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homebrewers help needed by Albert Dicklestetch - Tue, 28 Mar 2017 16:08:31 EST ID:7euwEMGF No.273267 Ignore Report Quick Reply
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next week i'm going to start a batch of kilju/sugar wine for the festivities of 1st of may
and this time my goal is to do it as well as i can, with wine yeast and all that jazz
any tips? should i stagger the sugar adding so the yeast doesn't get stressed or some shit?
also going to use clearing agents
Emma Clunningtick - Tue, 28 Mar 2017 21:47:36 EST ID:JFQN4J9c No.273271 Ignore Report Quick Reply
Nice. I'm curious to see how it turns out.
Keep us updated!
Caroline Worthingfield - Wed, 29 Mar 2017 23:14:42 EST ID:IOo8GL51 No.273290 Ignore Report Quick Reply
op i did this once, not too hard. don't worry about staggering the sugar, should be fine. toss in some raisins (maybe you already did?) and orange slices or some shit, to help add nutrition for the yeast (have no idea if that's actually necessary but my recipe called for it, it worked).

also are you gonna distill it? highly recommended as it's not very good just as a wine.
Jack Drebblewin - Thu, 30 Mar 2017 03:38:16 EST ID:7euwEMGF No.273300 Ignore Report Quick Reply
i've done this 4 times before but now i'm gonna make the best one yet, fufkc yeah i'm going to put raisins in it but that's almost borderline cheating when making kilju
i'll be using a wine yeast kit which includes the nutrients

man wish i could distill it but i don't have the equipment, maybe i should go steal them from the police museum my grandpa's stuff ended up in
i'll be putting this bad boy bubblin' on monday, will post pictures of every step so maybe someone can learn something from this shitty thread
Polly Crushbidge - Thu, 30 Mar 2017 07:32:51 EST ID:V7YejSzd No.273301 Ignore Report Quick Reply
The words of this post and comments are better than porn.
Samuel Cladgeworth - Thu, 30 Mar 2017 08:15:47 EST ID:CiVcL0EC No.273302 Ignore Report Quick Reply
Appreciate, and I will follow your progress.
Priscilla Sumblehall - Thu, 30 Mar 2017 13:50:29 EST ID:9VCOaQVE No.273305 Ignore Report Quick Reply
wine yeast has the nutrients that yeast require when in grape juice
grape juice has other nutrients that may not be present in sugar water or the yeast mixture
Hedda Cosslehutch - Fri, 31 Mar 2017 15:08:17 EST ID:7euwEMGF No.273332 Ignore Report Quick Reply
you might be right but it's never been a real problem before
might be a problem since i'm trying to avoid stressing the yeast and producing those buttsweat-aromas but we'll see, this is science
Augustus Sorringshaw - Tue, 04 Apr 2017 05:49:08 EST ID:7euwEMGF No.273370 Ignore Report Quick Reply
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i finally gathered enough strength to go buy all this shit, now i'll show you how it's done
kilju/sugar wine
how i'm doing it right now will take around 2-3 weeks, with proper wine yeast and such but i'm in no hurry as i have until the 1st of may
sorry if i forget something, i'm high as fuck

here's all the shit you'll need (pictured):
  • a container for the brewing, i'm using a proper 30L plastic fermentor.. the lid is cracked and i had to fix it with silicone, that's the blue shit on the lid if you're wondering
  • water, i use tap
  • 6-7kg of regular sugar (i'm going for 6kg since i'm only brewing 20L)
  • yeast/nutrients, i'm using a wine kit which cost 5 euros. it includes yeast, nutrients, all kinds of shit like preservatives and yeast killer before you clear it and of course clearing agents
  • a water lock or whatever, you fill it halfway with water and no air can come in, only out
and you will hear it if you live in the same room as the fermentor i can tell you, day in day out bubbling
  • disinfectant
  • a lime for reference

the sugar + yeast kit cost me like 9,5 euros and i'll be getting 20L of something around 15-18% water clear kilju out of this
which makes it around 0,475e per liter, not bad eh?

first we'll start off by cleaning and disinfecting all our shit, i can still smell the wine i made 3-4 months ago in this bucket
it's pretty gross and we don't want any additional micro-organisms in our brew so DO IT
Augustus Sorringshaw - Tue, 04 Apr 2017 05:55:20 EST ID:7euwEMGF No.273371 Ignore Report Quick Reply
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to disinfect i just throw all the shit i'm going to use in the bucket, dump 5ml (i use a capful) of the disinfectant in and add 5L of water, wait 5 minutes and rinse it all off with cold water

i'm using didecyldimethylammonium chloride which is some good shit, only need 5ml of it so the small bottle can last a long time
also got a huge spatula whatever for mixing the sugar and a coffee cup to rehydrate the yeast in
oh yeah and a siphon which i'll use for moving the liquid to another container and back when it's mostly done fermenting
Augustus Sorringshaw - Tue, 04 Apr 2017 06:28:47 EST ID:7euwEMGF No.273372 Ignore Report Quick Reply
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after rinsing all that stuff multiple times i can start dissolving the sugar and rehydrating the yeast but first i'll smoke a bowl out of my ghetto blaster
Augustus Sorringshaw - Tue, 04 Apr 2017 06:32:47 EST ID:7euwEMGF No.273373 Ignore Report Quick Reply
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i boiled a few liters of water and dumped it in
followed by the 6kg of sugar, i just dissolve it all in the final container
after it's dissolved i add cold/room temp water so it's at the 20-22L mark

