Want a clone for Vex coolers ? (fruit coolers) - Page 2

MariaAZ · 12-24-2006, 03:58 PM

This sounds like a fun experiment! What about using the bottled sugar free beverage syrups? I don't know if the preservatives in the syrup would kill the yeast, but if one has the ability to force carbonate maybe it wouldn't be an issue.

I've tried brewing soda with splenda and/or stevia and haven't gotten ANY fermentation. Leave the artificial sweeteners out and it worked just fine.

**Orfy** · 12-24-2006, 04:03 PM

Mines cleered like a dream. I have a use for quite a bit of it that should not be disscused on a respectable place like this.

But some of it is now in the freezer chilling with coconut essence in it.
It's dry and not sweet due to the fermentation. Obviously adding sugar may start refermentation so I intend to make some sugar syrup and mix the two at the time of serving.

Off to try it now. I'll report back.

**Orfy** · 12-24-2006, 04:20 PM

Well that was quick and easy.

700ml of fermented liqour. (We need a name for this)
250ml barman's syrup (sugar dissolved in warm water)
1 bottle of coconut essence.
Mixed in the bottle.

Serve on the rocks.

The wife's words. "mmmmmm malibu"

Malibu costs $24 a bottle.
This stuff is legal to make and costs <$2 a bottle
If you forgo the carbon you can reduce the price by $10

RESULT

http://www.liqueurweb.com/essences.htm

**Orfy** · 12-24-2006, 04:23 PM

PS. Brewman, the Turbo yeast can handle 21% it takes around 10 days instead of 4 to ferment it though.

brewman ! · 12-26-2006, 06:49 AM

Bad news on my fermentation. The yeast started a bit, slowly and have now died or at least they are dormant. No visible signs of fermentation ! I think the sugar mixture is too strong. I'll give it a couple more days.

**Orfy** · 12-26-2006, 08:33 AM

What yeast are you using?

What you could do is make a batch with half the sugar and add the rest of the sugar day by day. All most like adding the wort to a starter instead of the starter to yhe wort.

brewman ! · 01-09-2007, 11:52 PM

I am using EC1118 a champagne yeast.

So I redid the recipe this weekend, cutting the sugar (sucrose) back to 187 grams per litre, for a og of 1.070. I pitched the yeast and it fermented slowly. I added some yeast nutrient and its fermenting pretty good. The problem with the previous fermentation could have been a lack of yeast nutrient, not the sugar level.

If it ferments dry, it should be 9.2% alcohol.

The idea is to ferment the sugar water to alcohol, stabilize it with Potassium Sorbate and then mix with frozen fruit juice concentrates to get the desired cooler taste.

I am doing 3 1.5L jars of the stuff, so there will be some experimentation.