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Old 11-28-2011, 12:19 AM   #1
inexplorata
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Oct 2011
Denver, CO
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This was the last picking off the tree out back, a little more than two gallons of juice that did some interesting things in the carboy, to say the least.

Basically just juiced the apples and put it in a glass carboy, as I'd had good luck with wild yeasts from that tree earlier.

Around Day 21, the fermentation took off and things progressed normally from there; I racked into two PET jugs and took samples off at different gravities -- that'll be another thread. Just thought folks might be interested to watch the pre-ferment separation, the rise and fall of the pectin etc.

Day 1


Day 2


Day 3


Day 5


Day 6


Day 7 (notice the monster gas pocket really starting to form)


Day 8


Day 9 (the little flecks were slowly rising and falling)


Day 10


To be continued ....

 
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Old 11-28-2011, 12:26 AM   #2
inexplorata
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Oct 2011
Denver, CO
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Day 11 (the last day for the giant white bubble -- popped it to thief a gravity sample)


Day 12 (this "dual layering" stayed suspended for two days)


Day 13


Day 14


Day 15


Day 17 (starting to cloud ever so slightly)


Day 21 (cloudy and a finally active airlock)


Day 22


Day 24


As I said, from here it was pretty standard fizzy stuff, if very, very slow. Today is Day 37, and the fermentation has nearly stopped.

 
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Old 11-28-2011, 12:40 AM   #3
runningweird
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The giant bubble reminds me of a Scoby - a kombucha mother-
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Old 11-28-2011, 01:01 AM   #4
LeBreton
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Nov 2011
Finger Lakes, NY
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Awesome! (or should I say wild?) Thanks for sharing.
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Old 11-28-2011, 01:03 AM   #5
lumpher
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interesting progression. thanks
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Old 01-06-2012, 09:37 PM   #6
inexplorata
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Oct 2011
Denver, CO
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Just as an update, I bottled this and it carbed up, had my first taste last night.

...Odd nose to it, almost like eucalyptus or Cepacol? Very weird. I may go back to cultured yeasts next year.

 
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Old 01-06-2012, 09:51 PM   #7
Pickled_Pepper
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Nov 2011
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How was the taste and do you know what the ABV ended up being?

 
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Old 01-06-2012, 11:07 PM   #8
BoomerCreek
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Sep 2010
Santa Cruz, CA, California
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Vinegar mother?
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Old 01-06-2012, 11:29 PM   #9
inexplorata
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Oct 2011
Denver, CO
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Looking at my notes, by OG was 1.050, and it came down to 1.000 before it petered out. The *taste* is decent, but it did give me an uncharacteristic headache.

The smell is pretty off-putting after a few sips, though. And that was even in a narrow half-pint glass.

 
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Old 01-06-2012, 11:44 PM   #10
Pickled_Pepper
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Nov 2011
Atlanta, Georgia
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ack! well I can say I've never ventured into wild yeasts...so congrats on giving it a go.

 
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