This recipe is to create 3 litres of final product. It will take about 5-7 days from start to finish.

I suggest you make more than one as if one goes off not everything is lost.

The end result will be about 7% alcohol.

It is extremely important to keep things as sterile as possible. You want the yeast to be
reproducing, not some other bacteria. If at any point the solution goes mouldy do not drink it!

The point of the tubing and the bleach is to create an airtight system where the carbon
dioxide put off by the yeast can escape but oxygen and other bacteria can’t get in.

Ingredients:
300g sugar (brown or white (100g per liter of final product))
900g apple or pineapple (100g per liter of final product)
1 heaped teaspoon of yeast
3L water

Equipment:
Empty 5L water bottle with lid
Empty 1L bottle
35cm tubing
Glue of some sort (glue gun, bostik, silicon etc)
Non-Fragranced Bleach (for sanitizing everything)
Blender (not necessary, can cut up really small)
Funnel (use the cut off top of the 1L bottle)

Steps:
1. Make a hole in the 5L bottle cap the same size as your tubing.
2. Insert the tubing and glue in place. Go overboard with the glue, the connection needs
to be airtight. Stick the tube through a bit and glue it on the inside and outside of the
cap.
3. Once the glue is dry fill the empty 5L bottle with 3L of water and add a teaspoon of
bleach.
4. Put the cap on and give it a good shake so the bleach solution covers everything
including the inside of the tube.
5. Set aside for a bit and carry on with the below.
6. Peel the apples/pineapples and discard the peels.
7. Cut up really small or blend your apples/pineapples.
8. Fill the 1L bottle ¾ of the way with your bleach solution and discard the rest.
9. Thoroughly rinse the 5L bottle and cap/tube with fresh water.
10. Add the apple/pineapples to the 5L bottle.
11. Add the yeast.
12. Add 2L of water to the 5L bottle.
13. Mix the sugar with the remaining litre and stir until dissolved and then add to the 5L
bottle.
14. Put the cap on the 5L bottle and submerge the other end of the tube in the 1L
bottle/bleach solution.
15. Store in out of sunlight.
16. Fermentation should begin within 24 - 48 hours.
17. You will be able to see if it is fermenting as there will be bubbles escaping from the
tube in the bleach solution. If you don't see bubbles coming out but can hear “fizzing”
if you listen to the bottle then your tube connection/cap are not sealing properly. Add
more glue to the outside.
18. After 5 days, open the cap and pour a small amount out.
19. Taste it, if it is strong enough then you can filter it through a coffee filter or stocking
into a sterile bottle (follow the procedure as above to sterilize the bottle)
20. Use within 2 days as there are no preservatives it will go off quickly.)
21. If it is not strong enough you can leave it to ferment for longer.
22. As long as there are still bubbles coming out the tube it is getting stronger.
23. Once the bubbles stop that means the yeast has consumed all the available sugar
and are finished.