A community dedicated to homebrewing beer, mead, wine, cider and everything in between. If it ferments, bring it over here.
Share recipes, ideas, ask for feedback or just advice.
Some starting points for beginners:
Quick and diry guide to fermenting fruit - cider and wine
Yeast and sugar in a pressure vessel?
Ain't a homebrewer 'till ya mop the ceiling.
(You mention valve, but I don't see it. I'll assume you have some trick in place)
As for drinkable, perhaps. The saying goes "If it smells like shit, don't drink it." But if there are lilly pads of mould be wary of that too. But bread yeast doesn't make for good fermentation. There are much more suitable strains out there.
Well, to be honest, regular bread yeast is good for quite many styles, from kvass (which is kind of very close to this recipe) to sahti and some meads. Just got to know where you are going to get there.
😆 let's start off with simple ingredients. I release the pressure manually by flicking the iron ever few mornings. Before I make more and shit myself kind of way.
As for the coloring it looks like a uncarbornated light brown beer.
Every few mornings will work until your yeast give you the middle finger, shift in to top gear and blow that baby apart.
You've made a bomb. Please vent properly or you'll be cleaning your concoction from every cranny of that room and hopefully not removing glass from flesh.
It does not seem to be boiled anywhere, and sugar content is relatively low, and it is highly possible that this thing is contaminated by lactics by now with all the date and sesame. Which is probably good thing, it would bring some sourness and - as others here mentioned - might prevent further fermentation at some point, although there is no sure bet, as well as with pretty much everything here. If bubbling in pure sugar mixture started after 3 weeks, that's very late start, my bets are that yeast is not alone there.
So, if it smells nice, it should be safe according to US government regulations (lol yes), can't be safer - but keep your toilet paper ready and get a plunger before you need it if you don't have one, just in case.
Now that there is a thread about your bomb, I just want to add that for most things you don't exactly need fermentation cap (the bubbler). Some cloth over the top is enough.
If it doesn't stink I would just taste it as it is.
You would also require a hydrometer in order to tell if the fermentation has completed. This is the only way to ensure that fermentation has finished and prevent making further bottle bombs such as the one in the picture.
Bubbles are not a valid method to determine fermentation and you will need to use the hydrometer to get a specific gravity reading at the beginning before fermentation begins, as well as throughout the fermentation process. If there is more sugar it is always possible for fermentation to begin again even if it had stopped. So you will need to also have stabilizers to prevent fermentation starting again should you decide to bottle.
Even hydrometer is not safe method to tell that it's done if you have unknown biology going inside. The safest thing to do is use plastic pressure-resistant bottles that do not shatter.
And yeah, cooling will only slow secondary and make the product taste differently (maybe better, expecially since winter is over). It will not make it safer in any manner.
Not sure what you mean by unknown biology. I'm assuming the goal is to produce alcohol so measuring density will tell when the sugars have stopped being converted to alcohol because the specific gravity will stop lowering. Assuming proper sanitation has been performed of course to prevent other things growing...
Or do you mean if he's fermenting not with yeast but like lactofermentation?
I mean it certainy looks like fermentation started late and there always are wild things on fruits. No boiling mentioned. There must be at least active lactics and mould seeds. Something might always try to wake up later.