in the meanwhile i'm gonna rehydrate the yeast, 100ml in a coffee cup of room temperature/lukewarm water and add the yeast/nutrients pouch and wait 15mins
Augustus Sorringshaw - Tue, 04 Apr 2017 06:45:01 EST ID:7euwEMGF No.273374 Ignore Report Quick Reply
i also squeezed the lime in there, can't hurt (the kit instruction says add citric acid for wine but none is included but it's not necessary)
Augustus Sorringshaw - Tue, 04 Apr 2017 06:46:18 EST ID:7euwEMGF No.273375 Ignore Report Quick Reply
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Augustus Sorringshaw - Tue, 04 Apr 2017 06:47:43 EST ID:7euwEMGF No.273376 Ignore Report Quick Reply
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then i added the yeast/nutrients in, made sure that the bucket full of water wasn't hot
i fucked it up while taking this pic, a little bit ended on the bathroom floor but it's awwwwright
Augustus Sorringshaw - Tue, 04 Apr 2017 06:55:45 EST ID:7euwEMGF No.273377 Ignore Report Quick Reply
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i put the lid on, waterlock with some water in it and now i wait
it should start producing some pressure in an hour or two, sometimes like 30 minutes.. leaving it in the bathroom as now i'm too high to lift it up and move it around my apartment
then i wait for it to devour all the sugar (1-2 weeks, i'll post updates), maybe add some more sugar if i'm feeling frisky

after that comes stopping the fermentation, siphoning, clearing agents and final siphoning
and then bottling, if i can get some bottles from somewhere (doubt i can)

i actually ended up with 23L of water but i'll end up losing 0,5-1 liters of it because of the dead yeast on the bottom etc
sooo yeah, this is how i did it this time.
when it's done and clear as water i just mix it 50/50 some juice and enjoy, not too bad. i don't like kilju raw, triggers an instant gag reflex if i'm not wasted already..
Augustus Sorringshaw - Tue, 04 Apr 2017 06:56:47 EST ID:7euwEMGF No.273378 Ignore Report Quick Reply
aww shit, i forgot the raisins
oh well i'll get some later today/tomorrow and add them, it's no big deal
Thomas Sibblenare - Tue, 04 Apr 2017 10:21:24 EST ID:AO+/Rx/3 No.273379 Ignore Report Quick Reply
i thought you're supposed to put like vodka in the waterlock, or at least mix it in with the water. iono, prolly not a big deal.
Esther Blessleway - Tue, 04 Apr 2017 11:13:14 EST ID:bUUrX1df No.273380 Ignore Report Quick Reply
Why would you put alcohol in it? That's the most redundant shit...
Barnaby Siggledale - Thu, 06 Apr 2017 00:53:51 EST ID:7euwEMGF No.273397 Ignore Report Quick Reply
>i thought you're supposed to put like vodka in the waterlock, or at least mix it in with the water
Henry Snodhall - Thu, 06 Apr 2017 01:10:36 EST ID:m1TkUo02 No.273398 Ignore Report Quick Reply
He's half right
It helps keep airborne yeast and bacteria from getting good their way into the airlock
If you just have a super Bill Cosby rigged airlock, you should use alcohol and water to make sure that shit doesn't get in there, but a lot of industry grade shit you can just sterilized water
Barnaby Siggledale - Thu, 06 Apr 2017 02:43:15 EST ID:7euwEMGF No.273399 Ignore Report Quick Reply
alcohol isn't that effective in killing mold spores if i recall correctly, even less so with 40% vodka
nothing is getting "in" through that waterlock, even less so when the vessel is fermenting and pressurized
i might be wrong but...
Sophie Shittingstone - Wed, 26 Apr 2017 14:41:28 EST ID:7euwEMGF No.273704 Ignore Report Quick Reply
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stopped fermentation on monday and added clearing agents yesterday
but what the fuck is up with that foam? my wines never did this, hope it didn't get infected or something after the weekend oh well i'll take a new pic for you guys closer to next weekend once it's done clearing up (fuck yeah new phone with camera)

oh and also i may or may not have /drank/ 12 liters of it last weekend
Hedda Nommlegold - Wed, 26 Apr 2017 14:48:25 EST ID:LriRe11Q No.273705 Ignore Report Quick Reply
>but what the fuck is up with that foam? my wines never did this
The answer is likely protein. You should be fine
Sophie Shittingstone - Wed, 26 Apr 2017 15:17:59 EST ID:7euwEMGF No.273706 Ignore Report Quick Reply
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hope so, thanks for the quick reply
this is how it looked yesterday, it had that beer foam consistency so you're probably absolutely right
god i wish i could get drunk tonight
press - Mon, 15 May 2017 16:16:43 EST ID:OxulehiH No.273987 Ignore Report Quick Reply
everything youll most likely need to know in order to set up a still.

i built a 15L potstill for approx. 40 bucks from scrap and some copper tubing back inna days, that could put out 70-80 abv
Fanny Fambleson - Thu, 18 May 2017 17:52:16 EST ID:5zSWJe9Z No.274039 Ignore Report Quick Reply
Cool thread OP
Lydia Hettingtere - Sat, 03 Jun 2017 11:45:09 EST ID:7euwEMGF No.274339 Ignore Report Quick Reply
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thanks, i can't remember much

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