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eyefyndum
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Maple Mandarin Wine/Mead/Hooch
#7814970 - 12/30/07 07:35 PM (16 years, 1 month ago) |
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well i heated about 2-3 cups of maple syrup 3-5 cups of white sugar and two cups of pomegranate juice together on the stove
poured into this recycled carlo rossi wine jug, and added cool water to about the 2/3 mark, and added cold water til temps hit 60-70deg then added my yeast starter.
i let that brew for about 5-8 days, and noticed the bubbles slowing to a halt. i then peeled about 8-10 mandarin oranges, and started tossing pieces in after i broke the skins on each piece a little bit. as each piece hit the surface of the brew it started fizzing more and more. i then put in about 2 cups filled with white and brown sugar and about 2 tablespoons of molasses, dissolved into water.
a few days later (maybe 3 days? today anyways) i took this photo. still brewing like crazy and loving the mandarins. the smells coming out the top reminds me of apricots.
the yeast im using is saccharomyces bayanus, or "red star - premier cuvee) yeast, supposedly the fastest, cleanest, and safest yeast with the least production of hydrogenates and urea. also tolerant to 18%!!!
this has been going for just over a week now, im gonna let it for for a full 30days or so, and play to rack off into another jug for drinking. i doubt i will let more than a bottle of this sit in storage for aging, since i have no access to campden tablets at the moment.
does anyone know of any other preservatives i could use to keep from making bottle bombs? i was gonna bottle it in a champagne bottle anyways, but for future reference i have family members allergic to sulfites and im not a fan of them myself.
i heard 14% alc preserves wine from other contaminants, and i plan to get this to AT LEAST 18% before drinking, but if theres something i could use to stop the yeast besides sulfites it would be very useful to me.
is there a way to synth potassium metabisulfite from potassium supplements?
anyway heres the pics




and yes im using a non-spermacide, non-lubricated, latex condom for my airlock. i was using a tube and 2liter with h202, but my sealant job kept messing up so i threw a condom on there and poked a hole through the top with a safety pin. seems to be doing just fine and smells real healthy.
is there anything else i should be adding to help it chug along? i hear black tea and citrus have a lot of nutrients that yeast loves, and i dont have access to nutrients like DAP right now. should i add some super dense black tea? i also dont have access to fresh grapes which i hear are the only fruit with a full spectrum of nutrients that yeast needs.
any tips would be helpful. ive made plenty of hooch in grapejuice and other things bought from the store, even ones with preservatives in them. just open the bottle, pour in the yeast, and slap a condom on the top, put in a dark cupboard and wait 30 days, rack off the dead yeast and enjoy, works everytime. but this is a new project for me and ide like to get something quality near 18%.
also dont have a hydrometer and no funds for one at the moment or i would supply gravity information.
-------------------- Hes simple, Hes dumb, Hes the pilot
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eyefyndum
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Re: Maple Mandarin Wine/Mead/Hooch [Re: eyefyndum]
#7818750 - 01/01/08 12:00 AM (16 years, 1 month ago) |
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well i just racked it into a second equally sized carboy. got a taste of it in the process, WOW!
very sweet, very bubbly.
i noticed the bubbles slowing to a halt again today, having digested most of the mandarins nearly white in color.
racked it back onto 4 apples all sliced to bits, they are pink lady apples.
im now eating the pieces of mandarin, OMFG! they are all puffy full of co2, and the insides are carbonated and alcoholic. my stomach is a bit uneasy when drinking this and eating these pieces, but then i burp and everythings fine.
tastes great! cant wait!
-------------------- Hes simple, Hes dumb, Hes the pilot
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makaveli8x8
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Re: Maple Mandarin Wine/Mead/Hooch [Re: eyefyndum]
#7822852 - 01/02/08 08:00 AM (16 years, 30 days ago) |
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you should make a list of everything you've put into that jug, and tell me how many liters/or gallons that jug is.
i think your really close to screwing it up big time with 2 much sugar
make a neat list and ill calculate it for you
p.s. what will happen is the yeast will get smothered and stop growing...and with all that sugar in their something else will start growing
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Edited by makaveli8x8 (01/02/08 08:01 AM)
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makaveli8x8
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Re: Maple Mandarin Wine/Mead/Hooch [Re: makaveli8x8]
#7822860 - 01/02/08 08:05 AM (16 years, 30 days ago) |
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oh and to avoid sulfates or w/e, firstly some yeasts actually produce sulfate!! so be careful there.
what some people do is make a dry wine, then add a little sugar and bottle, the yeast consume this and produce co2, which will carbonate and preserve the wine
this only works with dry wines however, it all has to be precisely measured, and you have to be 100% sure that the yeast ate all its food before doing this aka hydrometer is needed to do this.
p.s. lastly wines made like said above i imagine won't last as long as those which use sulfates, also a sweet wine will go bad sooner as well.
to bottle a sweet mead you need a hydrometer and exact recipe, and its still hard to do, sulfates is prob the only way.
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  We were sent to hell for eternity Ø h® We play on earth to pass the time Over-population the root of all Evil-brings the Elites Closer to the gates.
