Brews I've attempted so far:

1. Apple juice + orange juice + water + sugar + bread yeast

> About 3 weeks in and it's ready to sample.
> The apple notes give a pleasant taste. Without a hydrometer, I estimate this brew to be ~10%. It would be very drinkable, but fermented orange juice (at this stage) adds an unmistakable vomit flavor to the brew. 6/10. It's getting me drunk on the cheap and tastes better than Steel Reserve.

2. Sticky rice + "rice wine starter"

> Those Orientals have a special ball you can acquire with the enzymes to convert rice starches to sugars, which yeast can readily turn to alcohol. Put warm (not HOT) cooked sticky rice in a jar, sprinkling in the magic powder, and seal the container; after enough time, delicious liquids will magically arise. No bubbles after about 2 weeks time. After extracting the liquid and refrigerating, it naturally separated into 2 layers. 8/10. The clear liquid on top was the superior beverage but both were tolerable with good flavor.

Intake: 5 cups cooked rice; output: 1.5 liters rice wine.

Currently fermenting:

• grape juice + bread yeast (in vigorous fermentation stage); 3 days in
• pocari sweat + vanilla syrup + champagne yeast (also in vigorous fermentation stage) ; 2 days in