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Old 08-19-2009, 04:27 PM   #11
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Originally Posted by MBM30075 View Post
Can anyone tell me why everyone's knee-jerk response to this experiment is:

"It'll taste awful!"

I'm not arguing, but I need a REASON why it will turn out poorly, not just conjecture. If I like the starting product, use a fairly non-flavor-inducing yeast and get up to 18% or higher, leaving residual sweetness, whence comes the bad flavor?

Thanks!
I haven't tried this myself but have read many an account of people that have and have come up with a reason why. Everyone that has made a sugar wash have said the taste is not as suscpected and quite nasty. The reason? My educated guess is that because there is no distillation going on, there is no opportunity to refine the alcohol and get rid of the heads and tails (the fusel alcohols that are undesired in a finished spirit). With those off tasting and headache indusing alcohols present, and a fairly flavor neutral base, those off flavors become center stage. The only way to prevent this is to ferment the wash as cold as the yeast could ferment. This will not rid you of those fusels but possibly lower them to a managable point. This is the same concept in beer where the colder you ferment the 'cleaner' the beer is. Unlike beer which has grain and hop flavor to cover up any fusels to a point, your wash has no other flavor to hid behind.

I hope that makes sense. I'm not positive that is the reason but it is what logic is telling me it is.
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Old 08-19-2009, 04:35 PM   #12
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Quote:
Originally Posted by MBM30075 View Post
Can anyone tell me why everyone's knee-jerk response to this experiment is:

"It'll taste awful!"

I'm not arguing, but I need a REASON why it will turn out poorly, not just conjecture. If I like the starting product, use a fairly non-flavor-inducing yeast and get up to 18% or higher, leaving residual sweetness, whence comes the bad flavor?

Thanks!

Edit: Cellardoor - You beat me to this!!!!

Its gonna be conjecture since I doubt anyone here has tried this. Most fermented beverages have a base flavor ie. malt, hops, fruit and so on. In your case it will be sugar and yeast esters. Certain types of yeast will leave behind odd or possible foul flavors. Again in your case the esters will have nowhere to hide.

You might be able to make something very drinkable, especially if you are patient. You may also want to add some amylase enzyme to help the yeast break down and leftover complex sugars. I would allow this to age for a while.

The other thing to think about is how acceptable this alcohol is to drink. How much of it will be fusel alcohol. Major hangovers come to mind. AW with 2# of sugar give people killer headaches.

Try it, tell us how it works.
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Old 08-19-2009, 05:10 PM   #13
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Another option is making booze with vodka, then adding extracts and water to make liquors or cordials.

These links will give you food for thought;

Making Cordials and Homemade Liquors

Information and Equipment for Homemade Cordials and Liquor

DIY Liquor Maker | Random Good Stuff

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Old 08-19-2009, 05:14 PM   #14
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People responding with, "It will be nasty", isn't a knee-jerk response. A knee-jerk response is an uninformed, unalterable opinion. Saying any effort to ferment straight sugar will be a failure is based on dozens, if not hundreds, of attempts to do what you are doing, all of which failed.

Molasses-based brews are horrible. I made some "Valley Forge" beer. It was a dumper. Brown sugar is nothing but refined sugar plus molasses.

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Old 08-19-2009, 05:36 PM   #15
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You can say that all you want, but this was the first time someone had given me a "why" behind their answer. I will still let it go to see what happens. I had the thought to add some flavoring to the rum. What would be best?

1. Blackberry
2. Raspberry
3. Vanilla
4. Something else?

Thanks!

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Old 08-19-2009, 05:47 PM   #16
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Quote:
Originally Posted by MBM30075 View Post
You can say that all you want, but this was the first time someone had given me a "why" behind their answer. I will still let it go to see what happens. I had the thought to add some flavoring to the rum. What would be best?

1. Blackberry
2. Raspberry
3. Vanilla
4. Something else?

Thanks!
I do think David 42 is right. Just more blunt. This hobby is about experimenting. Try it, tell us how it works for you good or bad.

Go with vanilla.

BTW - I made beer with beer before. We mashed in with bud/miller/coors and busch, natty light etc. People thought I was crazy.
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Old 08-19-2009, 05:57 PM   #17
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Quote:
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BTW - I made beer with beer before. We mashed in with bud/miller/coors and busch, natty light etc. People thought I was crazy.
Sorry for the hijack...but how did that turn out?!!? Crazy idea!
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Old 08-19-2009, 06:39 PM   #18
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Sorry for the hijack...but how did that turn out?!!? Crazy idea!
Actually pretty good. Here's two threads on the topic.

http://www.homebrewtalk.com/f13/brew...-advice-70779/

http://www.homebrewtalk.com/f13/need...urement-89559/
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Old 08-19-2009, 08:09 PM   #19
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well hell make it, if its good drink it, if it sucks pour it out. have dumped more than 1 bad idea out, but I learned from it

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Old 08-19-2009, 09:29 PM   #20
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Hasn't it occured to you that if it was that easy to make a good drink everyone would be doing it? What you are making is generally known as hooch. People have been brewing for thousands of years and how not to do it is fairly well known.

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