Edited by makaveli8x8 (01/02/08 08:09 AM)
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eyefyndum
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Re: Maple Mandarin Wine/Mead/Hooch [Re: makaveli8x8]
#7822977 - 01/02/08 09:32 AM (16 years, 30 days ago) |
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1gallon carboy
in it since the beginning (and this is close i can get to exact)
2 cups maple syrup 3 cups white sugar 1/2 cup brown sugar 2 tablespoons grandmas molasses about 10 mandarin oranges and 4 pink lady apples
and i stole about 2 -3 cups worth of liquid after racking off the primary. was a wonderful taste test.
and there IS something floating around in there that wasnt there before, but after doing some research its probably just protein globs and spent yeast. it could be bacteria but ive already ingested it and im fine, its probably nothing to worry about. my brew smells healthy and theres no odd tastes.
still, i drank about 3 cups of this stuff, and consumed a buncha fermented fruit from it, and the worst i got was a few burps.
when natives in the amazon make manioc beer, they just chew it up and spit it into a clay pot, the yeast which brews it is a natural yeast in your saliva that actually can make u very sick in large amounts, a different species than saccharomyces. candida i think? the natives drink 5 or 6 gallons of this brew everyday, per adult male.
anyways, i read that this type of yeast "saccharomyces bayanus" is good for high gravity brews and is tolerant to 18%. also the cleanest strain of yeast (in that it doesnt produce much hydrogen sulphide and urea) and most resistant to other contaminants. some people even use it to kickstart stuck fermentation because its so hardy and can run on less nutrients and in harsher conditions. i dont know if that makes a difference either.
still, i think weve come a long way from spitting roots in a jar and putting the lid on.
whatever information u can provide would be great.
http://www.brewery.org/brewery/library/SugAcid.html good info i found on sugar and acid content of most fruits
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eyefyndum
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Re: Maple Mandarin Wine/Mead/Hooch [Re: eyefyndum]
#7822999 - 01/02/08 09:48 AM (16 years, 30 days ago) |
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Maple syrup Nutritional value per 100 g (3.5 oz) Energy 260 kcal 1090 kJ Carbohydrates 67.09 g - Sugars 59.53 g - Dietary fiber 0 g Fat 0.20 g Protein 0 g Thiamin (Vit. B1) 0.006 mg 0% Riboflavin (Vit. B2) 0.01 mg 1% Niacin (Vit. B3) 0.03 mg 0% Pantothenic acid (B5) 0.036 mg 1% Vitamin B6 0.002 mg 0% Folate (Vit. B9) 0 μg 0% Vitamin C 0 mg 0% Calcium 67 mg 7% Iron 1.20 mg 10% Magnesium 14 mg 4% Phosphorus 2 mg 0% Potassium 204 mg 4% Zinc 4.16 mg 42%
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eyefyndum
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Re: Maple Mandarin Wine/Mead/Hooch [Re: eyefyndum]
#7823002 - 01/02/08 09:50 AM (16 years, 30 days ago) |
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ugh and i forgot, 2 cups of pomegranate juice. not pure, its watered down and sweetened.
the water i used for the brew was tap water, not pasteurized just heated to dissolve the sugar.
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makaveli8x8
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Re: Maple Mandarin Wine/Mead/Hooch [Re: eyefyndum]
#7823898 - 01/02/08 02:03 PM (16 years, 30 days ago) |
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looks like your somewhere around 13% so your fine, i thought you put 6 cups of sugar in reading the first post, i also calculated it wrong the first time which gave me a higher number.
if your wanting 18% add 2 more cups of sugar. if you add 3 cups it will put you at 20.44% but read below
however here is a trick to getting high alcohol levels, add a little bit and then let the yeast eat it (stops bubbling) then add a little more sugar...keep doing it like that. kinda like survival of the fittest, giving food to the strong guys but not so much to smother them.
you also asked about nutrients, raisins are what you should use, with all the fruit you been using you might not need them, but i always use em
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  We were sent to hell for eternity Ø h® We play on earth to pass the time Over-population the root of all Evil-brings the Elites Closer to the gates.
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eyefyndum
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Re: Maple Mandarin Wine/Mead/Hooch [Re: makaveli8x8]
#7824622 - 01/02/08 06:06 PM (16 years, 30 days ago) |
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thanks thats good to know...
im shooting for at least 14%, as i hear this alcohol strength is a preservative in its own.
ive been doing exactly that - feeding it til the sugar is spent and then pitching in some more. i waited til the bubbles nearly stopped to throw in the oranges and molasses, and then they were almost white having been torn apart by the yeast and discolored from the co2 after a few days. as soon as i racked onto the apples it started bubbling heavily again. the co2 caused the peels of the apples to turn white! im thinking of racking it off the apples again soon, they are heavely penetrated by the brew and started to brown a bit. this is a very awesome strain of yeast, the most vigorous ive ever had the pleasure to work with
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eyefyndum
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Re: Maple Mandarin Wine/Mead/Hooch [Re: eyefyndum]
#7825392 - 01/02/08 09:04 PM (16 years, 30 days ago) |
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only a day later or so and the damn yeast ate clear through 4 apples!!!
