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Old 04-29-2013, 07:25 PM   #1
beani5003
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Default Idea's, terrible Ideas

dont know if this is in the right place, but i've had this ideo for and experiment that i would like to talk through.
What i'm thinking of doing is fermenting off 5 gallon of water with, say, 5 or 6kg (13 pound) of sugar. Once the fermentation is done dump in some vanilla extract. then either add priming sugar and bottle or kill off the yeast and then bottle.
Is this worth trying or is it a waste of ingredients as its just something todo between batches

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Old 04-29-2013, 07:27 PM   #2
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Sounds painful

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Old 04-29-2013, 07:28 PM   #3
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how so?

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Old 04-29-2013, 07:29 PM   #4
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I can't imagine it'd taste very good. But it is similar to those kits for brewing liquors that they add flavor to. It's not distilled,but I'm not sure it's legal here anyway.

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Old 04-29-2013, 07:33 PM   #5
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any advice making it taste better? i'm a real vanilla addict, and its first time going away from the 'norm'

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Old 04-29-2013, 07:34 PM   #6
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I did this in college before I started brewing beer. I made a gallon of sugar hooch with bread yeast and added a half bottle of vanilla extract. It ended up drinkable, kinda champagne-y. Definitely different.

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Old 04-29-2013, 07:41 PM   #7
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Quote:
Originally Posted by txbrewer2 View Post
I did this in college before I started brewing beer. I made a gallon of sugar hooch with bread yeast and added a half bottle of vanilla extract. It ended up drinkable, kinda champagne-y. Definitely different.
what size of bottle was the vanilla extract, do you know? i'm not looking for award winning stuff, like txbrewer said, just something different
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Old 04-29-2013, 07:43 PM   #8
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Quote:
Originally Posted by unionrdr View Post
I can't imagine it'd taste very good. But it is similar to those kits for brewing liquors that they add flavor to. It's not distilled,but I'm not sure it's legal here anyway.
It is legal. Pallateble? I don't know. But it is legal.

Technically it would be a 'sugar wine' that is a wine made exclusivly from sugar fermentables. It would differ from Mead in that it has no honey flavors backing it up.

It is likely to finish with 'hot' flavors and ABV (5 us gallons, and 13lb of sugar) around 12-14% if you use typical yeast - if you use something with low tollerance, it will finish lower.

My experience with vanilla extract is that it has a harsh flavor even when sweetened, and the flavors won't be good. I'd certianly not do 5 gallons on an experiement. I know sugar is cheap - about $.50/lb. Making it much less per pound that DME (and perhaps all but large purchases of grains). But again, I don't think this will ferment out nicely.
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Old 04-29-2013, 07:44 PM   #9
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Maybe try using that turbo yeast. Then into secondary on some vanilla beans?...

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Old 04-29-2013, 07:50 PM   #10
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good ideas, i was thinking about using a smaller batch size, so i'll deffinately do this as with the turbo yeast, and what kind of hot flavors are we talking about here?

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