#1. Buy 10 cans of apple juice ( pure pressed ) and pour 9 of them into a suitable container. You must be able to keep the container airtight, so using a carboy (large glass bottle) is best. You can use a large pot or bucket and cover the top with plastic wrap.

#2. Heat up the last can of juice to a near boil, then add 1 cup of honey or sugar and dissolve.

#3. Add the hot sweet mix to the rest of the juice, then add bread yeast to the now warm mixture. Be certain to poke a small hole in the plastic, or plug the top of your carboy with an airlock device ( this allows the CO₂ that is generated during fermentation to escape, and it keeps the oxygen out.)

That's it! in 10 days time the yeast will have fermented the mixture down to an alcoholic beverage (6-7%) that your friends will think is pee. Keep extra Jarate in mason jars next to your computer, because you never know when you'll need a sip. Duty!

Notes: The longer you wait the better it tastes and the clearer it looks. Using wine yeast or champagne yeast ( $.80 a package ) produces a fairer tasting Jarate. Adding more sugar will boost the final alcohol content, but too much will kill the yeast so be modest. Do not bottle the Jarate before the recommended fermentation period; otherwise you could explode your bottles due to excess carbonation.

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Comments

S7evyn

+31

 

 

1) Buy jar.
2) Urinate in jar.
3) Throw jar at someone.

Tuesday 14 July 2009, 15:19

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singalong

0

 

 

how much yeast?

Tuesday 14 July 2009, 18:15

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Boon

0

 

 

Between a handful and a pinch.

Tuesday 14 July 2009, 22:40

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Curtis

0

 

 

I make pizza dough with a teaspoon, so I'd guess closer to a handful for 10 large cans...

Wednesday 15 July 2009, 00:58

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Brendan

0

 

 

I'm not an expert on yeast, but they make alcohol by eating, and I assume while eating they also multiply. So as time goes on you should get more anyway. Besides, worst case scenario is that it will take slightly longer.

Sunday 16 August 2009, 20:57

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M

+1

 

 

SCIENCE!

Sunday 23 August 2009, 08:06

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X

0

 

 

YAY!

Monday 24 August 2009, 14:06

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Kenny

+5

 

 

I have a feeling most people making this wont have very good home-brew equipment, so a suggestion on the airlock:

Stretch a balloon over the top of your carboy (or more likely, 2L pop bottles) and poke a small hole in it with a needle. This will only let air out, but not in! The hole will only open when pressure on the inside inflates the balloon enough to stretch it out.

Happy brewing! This probably makes a decent cider!

Saturday 15 August 2009, 18:51

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d.fresh

+1

 

 

no need to add water to the apple juice?

Sunday 16 August 2009, 18:18

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Nathaniel

+1

 

 

What volumes are we talking here? Or at least the ratios?

Anyway, looks awesome, I'll be sure to give it a shot when I have the chance.

Sunday 16 August 2009, 19:22

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asd

+1

 

 

honey?

Monday 17 August 2009, 01:00

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anon

+3

 

 

Oh holy crap! Not bread yeast.

For the love of cider, don't use bread yeast.

There are several online stores that will sell you brewer's yeast / wine yeast. Just a packet of that should be enough. (It comes out to about a table spoon dry.)

Yes, bread yeast will turn your juice into alcohol, but it's primary purpose is to make carbon dioxide, so your brew won't turn out as alcoholic as if you had used actual brewing yeast. Plus, it will taste like biscuits.

Monday 17 August 2009, 11:15

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anon

-3

 

 

Err.. "...so your brew won't turn out as MUCH alcohol as if you had used actual brewing yeast."

Monday 17 August 2009, 11:16

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Benny

+1

 

 

The bread yeast is what makes this Jarate :) you will get drunk either way.

Monday 17 August 2009, 21:52

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Tony

+1

 

 

Bread yeast is designed to produce a lot of C02 not yeald alcohol, the yeast will die before you get a reasonable alchol level, will taste like cheap cider... Use wine yeast compound or champagne yeast ( a jar/ebay) instead. you are looking at 1tsp of yeast (either bakers, brewers etc per gallon) tops.

I would make sure you sterlise any "brewing equipment" as bacteria will kill yeast cells. Milton/Campden tablets work best!

Thursday 20 August 2009, 09:08

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The Leif

+3

 

 

I'd like to know what sort of measurement a 'can' of apple juice is.

Sunday 23 August 2009, 10:34

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Duh!

-11

 

 

It's exactly what he said...a can of apple juice, you stupid fuck.

