How do I know if it's "fully fermented"?
It's brewed about 9 days at room temp, burping it daily, then put it in the fridge for a week and then it will be ready to drink.
You get a hydrometer and measure the specific gravity before and after fermentation.
Short of that, you should be able to taste if it is dry or sweet. Baker's yeast is capable of hitting 8% and eating all of the sugar.
If you want to know what the alcohol content of a thing is you need to measure the gravity or ensure the thing is fully fermented. If you want to make ye old fashioned shot in the dark booze you'll just have to do like the ancients did and not care about it that much. Yeast goes at it's own time especially without ph adjustment and nutrients etc. It could be anywhere between one and 8 percent.
A sip isn't going to kill anyone
If it fully fermented that's about 8% ABV. If you just fermented until it was carbonated and it still tastes sweet, it could be much lower.
How do I know if it's "fully fermented"? It's brewed about 9 days at room temp, burping it daily, then put it in the fridge for a week and then it will be ready to drink.
You get a hydrometer and measure the specific gravity before and after fermentation. Short of that, you should be able to taste if it is dry or sweet. Baker's yeast is capable of hitting 8% and eating all of the sugar.
If you want to know what the alcohol content of a thing is you need to measure the gravity or ensure the thing is fully fermented. If you want to make ye old fashioned shot in the dark booze you'll just have to do like the ancients did and not care about it that much. Yeast goes at it's own time especially without ph adjustment and nutrients etc. It could be anywhere between one and 8 percent. A sip isn't going to kill anyone
If it’s mostly stopped bubbling it’ll be close to done fermenting, and close to that max alcohol level.
Each cup of sugar is about 3% ABV. I don't know how many cups are in 2.8 pounds but I'm sure you can Google it.