Dangers with yeast?

[saltwatersniping]

So while going through the fermentation process, I can't help but remember a friend of mine who first told me about 4-wall hooch.

When making hooch they would use bread or something yeasty and let it ferment then drink it but he said it would make them sick as a dog.

Why does it make you sick? Does the yeast need to be killed off by boiling before you drink it for it to not make you sick?

I know they would not use the sleanest of environments nor the freshest of ingredients but I don't see why it'd make you sick.

[rad14701]

If they made the hooch with bread mold yeast then it would be the bacterial mold that was making them sick... The yeast that the mold produces is not the same as the yeast originally used to make the bread rise...

[saltwatersniping]

Thanks Rad.

Would fresh bread work or would it have to be moldy? Does fresh bread have active yeast in it?

[rad14701]

The once active yeast will have been killed during the baking process so you most likely won't end up good viable yeast worth fermenting with from bread... If it was that easy everyone would use bread..

[saltwatersniping]

I was just reading about making apple cider and they recommend the use of Campden Tablets. They say they are used to "kill certain bacteria and to inhibit the growth of most wild yeast".

Could it be this bacteria that makes people sick I wonder.

[saltwatersniping]

The once active yeast will have been killed during the baking process so you most likely won't end up good viable yeast worth fermenting with from bread... If it was that easy everyone would use bread..

Yeah, I understand that. I guess the moldy yeast makes a good candidate for making ya sick then.

Some say they use crushed crackers. I wonder if crackers have a better yeast hold once baked.

[theholymackerel]

Hey salt... yeast is a livin' organism. Bein' baked kills it.

I think ya should go to the parent site and read up on fermentation. It'll help ya figure out what's goin' on.






I wish ya luck.

[saltwatersniping]

Thanks Holymack but I'm more interested in what makes hooch drinkers sick than the fermentation process (though I know I have a lot to learn there, it will have to wait for another day).

I think we're on to something with the moldy bread.

I wonder if they boiled their hooch then let it settle would it be less affective on their stomachs.

[theholymackerel]

I'm not sure how to politely describe someone that makes a drink with mouldy bread.

[saltwatersniping]

Well they can't be.

This was in refernce to a buddy of mine who told me about the drink for people in the jailhouse... 4 wall hooch cuz their stuck in their 4 walls.

[big worm]

mould makes ya sick ..well certan types anyways i will stick with distillers yeast. 4wall hooch theres a new one.

[rad14701]

I'm not sure how to politely describe someone that makes a drink with mouldy bread.

They are most commonly called prisoners, convicts, or inmates...

[Dnderhead]

that stuff sounds delouses what I herd was take bread -crackers or
any thing starch or sugar put in bag with water take out side (in yard )to catch
yeast - close bag and tape to inside of toilet and let ferment drink
and make your self sick YUM YUM

[Fourway]

I was just reading about making apple cider and they recommend the use of Campden Tablets. They say they are used to "kill certain bacteria and to inhibit the growth of most wild yeast".

Could it be this bacteria that makes people sick I wonder.

The once active yeast will have been killed during the baking process so you most likely won't end up good viable yeast worth fermenting with from bread... If it was that easy everyone would use bread..

Yeah, I understand that. I guess the moldy yeast makes a good candidate for making ya sick then.

Some say they use crushed crackers. I wonder if crackers have a better yeast hold once baked.

Thanks Holymack but I'm more interested in what makes hooch drinkers sick than the fermentation process (though I know I have a lot to learn there, it will have to wait for another day).

I think we're on to something with the moldy bread.

I wonder if they boiled their hooch then let it settle would it be less affective on their stomachs.

OK...

The three quoted posts are what one might classify as someone trying to stir up a conversation that they will then lack the knowledge to properly participate in.

Mold isn't yeast...
Crackers don't contain yeast. They are by definition "unleavened".
Baking kills yeast.
boiling hooch removes the alcohol
campden tablets kill wild yeast but a great deal of the best cider and apple brandy is made with wild yeast and the topic is not germain to the subject of moldy bread.
"we" are not "on to" anything "with the moldy bread"...
*you* are conflating a mishmash of misinformation and half heard half remembered half truths... ignoring people trying to point you toward actual useful knowledge and generally having a conversation with yourself on a topic you know nothing about in a forum where the information you need to be better informed is just a click away.
Sadly though, you are "more interested in what makes hooch drinkers sick than the fermentation process" which is sort of like being more interested in how people got to the moon than in space flight.

[Fourway]

For the record.

I have experimented pretty extensively with making usable mash out of bread.

I live a few miles away from a commercial bakery outlet store that sells a "stack" (about 200 loaves) of expired bread for about $5 bucks.

My experience has been that it works pretty well as a SMOP mash but that you never get complete liquification that way... I think that packaging preservatives might prevent the yeast from really doing a thorough ferment.

the resulting alcohol bearing slop is fairly thick and chunky, it requires a great deal of care to cook off without burning.

the resulting spirit has a pretty vibrant smell. I liked it pretty well, some of the folks who tasted it found it overpowering and not to their liking.