Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Community > General Chit Chat > Hobo wine.
Reply
 
LinkBack Thread Tools
Old 05-12-2006, 02:57 PM   #11
BootYtRappeR
Feedback Score: 0 reviews
 
BootYtRappeR's Avatar
Recipes 
 
Join Date: Sep 2005
Location: Lewisville, NC
Posts: 299
Default

Quote:
Originally Posted by GWF
Will someone please answer this question? I dont wanna throw this out if it can be salvaged.
you can throw another gallon water in there.

but then again it's a "project" so just wait and see what happens!
__________________
Primary:
Secondary: PRA
Bottled/Kegged/Conditioning: Munich Dunkel Ale
Drinking:
Up Next:
BootYtRappeR is offline
 
Reply With Quote Quick reply to this message
Old 05-12-2006, 04:22 PM   #12
GWF
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2006
Posts: 26
Default

Quote:
Originally Posted by bootytrapper
you can throw another gallon water in there.

but then again it's a "project" so just wait and see what happens!
Ok, I put a another 3 litres of water in there.
It's stinking the whole house up now though, seriously it stinks.
__________________
GWF is offline
 
Reply With Quote Quick reply to this message
Old 05-12-2006, 04:31 PM   #13
homebrewer_99
Feedback Score: 0 reviews
 
homebrewer_99's Avatar
Recipes 
 
Join Date: Feb 2005
Location: Atkinson (near the Quad Cities), IL
Posts: 17,951
Liked 84 Times on 74 Posts
Likes Given: 1

Default

I think you and your mates should have done a little more research before ******* over the $$$ for something that may not be drinkable...unless there was a dare involved.

Keep us informed as to the end product.

__________________
HB Bill
homebrewer_99 is offline
 
Reply With Quote Quick reply to this message
Old 05-12-2006, 06:15 PM   #14
AHammer16
Feedback Score: 0 reviews
 
AHammer16's Avatar
Recipes 
 
Join Date: Aug 2005
Location: Chicago, IL
Posts: 509
Default

What temp is it fermenting at? It will tase like ass anyway but keep it cooler so the yeast doesn't impart foul flavors.
You do know that we will need a report on how this tastes.

What was the fruit juice? what yeast did you use?

__________________
"Thru the darkness of Future Past
the magician longs to see

one chants out between two worlds
Fire - walk with me."
AHammer16 is offline
 
Reply With Quote Quick reply to this message
Old 05-12-2006, 07:32 PM   #15
homebrewer_99
Feedback Score: 0 reviews
 
homebrewer_99's Avatar
Recipes 
 
Join Date: Feb 2005
Location: Atkinson (near the Quad Cities), IL
Posts: 17,951
Liked 84 Times on 74 Posts
Likes Given: 1

Default

Why did my spelling of *******, spelled "F-O-R-K-I-N-G" as used in "******* over" or "giving up" something, like in this case money, become an asterix?

__________________
HB Bill
homebrewer_99 is offline
 
Reply With Quote Quick reply to this message
Old 05-12-2006, 07:34 PM   #16
homebrewer_99
Feedback Score: 0 reviews
 
homebrewer_99's Avatar
Recipes 
 
Join Date: Feb 2005
Location: Atkinson (near the Quad Cities), IL
Posts: 17,951
Liked 84 Times on 74 Posts
Likes Given: 1

Default

It did it again...now, how is reading "*******" going to be interpreted? In a bad way I presume, but I was not spelling the word you thought I was using...what are you thinking...