they were mooshy and brown and pieces were flaking off onto the bottom so i racked it off them into the first carboy, which was cleaned well. both are 1gallon carlo rossi bottles.
now im eating the apples, and wow. im getting fairly buzzed!!!
by the burn of the apples i would say my brew is arond 9%, if not better. probably 9% tho based on drinking various alc% wines in the past. no way to tell with out a hygrometer tho, eh?
would it be bad practice to add 2 cups of sugar straight to the bottle? i could easily dissolve it into some water tho, theres about 1/3 of the bottle missing after racking the fruit and testing it on the first rack. the bubbles seemed to have nearly dissapeared. though theres still a bit of pressure in there, i just dont see them surfacing.
i dont have 2 cups white sugar, could i add a cup white and a 1/2 cup brown?
still a very cloudy mixture here, hoping it will settle out in the next week or two, as i plan to drink this within the next few weeks if i dont extend the fermentation.
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makaveli8x8
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Re: Maple Mandarin Wine/Mead/Hooch [Re: eyefyndum]
#7826411 - 01/03/08 03:32 AM (16 years, 29 days ago) |
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i use lalvin yeast, they have some strains that go to 21% i think
with the hydrometer you pop it in the jug before fermentation and it gives you a spesific gravity ( ea. 1.100) then as it ferments you keep testing it and that number will go down as the yeast eats (ea. 1.010)
1.000 is water
their are formulas where you take your starting number and finishing number and you can find your achol % or close to it anyway.
there is also a nice little calculater ill post at the end you can use to get a "rough" idea what your achol % is, which is what i used earlier. The calculator is not very accurate but gives a good idea.
also bear in mind, when you rack its going to throw all your co2 out of the liquid, aka it will bubble for a few hours after racking.
if it were me i wouldn't add all that sugar at one time, i would just put half a cup in every day or two along with 5-10 raisens each time.
when you remove the fruit and rack your going to be left with even less, i soppose i would disolve that sugar in a 1/4 water when you add each time to make up for it.
to make it clear, put it in the fridge for a week then rack it.
--------------------
  We were sent to hell for eternity Ø h® We play on earth to pass the time Over-population the root of all Evil-brings the Elites Closer to the gates.
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makaveli8x8
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Re: Maple Mandarin Wine/Mead/Hooch [Re: makaveli8x8]
#7826416 - 01/03/08 03:33 AM (16 years, 29 days ago) |
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--------------------
  We were sent to hell for eternity Ø h® We play on earth to pass the time Over-population the root of all Evil-brings the Elites Closer to the gates.
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Asante
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Re: Maple Mandarin Wine/Mead/Hooch [Re: eyefyndum]
#7826921 - 01/03/08 10:13 AM (16 years, 29 days ago) |
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Sounds pretty tasty 
If I were you I'd put some of that in the Wok Still and knock it up to about 45% ABV/90 proof, and then sweeten it with honey, lets say take 900ml of the distillate and sweeten with 100ml honey to get a liter of a sweet fruity liqueur of about 40% ABV/80 proof.
That ties the loose ends of bottle bombs and preservation.
I see you'd like a pure brewed product mainly but if you make more, definitely try making Mandarin Moonshine with it, if only a liter.
Let it sit for a few months in the dark to develop bouquet and drink up
-------------------- Omnicyclion.org higher knowledge starts here
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eyefyndum
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Re: Maple Mandarin Wine/Mead/Hooch [Re: Asante]
#7827287 - 01/03/08 12:36 PM (16 years, 29 days ago) |
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good idea wiccan, however i dont think ill be distilling.
thanks for the idea though.
funny thing is, i dont have a wok.
i do however have a copper distilling piece and fitted tubing

i use it for essential oils only tho, and usually attach it to the vent on a pressure cooker with silver sodder.
-------------------- Hes simple, Hes dumb, Hes the pilot
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eyefyndum
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Re: Maple Mandarin Wine/Mead/Hooch [Re: eyefyndum]
#7840439 - 01/06/08 05:02 PM (16 years, 26 days ago) |
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wow. ok.
must have been around 12% because this bottle started to settle, it was clearing on the top 3/4, so i syphoned off the top clear part and drank it.
ive never been so wasted off 1wk of fermentation!
this yeast is incredibly fast! ive only used champagne yeasts in the past and they were a lot dryer but much slower. this was still very fruity and a bit sweet, but very alcoholic at the same time. secondary wasnt really needed except to pull off of the fruits.
right now im starting two new batches.
one has 1cup brown sugar 2 cups dried cranberries the peels of 2 mandarins 3 cups 100% pomegranate juice 3 cups of triple strength black tea and a light mix of cinnamon and cloves
it was started yesterday and by last night was at a full bubble!
the other batch is a 1/2gallon jug of martinellis 100% apple cider, i just popped the lid off, poured a cup for myself to leave room at the top(damn tastey), threw in about 16grams of raisins, and poured in a half packet of saccharomyces bayanus. i started it about 2 hours ago and already the airlock is filling up with air.
we will see how these fair. im waiting for the last 1/4 of the other brew to settle and then ill drink it and set aside the bottle for racking the other ones later on.
i cant believe this yeast is so fast!
