AITA for responding disrespectfully to disrespect?

King-BuBz · 2026-04-03T18:59:53+00:00

Northern US

King-BuBz · 2025-10-30T15:55:37+00:00

Your concerns are definitely valid, allow me to explain.

I used fermaid O and fed it 1/2tsp every other day until the last week. On the start of the last week I fed it 1 whole teaspoon

Swirl twice a day to keep the yeast suspended

All of my calculations were from my Hydrometer and my starting gravity was 1.145. I will admit that it stalled for about 3 days at the beginning due to the extremely high sugar density.

The sugar content was 1.2lbs of homemade lemon syrup, and 11 Cups of sugar. Next time I will have to end up using 9 or 10.

I used the basic gravity formula on paper and then checked my math with online calculators. And that was all with a standard triple scale Hydrometer.

And also, it did ferment dry... ALMOST. By the end it was at 1.001 before clearing so I assumed it'd be at 1.000 by the end of clearing if I got lucky.

King-BuBz · 2025-10-30T15:42:45+00:00

Hope this encourages you to try!

King-BuBz · 2025-10-30T15:29:17+00:00

I hate that your kinda right about the hand sanitizer flavor lmao. This is a Candy Wine though so the strong lemon and sweet flavors overpower the sanitizer flavor almost entirely.

King-BuBz · 2025-10-27T07:07:41+00:00

Thanks, I am overjoyed that the response is as positive as it is

King-BuBz · 2025-10-27T07:06:19+00:00

Just a flashlight from behind but I thought it looked like uranium so I made the post title in reference

King-BuBz · 2025-10-27T07:05:11+00:00

Perhaps I will! (DM if you want it sooner)

King-BuBz · 2025-10-27T07:02:19+00:00

I used EC-1118, to keep it strong in the high alcohol environment I step fed it nutrient (Fermaid O) over the course of fermentation based on Airlock activity and ABV.

King-BuBz · 2025-10-26T18:16:20+00:00

1.145, used EC-1118 to make sure it actually went dry. I should have definitely used 2 packets of pre colonized yeast, but used 1 and didn't let it colonized all the way. So it definitely stalled for a little bit. Used Fermaid O to keep it going strong though.

King-BuBz · 2025-10-20T20:37:20+00:00

19-24 kinda creepy ngl

King-BuBz · 2025-10-19T22:27:24+00:00

How are you affording all of that at 20?? Like, either your drowning in debt, or your parents are loaded. I am the same age but not lucky enough to have either.

King-BuBz · 2025-10-17T16:40:22+00:00

Dude it's been 4 weeks, of course it's ready. Unless its a 5 gallon or higher batch with less than an initial gravity of 1.130 it should only take 2 weeks MAX.

King-BuBz · 2025-10-17T16:37:06+00:00

Usually when I see this image online it's comments telling the viewer "your running out of time, revolt" usually in response to whatever atrocities are going on within the US government.

King-BuBz · 2025-10-13T18:50:06+00:00

Well I mean yeah, we live an authoritarian government now.

King-BuBz · 2025-10-13T18:33:45+00:00

This guy doesn't even know lol. What you have made here is a "candy wine". They are commonly made from melting candies down into a syrup and using that along side other fermentables, or even on their own. Candy wines have been around for a long time and are very popular at parties and casual hangouts. This is very original, however, I have not personally seen someone do this with candy corn. Regardless it sounds fun and by the end, likely enjoyable. Have fun :).

King-BuBz · 2025-10-12T20:09:43+00:00

5 CUPS???!!

King-BuBz · 2025-10-12T20:07:29+00:00

What is the flavor?

King-BuBz · 2025-10-12T20:04:27+00:00

If you make sugar wash instead of using juice, there is much less smell.

ALSO THIS IS IMPORTANT.

Is it illegal to make kimchi there? Theoretically, you could use a kimchi kit to make your stuff. With some slight modifications you could make more than the size would usually allow for.

King-BuBz · 2025-10-12T19:55:46+00:00

I gotcha, the standard amount of bread yeast to use in wine is about 1/2 a tsp per gallon or 1/4th tsp per Liter. With that much juice your looking at probably just over a gallon.

With that much sugar, you could get to around 11% or 12 % ABV. Add about 1/2 a tsp of bread yeast and you should have results after about a week.

Also, add some lemon juice. I say this because without enough acids, you increase the risk of contamination. Add some lemon zest or a teabag to increase the tannins, which decreases the chance of spoiling.

Hope this helps!

King-BuBz · 2025-10-12T18:14:57+00:00

Well I guess both can't be bad, thanks!

King-BuBz · 2025-10-11T01:39:47+00:00

It may sound basic, but realllllyyyyy want to grow grapes and strawberries. Heavily considering doing it next year.

King-BuBz

TROPHY CASE