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Old 10-04-2012, 03:03 AM   #1
Sionolann3
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Default DIY juice to Alcohol

Hey guys, found this on Thinkgeek today and I thought it was a great idea. Being at college and all, I miss fermenting things, and then I saw this!

http://www.thinkgeek.com/product/e683/

By doing this I don't have to explain to people why "grain soup" smells so weird when I'm boiling wort in the community kitchen haha.
Now, I did a little research and found out that some people have replicated this process by using wine yeast (the stopper and airlock aren't an issue here). Does anyone have any experience or knowledge about this subject? If so, any advice? I'm gonna go to the brewshop tomorrow and purchase some wine yeast.

At least if it doesn't work the loss is minimal haha.

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Old 10-04-2012, 03:10 AM   #2
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Quote:
Originally Posted by Sionolann3
Hey guys, found this on Thinkgeek today and I thought it was a great idea. Being at college and all, I miss fermenting things, and then I saw this!

http://www.thinkgeek.com/product/e683/

By doing this I don't have to explain to people why "grain soup" smells so weird when I'm boiling wort in the community kitchen haha.
Now, I did a little research and found out that some people have replicated this process by using wine yeast (the stopper and airlock aren't an issue here). Does anyone have any experience or knowledge about this subject? If so, any advice? I'm gonna go to the brewshop tomorrow and purchase some wine yeast.

At least if it doesn't work the loss is minimal haha.
While you're at the LHBS, grab an airlock and stopper, then ditch the $10 kit.
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Old 10-04-2012, 03:26 AM   #3
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While you're at the LHBS, grab an airlock and stopper, then ditch the $10 kit.
And some decent yeast.
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Old 10-04-2012, 04:37 AM   #4
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Science causes the yeast in the kit to turn the fructose in the juice into alcohol and carbonation.
Hahaha, that line is hilarious.

$10 for a hooch kit, they must be making a killing.
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Old 10-04-2012, 04:47 AM   #5
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That's essentially all an apfelwein is. You take apple juice with no preservatives, maybe add some sugar, and a champagne yeast and you got yourself a powerful batch of hooch. I've got a friend who curses me whenever I bring up apfelwein, but it was his own damn fault for drinking 6+ bottles of 14% brew in one night. It gives a nasty headache.

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Old 10-04-2012, 04:52 AM   #6
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Originally Posted by bovineblitz

Hahaha, that line is hilarious.

$10 for a hooch kit, they must be making a killing.
If they're selling any at all...
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Old 10-04-2012, 11:26 PM   #7
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Do you think wine yeast would work? Or what type of yeast should I go for, and also, should I add sugars? Would the sugar in the juice be fermentable? Would champagne yeast be the best choice? I don't know much about yeast yet, and I'm kinda new into brewing.
Lots of questions if anyone is interested in answering them.
Thanks

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Old 10-04-2012, 11:33 PM   #8
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Originally Posted by Sionolann3 View Post
Do you think wine yeast would work? Or what type of yeast should I go for, and also, should I add sugars? Would the sugar in the juice be fermentable? Would champagne yeast be the best choice? I don't know much about yeast yet, and I'm kinda new into brewing.
Lots of questions if anyone is interested in answering them.
Thanks
Because of the starting gravity of the juices I would think a wine yeast would be the better choice to get full attenuation. Wine tends to start out at 1.090 or so if I remember right. You can do the same with beer yeast but it will result in a sweeter brew which isn't necessarily bad but will obviously be lower in alcohol content.
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Old 10-04-2012, 11:51 PM   #9
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Because of the starting gravity of the juices I would think a wine yeast would be the better choice to get full attenuation. Wine tends to start out at 1.090 or so if I remember right. You can do the same with beer yeast but it will result in a sweeter brew which isn't necessarily bad but will obviously be lower in alcohol content.
Beer yeast will eat up all the fruit sugars until its dry or the alcohol gets too high. Its not like using it with beer wort.
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Old 10-04-2012, 11:52 PM   #10
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You can basically treat it like making soda. Check out the soda making forum. The only thing is that juice bottles can't really hold pressure, so either transfer the juice to a 2 liter or don't seal the top to allow for CO2 to escape (a loose cap or foil over the top works fine).

This tutorial on ginger ale should give you the basic idea... all the flavors and sugars you want are already in the juice so ignore the parts about adding sugar, ginger, and lemon etc, but it's more or less the same after that, especially that you can refrigerate it at any time to keep some sweetness and halt fermentation... of if you so choose you can let fermentation continue until its dry.

I'd just use a cheap yeast, so probably a cheap champagne or white wine yeast that's $0.50-$0.75 a packet.

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