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fazdazzle
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Re: Maple Mandarin Wine/Mead/Hooch [Re: eyefyndum]
#7842094 - 01/07/08 12:36 AM (16 years, 26 days ago) |
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I can't wait to make mead! Maple syrup? Damn! sounds delicious....
You make your own essential oils? interesting. Do you notice a big difference between your own and commercially produced?
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eyefyndum
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Re: Maple Mandarin Wine/Mead/Hooch [Re: fazdazzle]
#7842371 - 01/07/08 05:44 AM (16 years, 25 days ago) |
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yeah maple syrup... good shit! make sure its 100% the real deal, and organic preferably.
i read on many sites that maple syrup fermented tasted a lot like rocket fuel or something, however that may be with the dryer yeasts. cause this last brew still had a lot of maple flavor in it. it is GOOD!
nothing like honey wines though, you just cant beat high quality honey. maple syrup is much cheaper, high in sugar, and im a poor bastard, so it takes its place just fine for the time being.
i forgot to add that to the last brew list with the cranberries, it also had 2 cups of maple syrup. i heated the maple syrup on the stove and stir in all the other ingredients and then funneled into the carboy and added cold water all the way to the top. ill get some pics of it today its a very beautiful colored brew.
yeah distilling your own oils is fun and much like the real deal of distilling moonshine. i have not really noticed a difference between my oils and ones u get at a store, they truly turn out quality as quality after 2 runs usually. sometimes u can get a very good product on the first run.
i had recently heard that the top selling oil on the market right now was cucumber oil at like 23$ per 4 fluid oz's. so i am planning a huge distilling party for this next summer when cucumbers are at their peak. i tried distilling a few and the oil is very smooth and rich, good for the skin obviously and would make a very good base for massage oils or a lotion. its not very pleasantly aromatic tho and i tried burning some, yuck. still, essential oils are fun to mess around with, fun to make, and theres endless possibilities for a lot of them.
i suggest you start brewing your own wines and distilling your own oils, its a blast! next i have to start incorporating both, by flavoring the wines with the oils! make i can make a recipe and wiccan can distill it and let us know how it is
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makaveli8x8
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Re: Maple Mandarin Wine/Mead/Hooch [Re: eyefyndum]
#7842637 - 01/07/08 08:32 AM (16 years, 25 days ago) |
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i made two .5 gallon batches today in them glass apple juice containers.
here's my recipe right now
jar 1: 2 cups unsweetened Black cherry juice 2 handfuls of dark chocolate chunks 2 handfuls raisins 1 pound clover honey 1 cup water ( which brought me to 1/2, or close to where the bottle curves) lalvin 71b-1122 yeast
jar 2: 12 oz homebrew vanilla cream soda (This the real deal with Bourbon vanilla in it, will add another bottle later) 1 pound clover honey 2 handfuls raisins 1&1/2 cup water (brings to about 1/2 the jar again) Lalvin D47
I put a rubber stopped with a hole in each bottle and then pc'ed them, brought to 15psi then immediately turned off stove and let cool for 1hr.
I then took them out and they were still hot so i let them finish cooling in front of my flowhood(1.5 more hour), after which I pitched the yeast and put airlocks on.
Just thought you might enjoy my recipes or my procedure, ill let you know how it turns out
p.s. I can't believe how long it took to cool, i think my flowhood started to overheat
--------------------
  We were sent to hell for eternity Ø h® We play on earth to pass the time Over-population the root of all Evil-brings the Elites Closer to the gates.
Edited by makaveli8x8 (01/07/08 08:33 AM)
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eyefyndum
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Re: Maple Mandarin Wine/Mead/Hooch [Re: makaveli8x8]
#7843285 - 01/07/08 11:57 AM (16 years, 25 days ago) |
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ive heard good stuff about 71B being fast, and good stuff about D47 preserving the flavors well.
you pc your brew? are you worried about carmelizing the sugars? i think sugar carmelizes at 300deg.
the black cherry chocolate sounds delicious!!!
what type of water do you use? i heard not to use distilled water, or even filtered water, as tap water contains a lot of nutrients. ive even read that even if u supplement the yeast with additional nutrients such as DAP and acid blends, the yeast wont have all that it needs unless you use tap water.
thanks again for posting your recipes and procedure, im curious and interested in what others are doing as ive only been doing this a few years, and fairly simply recipes and procedures nothing special.
on a second note, my apple juice jug is ROARING, i can hear it bubbling from across the room, its GOING NUTS, its literally making a roaring sound. my cranberry brew on the other hand is bubbling slow and steady like usual. both grape juice and apple juice seem to be FAST fermenters, the yeast tear them up!
and thanks for the advice on adding raisins, i never thought! duh, dried grapes! DUH!
arrrr
thanks again, the brews loving em and been going stronger since i added them.
