Awesome. I don't understand the ketchup, though. Equivalent to "beer improver" nutrients?

(That site is great, by the way. How to make soap from bacon fat and lye.)

Yeah, why the ketchup?

This is the first time I've ever heard of ketchup in pruno. Given the tone of the article, the writer could just be yanking your crank.

Rasins are the most commonly used source of yeast. Without yeast, it can go into acidic fermentation (like sourdough) and will taste like complete ass. Good pruno tastes like balloon wine, but less yeasty. It's rarely above 12% alcohol. Mad Dog 20/20 is a far more potent drink.

Next week, the pot-lid stovetop still.

The author's problem is totally sealing the bag. He got anaerobic digestion rather than aerobic fermentation. As warbaby said 10-14 % alcohol is tops depending on the sugar content you start with. However, if you could wait a few more days you could, after the initial ferment add some sugar and lots of air (stirring) every two days for a few days and get the alcohol up to 18-22 %.

I don't know if you've seen this before, but Steve did the same thing a while back.