Having one mediocre beer under my belt and a batch of mead still bubbling I thought I'd do an experimental run and see what happens. I had a couple (1/2 gallon) growlers which I'd used before for starters so I got a few more and some airlocks.
The lineup before the pitch. (Except the ciders on the left which were already pitched)
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From left to right :
Mulled Cider w/ two cups of 1:1 (one cup granulated sugar to one cup water) sucrose water solution. O.G. 1.08
Mulled Cider O.G. 1.04
Kirkland (Costco) brand cranberry raspberry juice. w/ two cups of 2:1 (two cup granulated sugar to one cup water) sucrose water solution. O.G. 1.092
Old Orchard brand Pomegranate Cranberry w/ two cups of 2:1 sucrose solution O.G. 1.104
Old Orchard brand Pomegranate Blueberry w/ two cups of 2:1 sucrose solution O.G. 1.1
Simply Apple w/ two cups of 2:1 sucrose solution O.G. 1.095
Dole Orange Peach Mango w/ ~three cups of 2:1 sucrose solution O.G. 1.105
Tropicana low acid w/ two cups of 2:1 sucrose solution O.G. 1.088
Florida Natural most pulp w/ two cups of 2:1 sucrose solution O.G. ? too much pulp to measure, no pulp probably would have been better.
Dextrose/sucrose starter.
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I'm using Wyeast Sweet Mead liquid yeast. I made a starter about 12 hours beforehand, 24 probably would have been better but hopefully it still takes. I'd like to make some that are still sweet after fermentation and looking at my O.G. I think they're all going to be fairly dry but we'll see.
Before anyone says it, yes I've read the posts saying orange juice smells like vomit when fermented. I still have high hopes for the orange peach mango; as well as the mulled ciders which are equal parts orange juice, cider, and tea.
I started them this afternoon, it's been around 8 hours on the mulled ciders which I did first and no activity yet. I hope the spices aren't acting too strongly as preservatives.
The lineup before the pitch. (Except the ciders on the left which were already pitched)
-------------------------------------------------------------------
From left to right :
Mulled Cider w/ two cups of 1:1 (one cup granulated sugar to one cup water) sucrose water solution. O.G. 1.08
Mulled Cider O.G. 1.04
Kirkland (Costco) brand cranberry raspberry juice. w/ two cups of 2:1 (two cup granulated sugar to one cup water) sucrose water solution. O.G. 1.092
Old Orchard brand Pomegranate Cranberry w/ two cups of 2:1 sucrose solution O.G. 1.104
Old Orchard brand Pomegranate Blueberry w/ two cups of 2:1 sucrose solution O.G. 1.1
Simply Apple w/ two cups of 2:1 sucrose solution O.G. 1.095
Dole Orange Peach Mango w/ ~three cups of 2:1 sucrose solution O.G. 1.105
Tropicana low acid w/ two cups of 2:1 sucrose solution O.G. 1.088
Florida Natural most pulp w/ two cups of 2:1 sucrose solution O.G. ? too much pulp to measure, no pulp probably would have been better.
Dextrose/sucrose starter.
-------------------------------------------------------------------
I'm using Wyeast Sweet Mead liquid yeast. I made a starter about 12 hours beforehand, 24 probably would have been better but hopefully it still takes. I'd like to make some that are still sweet after fermentation and looking at my O.G. I think they're all going to be fairly dry but we'll see.
Before anyone says it, yes I've read the posts saying orange juice smells like vomit when fermented. I still have high hopes for the orange peach mango; as well as the mulled ciders which are equal parts orange juice, cider, and tea.
I started them this afternoon, it's been around 8 hours on the mulled ciders which I did first and no activity yet. I hope the spices aren't acting too strongly as preservatives.
