Three-Day-Country-Wine

Beautiful Bali Wine

Arise... ancient thread.

They have awesome Arak in Bali. In Cambodia, they make their whiskey from car tyres, I guess. Full of methanol.

But the local fruit wine is good.

I want to learn how to make 3 day wine. I had some in Bali, it was amazing.

I don't even know the basics of fermentation. What a dumb first worlder I am.

https://www.youtube.com/watch?v=nPwiTaN7yYg

NOTES

• To activate yeast. 1 tbsp dry yeast, 1 tbsp sugar. 1:1 ratio. Warm water.
• Mix and keep aside for 10 minutes. It'll turn bubbly.
• The optimum temperature range for yeast fermentation is between 90˚F-95˚F (32˚C-35˚C) . Every degree above this range depresses fermentation.
• In the above video, they mix the yeast separately and add it to the grapes mixture.
• Cover with clean cloth and keep aside.
• On day two, the wine and grapes should separate.
• Add two teaspoons of wheat on day two.
• Strain and filter.

BASICS

https://www.google.com/search?q=does+chlorine+inhibit+yeast+fermentation&

https://www.quora.com/To-what-extent-does-chlorinated-water-affect-yeast-activity-in-bread-dough

https://www.google.com/search?q=does+shaking+speed+up+fermentation&

https://www.google.com/search?q=how+does+hydrogen+peroxide+help+brewing&

HOW TO BREW ALCOHOL IN 30 SECONDS

https://youtu.be/t9OHf7weO9I

• Pour juice into a blender.
• Add sugar. Blend.
• Get brewers yeast. Sprinkle it in.
• Put brewers cap on.
• COMMENT "Yes the cap uses a pressure valve to release a measured amount of pressure to allow the drink to carbonate whilst simultaneously preventing any kind of bottle explosion from the gas build up. And you're right, anything that gets people into homebrewing is a good thing. Cheers!"
• Leave it safe, and out of sunlight for a few days.

TOO SWEET

https://www.youtube.com/watch?v=vP3gJSqJqV0

• Add 12 teaspoon of yeast after you make the mixture.
• https://youtu.be/vP3gJSqJqV0?t=234
• The grapes will settle on the top after 24 hours.

GINGER WINE

• Wash 350 grams ginger and cut into pieces.

• 1 kilo of brown sugar!

• 250 grams of raisins.

• Long chilis, cinnamon, cardamom, cloves.

• Zest of two lemons and oranges.

• Boil for 30 minutes then let cool.

• In sterilised bottle, add 1 teaspoon of yeast.

• Add lemons, orange and ginger mix to the yeast.

• Cover and keep in a dark place for 21 days.... stir 30 seconds per day.

• Strain on 21st day.

finley 1m I’m not convinced it’s possible to make anything drinkable in three days. Yes, the primary fermentation may well finish in that short time period, but it will be still cloudy with yeast and it’s going to have all kinds of weird flavours in it that will take time to mellow out. Patience, young grasshopper!

Few tips for brewing pretty much anything:

Do separate your primary and secondary fermentation (the secondary fermentation really isn’t even fermentation, it’s the yeast sort of winding up it’s activity and going to sleep). If you’re making wine, leave it to mellow for weeks or months until it’s drinkable. It takes as long as it takes. Beer is ready on much shorter timescales (a couple of weeks to couple a months). Use an actual wine or beer yeast. Bread yeast will sort-of work but you won’t get much alcohol in it and it won’t taste great. Distilled spirits that taste like crap or have methanol in them are just down to poor distillation technique, not the stuff they started with. You can ferment almost anything and the distilled end result will taste more-or-less OK as long as you discard most of the flavour components during distillation (which basically means the first and last bits).

You need some serious kit (multistage reflux condenser optimized for alcoholic products) to produce good-quality distilled spirits. A moonshine setup will be a long way off optimal.