Rhys79

Recipes 

If you're going to repitch, I'd draw off a cup of what you have, dilute it with a cup of water, and pitch the yeast in that. Put it in a small container and agitate frequently (make sure it gets plenty of oxygen so the yeast reproduces instead of producing alcohol) to get a really good starter going and then pitch that back into your mix...

MBM30075

Recipes 

Since there's so much fermentation left to go, would it be ok to simply POUR off a sample? I know you don't do this once fermentation is complete, but would it matter at this point?

Thanks!

mitch171

Recipes 

I fully support what you are doing.

I don't think this is intended to be a "good" rum, but a very cost effective way in making a rum like mixer. I may be experimenting with something like this, especially with the concept of freeze distillation. I am sick of buying cheap booze for friends who just want alcohol in their pop.

Rhys79

Recipes 

Pour it off, siphon it off, use a wine thief, whatever, doesn't really matter at this point as long as everything is sterile.

miloa

Recipes 

So what happened with your rocket fuel? I'm doing the same thing myself,1 batch has 4# sugar per gal. of cider with 1118 yeast and the other has 5# sugar per gal. of cider. The first is at 1.058 about 14% abv,the second is at 1.152 about 5% abv and going very slow,to this i was planning to add Alcotec 48 turbo yeast. I do not care what everyone says, they do not distill the wash without filtering it first with activated carbon to get rid of the off flavors,i found most of my info on wine making sites from England.

rmolledo

Recipes 

any updates?

__________________
Primary 1: Blueberry Cyser (est. 12-13%)
Primary 2: N/A

Keg1: Cocoa Beach IIPA (est. 8.5%, 97IBU)
Keg2: Belgian Wheat Dark Strong (8.1%)
Keg3: Brandon O's Graff Cider (est. 6-8%)
Keg4: Dale's Pale Ale (6.5%)

Former Draughts: American ESB, Chocolate Oatmeal Rye Porter, Hoppy Hallowheat, Chocolate Milk Dunkleweizen, Belgian Pale Ale, The Notorious E.S.B.

Hummer

Recipes 

Great suggestions! Whatever you're fermenting, it's the quality of the ingredients that will craft the quality of the drink. Like they say, "Garbage in, Garbage out". An alcoholic drink made only from sugar isn't going to taste like the sugar, it will taste like the alcohol product of yeast fermented sugar, not like a distilled product.

In 2008 I made a "Peach Port" by fermenting peaches and sugar with Lalvin EC-1118. At about SG 1.000 I began adding sugar every couple of days until about 20% ABV. Half the batch I bottled as is, the other half was fortified to about 24% with good brandy and lightly sweetened. I like the fortified batch a bit better because of the increased complexity. Both are an awesome drink now with wonderful peach flavor and a knock your socks off impact. I hope I can save a few bottles for 3-5 years but for sure I'll make more again next fall.

bja

Recipes 

The wash is distilled first and them carbon filtered, or maybe they do it differently in England.

BTW, when fermenting a wash there are many different compounds produced by the yeast. The undesireable compounds are removed during distillation and referred to as the "heads and tails". The heads contain the nitrogenous substances, aldehydes, and esters while the tails contain the higher alcohols and furfurol, all of which taste just plain nasty.

mcm192

Recipes 

Any updates on this? I'm curious to see how it turned out. If it's bad, I highly suggest just putting it somewhere and forgetting about it for a while. Let us know though.

Thanks.

truckjohn

Recipes 

Depending on how this is progressing.... it may be worthwhile for Mr. OP to head over to the Mead forum and read all the stickies...... The diet he is trying to feed the yeast really isn't that far away from Mead.... with regards to high sugar/low nutrient....

Personally, I wouldn't have started with that high of an OG with EC-1118.... or even Champagne yeast.... you usually gotta work your way up.

But... If it's still fermenting... I would let it run.... old fashioned Honey + Water Show Mead is famous for taking years to totally ferment and condition if you aren't careful..... This may not be too different...

Thanks

John