MarkKF

Recipes 

The throw away was ice crystals. That flaky like appearance. I tossed it in a sieve to get all the fluid out. Threw it outside. It's so cold it's still there. Looks like frozen snow. No color. Gonna strain out some more ice tonight. I wonder at what temp the alcohol might freeze too.

Pickled_Pepper

Recipes 

I guess the most important question is..."how's it taste?"

MarkKF

Recipes 

Damn the last 3-1/3 is almost frozen solid. It's only ten degrees outside. It was so hard to taste because it was toooo cold.

rstanavech

Recipes 

Now I'm thirsty

Unferth

Recipes 

Just doing a general estimate from the previous freezing temp post in this thread, it looks like you are around 40 proof. right?

40 proof liquor with no taste is scary dangerous...

jeepinjeepin

Recipes 

Eh, it's just 20% ABV. Dangerous in quantity.

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Pickled_Pepper

Recipes 

Also depends on if you are one of those "sloppy" types or not. In moderation right?

Unferth

Recipes 

If its still freezing solid the second time around doesn't that mean its over 20%?

Yes all things in moderation... I meant dangerous in a good way if that makes sense.

kingboomer

Recipes 

I might have to try this out. I'm planning a 3 gallon cyser this spring, I think I'll play around with a gallon of it.


-Kingboomer

Unferth

Recipes 

Mines in the freezer now after a ten day fermentation. I just threw the lees and all in there. Ill post pics when I harvest.