Sauerkraut you talked me into it

[daveomak]

Grandma was probably making hooch, with the addition of sugar...

 

[browneyesvictim]

Grandma was probably making hooch, with the addition of sugar...

BWAHHAHA!! That there is funny!
But that's exactly what I was thinking. I've made enough wine to know: Sugar + yeast + fermentation conditions= alcohol.

 

[johnmeyer]

I don't think you need to purchase a special air lock. When I was a kid I tried to make hard cider, and simply drilled a small hole in the top of a canning lid. I then forced some aquarium air hose into the hole, and then stuck the end of that hose into a jar of water. This keeps any air from going back up into the fermenting jar, but allows the fermentation gases to escape.

I then put my cider and yeast into the jar, screwed on the cover, and watch the thing bubble over the next week.

You can use any other flexible hose you might have lying around.

 

[MeatSkull]

I ad crushed garlic and caraway seeds to mine.

 

[myownidaho]

Looks like a good start! I bought a five quart crock with a water seal and ceramic weights. Every week I just add a bit of water and the seal keeps oxygen out. I’ve never had a mold problem.

My current batch is six weeks old and it’s the best I’ve done. It’s taken on a buttery quality in the flavor. I’ll be canning at eight weeks.

 

[crazzycajun]

Grandma was probably making hooch, with the addition of sugar...

She had 10 kids I’m sure there was some hooch involved to her keeping sanity:)