-------------------- Hes simple, Hes dumb, Hes the pilot
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makaveli8x8
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Re: Maple Mandarin Wine/Mead/Hooch [Re: eyefyndum]
#7843438 - 01/07/08 12:58 PM (16 years, 25 days ago) |
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ive had one or 2 batches that just didn't taste right to me and i think it was partly contamination.
So these are actually the first 2 batches i have pc'ed. Basicly im looking at it from an LC point of view. With LC's you pc at 15psi for 15-30 minutes.
I was a little worried about carmelization and thats why i turned the heat off right when i reached 15psi (250 degree's)
I wanted to melt the chocolate anyways, and also get the honey thinner(just sits at the bottom in all my previous attempts even with lots of shaking, until eaten of course ), so it was win win.
I just used tap water, I heard good well water or bottle water is better (but not a must have).
Straight honey/mead are really slow to ferment, think it has to do with the type of sugar, and ph
you know as i was reading about your apple juice just now, the picture of a condom on the top making a roaring sound has me
--------------------
  We were sent to hell for eternity Ø h® We play on earth to pass the time Over-population the root of all Evil-brings the Elites Closer to the gates.
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fazdazzle
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Re: Maple Mandarin Wine/Mead/Hooch [Re: makaveli8x8]
#7843674 - 01/07/08 01:55 PM (16 years, 25 days ago) |
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As far as water goes I think the purest natural water is the best. How I think of it is related to brewing tea, where the ideal water comes from a flowing mountain stream. Tea only tastes as good as the water it is used to brew with...which I assume can be extrapolated to mead & other drinks. Various beers around the world have their unique characteristics based on the distinct local water supply.
So from the options that most people in the US have, well water might be your best bet, as makiaveli mentioned.
What is this nonsense of tap water being more "nutritious" than filtered water? I've heard that before and I was like wtf he is a crackpot. Does anyone know if this is true at all? All I know is my tastebuds despise tap water and I don't want any of that sewage in my brew. I guess you all might have better and cleaner tap water than me. In any case I thought filtering, typically through reverse osmosis, removes, for the most part, the baddies like chlorine & fluorine?
Many bottled waters are actually filtered water from municipal water supplies, so I can't imagine that would help, unless you're using fiji, but that's gonna bump your nectar up to about $5 a shot.
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makaveli8x8
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Re: Maple Mandarin Wine/Mead/Hooch [Re: fazdazzle]
#7843835 - 01/07/08 02:41 PM (16 years, 25 days ago) |
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lol $5 a shot
the way ive always heard it, it was well water that was more nutritious
--------------------
  We were sent to hell for eternity Ø h® We play on earth to pass the time Over-population the root of all Evil-brings the Elites Closer to the gates.
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Asante
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Re: Maple Mandarin Wine/Mead/Hooch [Re: fazdazzle]
#7847074 - 01/08/08 08:36 AM (16 years, 24 days ago) |
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Quote:
"What is this nonsense of tap water being more "nutritious" than filtered water? I've heard that before and I was like wtf he is a crackpot."
The minerals in tap water are good for you. Drinking demineralized water is less healthy.
Quote:
All I know is my tastebuds despise tap water and I don't want any of that sewage in my brew.
That depends on your area's tap water. Where I live the local tapwater truly is mineral water and it's even sold in bottles as such. It's delicious.
-------------------- Omnicyclion.org higher knowledge starts here
Edited by Asante (01/08/08 08:36 AM)
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eyefyndum
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Re: Maple Mandarin Wine/Mead/Hooch [Re: Asante]
#7849443 - 01/08/08 06:00 PM (16 years, 24 days ago) |
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being repulsed by the taste of tap water can range from your areas tap water to the fact that you have a "mineral deficiency"
having particularly mineral deficiencies can cause some minerals to taste bad.
so your tap water is "sewage" to you? do u eat healthy and drink lots of water regularly? do you consume a lot of sugar?
ive tasted some bad city water before, straight from the tap, and ive tasted some that was good. but when i was younger i was not into drinking water, i would kill 24packs of sprite in a few days and that was my liquid intake. whenever i drank ANY water, even right out of the bottle, it tasted horrible. i would nearly gag unless it had sugar in it or something. juice was probably the closest thing to water i could consume.
eventually i made it to a very smart chiropractor, this guy was psychedelically amazing and i learned more about my body, pressure points, and my health that i never knew existed. did u know certain pressure points effect certain internal organs of yours? i was having kidney and liver troubles at one time and he straightened/realigned my hip and the problems went away. he told me i was gagging on water because i wasnt getting enough of a certain mineral, and he gave me a few bottles of magnesium or something like that (i cant remember exactly) and water all of a sudden tasted fine after a few days. weird huh? mineral deficiencies can change how u perceive the taste of water.
a lot of bottled waters and these days are loaded with particular minerals that tap contains to enhance the taste, but when u have an over-amount of one kind or a loss of one kind, its creating a different taste. the same thing goes for various tap water which may be overloaded or under-supplied in various minerals, though this may be natural.
if it tastes good, add it to your brew, if it doesn't, you can supplement with a tasty bottled "spring" water instead, which also has various minerals.
the minerals contained in spring and tap water are essential in your brew, otherwise your looking at stuck fermentation, ive made this mistake in the past using distilled water thinking that tap would contaminate my brew.
