remember when you were a kid and you saw the sea monkeys and you ordered them from that catalog and you were pretty excited because they looked like they were had crowns and they were basically like a little people and they were gonna be swimming around in your tank and it was gonna be really cool and then they came and you gotta go I've never quite a disappointment it was just these tiny little little shrimp that you could barely see what we're gonna do today is a lot more exciting than sea monkeys we're gonna turn sugar into alcohol and hopefully it tasty drinkable welcome so this is this is alchemy in a sense and basically how it works we get a little packet of yeast and we're gonna pour a little bit of that into our juice straight from the store I haven't added anything to this we're a little yeast in there and this is champagne yeast you can use other kinds as well over here we've got in our no-rinse cleaning solution got Stoppers and this stopper fits the mouth of this jar I've got different sizes of these so we're just gonna fit that in there and then go in here and grab one of our airlocks put that in there and then we put a little bit of water on the side of the airlock there era cap after about a week much of the sugar will have turned into alcohol and then you can either leave it in there and let it ferment some more or you can pull it out then just depending on how sweet you want it to be I've poured a little bit so you don't have to do this but this is a way to measure how much basically you're measuring the specific gravity and it's going to give you a relative idea of how much alcohol you've created it does show you a potential alcohol content so this right now it's floating in here and it says it is six point about six and a half percent so that's how much sugar can potentially be turned into alcohol so we're just gonna put this in the basement let it sit for a week or two we'll give it another test with our hydrometer see how much we have fermented and if it looks like it's going well then we just take it out put it in the fridge and enjoy it here we've got pineapple coconut and it's got 39 grams of sugars so I didn't have to add any sugar to the Helen and papaya nectar this one has 31 grams of sugar so that one's fine as well and then we just got apple juice which so far has been I would say my best success and this one has 30 grams sugar so all of these are fine amounts of sugar don't have to add any sugar to that if you do find a juice it has you know last say 25 grams or so per serving then you would maybe add some some granulated sugar to that or honey or something you can see this stuff bubbling it's a good sign that something's happening and the airlock occasionally bubble up like that so we're making alcohol pretty exciting all right so it's been a couple weeks and we've got our juices here you can tell that there's been some some action going on with these looks like it's about two two and a half so six and a half months two and a half we've got four without four percent alcohol in this and this is the papaya nectar drink that we made and it's got about 6.5 percent alcohol and it's not very sweet at all so a lot of the sugars got turned into alcohol it's an interesting taste since not very sweet but I think a lot of people would acquire a taste for this it's it's actually quite good the other drinks we made were the pineapple coconut and that one ended up being about six percent alcohol I was also quite good again most of the sweetness was gone we could have fermented it for less time and retained some of its sweetness some people might like better when I enjoyed it and the best one I thought again was the apple juice which I've done in the past that one we actually could have fermented a little bit longer because it stay kind of sweet and it was about 4% so if you want to make some amazing drinks like we did here get your stuff @ww simple brew kits calm and you can begin your own experimentation in fermentation Cheers