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Old 08-25-2009, 11:52 AM   #41
MBM30075
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NOW we're getting some good ideas rollin'!!!

Thanks for the great ideas, guys!

You've got me thinking. I'm still gonna let this batch run its course, but I've got a better idea of how to do this next time.

Sacc, you said #1 or #2 buckets from a hardware store. Is that a size or type of plastic? Also, would you cap the bucket in between additions, or will fermentation be vigorous enough to maybe just cover with a bucket filter? (The bucket would be kept from jostling, so as long as crap can't fall in, it should be ok, right?)

bkov, I like the idea of starting with a clean beer yeast and then going to the champagne yeast later. That seems like a good way to keep the fermentation more controlled and slow in order to prevent fusel production.

jev, I wasn't actually thinking of using fruit. I have some blackberry FLAVORING that I was considering, or I thought about adding some vanilla beans. I'm not really a big wine fan, and this is intended to be more of an alcohol base for a mixed drink (i.e., rum 'n coke or something), but thanks for the idea!

Thanks everyone!!!

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Old 08-25-2009, 01:13 PM   #42
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Ah yeah I use some of the extract flavoring in beer batches sometimes. Couldn't hurt to try it!

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Old 08-25-2009, 01:16 PM   #43
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This has me thinking that you are making something like a Slo Gin....

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Old 08-25-2009, 03:58 PM   #44
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Quote:
Originally Posted by MBM30075 View Post
Sacc, you said #1 or #2 buckets from a hardware store. Is that a size or type of plastic?

Also, would you cap the bucket in between additions, or will fermentation be vigorous enough to maybe just cover with a bucket filter? (The bucket would be kept from jostling, so as long as crap can't fall in, it should be ok, right?)
Type of plastic. #1 is PET, which is most commonly used for soda bottles. #2 is HDPE, which is most commonly used for milk jugs. These are the only two types of plastic that you can use for long term food storage. Others are prone to leaking chemicals into food over time. (See BPA scare)

You are correct. The must will be ok as long as a vigorous fermentation is going on, and you keep dust and bugs out of it.
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Old 09-09-2009, 02:59 PM   #45
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Just wanted to let everyone know that this batch is still fermenting, albeit slowly. I've had it in a swamp bath for weeks now, so hopefully the fermentation temperatures have been low enough to avoid fusel alcohol production (maybe... fingers crossed).

Can't wait to rack it soon!

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Old 09-27-2009, 02:42 AM   #46
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if your concoction turns out bad, and tasting too alcoholic, maybe you could try flavoring it with something. Since alcohol acts has a has a flavor enhancer you might be able to make something very interesting.

Or maybe mix it with some type of wine and making a fortified version of it.

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Old 09-27-2009, 02:55 AM   #47
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I think you may also want to remember that good rum is aged for many many years.

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Old 09-27-2009, 12:55 PM   #48
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So I checked the gravity reading a couple of weeks ago, and it was only down to about 1.150! Not working very quickly, huh?

Since then, I've taken it out of the swamp batch and let it ferment on my kitchen counter. It's still not going very quickly.

Is this a good thing?
A bad thing?
Should I pitch more yeast?

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Old 09-27-2009, 02:07 PM   #49
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You probably should have pitched with a fairly large starter to have enough yeast cells to ferment in anything resembling a reasonable amount of time. As was stated earlier, yeast don't reproduce well under high osmotic pressures, and that stuff is really high. It will probably take quite awhile to ferment, if it doesn't stall repeatedly.

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Old 09-27-2009, 06:19 PM   #50
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Well, I've got time. This is simply a "screwing around" batch, so no worries. At this point, would you re-pitch with more yeast?

Thanks!

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