Prison wine experiment
I’ve been reading several blogs about how to make prison wine. One thing I thought when reading the blogs is any sugar source will ferment; I’m going to try my experiment with just sugar water. I’m not using orange juice or any other juice. My thought is does bread have enough yeast to actually ferment anything? Basically, fermentation is when yeast eats sugar and produces C02 and alcohol.
My hypothesis is bread will not cause fermentation; it will be a big mold mess.
Most guys in prison use freezer bags to ferment in. I work full time and I don’t have time to babysit a freezer bag and release pressure from fermentation. If the freezer bag gets too full of C02 from the fermentation the bag will explode.
To do this experiment I have:
½ gallon growler
6.5 rubber stopper with a hole for airlock
I put 1 cup of sugar in the growler
I put in around 32 oz of warm tap water from the tap on the sugar.
2 piece of grocery store white bread
I crumpled up the bread with my bare hands, then took an original gravity reading.
I took a refractor meter reading. After the bread was put in the original gravity read is 1.055
I put the airlock on and waited for the best.
24 hours no activity, I swirled the growler like I’m making a starter.
36 hours airlock activity!
I didn’t see any changes after 72 hours. Look similar to lemonade.
After 6 days I opened the airlock, filtered out the bread and took refractor meter readings.
The bread I filtered off smelled like old bread and gym socks.
I showed a final gravity read of 1.054 or 1.053, when doing calculation the wine came out to be 0.42% ABV or 0.75% ABV. So it did ferment, but not much.
I had to wash away the taste with homebrew beer.