-------------------- Hes simple, Hes dumb, Hes the pilot
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fazdazzle
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Re: Maple Mandarin Wine/Mead/Hooch [Re: eyefyndum]
#7851832 - 01/09/08 01:04 AM (16 years, 24 days ago) |
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Quote:
eyefyndum said: being repulsed by the taste of tap water can range from your areas tap water to the fact that you have a "mineral deficiency"
having particularly mineral deficiencies can cause some minerals to taste bad.
so your tap water is "sewage" to you? do u eat healthy and drink lots of water regularly? do you consume a lot of sugar?
ive tasted some bad city water before, straight from the tap, and ive tasted some that was good. but when i was younger i was not into drinking water, i would kill 24packs of sprite in a few days and that was my liquid intake. whenever i drank ANY water, even right out of the bottle, it tasted horrible. i would nearly gag unless it had sugar in it or something. juice was probably the closest thing to water i could consume.
eventually i made it to a very smart chiropractor, this guy was psychedelically amazing and i learned more about my body, pressure points, and my health that i never knew existed. did u know certain pressure points effect certain internal organs of yours? i was having kidney and liver troubles at one time and he straightened/realigned my hip and the problems went away. he told me i was gagging on water because i wasnt getting enough of a certain mineral, and he gave me a few bottles of magnesium or something like that (i cant remember exactly) and water all of a sudden tasted fine after a few days. weird huh? mineral deficiencies can change how u perceive the taste of water.
a lot of bottled waters and these days are loaded with particular minerals that tap contains to enhance the taste, but when u have an over-amount of one kind or a loss of one kind, its creating a different taste. the same thing goes for various tap water which may be overloaded or under-supplied in various minerals, though this may be natural.
if it tastes good, add it to your brew, if it doesn't, you can supplement with a tasty bottled "spring" water instead, which also has various minerals.
the minerals contained in spring and tap water are essential in your brew, otherwise your looking at stuck fermentation, ive made this mistake in the past using distilled water thinking that tap would contaminate my brew.
Weeeiiiirrrddd....I may have to look into this more and retry my tap water. I have been drinking reverse osmosis purified water that I buy from the grocery store for the past 6 months or so, before which I drank the tap water. It kind of hit me one day...all of a sudden I noticed the tap water tasted bad, which may point to a mineral deficiency as you mentioned, but I do eat quite healthy. I am a vegetarian, which could explain the possible deficiency, but I've been cooking pretty much all my own foods and a variety at that, since I switched. I'm trying to cut back on my sugar intake, although I don't think it was ever extreme and actually lately I've been going super healthy by making green smoothies, which curb my sugar cravings to the point of thinking most "sugary" things were actually pretty gross. I eat lots of nuts, tofu, fruit, some eggs, drink probably most of my 8 ounces of water a day, etc.
That's cool with the chiropractor, it's too bad that what makes successful people of certain trades successful isn't more well known, ie why isn't every chiropractor like that or even to the point of saying why doesn't everyone have a basic knowledge of these things? Maybe the desire for truth isn't deep enough in the general public...
Hmm..interesting, thanks for bringing that up.
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eyefyndum
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Re: Maple Mandarin Wine/Mead/Hooch [Re: fazdazzle]
#7862416 - 01/10/08 10:52 PM (16 years, 22 days ago) |
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well i just started ANOTHER 1gal of melomel
this one has some canned fruit in it lol also some frozen fruit which i hear is good cause it breaks up the cell walls. more fruity flavor!
I used 1 can of crushed pineapple in its own juice, 1 can of "light" fruit cocktail that has pears, apples, peaches, cherries, grapes, all in pear juice and no additive sweeteners or preservatives. I also added about 2 or 3 handfuls of frozen grapes, and 2 cups of mixed frozen fruit with pineapple, apple, honeydew, peaches, and canteloupe. Heated this on the stove in a little bit of maple syrup, white sugar, the pulp of 2 LARGE persimmons, and water, Then I put in about 3/4 an oz of raisins, and added cool water almost to the top.
I threw the yeast in and airlock on, and let it sit to fill up without poking holes in it yet. I figured it might take a few hours to get going like usual, but this time the condom inflated about halfway within' 15 minutes!!! I couldn't believe how fast the yeast had started.
anyway, that was the end of my yeast and my last bottle to brew in, so hopefully ill get a few more soon and can rack off the fruit before it goes.... south for the winter.........
I racked off the cranberries in my other brew, although 2 or 3 made it through the tubing. I'll keep an eye on them for mold.
I have such a beautiful array of brewing colors here. from the yellowish gold of the apple juice, to the reddish orange of the cranberry brew, to the bright yellow of the pineapple brew. my closet is stylin' and smelling like rotten fruit. I cant wait!!!
ill get some pics up soon, maybe some video of the bubbling action, especially on the apple juice.
