yeast

[link to recipes.bgkulinar.net]


[link to www.eckraus.com]

Okay....are you under 21? Because, as you know, you can join the military and go kill evil terrorists and their families and children, but you can't drink alcohol!

Youtube dude:



This guy is really good. He has a lot of vids on this.

Anyways...here's a real easy way to whip up a batch of wine. 10 pounds of sugar, in 4.5 gallons of water. Bring it to a boil, and then cover it and let it cool. Pour it in a food-grade 5 gallon bucket that has an airtight lid. Drill a hole in the lid big enough to force some aquarium tubing thru the hole. Put one end of the aquarium tubing thru the hole, and the other end immersed in a jar of water. Add a few cans of frozen grape juice to the cooled mix of sugar water, and put the bucket lid on. The aquarium tubing should start bubbling in the jar of water a few days later, because grapes intrinsically have wine-making yeasts growing on them and thus are in the juice and will start fermenting the sugar into alcohol in a few days if no oxygen is available.

Wait until the bubbling is over, which may take 2 weeks or more, depending on the temperature, and then pour off the clear wine into another airtight container....let it age as you prefer.

Adding some molasses will help things along.

Roughly use the ratio of 10 pounds of sugar to 4,5 gallons of liquid. If the sugar content is too high, the yeasts will be overwhelmed and won't start fermenting sugar into alcohol.

BTW....forget the baker's yeast! These yeasts have been selectively continued for their gas-making ability, to fluff breads up nice and fluffy. They will not work well for making alcohol.

Mate are you serious?

Go to Coles, Woolworths, or Kmart and buy yourself a Coopers homebrew kit. Or go to a homebrew shop. Everything you need to make your own beer. Homebrew shops have stills and setups to do wine.

i put fresh fruit in last and let it sit for 4 days then strain it off and jar it up but i start of with just 3/4 of a gallon jar of powdered sugar and top it of with warm water and stir in the yeast then put it under airlock for 3 weeks its strong and very good

get a load of fruit juice and leave it next to a heater for a week, should do just fine

Baker's yeast works very well for making alcohol. All yeast produce CO2 and alcohol as they digest sugar. That's why wine that's fermenting bubbles, why beer has it's fizz and bread rises.

You forgot your Mash.

How do you plan on making it without a Mash ?


I dont think you know what your doing, and you are just going to waste your time and money.

You don't need a mash.. you can ferment sugar water.

Don't come crying if you went blind after drinking your delicious moonshine.

Dumbass.

What you do is you take a washcloth, stick in in your shorts or in a shoe, go for a long jog, until something is nice and yeasty in there. Take that soaking cloth, wring it out into a glass of sugar water. Sugar from fruit, from anything. Then get some septic from your vomit, some of that acid regurgitate some of that into the concoction. Now, shake it up, let it ferment, shake it every day, reminding yourself to drink it when it's done.

That will cure you of alcoholism forever. So will toilet plonk from prison.

I don't know how to make alcohol. The closest I know is how to make apple cider vinegar. Apples, sugar, water, sit, shake, until some slime appears then you have a thing for making vinegar.

Save your creative money and buy alcohol.

If you want your wash to taste like shit, use baker's yeast.

If you're making a wash that you plan to distill further, use the appropriate yeast.

[link to www.amazon.com]

Once the initial fermentation is complete, you should have a 17% wash that will allow for further distillation to whatever proof you desire.

For one gallon of wine 1 kilo of sugar = 2.2 pounds for dry wine or 1.5 kilo =3.3 pounds for sweet wine,disolve the sugar in about 3/4 gallon of boiling water untill it go's clear.Add fruit juice crushed grapes or whatever you want to flavour it with -let it cool to lukewarm,take a(sterile) cup full of the mix out add the yeast -I use 1 sachet per gallon-stir in and wait for an hour. Add the mix back into the rest of the liquid put into a gallon demijhon and add an airlock.
Leave it in a warm dark place for 6 weeks and it should have stopped bubbling more or less and have a layer of sediment at the bottom-syphon off the liquid and try and not disturb the sediment,job done drink or bottle for later wich improves the quality over time.
Note everything you use must be sterilized with boiling water or sterilizing tablets/fluid-so make sure the demi john etc is up to the job- simple you wont even have to read this after your first couple of brews-Tip Elderberry wine is fantastic,like a port and realy great for your health !.

And you will be among the first to die if anything ever happens. Yeah, why bother learning skills when you can just buy everything!

BTW Brewers yeast is the best but more expensive,bakers yeast is a lot cheaper and I've hade some good strong wines from it...but last years batch was very weak hence much sweeter than usual as not enough sugar was turned to alchohol.

You know that OP is on Tonga, right?

That's how I used to make it when working in Saudi Arabia.

Jeddah Gin is the easiest alcoholic drink to make, if you don't have any siddiqui connections.

Do your self a favor and spend some time googling homebrewing or you will end up making the most foul tasting, headache indicing shit you'll ever drink.

If you distill it, the ratios and the ingredients
will not matter much except for in yield.

This is true.

If you distill 1 drop, you are committing a felony.

What are siddiqui connections?
Siddiqui means truthful in Arabic.