Happy HolidaySs Giveaway - Winners Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Kombucha & Fermented Tea Forum > Weird reactions
Reply
 
LinkBack Thread Tools
Old 08-25-2010, 04:37 AM   #1
ACUBrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Denver
Posts: 7
Default Weird reactions

Ok, so I started an experiment while I was inbetween batches of brew.

I brewed 5 gals of tea with bags according to the directions on the cartons to get the correct tea base.
I then added 6lbs of sugar to bring up my OG
I cooled to 80 degrees and pitched champange yeast that I made a small starter of.
After 48hrs there was no CO2 discharge but the weird thing was the top of the mixture was swirling around and I could visibly see it moving.
Has anyone experienced this?

BTW: the rest of the experience will be as follows.
1. kill yeast after fermentation.
2. backsweeting half the batch and add raspberry extract and the other half will get lemonade added to it
3. bottle in gal containers with no carbonation

__________________
ACUBrewer is offline
 
Reply With Quote Quick reply to this message
Old 10-16-2010, 12:02 AM   #2
baystatebrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Boston, MA
Posts: 116
Liked 3 Times on 3 Posts
Likes Given: 23

Default

how did this turn out?

__________________
baystatebrew is offline
 
Reply With Quote Quick reply to this message
Old 11-08-2010, 09:24 PM   #3
jcuevas1jc1
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: katy tx
Posts: 1
Default

maybe not so good ? its already november

__________________
jcuevas1jc1 is offline
 
Reply With Quote Quick reply to this message
Old 11-09-2010, 01:20 PM   #4
Rossnaree
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Upstate NY
Posts: 217
Liked 4 Times on 4 Posts

Default

or still in a state of --- maybe, "bliss?"

__________________

Some knowledge will never be shared, not from a desire to conceal it, but because it is so common to the individual that it is assumed to be already known.

Primary: Chardonel
Secondary: Apfelwein, Chambourcin, Blackstone Pond American Ale, King of the North, Concord, 2nd wine from pulp of both
Bottled: Bavarian Hefeweizen, Dortmunder, King of the North (2010), Apfelwein (2010), Lesser Wilderness Mead (2010), King of the North (2nd wine - 2010)

Rossnaree is offline
 
Reply With Quote Quick reply to this message
Old 01-03-2011, 01:27 AM   #5
ACUBrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Denver
Posts: 7
Default

Ok, long overdue update. Here is what happened:
I had it in the primary for about a month and then got orders to leave with the army on short notice. So my wife and I in fury on a saturday night bottled it all before I left. SWMBO is a great helper but does not like to have to monitor, track and brew. OG was 1.030 and when I bottled it was 1.010 and fermentation had definatly stopped. That is why I was in primary so long. But it still had a very yeasty taste.
Anyways, I get a call from my wife about half way through my time gone and she says that bottles are blowing up in the basement. I told her to cold crash them in my freezer and I would deal with them when I get home.
No joke. WORST BOTTLE BOMB EVER!!!!. I opened one bottle and the entire thing overflowed out of the bottle until it was completely empty. Needless to say it was a learning expereience.
I did the experiment again. This time more tea bags for flavor and more sugar. OG 1.065 and FG was 0.990ish. I had started this batch a week after the other one. 2.5 months primary. 3 weeks secondary. Much better. Very dry though. Did not backsweeten becasue my tolerence to surgar is very lower (no daqari's for me ). But the point of the project is for my wife. She really likes the twisted teas. We tried three different extracts (blackberry, rasberry, strawberry/kiwi). After backsweetening a glass with sugar. VERY DELICIOUS.
I think next time I will increace the tea flavor, a little more sugar (OG 1.070-1.080), and a yeast that leaves some residual sugar. (ANY IDEAS FOR YEAST?)
I think that the next batch will hit the nail on the head and be stonger than the store version and not use malt liquor :S

__________________
ACUBrewer is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools




Newest Threads

LATEST SPONSOR DEALS