>>3152702>picThe only problem I see is the use of a napkin instead of any kind of airlock. This can very easily result in 5 gallons of vinegar or 5 gallons of extremely bitter, indigestible, cloudy water. I highly recommend using an airlock or at the very least a pin-pricked balloon so that you can determine when the outgassing has stopped so you can seal the jug for aging the rest of the time. also, I recommend 6 months of aging for a white country wine such as that. Also, you are more than likely going to get 12% ABV, not 14% ABV with that recipe, unless it goes completely dry.
>TL;DR How can i *make* my own *good* alcohol fastWhile anons recommend Kilju, I do not, unless you'd like to age it and use it with mixed drinks. Otherwise, it can be pretty terrible and only good for getting drunk. This is because kilju is just a sugar wine and is the lowest form of alcohol you can make in the shortest amount of time. It's enjoyablility reflects that to a great extent. It is not meant to be aged, just consumed. Thus, you end up with some nasty tasting young alcohol. If you make it, age it.
Tepache is a weak alcohol you can make from pineapples that ferments in 1-3 days and is ready to drink. Because it has about the same alcohol content of standard beer, it tastes better for such a young, unaged alcohol.
I don't recommend using plastic to brew in unless it is recycling #2 HDPE, even then I recommend stainless steel or glass. This is because plastics leech things that don't taste good nor are good for your health. They do so more with the acidic contents of the brew.
>>3152721>is it that hard or dangerous to do the right way?No. Neither.
>>3152752>I read that yeast dies around 15% alcohol volumeIt depends on the strain of yeast or SCOBY. I believe there is a SCOBY fermented alcohol that reaches 21% Champagne yeasts reach 18% easily. Fleischmann's bread yeast also reaches 18% easily.