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Old 10-17-2012, 11:00 AM   #21
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Quote:
Originally Posted by Hollie
Living? Oh I didn't know that. The slurry is bubbling still. Does that mean it is living? Yankees? Ahhh must be a sport you are into :-)
You aren't American, are you? ;-)

I'm sure there is a lot of living yeast cells in your slurry, but I was just saying that not all of that slurry is living yeast cells. A lot of it is probably some solids that dropped out of suspension from the bananas you fermented. Just so you know, whatever slurry you use will transfer some flavor to this limeade you are making. Does banana and lime flavor sound good to you? If yes, then go for it!


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Old 10-17-2012, 04:24 PM   #22
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Does banana and lime flavor sound good to you? If yes, then go for it!
Hell yea it does!


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Old 10-19-2012, 12:36 AM   #23
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Finally did a taste test and racking. It tastes delicious! For some reason, fermentation has stopped at 1.012 (9% ABV) and has been there for almost 3 weeks now. Right now it is exactly the flavor I was looking for: like a margarita bit with no tequila flavor.


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Old 10-19-2012, 12:39 AM   #24
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Finally did a taste test and racking. It tastes delicious! For some reason, fermentation has stopped at 1.012 (9% ABV) and has been there for almost 3 weeks now. Right now it is exactly the flavor I was looking for: like a margarita bit with no tequila flavor.
Nice color!
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Old 10-19-2012, 02:36 AM   #25
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Nice color!
Thanks! It looks very similar in color to a glass of whiskey. I sampled this and 4 other things I have fermenting and/or aging and although everything tasted even better than at last tasting, this one in particular is what is impressing me the most.
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Old 10-19-2012, 04:42 AM   #26
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Mine is in the primary violently throwing a fit. It looks aweful but smells delicious. I'm not getting any sulfur smell, and I think next time I will avoid adding nutriment. My stuff started acting up about 4 hours after adding the slurry. I'm wondering if fresh squeezed as opposed to bottled stuff makes a difference? I cannot wait to try it. It smells like a key lime forest :-) I followed your recipe Apple Jack. I'm wondering, why brown sugar and not white? I used brown but am curious.

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Old 10-19-2012, 10:54 AM   #27
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I like the flavor it adds. Have you ever made a homemade margarita using lime juice, orange liquer and brown sugar as your mixer? Try it and you will understand

The nutrient is mostly for later during fermentation when you add more to it to prevent sulfur smells and stuck fermentation.

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Old 10-19-2012, 10:59 PM   #28
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I like the flavor it adds. Have you ever made a homemade margarita using lime juice, orange liquer and brown sugar as your mixer? Try it and you will understand
But does any brown sugar flavor make it through? Brown sugar is just white sugar coated with molasses, both of which are ferment able, you don't get an un-sweet molasses-type flavor in the end? Or are you back sweetening to balance out? If that was so wouldn't it be cheaper/easier to just ferment with regular sugar sense it's only used as food for the yesties anyway?
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Old 10-20-2012, 02:29 AM   #29
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All fermentables have different flavors. Ferment some sugar water, some brown sugar water, and some honey water and you will taste the difference. I'd actually be interested in tasting an all-molasses and cider beverage.

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Old 10-20-2012, 09:58 PM   #30
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But does any brown sugar flavor make it through? Brown sugar is just white sugar coated with molasses, both of which are ferment able, you don't get an un-sweet molasses-type flavor in the end? Or are you back sweetening to balance out? If that was so wouldn't it be cheaper/easier to just ferment with regular sugar sense it's only used as food for the yesties anyway?
To answer your question more directly, yes using brown sugar does have a different flavor than table sugar.


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