Shelved by: Alucard90 on 2012-09-03
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Why don't I just buy rubbing alcohol instead?
Umm. Are you kidding? That shit doesn't get you drunk, it just poisons you.
lol, dat cancer. gotta love people and their quest for drugs/alcohol. they come up with some of the most dangerous things ever.
Because that's isopropyl alcohol, not ethyl alcohol.
2 months? I am sure you could wait 2 weeks and it would be just as effective.
You're right, I did this while I was overseas and had no access to alcohol. You don't even need the sugar: Cheap apple juice is full of sugar anyway. Two weeks was enough to make it drinkable.
sweet! Well good recipe! I definitely will be trying this.
I should have elaborated; Two weeks was enough to make it drinkable and get you drunk, however it gives you a terrible hangover and feels like it's still fermenting in your stomach (Which it probably is.) 3-4 would be much better. P.S. Before drinking we would mix it about 40% cider 60% Sprite/Fanta to make it taste better.
Not sure the napkins would keep bacteria out. Stretch a balloon over the neck of the bottle and poke a pin through the top and, VOILA! Poor man's airlock!
Bacteria'd still get in.
Sounds almost like prison hooch. Except not made in the toilet.
Why can't you just re use the apple juice bottles you used to fill it in the first place? i know you'll need a few more cuz of the sugar but still... Recycle that shit! haha
That sounds absolutely disgusting.
This is actually a pretty standard hard cider recipe, except for the baker's yeast. Order an eighty-cent packet of dry wine yeast, then spring for an airlock and a rubber stopper to keep the bacteria out. Those three things cost about three bucks, total.
Correcting some misconceptions above:
1) the idea with the seal on top is that the fermentation process creates pressure - napkins, a balloon, saran wrap and so forth provide enough of a pathway for the pressure to escape, but keeps airborne yeasts from entering and corrupting the joy within.
2) one month would be good enough, but two months would let it age nicely.
Also, sour apples are traditionally used for good apple cider.
In a pinch, you can use water, sugar and baker's or brewer's yeast. Brewer's yeast produces more alcohol since it's more resistant to alcohol than baker's yeast. Just remember to get rid of the yeast before consumption.
I haven't tried the above recipe. I shall do so soon!