A community dedicated to homebrewing beer, mead, wine, cider and everything in between. If it ferments, bring it over here.
Share recipes, ideas, ask for feedback or just advice.
Some starting points for beginners:
Quick and diry guide to fermenting fruit - cider and wine
Yeast and sugar in a pressure vessel?
Ain't a homebrewer 'till ya mop the ceiling.
(You mention valve, but I don't see it. I'll assume you have some trick in place)
As for drinkable, perhaps. The saying goes "If it smells like shit, don't drink it." But if there are lilly pads of mould be wary of that too. But bread yeast doesn't make for good fermentation. There are much more suitable strains out there.
Now that there is a thread about your bomb, I just want to add that for most things you don't exactly need fermentation cap (the bubbler). Some cloth over the top is enough.
If it doesn't stink I would just taste it as it is.
