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I don't know about that long but yeah might take some good Time to Age out haha

Got some Potent **** here, Orange Mandarin/Mead haha, about 2 month into Ferment Racked/Filter Bottled up boy does it Smell Potent...I wanna say its closer to 17-18% ABV haha, hoping this Jet Fuel "Hot" Character will age out etc

Got a small batch of kinda the Ancient Orange version going,... first attempt been great so far no off smells at all...I used Mandarins though not regular oranges...few other things etc, a bit more Honey/Cane Sugar etc, Think its going to turn out really nice, definitely getting hell of a lot...

Try this again except this time more full Blown Mead/Honey...no wild ferment...no peaches...oranges/mandarins....its in primary see what happens lol

No Never really had any rotten/egg smells....mostly just a damn Vomited Peach character at first it was bad then went away then came back..It overpowered the damn Mandarins real fast...was equal amount mandarins/peach....I will say I'm gonna give up on peaches for awhile that's awful... I...

beware peaches are some of the worst with off smells/smells...very vomit/foul like...

[/url] Not best Pic I know...but that's some foul looking stuff haha

Fruit was mashed up...went into primary for 5 days...got most of that out, so now still going and it seemed to have made this black ring damn near overnight haha, its combination of the dreaded wild Yeast and some dreaded Red Star Baker's yeast haha....I seriously cannot pickup the Mandarin's...

I don't know man, the Mandarin/Peach batch is back to smelling effing awful again still early though...just C02?...there's some foul looking brown/blackish ring/looking **** above krausen that just started forming too....I'm getting scared...and its back to smelling like that vomited sour peach/...

So still early on the Mandarin/Peach batch....end of day 8...I swear like overnight damn thing cleared a hell of a lot has taken on a lighter golden/copper hue to it...but is a nasty ring like that normal?....its smelling awful again too....Vomited Peach/sour/garbage is how I would describe...

It sounds interesting for sure. I just really like Oranges haha, seriously a great fruit lol

That depends...right conditions it could go a little higher/handle Alcohol more than you would think... I don't like that its whole fruit...yeasties are going to have easier time/have a party with a good mash....and the fact that keeps fruit that damn long in primary....just asking for major off...

Thinking about doing something like this next....except few questions...concerns...think it needs modified a bit... for one baker's yeast?...Fleischmann's etc? even if that gets really going that's going to top out at what around 10% ABV average?....yet see/hear about could go as as high as...

It's going steady as hell dude....The Foam/Krausen is really starting to get thick its worrying me....I left enough headspace I hope...if not going to have airlock problem lol....I'm going to watch it close lol

Yeah kinda was like Vomit/****...that first little bit when fermentation really got going/a little after..if you whiffed airlock you could fall over, I'm serious its effing awful you know? lol Its so much better now...I don't know now just kind of a laid back sweet/yeasty smell?....It's got a...

Think I finally nailed/captured/got a good Wild ferment/have one going though...Mandarin/peach more of wine/semi-Mead....hoping I didn't just rack too early...Threw in mashed up, and start/vigorous fermentation on day 2....was some really bad smells but that cleared up by late day 3/4...day 4/5...

This is intriguing...or how about a Wild Yeast Ferment?....

first attempt with anything like this, used 1 gallon mason jars DIY drilled holes in lids and pill/bottle/cap water/airlock haha works too haha, Pineapple Chunks/juice no preservatives, whole chunks went in, prior Flour/rasins/wheat/rye yeast starter/nutrient/all usual malts/grains etc, brown...