Blub Blub

I've been learning to make bread and during the plandemic hype I noticed a shortage of baking yeast so I made a point to stock up.

Somewhere along the line I found out you can use baker's yeast to make some easy and surprisingly not bad wines/hooch/cider/alcoholic beverages.

There is also winemaking yeast but I haven't tried it yet.

So far I made grapefruit, pineapple-coconut and so far my favorite, sparkling blueberry pomegranate apple.
Right now I'm making a bottle of the latter and trying peach/mango apple juice.

There is a lot of tutorials on YT, The easiest recipe i've tried is :

ingredients:
1 half gallon jug of 100% fruit juice (must be 100%), room temp.
1/8 teaspoon of baker's yeast
1 cup of sugar****
10 days

instructions:

Open the juice and pour out one cup(you wont need this cup of juice you just need to make room)

Make sure you keep the cap clean and set it aside

pour in 1 cup of sugar to the bottle of juice

put the cap back on and shake it till the sugar disolves

open the cap and add 1/8th teaspoon of yeast

Put the cap on tight and shake it up about 20 times

put it somewhere out of the way and loosen the cap just enough so it's not air-tight.*

the yeast eats the sugar and produces both co2 gas and liquid alcohol, the gas will pressurize the bottle and the c02 will leak out but air wont come back in because the bottle has higher pressure.
Let it bubble for 7 days, there will be some sludge in the bottom, carefully siphon off or pour off the wine into another clean container with a cap or lid and let it sit with the loose cap for another 3 days(you can put it in the fridge for this time if you want)
(if you leave the cap tight this is how you can carbonate it)
after 3 days, you can pour it off into another clean bottle**
filtering is optional***
enjoy.

*if you can get the bubbler things in my video, that is more foolproof than the loose cap thing. They are called airlocks, they are like 3 for 8 or 10 bucks online.
You put a little water in there and the co2 will bubble through the water and the water acts as an extra barrier for contaminants.

** to steralize I clean the bottle with dish soap and hot water then splash in a little rubbing alcohol, put the cap on and swish it all around, then I dump out the alcohol and put in a splash of freshly opened spring or distilled water and rinse out the alcohol.

*** I tried filtering with coffee filters and it produced really clear and nice wine but took a long time and was tricky. I would recommend not bothering with coffee filters, I'm sure there are purpose made filters which I will eventually figure out. Filtering improves the look of it but not really the taste so it's not necessary IMO.
Anyway, my video shows what it looks like during the process of fermenting, the one on the right has been going 9 days, the left, 1 day.

****by adding more sugar you can make it sweeter, less sugar makes it more "dry" but one cup/half gallon jug is a good starting point.

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If you have any wine making tips or questions about my hooch(um I mean wine) let me know. Peace!