yeah, epoxy works great because it sticks to plastic & metal... Silicon doesn't, as you know. And it'll expand into any cracks. I'd put it on the top and bottom.
I'd advise not drinking it because you're using baker's yeast... It'll produce some rank alcohol. It's a different strain of yeast used to make wine and champaign.
just a quick google
oh, and you have to use real grape juice.. Buy grapes and mash them to get the juice. If you're using any grapes with seeds, try not to crush the seeds... That's why you see images of women stomping in grape vats in traditional wine making.
not true. I have done this before and it still taste pretty good. not like $80 bottle wine but still better than the cheap wine you get for $10.
It depends on your taste. you see, the primary component is obviously suger. We can still get the suger from concentrated because the only major difference is that most of the water is removed. So alcohol is still produced. however, there are other aromatic organic compounds that are believed to be the main component of of the taste since taste is 60% smell.
it must also be noted that hypothesis is still being tested in the more high tech wine makers of america. this is because most of the alkanes and alkenes have been removed, release, or denatured by the time it reaches the bottle. so the more high tech makers can collect it and put it back into the bottle. its highly variable from sweet to pungent though.
the process of making concentrated juice does somewhat denature the pre molecules of the alkenes and alkanes that we taste and smell. so it does lose some flavor in this wine making process.
but hey i don't mine. its $6 and I can still get a buzz. haha
btw, once in my organic chemistry lab, we distilled alcohol from just simple bakers yeast fermentation. and you know what, it smelled just like volka!! i was so tempted to drink it if i didn't know everything has some kind of non edible chemicals on it.
anyway time for updates
I finally got it to work! I removed the bubble counter to try to remove any possiblities of leaks. so its direct from the jug to tank. also im using a wooden airstone since it doesn't require as much pressure. I have a 29 gal tank but if I sink the airstone all the way, it doesn't bubble because there isn't enough pressure.
also the temperture is also lower in my room hence the co2 fermentation is slower. although i find it better in the long run in terms of taste.
then i realized something that sliped me, although i had some table suger, its primarly suger from the grapes or fructose! I was so simple. gulcose is the most simplest suger hence the eaiest to break down. fructose is more complex so it breaks down slower. which is why although a apple has about the same sugar as half a candy bar, losely, the apple has a low glycemic index. so table sugar is sucrose, a bond between glucose and fructose. so its breaks down slower than glucose but not as fast as fructose.
so whats the point in all that? simple, table sugar is a better in high co2 production since it metabolize it easier. however i believe its even better with glucose. i also suspect that the fructose would last longer.
i'll let u guys know how it turns out. so far my plants are pearling so i can't complain.