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rideincircles · 10-10-2012, 04:40 PM

To answer the above post, layers of stuff can be completely normal. The oranges should always be on top, followed by layer of water and then the honey mixture below. Time will sort this issue out as long as the yeast is added correctly. My one gallon batches were mixed with no layers and fruit floating on top, but my batch that I added 4 ounces of raspberry had layers along with my friends 3 gallon batch. The 3 gallon batch is now super clear.

I am not sure how blending the oranges will affect taste, but it might have more issues with the pith flavor than normal. I still haven't drank any aged, this is just based off of reading lots of posts.

porcupine73 · 10-10-2012, 04:49 PM

Thanks. Yes I didn't blend the oranges in any later batches. For some reason I wasn't at all thinking about the seeds when I blended them. Chopping up the seeds I'm sure is going to add a bit of bitterness. But that's fine, I've yet to dump any batches of anything even though some have turned out rough.

nhush · 10-15-2012, 05:35 AM

Hi,

this is my first post.

I tried JOAM three times but dumped it down the toilet after a few days each time because it was very smelly. Is it supposed to smell so bad?

I live in Korea and so bought the only thing on the shop shelf. It says Instant Dry yeast on the packet. Is this normal - will the smell disappear or should I try another shop-brand yeast?

**bottlebomber** · 10-15-2012, 07:06 AM

Quote:

Originally Posted by nhush

Hi,

this is my first post.

I tried JOAM three times but dumped it down the toilet after a few days each time because it was very smelly. Is it supposed to smell so bad?

I live in Korea and so bought the only thing on the shop shelf. It says Instant Dry yeast on the packet. Is this normal - will the smell disappear or should I try another shop-brand yeast?

What did you expect it to smell or taste like after 3 days? It takes MONTHS for this to come out.

**CreamyGoodness** · 10-15-2012, 11:26 AM

Not to be an EAC but it would appear we have an abject failure to read here.

**CreamyGoodness** · 10-15-2012, 09:14 PM

Seriously, for the record, I think your post was a troll post. On the off chance it isnt a troll post my advice is to follow the directions on the first page to the letter. I promise that unless you add something that doesnt belong in there that has an odor that it will not spell badly AFTER SEVERAL MONTHS OF FERMENTING AND AGING. What you claim to have done is akin to bringing your 3 year old to Sylvan Learning Center or Kumon because he failed the bar on the first try.

But seriously, my money is on trolling.

DanU · 10-16-2012, 02:47 AM

So, after 2 days I topped my 1 gal batch up a bit, and some foam/bubbles got in the air lock and the water is orange/brownish. (I pitched on 10/09, topped up on 10/11). Should I just swap out the bung/air lock or take a little must out also? My thought was that I should replace the air lock/bung when the fermentation slowed a bit, but idk what is best as I am a noob to this and I don't want to mess it up anymore than I may have already, which hopefully isn't too bad.

**bottlebomber** · 10-16-2012, 03:41 AM

Quote:

Originally Posted by DanU

So, after 2 days I topped my 1 gal batch up a bit, and some foam/bubbles got in the air lock and the water is orange/brownish. (I pitched on 10/09, topped up on 10/11). Should I just swap out the bung/air lock or take a little must out also? My thought was that I should replace the air lock/bung when the fermentation slowed a bit, but idk what is best as I am a noob to this and I don't want to mess it up anymore than I may have already, which hopefully isn't too bad.

Relax, rinse out the airlock and fill with fresh water/sanitizer/vodka or whatever makes you feel safest. And then just leave it alone! For a couple months. Just literally forget that you're even making it.

**BigKahuna** · 10-16-2012, 06:27 AM

Quote:

Originally Posted by CreamyGoodness

Not to be an EAC but it would appear we have an abject failure to read here.

Yup! Illiteracy, it affects us Kk!

nhush · 10-17-2012, 09:12 AM

I am disappointed about the indifference and rudeness shown by the majority of the responses.

No, I am not "trolling" - whatever that means.

My question was a serious one about the type of bread yeast.

Unless you have lived in Korea you have no clue about the difficulties trying to get home-brewing equipment or ingredients.

So - back to my initial question - does it matter the type of bread yeast used. It seems that a lot of people have mentioned a certain brand "Fleishmanns' or something like that.

Am i right to understand from the absence of a direct answer that the type of tread yeast does not matter: Instant, active etc?

Hopefully, my next post won't make me look so dumb!