• BlueÆther@no.lastname.nz
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    1 year ago

    I wouldn’t call that a ‘modern’ home brew. There are a few issues from a quick view:

    • Sanitize everything
    • take OG readings
    • Don’t use wood. Stainless or plastic are better * <=edit for clarity *
    • Sanitize everything
    • stagger the nutrients if you can
    • 4 days on the fruit may not enough
    • take SG readings
    • use a syphon
    • Sanitize everything
    • don’t use muslin
    • vodka is better than water in the airlock
    • take FG readings
    • use an auto-syphon - don’t put your dirty lips all over the syphon
    • Sanitize everything

    One last point that I didn’t mention above but is very important, Sanitize Everything

    PS I make meads and one of my favorite is a Feijoa mead

        • Dave@lemmy.nzM
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          1 year ago

          Is that about it growing the wrong bacteria (?) and ended up with something different than alcohol?

          • BlueÆther@no.lastname.nz
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            1 year ago

            We normally use yeast to make wine, bacteria and mold can ruin a brew.

            With a fruit wine molds are common, that is why we mix the fruit in daily. Some bacteria (lactobacillus) can be interesting in a ferment, but acetobacter will turn your lovely fruit wine into a demijohn of vinegar.

              • BlueÆther@no.lastname.nz
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                1 year ago

                I actually have a wild ferment going at the moment on a mead that is on the sour side that probably have a component of a bacteria ferment along with wild yeasts.

                Wild ferments are an interesting thing to try, there is no guarantee that what you end up with will be enjoyable or even drinkable.