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Old 06-08-2012, 08:15 PM   #11
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Yes, it appears that he does. Might be tasty.

God knows I've drank worse.

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Old 06-08-2012, 08:39 PM   #12
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Originally Posted by motobrewer View Post
so, now you want to take sh*t water and mix it with coke?
So you take a simple thread and want a fight? Nice troll.

Listen dipsnot, you don't like it? go somewhere else.

Champagne yeast? High abv beer yeast?
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Old 06-08-2012, 09:43 PM   #13
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Originally Posted by cheezydemon3 View Post
So you take a simple thread and want a fight? Nice troll.

Listen dipsnot, you don't like it? go somewhere else.

Champagne yeast? High abv beer yeast?
your first line was "Call me crazy!"

i did, and now you're whining about it.

i don't want a fight at all. you're the one mixing sh*twater and coke!
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Old 06-09-2012, 01:14 PM   #14
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Originally Posted by cheezydemon3 View Post
So you take a simple thread and want a fight? Nice troll.

Listen dipsnot, you don't like it? go somewhere else.

Champagne yeast? High abv beer yeast?
Maybe distillers yeast? White Labs has some recommendations for types of yeast to spirits.
http://www.whitelabs.com/distilling/yeast.html
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Old 06-09-2012, 04:11 PM   #15
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I was thinking champagne yeast or wlp099 super high gravity yeast. I think it's a cool experiment! Good luck!

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Old 06-09-2012, 04:28 PM   #16
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Actually, bread yeast works fine. Its cultured on molasses anyways.

champagne can lead to a brackish flavor.

Distillers yeast is similar to bread yeast, but with a higher alc tollerance and better flocc.

Di ammonium phosphate is a must for fermenting any cane sugar product. brown sugar and molasses need the nitrogen it gives.

I suggest reading the alaskan bootleggers bible, particularly the chapter on making apple jack.

Edit: in my experience, starting with about 12# brown sugar to 5 gallons water is a good starting point. I like to replace one gal water with 100% applejuice, too. A straight sugar wash can be hard to ferment thoroughly

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Old 06-10-2012, 02:05 AM   #17
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Good stuff Southbay. I had forgotten about the bootleggers bible, great suggestions. This has me intrigued I may need to try it on a smaller scale.

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Old 06-10-2012, 03:11 AM   #18
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Quote:
Originally Posted by SouthBay
Actually, bread yeast works fine. Its cultured on molasses anyways.

champagne can lead to a brackish flavor.

Distillers yeast is similar to bread yeast, but with a higher alc tollerance and better flocc.

Di ammonium phosphate is a must for fermenting any cane sugar product. brown sugar and molasses need the nitrogen it gives.

I suggest reading the alaskan bootleggers bible, particularly the chapter on making apple jack.

Edit: in my experience, starting with about 12# brown sugar to 5 gallons water is a good starting point. I like to replace one gal water with 100% applejuice, too. A straight sugar wash can be hard to ferment thoroughly
Thanks! this is what I needed.

OK Peace moto.

My take is that "call me crazy..." means "I know some of you will scoff, here is a heads up that I already freaking know that. Save the lecture for someone who needs it"

It wasn't until your 2nd combative "shat water" post that I took offense.

Now you are the one acting surprised.
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Old 11-29-2012, 06:59 PM   #19
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Originally Posted by motobrewer View Post
your first line was "Call me crazy!"

i did, and now you're whining about it.

i don't want a fight at all. you're the one mixing sh*twater and coke!
sh*t water....who would have thought you were trying to fight?

My apologies!!!

Pulling the trigger finally! Will report.
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Old 11-29-2012, 07:06 PM   #20
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schiessenwasser!

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The man who intoxicates himself on bad whisky is sometimes moved to kill his wife and set his house on fire, but the victim of applejack is capable of blowing up a whole town with dynamite and of reciting original poetry to every surviving inhabitant.

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