-------------------- Hes simple, Hes dumb, Hes the pilot
Edited by eyefyndum (01/10/08 10:59 PM)
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brshroomer
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Re: Maple Mandarin Wine/Mead/Hooch [Re: eyefyndum]
#7864179 - 01/11/08 09:57 AM (16 years, 21 days ago) |
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you could make a batch to hold the yeast...then you don't have to keep buying more...
if you have a somewhat constant flow of brews you could do it with no problem i think...(just like making a fungus culture or a mj motherplant...)
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eyefyndum
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Re: Maple Mandarin Wine/Mead/Hooch [Re: brshroomer]
#7866235 - 01/11/08 06:03 PM (16 years, 21 days ago) |
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i dont even know how to go about doing this, but i tend to underpitch just a little, so its still bubbly by the next day but not at full roll yet. I can usually innoc about 3 or 4 1gal jars with 1 pack of yeast. it says good for up to 5 gallons, but thats all in one container, no?.
after watching so many youtube videos, most people just dump a whole pack of yeast into a little 1/2gal container etc, and it just seems like a waste. i try to make mine go the distance.
how would i go about doing this? make a sugar water brew and innoc it with a whole pack, then just siphon some gunk off the bottom into the new brews?
I was considering using some of my applebrew to innoc this new jar but i am at a loss for a food grade funnel, so i gave up and used the rest of my yeast packet. I get packets of yeast for 25cents to 75cents depending on the quality so its not much of a loss to my already RAPED funds.
I have heard of making a "yeast cake" before though, and that its easy, fun, and beneficial. if u have any advice, or sites with procedures i could read, ide be thankful for the information. I would gladly give this process of making a "yeast cake" a try. I would gladly compensate with some ratings
-------------------- Hes simple, Hes dumb, Hes the pilot
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snoot
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Re: Maple Mandarin Wine/Mead/Hooch [Re: eyefyndum]
#7866302 - 01/11/08 06:21 PM (16 years, 21 days ago) |
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that does look really tasty
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eyefyndum
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Re: Maple Mandarin Wine/Mead/Hooch [Re: snoot]
#7866453 - 01/11/08 07:13 PM (16 years, 21 days ago) |
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heres my cranberry/orange/blacktea brew when i first pitched the yeast, maybe 10mins afterwards and things were already turning inside



this is after racking off of the cranberries

heres my mashed pineapple/fruity melomel

 these pics taken just 2 mins ago.
I cant wait they all look so good.
-------------------- Hes simple, Hes dumb, Hes the pilot
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eyefyndum
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Re: Maple Mandarin Wine/Mead/Hooch [Re: eyefyndum]
#7866481 - 01/11/08 07:22 PM (16 years, 21 days ago) |
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Log in to view attachment
heres a small vid of my bubbling applejuice, its kinda blurry as i cant focus my video function on my camera close enough to clearly see bubbles, so i put it close enough to tell there was bubbles.
this was taken on the 2nd day of fermentation. i believe i pitched the yeast on the 7th, its now the 11th and fermentation has almost halted. I think its almost done.
-------------------- Hes simple, Hes dumb, Hes the pilot
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eyefyndum
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Re: Maple Mandarin Wine/Mead/Hooch [Re: eyefyndum]
#7866861 - 01/11/08 09:22 PM (16 years, 21 days ago) |
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so this pineapple brew is bubbling about as much if not more than the apple juice.
well I decided since this apple brew, having only been going for 4 days, stopped bubbling almost completely, that it either stuck or done. I poured about a tablespoons worth into a glass and both me and my lady tasted it.
DONE! DONE! DONE!
4 days of fermentation, and this is gotta be one of the strongest brews ive ever had! it HAS to be close to 20% cause it burns like whiskey, although it has a taste more like white wine. the yeast is still there, very yeasty brew, but its like a good white wine.
I bottled some in a wine bottle, and instead of corking it and dying from the bottle bomb, i rubberbanded a condom with holes in it on top, so that it can sit in secondary and finish, as well as settle out. we plan to crack this open mid april of this year, so its going to sit out of reach for a while in the closet, and I will update by april how it tastes.
In the meantime, we are drinking the rest, ive only had about 6 or 8oz of the stuff, and im feeling it really well. cant believe how easy that was! cider fuckin rocks
-------------------- Hes simple, Hes dumb, Hes the pilot
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brshroomer
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Re: Maple Mandarin Wine/Mead/Hooch [Re: eyefyndum]
#7875597 - 01/13/08 08:40 PM (16 years, 19 days ago) |
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see, where the yeast really is depends on the temperature of the fermentation...
colder temperatures cause the yeast to deposit and fermentate at the bottom of the container. when in hotter temperatures(normal temperature, not refrigerated) they'll fermentate in the top of the container...
if you were going to make a yeast culture, i sugest you use the liquid to tranfer to the others, rather then what collects at the bottom(that is dead yeast?)
i'll make some tests here then...
