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desperatebrewer · 12-31-2012, 07:15 AM

So I saw this video and am wondering If it is valid at all.

basically in this method, someone adds sugar and fast acting yeast straight to a container of juice. a few days later, it yields a high percentage of alcohol.

YouTube

Im pretty sure it isn't possible to get 26% with this method.
Is this method even safe? Could this be dangerous? And would it even taste decent?

I am professional in other areas of brewing (cider beer ect.) this is just for fun.

saramc · 12-31-2012, 04:02 PM

Well, he used what appears to be a TurboYeast and most are marketed with a potential of 23%, and we all know that thresholds are typically exceeded by a few points under ideal conditions.

I make a quick ferment similar to that using the E-Z Caps product, www.e-z-caps.com, but have never tried to hit 23% or higher. Really would not want to.
I will say I make an awesome BlueberryPom sparkling wine in less than seven days, it is much requested at gatherings.

desperatebrewer · 12-31-2012, 08:09 PM

Is there any danger in brewing with this^^^ method?
Is methanol only a factor when it comes to distillation?

novalou · 12-31-2012, 08:27 PM

Quote:

Originally Posted by desperatebrewer

Is there any danger in brewing with this^^^ method?
Is methanol only a factor when it comes to distillation?

Methanol is not a concern with alcohol from yeast.

Other than a hangover, no other issues!

WilliamSlayer · 12-31-2012, 10:03 PM

Lol, i'd say the biggest danger would be letting anyone with taste buds drink it! Ugh, sounds like 'rocket fuel' to me. :-P

Having said that, I know it's possible. I've got fellow homebrewers in the area who use turbo yeast all the time. It works up to 24% as far as I've been told. And that's from guys who use it.

**Brulosopher** · 12-31-2012, 10:04 PM

Quote:

Originally Posted by saramc

Well, he used what appears to be a TurboYeast and most are marketed with a potential of 23%, and we all know that thresholds are typically exceeded by a few points under ideal conditions.

I make a quick ferment similar to that using the E-Z Caps product, www.e-z-caps.com, but have never tried to hit 23% or higher. Really would not want to.
I will say I make an awesome BlueberryPom sparkling wine in less than seven days, it is much requested at gatherings.

Recipe?

harriss · 12-31-2012, 10:14 PM

saramc, what is your blueberryPom recipe?

saramc · 01-01-2013, 12:20 AM

Ok, do not laugh. This is for EZ caps use. I buy blueberry pom juice, try to find 100%. 64 oz for example. I usually add 1.5 cups sugar after removing the same volume juice. Save that juice. Add my EZ cap yeast, apply airlock....or transfer juice/sugar/yeast to a 2L bottle and use the EZ cap lid. Taste in about five days, remove airlock when ready to cold crash, seal bottle. It is usually nice and bubbly by the time I cold crash. I top off with juice as soon as I have volume available.

MzAnnie · 01-01-2013, 06:45 PM

Quote:

Originally Posted by saramc

Ok, do not laugh. This is for EZ caps use. I buy blueberry pom juice, try to find 100%. 64 oz for example. I usually add 1.5 cups sugar after removing the same volume juice. Save that juice. Add my EZ cap yeast, apply airlock....or transfer juice/sugar/yeast to a 2L bottle and use the EZ cap lid. Taste in about five days, remove airlock when ready to cold crash, seal bottle. It is usually nice and bubbly by the time I cold crash. I top off with juice as soon as I have volume available.

I am laughing!!! This is very interesting. I drink most of my wine young, (bottled and cold crashed after 2 1/2 months) with the exception of the carmel apple mead. Who knew you could make it in 7 days? The husband likes the bubbles...ALOT, I might have to order some of this yeast and give it a go! Thanks!

Sammyk · 01-07-2013, 07:48 PM

Can this be done without the cap and just an airlock and bung?