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I wouldn't call that a 'modern' home brew. There are a few issues from a quick view:
- Sanitize everything
- take OG readings
- Don't use wood. Stainless or plastic are better * <=edit for clarity *
- Sanitize everything
- stagger the nutrients if you can
- 4 days on the fruit may not enough
- take SG readings
- use a syphon
- Sanitize everything
- don't use muslin
- vodka is better than water in the airlock
- take FG readings
- use an auto-syphon - don't put your dirty lips all over the syphon
- Sanitize everything
One last point that I didn't mention above but is very important, Sanitize Everything
PS I make meads and one of my favorite is a Feijoa mead
Doesn't the alcohol sanitize it?
once you get above about 9%abv yes, but before that Sanitize Everything
Is that about it growing the wrong bacteria (?) and ended up with something different than alcohol?
We normally use yeast to make wine, bacteria and mold can ruin a brew.
With a fruit wine molds are common, that is why we mix the fruit in daily. Some bacteria (lactobacillus) can be interesting in a ferment, but acetobacter will turn your lovely fruit wine into a demijohn of vinegar.
Thanks for the explanation!
I actually have a wild ferment going at the moment on a mead that is on the sour side that probably have a component of a bacteria ferment along with wild yeasts.
Wild ferments are an interesting thing to try, there is no guarantee that what you end up with will be enjoyable or even drinkable.
So what's the difference between a wine and a cider?
Not a lot ;) It's all down to nomenclature