Set for a month now 1 week left and it is bubbling on the surface so the reaction has set. Can I consume this to test the results or should it be refrigerated first? What kind of tools other than glass jars with valves should you have to make fermenting better?

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[–] Ebby@lemmy.ssba.com 21 points 4 months ago* (last edited 4 months ago) (4 children)

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.

[–] alzymologist@sopuli.xyz 4 points 4 months ago

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.

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