Vance71975

Recipes 

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The mind is like a beer, it does the most good when it is opened.

RobWalker

Recipes 

Kahler: Room temp.

I've started this one again today, and I'm using Gervin GV4 high tolerance wine yeast so I can get this up to about 16%. Just pulped the ingredients, added sugar, added chemicals and yeast, and sat it in the demi-john

Gradual sugar addition using Glucose this time, so we're starting off at 1.070, and requiring around 16oz of additional glucose, leaving us with a total OG (sort of) of 1.120.

For the record, this isn't hooch - it's a high alcohol mixer, and besides, it's far too awful to drink neat. I love this on ice with lemonade, it's basically a wine spritzer, but with a decent kick.

Genacide

Recipes 

What would be the effect of using a ale yeast with a low tolerance? Would this make it more tolerable to drink neat, or would it be overwhelmingly sweet?

RobWalker

Recipes 

I would use Montrachet wine yeast and less sugar. It's all down to your OG, so if you got this to 1.070 or so and let it ferment out, it'd be strong enough and dry enough to drink like a wine. You'd need about 2 tins of fruit cocktail and 1kg glucose to get 1.070 OG, and then you'd definitely have to age it some.

Genacide

Recipes 

I'm about 10 days in and haven't shaken up the jug for a few days. It appears that the bottom 1/4 of the jug is pulp and lees, if this normal?

RobWalker

Recipes 

Yeah, mine is the same. I just ran it through a muslin bag and back into the demi-john (resterilized) when it's finished fermenting, so you barely lose anything. There's a lot of must in this one!

ashfatboy

Recipes 

I don't think there is a need to shake it,the crap at the bottom will settle to a small percentage of the overall mix if left alone,be patient