Recent content by Raenon

Freeze concentration isn't illegal or even frowned upon in this forum. It's been discussed time and time again.

One of the chief benefits would be that in sugar-water, the yeast are starved for nutrients. Amost anything you add will be an improvement, which will mean fewer off-flavors in the first place.

Not sure you're quite getting the no-chill part of this...

If cost and transport/storage of so much juice is a concern: http://www.rppsupply.com/mobile/Product.aspx?ProductCode=APPLE-JUICE-1-Bottle Half a gallon of 7:1 concentrate will make 4 gallons of juice for $15, and it's shelf stable. I know that this brand is fermentable too, from personal...

Well put!

A couple of years ago, I took a Scottish Ale I made to an event I was hosting, and served it to strangers. Most politely nodded at the offer and grabbed mass market stuff instead, but plenty enough drank it and polished it off. Still, one mentioned that he just loved the banana backnote I put...

Does anyone have any data on the methanol production from fermenting rice? Apples produce a fair bit more than most grains from the pectin content, and applejack is one of the most famous examples of freeze concentration.

Certainly nothing wrong with using the best possible ingredients, but again I'd make the case that this very recipe is designed to work well with the cheap stuff. I save the good stuff for sweeter wines.

What you have there isn't juice with added water, it's juice from concentrate. As in they took natural juice, removed the water, shipped it somewhere, stored it for some time, then added enough water to being it back to a federally regulated sugar content, which is an average of natural sources...

Everything is a contest in the right frame of mind. Besides, plenty of others comparing airport woes to rail line livin', so I figured it was in decent enough company.

I've got you all beat. Until I moved five years ago, I lived in a cozy little neighborhood in Glen Burnie, Maryland, just south of Baltimore. I was two miles from the Baltimore beltway, and half a mile from I-97 (major north-south freeway to Annapolis). I was also a few miles from BWI airport...

Agreed... Good luck, because you've got a high chance of bottle bombs. The yeast clearly settled because they were already struggling. They didn't need much temperature change to decide to drop out and give up. If you had a good number of yeast from a healthy fermentation, it would have taken...

The film on the top is a pellicle, and it's completely normal for many yeasts and bacteria- particularly brettanomyces.

Most likely you're just getting that unholy combination of hot alcohol, CO2 and high acid. That will age and mellow. Whether it is off enough that it's truly flawed afterwards or if it will age into a delicious hard cider with wonderful aroma... Only time will tell. Part of the art side of...

What was the OG and current SG? How many points do you have of that SG? 16 days isn't automatically enough fermentation time, especially if it's high gravity... Sounds like you're rushing it.