* Batches

| Bread        | Raisins | Sugar      | Yeast           | Amount | Time | Extra             | Time | Result                      |
|--------------+---------+------------+-----------------+--------+------+-------------------+------+-----------------------------|
| Ryebread     | Yes     | 80g sugar  | 0.3g TS Bulldog | 1.5l   | 3h   | -                 | 48h  | Alcoholic, light color      |
| Ryebread     | Yes     | 80g sugar  | 0.3g TS Bulldog | 1.5l   | 8h   | Cherry jam        | 24h  | Less alcoholic, fizz        |
| Ryebread     | Yes     | 100g honey | 0.3g TS Bulldog | 1.5l   | 8h   | -                 | 24h  | No sweetness or fizz        |
| Pumpernickel | Yes     | 200g jam   | 10g fresh       | 1.5l   | 8h   | Ginger            | 6h   | Foam, not sweet             |
| Pumpernickel | Yes     | 100g jam   | 10g fresh       | 1.5l   | 8h   | -                 | 12h  | Foam, not sweet             |
| Pumpernickel | Yes     | 80g sugar  | 10g fresh       | 1.6l   | 8h   | Blackberry jam    | 12h  | Foam, sweet                 |
| Pumpernickel | Yes     | 80g sugar  | 10g fresh       | 1.6l   | 8h   | Pineapple pulp    | 12h  | Sweet, light color          |
| Rye bread    | Yes     | 80g sugar  | 10g fresh       | 1.6l   | 8h   | Banana pieces     | 12h  | Sweet                       |
| Rye bread    | Yes     | 80g sugar  | 10g fresh       | 1.6l   | 8h   | Lemon pieces      | 24h  | No fizz, not sweet          |
| Pumpernickel | Yes     | 80g sugar  | 3.5g frozen     | 1.6l   | 8h   | Apple pieces      | 24h  | Funny smell, apple juice    |
| Pumpernickel | No      | 80g sugar  | 7g frozen       | 1.6l   | 8h   | Apple pieces      | 12h  | Apple juice                 |
| Rye bread    | No      | 100g sugar | 7g frozen       | 1.6l   | 8h   | Blackberry jam    | 24h  | Light color                 |
| Pumpernickel | No      | 100g sugar | 7g frozen       | 1.9l   | 8h   | Apple pieces      | 12h  | Same as usual               |
| Pumpernickel | No      | 100g sugar | 10.5g frozen    | 1.8l   | 8h   | Apple pieces      | 18h  | Dark                        |
| Pumpernickel | No      | 100g sugar | 0.6g TS Bulldog | 1.7l   | 8h   | Apple pieces      | 24h  | Dark, bit of fizz           |
| Pumpernickel | No      | 100g sugar | 0.5g TS Bulldog | 1.8l   | 8h   | Apple, blackberry | 24h  | Dark and a bit of foam      |
| Pumpernickel | No      | 90g sugar  | 7g frozen       | 1.7l   | 8h   | Apple, strawberry | 24h  | Bit fizzy                   |
| Pumpernickel | No      | 100g sugar | 0.7g TS Bulldog | 1.8l   | 8h   | Strawberry        | 24h  | Fizzier after long storage  |
| Pumpernickel | No      | 100g sugar | 0.8g TS Bulldog | 1.9l   | 8h   | Strawberry        | 24h  | Light color (toaster)       |
| Rye bread    | No      | 100g sugar | 0.6g TS Bulldog | 1.7l   | 8h   | Apple             | 24h  | Light color (toaster)       |
| Rye bread    | No      | 100g sugar | 1.25g dry yeast | 1.7l   | 8h   | Apple, strawberry | 24h  | Medium color, fizzy, cloudy |
| Pumpernickel | No      | 100g sugar | 0.8g dry yeast  | 1.8l   | 8h   | Blackberry        | 24h  | Dark (toaster), bready      |

* Insights

- Brewer's yeast is overkill, but super convenient.  A similarly
  convenient option is to take a cube of live yeast, cut it into
  smaller cubes and freeze them.  At 42g and 12 slices this makes for
  3.5g per portion.  They can be stored for a few months and unlike
  regular fresh yeast won't grow moldy.
- Yeast requires more nutritients than plain sugar.  My brewer's yeast
  happens to have them (which explains why it works so well), but for
  the regular kind you'll want to add fruit sugar.  Plain honey
  doesn't work well at all, to make mead with that you'll need crazy
  amounts of honey and patience.  Non-sugary fruit doesn't work well
  either (like lemons).
- Apple works shockingly well, with the result tasting more like fruit
  juice than anything I've tried before.  Maybe cider production is
  where it's at, there's also apple-based kvass.
- Adding raisins before fermentation seems to be superfluous when
  adding fruit later on.
- Alcohol content increases with yeast potency, sugar and brewing
  time.  With regular yeast there's seemingly no alcohol.
- It's unclear what exactly increases foam production.  Brewer's yeast
  supposedly helps because there's "top-cropping" variations, but I
  got by best results with an overdose of fresh baker's yeast (which
  is the same kind, but more aggressive).  In any case, you get more
  foam if you pour into a clean and dry glass.
- Yeast doesn't die even when cooled or frozen.  This is useful to
  ensure carbonation by not filtering it all, at the expense of having
  to be careful not emptying the jar.
- Carbonation happens when yeast is growing under low-oxygen
  conditions, so it's important to leave little air when filling the
  fermentation jar.  After fermentation is done, there should still be
  ongoing gas production.  It will continue in the fridge at lower
  speed, ensuring the drink is carbonated.