Two Buck Chuck

Yesterday I started an attempt at a gallon of two dollar wine. Well more like two dollars and thirty cents, not including the already obtained equipment, which consisted of an empty one gallon glass juice jug and a fermentation lock. Basically I bought two cans of juice concentrate that happened to be on sale for a buck a can and some generic brewers yeast. It's possible to ferment any juice into alcohol, as long as it has no preservatives in it. I then threw the juice concentrate, some water and some extra sugar into my one gallon jug poured about a quarter of the pack of yeast on top and capped the bottle off with a fermentation lock. This is the least of amount of attention I've ever given to sanitation while making alcohol so I'm anxious to see how the end product turns out.

Today the bottle of bum wine is looking both promising and troubling. Fermentation is under way but it seems to be a little more violent than I had originally expected. I thought that it would a calm fermentation process meaning that the juice would produce no foam but it has almost foamed through the fermentation lock. As a precaution I placed a plate beneath the jug, which hopefully can catch everything that might bubble through the lock. If this rapid start of fermentation is any indicator I would guess the final product should be done in a week or two.