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teefizzle said:
**also, you don't automatically get raped when you eat GHB

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Oeric McKenna said:
Teafizzle...that's insane. Let us know in the future ! Damn

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my understanding is champagne yeast is a pretty hyperactive fermenter, producing a lot more co2 quicker, but would it really die after only 4 dayS?

its no longer bubbling, so whats the point of leting it sit, the yeast has collected on the bottom as usual, so should i just filter it off, bottle it, and test it out or wait another 1 and 1/2 weeks?

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Heffy said:

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my understanding is champagne yeast is a pretty hyperactive fermenter, producing a lot more co2 quicker, but would it really die after only 4 dayS?

its no longer bubbling, so whats the point of leting it sit, the yeast has collected on the bottom as usual, so should i just filter it off, bottle it, and test it out or wait another 1 and 1/2 weeks?

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Most of your yeast doesn't "die" after fermentation, it just goes dormant.

Letting it sit is important to developing the right flavour profile. Depending on what is in the wort/must, yeast usually produces some unpleasant flavour compounds. Some of these will later be broken down or absorbed by the yeast. If you remove the yeast too early you will have no way to get rid of these flavour compounds.

Usually the rule of thumb with cider and mead is to let it age until it goes almost completely clear. In my experience with cider this takes maybe 1-3 weeks.

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Heffy said:

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my understanding is champagne yeast is a pretty hyperactive fermenter, producing a lot more co2 quicker, but would it really die after only 4 dayS?

its no longer bubbling, so whats the point of leting it sit, the yeast has collected on the bottom as usual, so should i just filter it off, bottle it, and test it out or wait another 1 and 1/2 weeks?

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Most of your yeast doesn't "die" after fermentation, it just goes dormant.

Letting it sit is important to developing the right flavour profile. Depending on what is in the wort/must, yeast usually produces some unpleasant flavour compounds. Some of these will later be broken down or absorbed by the yeast. If you remove the yeast too early you will have no way to get rid of these flavour compounds.

Usually the rule of thumb with cider and mead is to let it age until it goes almost completely clear. In my experience with cider this takes maybe 1-3 weeks.

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teefizzle said:
another way ill be able to tell is i will refrain from marijuana for several days before the bioassay on myelf
my thinking is ghb adds euphoria and when i drink minus thc, i get cranky and depressed

if there is in fact ghb in the drink i will notice euphoria

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Riboflavin said:
I usually leave mine at 30 psi for a couple days and call it good, unless I'm really hard up, in which case I draw off and fill a 2 liter and chill in freezer, afterwards I attach this device.


The carbonater, it fits on top of any 2 liter soda bottle and I shake and bake at 30 psi for a couple of minutes, not as good as letting it sit though. You can force carbonate, but you can't force age.

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teefizzle said:

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Riboflavin said:
I usually leave mine at 30 psi for a couple days and call it good, unless I'm really hard up, in which case I draw off and fill a 2 liter and chill in freezer, afterwards I attach this device.


The carbonater, it fits on top of any 2 liter soda bottle and I shake and bake at 30 psi for a couple of minutes, not as good as letting it sit though. You can force carbonate, but you can't force age.

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im not too interested in having it bubble, i got the champagne yeast for its efficiency, and since it's not beer, but cider, how does the taste develop?

would you say that letting apple cider sit longer makes for a better taste?

thanks

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in this case, no.