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OfflinePrisonSong
Stranger

Registered: 01/15/05
Posts: 502
Last seen: 9 years, 1 month
Making Alcohol Part 3.
    #3664194 - 01/22/05 09:33 PM (12 years, 4 months ago)

Hey guys,
So after 5 days of letting the wine cook it's done. The problem that Im having now is that it's way TOO SUGARY - it's really too damn sweet. Isnt all that sugar supposed to of been eaten by the yeast? Thus making it not as sugary as it is? Should I let sit for EVEN longer - maybe 2 - 3 weeks ?
Additionaly is there anything that I do to eliminate this problem to letting it sit longer? Like adding less sugar?

-PS


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OfflineLightningfractal
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Registered: 06/24/03
Posts: 14,899
Loc: Heaven and Hell
Last seen: 4 years, 3 months
Re: Making Alcohol Part 3. [Re: PrisonSong]
    #3664220 - 01/22/05 09:41 PM (12 years, 4 months ago)

once the shit gets to a certain alcohol by volume, I think around 17%, the yeast is killed by the alcohol. if it's too sweet when it's done then add smaller ammounts of sugar


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OfflineLightningfractal
Nutcase

Registered: 06/24/03
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Re: Making Alcohol Part 3. [Re: PrisonSong]
    #3664223 - 01/22/05 09:42 PM (12 years, 4 months ago)

and yeah, it can go a lot longer than 5 days


--------------------
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OfflineAnjaba
Yet to trip....
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Registered: 01/12/05
Posts: 466
Loc: Tampa
Last seen: 10 years, 3 months
Re: Making Alcohol Part 3. [Re: Lightningfractal]
    #3664230 - 01/22/05 09:44 PM (12 years, 4 months ago)

I thought that you had to distill the alcohol because of som eshit that makes you go blind?  If not, ima ferment me some brandy :smile:


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OfflineMushit
Shit Lover
Registered: 02/05/04
Posts: 175
Loc: Ontari-ari-ario
Last seen: 3 months, 18 days
Re: Making Alcohol Part 3. [Re: PrisonSong]
    #3664242 - 01/22/05 09:50 PM (12 years, 4 months ago)

This is how I do it:

1.) Get some berries of any sort. I pick a lot of elderberries. Put 2 lbs in a bucket and cover with 2l of boiling water. Add 3 lbs of sugar and 2 tsp of citric acid.
2.) Let cool to 70 degrees F and add 1/2 tsp of pectic enzyme (for clearing) and 1 packet of wine yeast. Cover with saran wrap. Stir once or twice every day for two days.
3.) Strain whole batch into another bucket. Pour contents into a 5l glass container and put an airlock on it to seal out the outside. Let it ferment for 4 days then top up to within about an inch from the top.
4.) Let it ferment for 4 to 5 weeks. Then siphon into an identical container and top up again. Leave for another 4 to 5 weeks or until fermentation stops.
5.) Siphon into bottles and cork. Let age and drink.

Yields 6 bottles @ 13% to 14%

Have patience!!!!!


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OfflinePrisonSong
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Registered: 01/15/05
Posts: 502
Last seen: 9 years, 1 month
Re: Making Alcohol Part 3. [Re: Mushit]
    #3664360 - 01/22/05 10:18 PM (12 years, 4 months ago)

Questions ?

-What is citric acid and where do I get it ?
-What is pectic enzyme and where do I get it ?
-I've been told that I need a special store to get Wine Yeast, there
are none that Im aware of where I live, any alternatives ?
-Concerning air locks, dont have one. Someone mentioned that i could
put a hose or pipe leading out of the jug with the wine in it leading
into another jug with that end submerged in water. So that pressure
would release but no air would get in. plus would i just let it sit
for 4 days to keep air out then open for the rest of the time that it
ferments? Or should it be sealed for the rest of the time ? Wouldnt
it explode ?
-Top it off with what ?
-Siphon, you mean just pour through a filter right ?

THANKS!

-PS


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OfflineMushit
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Registered: 02/05/04
Posts: 175
Loc: Ontari-ari-ario
Last seen: 3 months, 18 days
Re: Making Alcohol Part 3. [Re: PrisonSong]
    #3664434 - 01/22/05 10:36 PM (12 years, 4 months ago)

For all your supplies, go to a brew shop (make your own beer or wine shop. They will have all you need.)
An air lock is as simple as you described, or be supplied by the above. But do not seal any containers (Gallon Jugs) with anything other than an air lock. It will explode!!
Top up with water.
Siphon: Ever siphon gas from a car?........

The point here is, DON'T RUSH THINGS. To get maximum alcohol content at all from sugar, you must let it ferment to dryness.......(no more sugar left).
The reason it is sealed from the environment (Air lock) is to prevent the wood alcohol yeast to come in contact with the wine. This type of alcohol is Gas line antifreeze!!!! Deadly!!!!
Which brings up another point. Make sure everything is clean to the point of sterility, as well as the tools that come in contact with the wine...........For the above reason.........


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OfflineIts Pat
Don't OD dipshit nub.
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Registered: 03/01/01
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Re: Making Alcohol Part 3. [Re: Mushit]
    #3664481 - 01/22/05 10:45 PM (12 years, 4 months ago)

Quote:

An air lock is as simple as you described






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BigUpRadio
WorldReggaeShow
DreaderThanDread - Listen!
(druqs said) don't get arsey, just get RC.


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OfflineMushit
Shit Lover
Registered: 02/05/04
Posts: 175
Loc: Ontari-ari-ario
Last seen: 3 months, 18 days
Re: Making Alcohol Part 3. [Re: Its Pat]
    #3664534 - 01/22/05 11:03 PM (12 years, 4 months ago)

Thanks Its Pat. I don't have any pictures.


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