How to make Inmate Brew
30 Jul
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If you’ve got some juice, bread, and a toilet, even in jail you can have a night cap. Luckily, I have slightly more modern facilities, so in this video, I’ll teach you how to take some plain old juice and turn it into wine, using stuff you can get at the supermarket.
I had the unique opprtunity to join the wine-making team of Domaine Mikulski to assess different brands of barrel (makers) and the toast used in the making of, on the resulting impact to the wine.
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@soccafanatic13 Shouldn’t hurt anything. The alcohol will take care of it. After all, the sugar was touching it anyway.
@soccafanatic13 Room temp, or a bit higher is perfect.
Hey I just did this and I noticed that a piece of paper from the sugar container got into the bottle. Is that okay?
Hey Craig! What’s is the best temperature to keep it fermenting at? Should I store it in the basement, the garage, the pantry, etc.? Thanks!
Does how much sugar determine the alcohol percentage? because in your cider video you added an extra cup to make it “stronger”
i made sum welches grape it was awsum turned out 12 percent
the inmates I used to watch made it with fresh fruit, sugar and pieces of white bread…put it in a big trash bag, then hid it, hoping we wouldn’t find it…stuff smelled like yeasty, wine too.
They sure wanted to cry when they saw us pour it out!!! LOL
Going to the store now. : )
@CraigTube Thanks, gonna try this as soon as I can go grap some juice from the store, will post results
@norcomanik1 Yes, a balloon works fine if you can get it on. Use about half a teaspoon of yeast. If the yeast has instructions on how to re-hydrate it, do so.
@thegriggspaul It’s about half a teaspoon.
Will a balloon work instead of a condom? Also, the yeast I have is in a big jar so what is the quantity of those packets?
hi craig,how much yeast is that..?
@mreith08 Hey Ok first realize that this is not going to taste like table wine. It’s a cheep man’s wine, but it does taste nice if you let go of what you think wine should taste like. I enjoy it often.
I add two cups of sugar per 4 litres. of juice.
Hi Craig, I enjoyed your video very much that it inspired me to try this but got stuck on one thing, Ok 2 cups of sugar to 1 jug of regular fruit juice, how much is 1 jug?
Looks like a 4 litre bottle or 1 gallon, is that correct? I never brewed wine before and I really want to get it right the first time.
Thank you in advance!
@jjkid103 Well it seems that it has gone as far as it can go, so I would say it’s done fermenting. I think I need to make another video showing what to do at this point.
Hey craig its only been 9 days and it seems like fermentation is done (condom deflated) should I let it sit for a little longer?
@pottsisback I would boil them to kill any bacteria, and use the juice they extrude as the nutrient. Someone said that boiling yeast works too. That’s separate yeast than the yeast you add at the end.
do u have to boil the raisins or can you just put them in the botle of juice with out being heated
Well, I just tried my Canberry Wine. WOW! It is awsome. A very nice refreshing tart drink. Even my wife loves it. We laughed at how good it is. Great ideas. We do not need to buy coolers any more. Maybe I will try a carbonated batch too by priming inside pop bottles. Thanks Craig.
@CraigTube
works very, very well. my first batch is almost clear now and has a nice taist. looks almost like a light beer. i used sugar, rice, rasins, yeast, one warm water heater closet.
I started this exact experiment just after midnight last night, using the condom airlock. I have to say that for this particular job, I do NOT recommend the condom. I must have poked about seven holes in the thing, and by the afternoon, not only did it inflate to full size, but it expanded hugely to a large bubble, just threatening to burst. I had to go and get a bung and airlock.
For 2L apple juice to make hard cider, yes, the condom worked just fine throughout, but this? Didn’t last a day.
@molemanlivesagain I can’t say. Not sure how.
@josertexe That should do very well.
@MsCheesebread Cover it after you boil it to keep out germs. You can add it hot, but NOT after you pitch the yeast.
Cheers.