Who /homebrew/ here?

>currently on day 3 of primary ferm
>airlock isn't bubbling at all
>can hear fizzing, when I take off the lid it looks like it's carbonated but there's no foam
>have two apples, two lemons, and a pack of craisins as yeast food
What the fuck am I doing wrong?

what type of yeast did you use?

al/ck/ here.
Yup, got 33L of cider brewing which comes out between 8-11% ABV. Just apple juice, cider yeast and cider nutrient. It'll be powerful within 2 weeks, but a couple of litres will get a normie drunk within 2 days of fermentation.
I just hours ago ordered a still from eBay, so I'll be slugging 190 proof within a few weeks. Liver is hurting just thinking about it.

>5 gallons filtered water
>15lbs honey from costco
>champagne yeast
>4lbs mixed berries...strawberry, raspberry, blueberry
>14%abv

>US Government won't allow you to sell homebrew stuff because of 1920s socialist fiction

>cider nutrient
*yeast nutrient

It costs like £5 on eBay for enough to do like 90 gallons. The cider yeast is £2 for 2g, and will do 5 gallons. Apple juice costs me 65p/litre and the 33L fermentation vessel with airlock, was £15. Pretty fkn awesome tbqh Pham.

flieschmanns bread yeast

safe to assume you woke it up with warm water and sugar?

warm water yes, I thought if I used sugar it would take away from it making alcohol later on, should I do a new pitch?

that might do the trick. just a bit of sugar....1/2 teaspoon or so

tanks m8

no problemo

follow up question, will pitching more and more yeast affect the taste or alcohol % at all? This will be my fourth packet added to the must.

couldn't tell ya. i've never had that happen before.

do you control the fermentation temperature?

>Confusing brewing with distilling

stays in between 60 and 70 degrees

It literally doesn't matter. If you don't have FDA approval you cannot sell any food or drink to the general public even if the general public is your neighbor.

that should be good

>have two apples, two lemons, and a pack of craisins as yeast food
What are you trying to brew? That's flavoring and not really yeast food

>I thought if I used sugar it would take away from it making alcohol later on
What? Yeast eats sugar and poops alcohol and CO2, yeast wants sugar.

>will pitching more and more yeast affect the taste or alcohol % at all? This will be my fourth packet added to the must.
You're adding bread yeast, it's going to taste like shit no matter what you do. Depending on what you're trying to brew, and the ABV, pitching more yeast could up the alcohol content, but that's the least of your worries right now.

the Apple is for flavor, everything I've read states that if you don't have store bought yeast nutrients that lemon peel and raisins work.

Exactly, I thought it eating sugar not from the must would waste it on the table sugar and not the must.

I've never heard of it tasting bad from bread yeast, I just heard they make yeast ideal for alcoholic drinks

He said sell, not produce.

It's fucking retarded. And I'm worried because I know in some states the word "sell" has a different legal meaning than the plain word. For example, in NY it's criminal sale of a controlled substance if your friend with a xanax prescription gives you one of their pills because you're having a panic attack. No bargain was done and nothing was exchanged, but it's still a sale, legally.

Lemon peel has nothing in it for yeast, rasins have sugar but unless you used a ton of them, they aren't going to do much for you. You haven't even said what you've added this too. Are you making mead? Some kind of prison wine?

Did you just put a bunch of fruit into water and dump yeast on it?

Maling limoncello.

>still a sale, legally.

I'll take your word for it that on some lower judicial level a case was decided like that but I have a hard time believing that ruling would hold up on appeal.

it's a mead you dip

I've just moved into a new house with a Pear tree in the garden; I really really need to go snag all the ones that are still on the tree (a lot; it really needs thinning...) and brew me some pear cider.

I've never had mead. Is it good?

There are instructions for making them online.

*kisses fingers
magnifique

Is it just vodka lemon peel and sugar? If not what am I missing?

How do you intend to get the juice out of the pears? I want to make my own cider but I'm stuck at this step.

Pure grain alcohol (ever clear works) and lemon peels soaked for a month, mix in honey let sit for a week, then bottle it and freeze it, serve it ice cold. I have seen some recipes call for vodka instead of grain alcohol, but if you want to be a purist...

I'm not the guy you're replying to, but I've had luck using a normal kitchen juicer. You can also use an old-fashioned juice press.

Or at least a tall glass of water.

No dilution? Served 190 proof?

As covered by other Anons, it's probably just the sugar content. Yeasty boys need way more sugar than just a couple of apples. But be sure and check the ingredients on those craisins for preservatives/inhibitors. If it's got anything that prevents the yeast from growing you're probably going to have better luck pissing up a rope.

heavily diluted with simple syrup, served around 40-50 proof. 1:1:2 or 1:1.5:1.5 extraction-syrup-water ratios are typical, the honey is a mistake and will just produce lemon-flavored napalm.

Thanks

Mead has honey. Honey has sugar.

Honey IS sugar.
Retard.

No. Honey is sugar, water, pollen, and bee shit. Don't speak on matters you shouldn't.

also, the peels come out after the extraction step

I want to get a legit one though thats been professionally smithed.

Try making a gallon of fermented water and 3lbs of cane or corn sugar and a gallon of 3lbs of honey and water and compare the taste. Not even close retard. The first 2 are virtually unpalatable and the third is the nectar of Valhalla.

Me!

that seems incredibly full... like I really hope it's in tertiary lest your yeast suddenly kick into overdrive, clog your airlock, and spew foamy, sticky goodness all over your ceiling.

I'm bottling a Fest-bier inspired ginger beer tonight. Whipping up a ginger syrup to prime it right now.

sugarcane kilju isn't bad at all. It's better fermented as rum, but given a relatively neutral yeast, it's not bad.

>If your piss looks like that you need help
Qouted for truth.

Mine did when my liver was failing.

That sounds amazing. How is it?