Sugar Beer Bottle Mold
Making alcohol? Am I making wine, beer, or rum? And is it safe?
So I successfully made some very bitter wine, and am on my next alcoholic project. For now I’m using bakers yeast but plan to get wine yeast soon, before I make mead.
I added a relatively large amount of maple syrup to a relatively larger amount of water ( 2 litters all together). I also added a 1/2 cup sugar. The yeast isn’t reacting like it did with the wine. I’ve been leaving my 2 litter bottle open to allow air in. When I put my ear up to the opening I don’t hear the fizzing sound, like I did with the wine.
The Safety Part: some of the top part, where the foam forms there is black. It looks a little like mold, but I figured it might be from the darker color of the syrup.
In any case is it safe to drink when I siphon it from the top to filter out the yeast at the end?
is there a way to make it safe for sure. Should I add more sugar, to make more alcohol, and raise the %. Any other suggestions are welcome, because I really don’t want to start over again.
Not sure what you are making. Most Maple Syrups have preservatives, thus won’t allow true fermentation to take place. Rum requires distilling, and unless you have a still, this isn’t going to happen.
Technically, when make wine, you want an air-tight container with an air lock, that will let the co2 release, without letting air in. Air is bad when making wine.
I wouldn’t drink it. If you did I think it would make you puke.
How to Make a Sugar Bottle Mold – Part 2