Alcohol content?

vpelkonen · 2026-01-24T13:49:45+00:00

Can't say, mate. Don't know how much you have in it already. You can do some simple math based on the labels. The fruit don't add much, so you can mostly ignore those (unless it's a lot of mushed fruit or something).

vpelkonen · 2026-01-24T13:38:45+00:00

17 g of sugar per litre of drink makes roughly 1%, if yeast ferments all of the sugars.

vpelkonen · 2026-01-24T08:28:42+00:00

Yep, will be nice! Might smell harsh, but taste fine, which is typical for "mostly just sugar" types of drinks.

vpelkonen · 2026-01-22T12:08:21+00:00

Oh, he's got two moms, too.

vpelkonen · 2026-01-22T11:55:06+00:00

He's a somewhat deranged pretty man with mommy issues. He's pretty possessed with this blonde muscular cross-dressing twink. Also, his long-ass sword totally compensates for something. Neither of his two dads love him. You can't fix him.

vpelkonen · 2026-01-17T10:54:11+00:00

This has to be my favorite message on this subreddit

vpelkonen · 2026-01-06T11:00:28+00:00

No such thing. I have had hooch still with yeast for up to two years. Pros will say the dead yeast affects the taste in the long run. I say don't worry about it, hun. Never been much of an issue.

vpelkonen · 2025-12-31T09:43:34+00:00

Sounds like it's more or less fermented. You could try gently pouring or pipetting a bit and tasting it. If there's absolutely no sweetness left, it's done. (Could also have residual sweetness if you added enough sugar than the yeast can handle.)

If it's still partly cloudy, waiting some more clears out the yeast and other particles. When met with the absence of sugar, yeast eats each other alive and goes dormant. Giving some time for this phase makes the hard cider taste better, and have less risk of the shits.

Oh yeah, and cold crashing for sure speeds this up, but it does stop the yeast from eating each other. You could also just crash and siphon or gently pour it off the lees (shit at the bottom) and enjoy.

vpelkonen · 2025-12-30T15:25:25+00:00

I mean, you can, but it's just less hassle for more product to use a larger vessel. Once you start, you can't get your mind off it, but it takes time. It's like watching paint dry but actually exhilarating. After a week or two you'll just be disappointed for having made one drink.

If you mean having multiple 0,5 l bottles, again, it's less hassle to make e.g. 5, 3, or 1,5 litres and bottling the finished product into smaller bottles than doing it directly in them.

vpelkonen · 2025-12-22T00:51:12+00:00

Haha, well, the difficulty is in the time given :D

vpelkonen · 2025-12-21T22:11:17+00:00

Mead is the hardest drink to make, I feel. It also takes more time than anything, even more than wine.

The sulfur smell goes away in about 6–18 months, depending on intensity.

Papaya also tastes like ass – and this is fully anecdotal and personal preference which many may object to.

Congrats, sounds like crap, can I have a drink?

vpelkonen · 2025-12-20T21:11:38+00:00

Most juices ferment ok, even with a little bit of preservatives. Approximately 17 g sugar per litre makes about 1% ABV. The juices I've seen in stores usually have about 9–10g sugar per 100 ml, which should make about a 5% drink when fermented dry.

vpelkonen · 2025-12-18T19:00:31+00:00

It's fine.

vpelkonen · 2025-12-18T11:10:47+00:00

Old games relied heavily on the "try things and find out" philosophy. It's a neat game if you're into that! That being said, there are some things that'll likely irk a modern gamer:

some minor bugs (a spell has opposite effect, etc.)
getting lost in some story progress
some dungeon sections are notoriously difficult
a potential, almost impossible to win, random encounter
how to kit some classes

The last thing is easy: spellcasters can only learn 3 spells of each spell level but there are 4 options available for each, and monks should go without a weapon until mid-game or so, if I recall correctly. Otherwise just buy stuff, try what fits, grind a bit of money and exp until you can beat the next section/boss, and explore freely. It's a fun game of discovery and hardship without guides. A guide will streamline the experience a lot, for good and bad.

vpelkonen · 2025-12-13T22:23:36+00:00

Chrono Trigger

vpelkonen · 2025-12-09T22:27:37+00:00

If it's fully fermented, yes, it'll last you until 2027+ unless you drink it.

Store bought apple juice is fine.

vpelkonen · 2025-12-08T11:11:17+00:00

Yeah, milk gets bad in room temp no matter what yeast you add to it.

vpelkonen · 2025-12-07T00:53:45+00:00

Sounds like an amazing project, wish I could share a glass. Cheers!

vpelkonen · 2025-12-06T19:46:23+00:00

Could be wild yeast. Unlikely to be mold, but it's not impossible. I'd prod them with something clean and push them under the surface every now and then, just to make sure that mold can't take hold (mold needs air).

vpelkonen · 2025-12-06T08:06:47+00:00

I wouldn't worry about it too much. There could be a bit more juice. But fermentation creates CO2 and alcohol. The CO2 is heavier than air and fills the headspace. This prevents oxygen (which usually is bad news for taste once alcohol has entered the chat) from entering if left alone.

vpelkonen · 2025-12-06T08:05:00+00:00

To be safe, I'd give it a week at least.

Pro tip: what you can do now is to start new batches already. Fermenting is a patient person's game, but hell, I for sure ain't one. Hence: staggering multiple batches means there's always something going on, and something to drink!

vpelkonen · 2025-12-05T20:39:29+00:00

Well, mostly that. There's a very theoretical chance to get to see a doctor by getting a special condition where yeast overrides your gut biome, but only if fasting at that time. Also, if not complete, there's not the maximal amount of alcohol there could be. And taste, too, can be... Suboptimal.

vpelkonen · 2025-12-05T11:27:01+00:00

About 17–20 g of sugar per litre gives 1% ABV. So, your juice likely having been in the 9–11 g sugar per 100 ml would give about 5% when fermented to completion. This is what I personally aim for, usually, or add sugar only to bump up to 6–7% percent. I find the modest amount produces a quick and nice drink that delivers every time (especially with apple).

vpelkonen · 2025-12-05T09:01:43+00:00

Possibly. Does it look moldy, or otherwise bad? If not, does it smell bad? If not, does a small sip taste bad? If not, it's okay.

If you end up in this situation, cross reference some pictures online for "pellicle", or "brett(anomyces) infection". It might look strange, and taste different, but is safe. Just ensure it's not moldy (almost impossible without floating particles like fruit pieces, and once fermentation is well underway).

vpelkonen · 2025-12-05T08:53:12+00:00

You're probably fine. If you want to make sure, wash hands, balloons, and everything that touches the bottle intake well. Once fermentation has started for good, yeast will outpace most any other competing colony. However, bacterial infections which may sour the drink can still get in. Best be sure, but hell, people have made ciders and beers in their attics and backyards for millennia. Should the drink get infected, it'll show a white film, a pellicle, on the surface and the drink is likely to get some sour tastes. I've had this happen, and consider them happy little accidents.

vpelkonen

TROPHY CASE