The 4L Carlo Rossi jugs I'm using are sterilized with a weak bleach solution and rinsed well. I split a package of EC-1118 yeast between the two jugs and each jug received 3 cups of sugar and was then filled most of the way to the top of the jug with plain water. Some room has to be left so it doesn't overflow from fermenting. I washed off the condoms since they come with lube on them, poked a small hole in the tip for the CO2 to escape, and secured it with a rubber band.

It should take around 2 weeks to finish fermenting as is, but I'll be adding more sugar gradually, trying to get the abv up around 20%. That will probably add significant time since the alcohol content will start negatively affecting the yeast. When it's done the jug gets "cold crashed" -- stuck in the fridge so the yeast will flocculate out, then "racked" -- poured into another container minus the dredges filled with yeast.

And since this is kilju, or sugar wine, I'll likely flavor it with lemon juice to make hard lemonade afterwards. Could do it before too, but if something goes wrong I'm not out the lemon juice.