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-   -   I do believe that I can ferment water! (http://www.homebrewtalk.com/f32/i-do-believe-i-can-ferment-water-322225/)

UpstateMike 04-18-2012 07:43 PM

I do believe that I can ferment water!
 
Having had much success with various ciders, and a successful start to a batch of Skeeter Pee, I want to try something a little different. I've been thinking of a 3 gallon batch of sugar water with a OG of 1.070, yeast energizer, yeast nutrient, a starter mix of EC-1118, and let it ferment to 1.020. Then add cherry flavoring and let it carb up a bit. Hopefully I will get a "cherry soda" with an ABV of about 5-7% range. :mug:

deepcdan99 04-18-2012 08:40 PM

This may help a bit.
http://www.homebrewtalk.com/f14/ferm...-water-197112/

mux 04-18-2012 08:41 PM

Maybe you could make Zima!

UpstateMike 04-18-2012 08:59 PM

Quote:

Originally Posted by mux (Post 4006670)
Maybe you could make Zima!

No need to be rude, LOLZ!

mux 04-18-2012 09:05 PM

Quote:

Originally Posted by UpstateMike
No need to be rude, LOLZ!

;)

NineMilBill 04-19-2012 01:00 AM

Add some gypsum and a tsp of lemon juice, and you've got a sugar wash.

smh 04-19-2012 01:50 AM

I did something like this with a TON of grated ginger. It was a bit gingery but mainly was like fire water. You'll want something really strongly flavoured to make all that harsh alcohol palatable. I was surprised at how much you needed to add to get over the taste of fire water. I also found my version to be fairly one-dimensional and frankly bland. You might think of getting something in there for some depth; maybe a vanilla bean would go nicely?

I would worry a little about trying to carb from 1.020. Are you planning on pasteurizing?

Clifton 10-05-2012 02:07 PM

Hey Mike, That is how I make my Skeeter Pee. I don't add the lemon/lime juice until after the sugar water has fermented to < 1.040. Ten days later I have Skeeter Pee at .992, stabilize, backsweeten, and bottle.

I know this is an old thread. Have you done it? If not and you still plan to I would use a cherry concentrate (like Old Orchard's frozen Cherry Pom) instead of some artificial syrup.

Also, what is 585/585EZ?

UpstateMike 10-06-2012 03:33 AM

Quote:

Originally Posted by Clifton (Post 4472289)
I know this is an old thread. Have you done it? If not and you still plan to I would use a cherry concentrate (like Old Orchard's frozen Cherry Pom) instead of some artificial syrup.

Haven't tried it yet, lots of other things going on right now, and low on carboy space for the moment. But i do like your idea of using concentrate.

Quote:

Originally Posted by Clifton (Post 4472289)
Also, what is 585/585EZ?

Woodchuck has a batch they call 802. This is in reference to the area code for the entire state of Vermont, 802.

The Five Eight Five is a batch of pressed apple cider from my area code, 585. I added yeast, sugar, and yeast nutrient, and let it go. Starting gravity was 1.060.

The 585EZ (easy) is also made from the same local pressed apple cider, but I added nothing, just dumped it in a carboy, put an airlock on it, and let natural yeast take it over. Starting gravity was 1.054.

I have not tried either batch yet, just going to let them age for a few months.

CodyA 10-06-2012 07:52 AM

I'm very curious to see how this comes out! I can tell you from experience that straight sugar washes smell HORRID. The simple sugar wash was my first ever ferment, and I used it to teach myself the basics of distilling. The wash was rotgut, the distillate was rotgut (though not as bad when I got the hang of making my cuts), and the leftover dunder made me gag. Did it 3 times before I got fed up with it and made something with a decent flavor. I never dared to drink the wash before I dumped it in the still, but it didn't exactly have "neutral" smelling notes to it. I also used 1118+yeast energizer and nutrient+citric acid.

On a side note that I just realized however, I never bothered to clear the wash. Maybe that would make a difference? Either way, I'm pretty curious about this little project.


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