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eyefyndum
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Re: Maple Mandarin Wine/Mead/Hooch [Re: brshroomer]
#7877102 - 01/14/08 05:12 AM (16 years, 18 days ago) |
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Quote:
colder temperatures cause the yeast to deposit and fermentate at the bottom of the container. when in hotter temperatures(normal temperature, not refrigerated) they'll fermentate in the top of the container...
thanks, thats really good information.
its so cold in here that my hands and feet are usually almost numb, though i wouldn't say it was colder than 60deg F. My window isnt very insulated, and being winter and all a lot of cold leaks through. I noticed my yeast fermenting from the bottom, is this more of a problem when fermenting fruit that are floating on the surface?
I just decided to ferment them cold because I heard yeast puts off weird off-flavors when fermented in warmer temperatures.
thanks again for the info...
and I think my cranberry brew might be contaminated. bummer. it looks a bit oily on the surface, there was some bubbles collecting on the surface making a big bubble, also one of the cranberries isnt molding, but the skin has turned CHALK white, not just opaque from the CO2. im thinking some sort of bacteria.
ill give it a day or two more with observations, and if things dont persist ill give it a swish around the mouth as I hear your taste buds will inform you better than vision and smell. it could just be the high pectin content from the cranberries though. still doesnt explain the weird chalk white cranberry skin.
-------------------- Hes simple, Hes dumb, Hes the pilot
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brshroomer
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Re: Maple Mandarin Wine/Mead/Hooch [Re: eyefyndum]
#7878238 - 01/14/08 12:56 PM (16 years, 18 days ago) |
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when fermenting in a colder temperature the yeast will clump together and stay in the bottom, leaving a clearer and softer brew. no problem that they're not near the fruit. if you are using lager yeast it should be fine, as it is a low temp yeast. but some yeast that work at high temps won't work as fast or at all in too cold temps, and this may lead to contamination.
after some research i found out that they use the yeast that clumps and falls to the bottom to produce other culture... and they try to collect the yeast in the 'middle' layer, trying to maintain the original characteristics...
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eyefyndum
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Re: Maple Mandarin Wine/Mead/Hooch [Re: brshroomer]
#7881701 - 01/15/08 03:32 AM (16 years, 17 days ago) |
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im using a wine yeast and it turns out just great,
my pineapple brew was silent this morning, not a bubble in sight. i gave it a taste, WTF!!!!!!!
how are these fruit juices fermenting so fast? i figure its maybe the pear or the pineapple, both would contribute a lot of flavor and sugar to the mix.
at first it tasted like a hawaiin pizza, with the yeasty taste like bread, and the pineapple. then it just tastes like club soda with a hint of pineapple. its really strong, 16% or close? i know my tolerance and im fucked up off only 3 or 4 glasses, i lost count!!!!
melomel is premium, and this yeast is fast, and preserves a lot of flavors!!!
i also poured out the cranberry stuff, it was SLIMEY!!
as i was pouring it out cause it smelled bad, i ran it over my hand, it was oily and slimey, also i tasted a lil, like a vinegar foot!!!
bacteria im sure of it.
anyways im drunk as hell off this pineapple mix, im going to try this again with chunky pineapple once i get more yeast, cause ive been drinking pineapple chunks - crushed pineapple was a bad idea, how u strain this shit?
-------------------- Hes simple, Hes dumb, Hes the pilot
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makaveli8x8
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Re: Maple Mandarin Wine/Mead/Hooch [Re: eyefyndum]
#7883495 - 01/15/08 01:35 PM (16 years, 17 days ago) |
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you syphon it off when you transfer carboys, beer syphons come with a little black cap that keep most solids out
otherwise you can try a little coffee filter or something rubberbanded on
straight sugar does ferment fast, and thats what is mostly in juices and stuff unless you get unsweetened/organic. Same thing with canned fruit, full of sugar.
i also wouldn't be surprized if the acid helps your stomach obsorb quicker
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eyefyndum
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Re: Maple Mandarin Wine/Mead/Hooch [Re: makaveli8x8]
#7887181 - 01/16/08 03:34 AM (16 years, 16 days ago) |
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no added sugar, preservatives etc... just fruit canned in natural juice. the pineapple in its own, and the fruit cocktail in pear juice.
i tried a coffee filter.... it broke.... i tried a piece of a "wife beater" t-shirt, cut to size, sterilized, and rubberbanded on with an also-sterile band. i even tried a piece of sterilized pantyhose.
i had dissolved the frozen pulp of two large persimmons in there, not to mention it was crushed pineapple and in little bitty pieces to begin with. everything i tried clogged up within seconds and ruined my syphoning action. I must have popped some vessels in my mouth trying to suck liquid through them. ugh. i also dont have a racking cane, just some vinyl tubing shown in the picture with the still piece.
eventually i just let it suck through chunks, and ended up drinking them, they werent that bad, even tasted a bit more alcoholic than the brew itself. its hitting those puffed up rehydrated raisins that about choke you up with their flavor, BAGAH!
-------------------- Hes simple, Hes dumb, Hes the pilot
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