Poll of the Day > So I mixed some herbal tea stuff, water, bread yeast, and sugar

(+) Yeah! (+)

is this going to work?

I don't understand the bubbly thing part

I had capped it for about half an hour and when I came back my container nearly asploded or whatnot

I unscrewed it slowly like a bottle of coke and it nearly overflowed and stuff, not really though

So I took a doctor glove and started wrapping it around with some wires - It's not completely 100% sealed (is this what I want? do I want something more like 95% airtight? I don't know)

what do I do

My bad, it's not bread yeast, it's cooking yeast that's why I'm asking, it's fleischmann's active dry

I mean, cause we all know using proper yeast automatically gives you mystical powers of all-knowing brewing knowledge... right

---

i imagine that whatever happens, it will be gross

---

What're you trying to do?
Sounds like something a kid huffs in high school cause he has no drugs

---

Whatever you're doing, feeding yeast in a sealed container will result in the container exploding unless you have a ton of spare air space in it. If you're trying to ferment something, you should either make sure the lid is on loosely (if it's a screw cap, just set it on top without screwing it) or use an airlock of some sort to allow the CO2 to escape.

Also, fleischmann's active dry yeast is meant to be a bread yeast. You can ferment with it, but depending on what you're doing, you may not get the same results, and it may influence the amount you should be putting in.

---

Yeah, you're gonna want an airlock on that thing before it explodes all over your kitchen.

---

Without any flour, you certainty weren't making bread. And with bread yeast, you can't make an alcoholic beverage. You can make a carbonated beverage though.


---

SunWuKung420 posted...

Without any flour, you certainty weren't making bread. And with bread yeast, you can't make an alcoholic beverage. You can make a carbonated beverage though.

No, that was earlier.

So I made donuts, pizza, and I guess started some kind of carbonated wannabeer today.

---

SunWuKung420 posted...

And with bread yeast, you can't make an alcoholic beverage.

All yeast produces alcohol to some extent or another. That's just the nature of their metabolism. Bread yeast produces less alcohol and more CO2 than brewer's yeast (as well as differing in what byproducts are created), so you probably won't end up with a great product, but you can certainly make something alcoholic regardless of what yeast you use.

Heck, for the vast majority of bread and alcohol's history, yeast wasn't consciously used at all. Fermentation happened - seemingly spontaneously - because of yeasts that were naturally present in the air and on the hands of the people brewing the beverages and mixing the doughs. Yeast itself wasn't discovered until the invention of the microscope in the 17th century. Even then, it wasn't until the mid-19th century that commercial yeast became a thing and people could actually start choosing which yeasts to use for which products. People did just fine without dedicated brewing yeast for thousands of years; there's no reason to think you couldn't use a different strain to make something alcoholic today. Heck, there are many breweries that still just rely on wild yeasts (typically called "Lambic" beers).

---

adjl posted...

All yeast produces alcohol to some extent or another. That's just the nature of their metabolism. Bread yeast produces less alcohol and more CO2 than brewer's yeast (as well as differing in what byproducts are created), so you probably won't end up with a great product, but you can certainly make something alcoholic regardless of what yeast you use.

Nothing substantial in that closed environment and lack of proper oxygenation.

---

SunWuKung420 posted...

Nothing substantial in that closed environment and lack of proper oxygenation.

You're wrong, that's literally what people in prison drink, its called Hooch. And no, I never been in prison, Ive heard others talk about it.

Edit: well I mean youre right about the oxygen, they have to burp it

---

adjl posted...

All yeast produces alcohol to some extent or another. That's just the nature of their metabolism. Bread yeast produces less alcohol and more CO2 than brewer's yeast (as well as differing in what byproducts are created), so you probably won't end up with a great product, but you can certainly make something alcoholic regardless of what yeast you use.

Heck, for the vast majority of bread and alcohol's history, yeast wasn't consciously used at all. Fermentation happened - seemingly spontaneously - because of yeasts that were naturally present in the air and on the hands of the people brewing the beverages and mixing the doughs. Yeast itself wasn't discovered until the invention of the microscope in the 17th century. Even then, it wasn't until the mid-19th century that commercial yeast became a thing and people could actually start choosing which yeasts to use for which products. People did just fine without dedicated brewing yeast for thousands of years; there's no reason to think you couldn't use a different strain to make something alcoholic today. Heck, there are many breweries that still just rely on wild yeasts (typically called "Lambic" beers).

Daaang, Dis Ninja edu-macated!

---

MondoMan180 posted...

You're wrong, that's literally what people in prison drink, its called Hooch. And no, I never been in prison, Ive heard others talk about it.

Edit: well I mean youre right about the oxygen, they have to burp it

And made in a toilet. Needs more sugar also.

---

adjl posted...

All yeast produces alcohol to some extent or another. That's just the nature of their metabolism. Bread yeast produces less alcohol and more CO2 than brewer's yeast (as well as differing in what byproducts are created), so you probably won't end up with a great product, but you can certainly make something alcoholic regardless of what yeast you use.

Soooooo what you're saying is.... squeeze bread dough and drink the liquids that come out to get drunk

shadowsword87 posted...

Soooooo what you're saying is.... squeeze bread dough and drink the liquids that come out to get drunk

That is what he is incorrectly asserting. It's true that a bread yeast can possibly produce an 8% alcoholic beverage under ideal conditions but TC conditions were far from ideal. Adjl just loves copying Google searches.

---

shadowsword87 posted...

Soooooo what you're saying is.... squeeze bread dough and drink the liquids that come out to get drunk

now youre gettin it

---

SunWuKung420 posted...

That is what he is incorrectly asserting. It's true that a bread yeast can possibly produce an 8% alcoholic beverage under ideal conditions but TC conditions were far from ideal. Adjl just loves copying Google searches.