Sunday 23 August 2009, 11:33

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Zargon

+3

 

 

I'm gonna guess Lief was questioning the size of the can. I mean, my local barely-large-en ough-to-call-a- market has about 4 different sizes of can when it comes to straight apple juice.

Sunday 23 August 2009, 14:40

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Doy

+2

 

 

Oh Jesus Christ. I don't think a recipe that even has the phrase "can of apple juice" really fucking matters what size can of apple juice. Just pick something around the middle size and go with it.

This isn't fucking rocket science. Our ancestors figured this shit out thousands of years ago, and they didn't have pre-measured cans of apple juice concentrate.

Tuesday 25 August 2009, 00:23

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Abercrombie

0

 

 

lol, you're funny, but so right, fucking cave man swish isnt hard to make, just hard to swallow!

Tuesday 25 August 2009, 07:15

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Anon

+1

 

 

Where is the best location to leave the jarate to ferment for the 10 days?

Thursday 27 August 2009, 02:35

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Drezta

+1

 

 

out of direct sunlight, between 25 -35C too much hotter and the yeast dies, to much colder and it becomes dormant

Thursday 27 August 2009, 10:59

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DRUNKK

+2

 

 

aka above 70F to 75F the normal brewing temp for beer

Thursday 27 August 2009, 11:44

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chrrrrrrl

+4

 

 

Yeah, if you are from the 19th century (or America) and still use Fahrenheit to measure temperature.

Seriously though, 25 might be too warm. I would put the temperature between 22 and 35.

Thursday 27 August 2009, 16:03

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cider guy

-3

 

 

lol calm down dam dog 4 real shit dude

Saturday 29 August 2009, 16:44

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heckleface

+6

 

 

Please note that cider guy is not representative of our entire nation.

Saturday 12 September 2009, 20:58

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Anon

0

 

 

heh the first answer made more sence to me as I am Canadian, but thank you as well

Sunday 30 August 2009, 10:52

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Anon

0

 

 

Thank you

Sunday 30 August 2009, 10:41

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Anon

+1

 

 

How about time frame would it still take 10 days if I've used less ingredients. I know with baking and cooking the time doesn't change but I know nothing about brewing and wonder if it's different at all

Saturday 29 August 2009, 17:28

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Boonwer

+3

 

 

7-10 days is the bare minimum for any amount, that's when you will see the "bubbling" taper off and it will smell like alcohol. Cool temperatures will also stop the fermentation process, so don't be fooled by that either.

Just experiment and have fun, just remember to never bottle Jarate too soon or you'll get doused.

Saturday 29 August 2009, 18:34

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Anon

0

 

 

doused?

Sunday 30 August 2009, 10:40

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anon

+1

 

 

Also thank you for the information

Sunday 30 August 2009, 10:40

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aka holic

+1

 

 

so theres no worry about making methanol thats only if you distill it right?

Tuesday 01 September 2009, 20:30

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Anonymous

0

 

 

Methanol is called "wood alcohol" for a reason.

Saturday 05 September 2009, 22:57

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Anon

+2

 

 

So I'm about halfway through my fermentation and I have a lot of sediment at the bottom of my bottle and no more sounds of carbonation. is there normal or have I screwed up somewhere?

Wednesday 02 September 2009, 11:30

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Benny

+4

 

 

Chug it ! Sounds like you made a smaller test batch to me, but if it tastes sweet that means the yeast has yet to convert all the sugars to alcohol, and more time is needed. Cold temperatures or bad juice ( "from concentrate" or other fortified junk is not the best juice to use) too much sugar can halt the fermentation also.

If it tastes tart its done.

Friday 04 September 2009, 18:58

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Jeebus

+1

 

 

I'm just over a day into fermentation and the sounds of carbonation have become a fair bit quieter for some reason or another and I also have a lot of sediment at the bottom of the bottle. I made 6 litres of the stuff(Each one in 2L coke bottles). Is this normal?

Tuesday 20 October 2009, 16:32

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Benny

0

 

 

Sediment is normal, but if the bottles are in a cool place this can slow down the fermentation. Too much sugar will kill the yeast as well and halt fermentation completely.

Wednesday 21 October 2009, 18:51

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Jeebus

0

 

 

Thanks very much mate, it turned out done after about five days, I think it was because of the small bottles it was fermenting in.
I think i'll be doing this more often now, thanks for the tutorial.

Saturday 24 October 2009, 11:30

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i am Spy

0

 

 

how big are the cans of apple juice he mentions? i can only get hold of cartons, does anyone know the amounts that should be used?

Tuesday 03 November 2009, 15:02

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