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OfflineRasJeph
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Turbo Yeast...Done, but shitty. Cloudy Wine? D:
    #11374869 - 11/03/09 08:03 AM (7 years, 11 months ago)

So, I've finished with my turbo yeast. I forgot to buy a fining agent, and used an egg white. It looks like it didn't really do shit for me.

My wine is pretty much just milk at this point in time.

Can you drink cloudy wine without getting sick as fuck? Next time, I'm going to buy the fining...but I just totally forgot this time :frown:


Edited by RasJeph (11/03/09 08:04 AM)


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InvisibleDango_Bill
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Re: Turbo Yeast...Done, but shitty. Cloudy Wine? D: [Re: RasJeph]
    #11374884 - 11/03/09 08:07 AM (7 years, 11 months ago)

You could just filter it, or buy a fining agent. Letting it sit another few days while you get a fining isn't going to hurt.


Or run it through a still and make some firewater :laugh:


Edited by Dango_Bill (11/03/09 08:08 AM)


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OfflineRasJeph
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Re: Turbo Yeast...Done, but shitty. Cloudy Wine? D: [Re: Dango_Bill]
    #11375204 - 11/03/09 10:12 AM (7 years, 11 months ago)

Haha, I almost want to distill it, but I don't wanna fuck with anything like that.

And I already have it bottled, thats the problem :trippycow:

I woke up and my girlfriend said to me "hey, look! I bottled all that stuff for you this morning!"...


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Offlinefalcon
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Re: Turbo Yeast...Done, but shitty. Cloudy Wine? D: [Re: RasJeph]
    #11379769 - 11/03/09 10:14 PM (7 years, 11 months ago)

Besides fining agents, you can also put wine in a cold place, like next to freezing and most of the shit will settle out of wine. I put mine in between the cellar door and the door at the top of the steps to the cellar in late fall and early winter.  It cleans it up pretty well. Then rack and bottle or rack and repeat, if you want something clearer.


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OfflineRasJeph
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Re: Turbo Yeast...Done, but shitty. Cloudy Wine? D: [Re: falcon]
    #11382440 - 11/04/09 11:27 AM (7 years, 11 months ago)

I ended up rinsing out my fermenter and pouring all the bottles back in. I'm going to let it sit for a few more days and see what happens.

I've heard you can get the shits real bad from drinking cloudy stuff. I don't want to have a party and end up having my friends all fighting for the bathroom, drunk.

Well...not at my house anyway :lol:


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Offlinefalcon
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Re: Turbo Yeast...Done, but shitty. Cloudy Wine? D: [Re: RasJeph]
    #11386193 - 11/04/09 08:03 PM (7 years, 11 months ago)

:cheers: :lol:


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Offlinemakaveli8x8
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Re: Turbo Yeast...Done, but shitty. Cloudy Wine? D: [Re: RasJeph]
    #11415271 - 11/09/09 01:05 AM (7 years, 11 months ago)

lol you poured them back into the fermentor...wow now you gotta worry about oxidation and increased contamination rates

all you had to do was the same thing but inside the bottles, infact it would have been ALOT easier that way as you could have put your bottles in the fridge and then all the sediment would drop in under a week

and what did you all put into your wine that makes it look like milk?  i don't recall ever seeing wine that resembled milk, except for the last 1/4th gallon that is pretty much all yeast.

lastly, most people prefer using wine yeast for wine


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OfflineYacub
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Re: Turbo Yeast...Done, but shitty. Cloudy Wine? D: [Re: makaveli8x8]
    #11443427 - 11/12/09 09:06 PM (7 years, 11 months ago)

Why are you using turbo yeast to make wine ? That's what wine yeast is for. Actually, bread yeast will make a better tasting wine. But as was already said, just let it sit in a cold place and everything will settle out and you can siphon off the good part.


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Offlinedeladude
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Re: Turbo Yeast...Done, but shitty. Cloudy Wine? D: [Re: Yacub]
    #11444790 - 11/12/09 11:55 PM (7 years, 11 months ago)

turbo yeast? no no no.:frown: your gonna end up with 40 proof wine that tastes like balls.
sparkloid clarifying agent would have cleaned it up fast.
however with wine it is preferred to just let it claify naturaly. just like growin mushies it takes patience.
also distilling it would be a nono! you need to clarify it anyway b4 distilling or it will tase like a skunks chode.
dont let distilation intimidate you. it's very easy and very safe. check out my thread. im getting ready to run my still very soon here.


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OfflineAsanteA
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Re: Turbo Yeast...Done, but shitty. Cloudy Wine? D: [Re: RasJeph]
    #11465602 - 11/16/09 09:46 AM (7 years, 10 months ago)

Turbo yeast is ONLY for distilling, to be used with white sugar and water.

25 liters sugarwater (21 liter water + 6kg sugar)
--turbo--> 25 liters 13% alc
--decant--> 24 liters 13% alc.
--wokstill--> 6 liters 45-55% alcohol (crude)
--add heaping tablespoon of quality active carbon-->
--48h-->
--filter-->
6 liters 45-55% alcohol (fine) [project cost 7 euros = $10]

You could stop here but you could also...

6 liters 45-55% alcohol (fine)
--add 200gr wormwood, 200gr fennel, 200gr aniseed-->
--48h-->
--wokstill with herbs in-->
4 liters Absinthe d'Portarlier 60-75% alc = 120-150 proof
[total project cost 20 euros/$30 = 5 euros/$7.50 per liter bottle]


if you don't like Absinthe you can instead:

6 liters 45-55% alcohol (fine)
--add 3 liters natural fruit juice of choice-->
--wokstill-->
6 liters 40-50% fruit alcohol
--add 1kg sugar-->
6.75 liters of 30-40% fruit brandy [total project cost 10 euros/$15 = 1.50 euro/$2.25 per liter bottle]


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OfflineFarfignewton
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Re: Turbo Yeast...Done, but shitty. Cloudy Wine? D: [Re: Asante]
    #11510974 - 11/23/09 03:14 PM (7 years, 10 months ago)

In regards to distilling it, it primarily depends on the speed in which it is done. I've made apricot schnapps once with my bavarian friend, and he messed up the first time because he distilled and filtered it too fast, and as a result, it was cloudy, flavorless, and it hurt all the way down; I suggested that if you dramatically increase the distillation time, the quality of the alcohol will increase both taste wise and aesthetically. That being said, I don't know if there is a major difference in procedure between the distillation of wine versus schnapps, but as a general rule of thumb, the slower the distillation, the more impurities you'll be removing --- you might have to toggle the heat and the rate of the cooling vapors. Also, as suggested by Makavell8x8, be careful of cross contamination when you apply it back to the fermentor; I'd suggest using the Saccharomyces cerevisiae strain of yeast, instead of turbo yeast, for wine making, though, that's what I've been reading and I'm not a professional. Let us know the over-all results if you do it again sometime :smile:.


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