__________________
HB Bill
homebrewer_99 is offline
 
Reply With Quote Quick reply to this message
Old 05-12-2006, 09:07 PM   #17
Caplan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2005
Posts: 1,165
Liked 3 Times on 3 Posts

Default

Quote:
Originally Posted by homebrewer_99
Why did my spelling of *******, spelled "F-O-R-K-I-N-G" as used in "******* over" or "giving up" something, like in this case money, become an asterix?
Quote:
Originally Posted by homebrewer_99
It did it again...now, how is reading "*******" going to be interpreted? In a bad way I presume, but I was not spelling the word you thought I was using...what are you thinking...
Have you taken to talking to yourself Bill? I just hope you haven't been at the 'flip top bin gin' like these guys......
__________________
Caplan is offline
 
Reply With Quote Quick reply to this message
Old 06-27-2006, 05:18 AM   #18
GWF
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2006
Posts: 26
Default

Hi

I havent posted for a while about this experiment but the booze i brewed was seriosuly kick ass

I'd estimate it to have been around 15% alcohol by volume and it didnt taste too bad either, me and my friends shared it and got drunk for a couple of evenings.

I've bought myself a propper brewing vessel now so I'm going to attempt something slightly more serious.

So ok, I've got a 5 gallon brewing vessel thing with a tap and two packets of yeast... Now, I've got no clue how much sugar this yeast can ferment out, and I've no idea how much water to use. It's gervin wine yeast No.1 Strain GV1.

Have any of you guys got any advice about what i should do with this yeast and brew bin?

I'm gonna have a go at brewing some wine based on your advice, then I'm gonna have a go at brewing some beer, maybe yorkshire bitter or something.

Thanks in advance you guys.

__________________
GWF is offline
 
Reply With Quote Quick reply to this message
Old 06-27-2006, 05:23 AM   #19
GWF
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2006
Posts: 26
Default

Oh yeah, one more thing too:

About the people who asked what i used for the previous experiment.
I used regular pure fruit juice, and bakers yeast

It turned out really well too, i think i put too much yeast in there though, the yeastyness was definitely noticeable.

__________________
GWF is offline
 
Reply With Quote Quick reply to this message
Old 06-27-2006, 02:49 PM   #20
Walker
I use secondaries. :p
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Walker's Avatar
Recipes 
 
Join Date: Sep 2005
Location: Cary, NC
Posts: 11,236
Liked 86 Times on 77 Posts
Likes Given: 11

Default

Quote:
Originally Posted by GWF
Oh yeah, one more thing too:

About the people who asked what i used for the previous experiment.
I used regular pure fruit juice, and bakers yeast

It turned out really well too, i think i put too much yeast in there though, the yeastyness was definitely noticeable.
Yeast is a living, growing fungus, and it undergoes a few life stages for fermentation.

The first thing it will do is multiply until it has reached a critical mass for your mixture/vessel. After this growth phase is done, THEN the yeast will actually start to ferment the mixture.

So, basically, what I'm saying is that it doesn't really matter how much yeast you put in. It will multiply to "fill" the container as it's first order of business.

So, for your first batch, it was not the AMOUNT of yeast that caused the yeasty flavor... it was the TYPE of yeast (baker's yeast). Using an actual brewer's yeast will solve that problem.

For your second batch (with proper wine yeast), the answer to this question:

Quote:
Originally Posted by GWF
Now, I've got no clue how much sugar this yeast can ferment out
is: that depends on how much liquid you have dissolved the sugar in.

The yeast will ferment until the alcohol content of the solution actually becomes toxic for the yeast and they die. Literally, the yeast will drown in it's own excrement. (Pleasant thought, isn't it?)

That yeast could ferment 100 lbs of sugar, if you put that sugar into enough liquid.

-walker
__________________
Ground Fault Brewing Co.
Walker is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Aging my Barley wine with red wine soaked oak chips clept General Techniques 24 01-02-2011 08:56 PM
Plum Wine: Ring of white growth in carboy above wine etisdale Wine Making Forum 6 10-03-2009 06:20 PM
So i have my first wine on the last stage. when will it begin to smelling like wine? Tonypr24 Wine Making Forum 3 01-17-2009 08:29 AM
kegged wine - what PSI should I set it for to replicate a sparkling wine? max4677 Wine Making Forum 0 05-17-2008 01:12 AM
Wine Maker Online - Manage Your Batches Of Wine! richardn Wine Making Forum 0 08-28-2005 01:16 AM