Damn, that's more than some beer. Time to get crunk.

SunWuKung420 posted...

That is what he is incorrectly asserting. It's true that a bread yeast can possibly produce an 8% alcoholic beverage under ideal conditions but TC conditions were far from ideal. Adjl just loves copying Google searches.

so what is it

it can't or it can

make up your fuckin mind

---

helIy posted...

it can

It could under specific ideal conditions.

helIy posted...

it can't

It can't under TC's conditions.

And the amount produced in making bread is not enough to get drunk especially considering any negligible amounts of alcohol produced would be removed during baking.

Adjl was just being pedantic.

---

SunWuKung420 posted...

It could under specific ideal conditions.

It can't under TC's conditions.

And the amount produced in making bread is not enough to get drunk especially considering any negligible amounts of alcohol produced would be removed during baking.

Adjl was just being pedantic.

But they do in prison, you just have to let it ferment for a long time, several days to a week. Bread, sugar, water, some fruit. Burp it now and then and you can get tipsy off just a few ounces, though yea probably not flat-out drunk unless you use more

---

MondoMan180 posted...

But they do in prison, you just have to let it ferment for a long time, several days to a week. Bread, sugar, water, some fruit. Burp it now and then and you can get tipsy off just a few ounces, though yea probably not flat-out drunk unless you use more

You could also do it with open air fermentation. But we weren't discussing how one could make alcohol with bread yeast, we were discussing TC's particular use of the yeast, which wouldn't produce any significant alcohol.

---

SunWuKung420 posted...

It could under specific ideal conditions.

It can't under TC's conditions.

And the amount produced in making bread is not enough to get drunk especially considering any negligible amounts of alcohol produced would be removed during baking.

Adjl was just being pedantic.

you specifically said it could not though


---

helIy posted...

you specifically said it could not though

In regards to TC's conditions, which were far from ideal.

---

lmao

We'll know in like 2 days or so I guess, that's all I know

---

SunWuKung420 posted...

Nothing substantial in that closed environment and lack of proper oxygenation.

Well yeah, that's a given. Suffocating any yeast will kill it before it can produce a decent amount of alcohol. You didn't say "you can't make an alcoholic beverage with bread yeast in an airtight container," though, you said "you can't make an alcoholic beverage with bread yeast," which is just plain wrong.

shadowsword87 posted...

Soooooo what you're saying is.... squeeze bread dough and drink the liquids that come out to get drunk

Not so much. Bread generally doesn't have enough readily-available sugars to allow a significant amount of alcohol to be produced, nor is enough yeast used. Given enough fermentation time, you might get something, but that's going to be much, much longer than bread dough would normally ferment for, and the dough will probably go bad before you get anything meaningful. There is alcohol produced by fermenting the bread, but it boils off during baking (ethanol boils at 78C, 22 degrees below water's BP and way below all bread-baking temperatures).

That said, you can produce a fermented beverage surprisingly easily. The most common theory for how people first started making alcoholic beverages is that some stored grain (which would have been eaten primarily by mixing it with water to create a porridge; bread came later) got wet and started fermenting because that was enough to make wild yeasts happy with it. Those wouldn't have been particularly strong alcoholic beverages, nor would I expect them to taste very good, but replicating that accident was enough to make something that was safer to drink than most water supplies. The process was then refined from there to produce more enjoyable stuff, though again, deliberately using specific yeasts has been a thing for less than 200 years.

---

Damn my guy, presently, it shares similarities to a slightly cruder Screwdriver
Definitely not dirty or anything, just can tell it isn't actually done

Kinda tastes like rubbing alcohol or something but really so does a screwdriver
Either way, alcohol definitely present and I'm just dabbing in it early

Why have I never done this before

---

Just burped

>_>

Science!

Doesn't taste like sugar anymore. So what's that tell ya? Even goes down pretty good for a desperado

---

I've been drinking since yesterday

Or if you want the original spelling, yesterda=y]

Soup here. I'm fine

---

I bet youre gonna fart for like two full minutes at some point

---

I already did =]

The key is to wait

This is the configuration of the "herbal tea stuff"

GINGER COCONUT Trishnna Tea

Roobios, ginger, coconut chips, cinnamon, apple pieces, flavor, cardamom, black pepper, almond flakes

Oh and I added essence of black tea

Now I know the meaning of life

---

Next, I will obtain Citric Acid, and I will work twoards z a sour punch straw flavored beverage

---

The success is better than that time I tried to "sip syrup" whilst playing Red Dead Revolver

Ended up with woozziness and shitting out my intestines

I don't even remember what kind of syrup that was, definitely not something proper, and I think it was colored blue or teal

I just keep adding sugar and this bitch keeps bubbling back up

I started with a 1.5 L bottle, and as soon as I noticed it was a sound science, I jumped into a 3-4L glass container with attached spout

i'm the man

hell it could be a 5-6 L, who knows

it isn't anymore - but yeah

SOUR PUNCH WEED

Yep, now I got it, I'm just gonna throw some weed in there eventually and I'll be good to go.

I'ma drink my weed and it'll have a sour punch punch.

---

pedro45 posted...

What're you trying to do?
Sounds like something a kid huffs in high school cause he has no drugs

Oh that's hilarious that I missed this. Not what you actually said, but yeah, I'm making jenkem

Now wait, wait. I have a question.

So if a woman gets a yeast infection...

---

Soup_or_Science posted...

is this going to work?

https://youtu.be/DSyCzuDbMwc?t=26

---

Zeus posted...

https://youtu.be/DSyCzuDbMwc?t=26

Okay damn I thought he handed him a blunt or something (then he downs it)

I dunno abo... okay whatever he handed him looked pretty potent

---