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Old 10-06-2012, 10:48 AM   #11
dr_al
 
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Jan 2011
Evart, MI
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i have some going now, i regret even starting it after reading all the fun replies lol. started it at 1.070 its slow going, i used kv1116 since i didnt have any 1118 on hand.

its pretty neutral, it had a bit of a stink the other day so i hit it with some energizer and the spoon and its better now.

i will be following a different recipe for a cooler type thing for my wife next time but since i have this going i will let it keep going and see how it turns out.

edit: my temps are running between 64 and 68 for this ferment its been a week and gone from 1.070 to 1.050, i'm afraid i'm going to stall it out i may need to keep the temp closer to 68

 
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Old 10-06-2012, 09:29 PM   #12
Clifton
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Jun 2007
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Keep it at 68 or higher and whip it with a wire whisk or drill powered wine degassing tool until the gravity gets to about 1.030. Don't whisk or whip after that or you risk oxidation.

 
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Old 10-07-2012, 02:05 AM   #13
dr_al
 
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whipped it up, and warmed it up to stay to 68 degrees its down to 1.040 now, tasted a bit, nothing sour or bad just sugar water with a tinge of alcohol.

 
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Old 10-07-2012, 04:10 AM   #14
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Interesting project. Generally, adding cherry flavoring to something like this would result in something like cough syrup. You may wish to consider some black cherry juice, or black cherry flavoring.

You are probably lacking some nutrients. Sugar water based brews tend to be short on nitrogen. I suspect you are going to need to add more yeast energizer as time goes on. Another option would be to add a little molasses.
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Old 10-07-2012, 08:55 AM   #15
Kilju
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Oct 2012
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It is very possible to ferment sugar water. Most brewers cringe when someone talks about it, but it really isn't all that bad. I've done it successfully numerous times.

1.Take 3.5 cups of sugar and add to an old milk jug
2.Take 12 cups of boiled water and add to the jug.
3.Boil 1 cup of water with a half of a multivitamin tablet (optional, though yeast doesn't live on sugar alone).
4.Allow both amounts of water to cool to about 110 degrees Fahrenheit.
5.Shake sugar water till sugar is dissolved.
6.Add one 1/4 ounce packet of active dry yeast to multivitamin water and wait for it to foam.
7.Mix yeast/vitamin water into sugar water.
8.Prick some holes in a balloon and put on top of jug opening (or use an airlock if you have it).
9.Wait about a week, or till the bubbles have almost totally stopped.
10.Sit in fridge until yeast sediment has settled to the bottom (usually about a day), then siphon liquid off the top. Be sure not to suck up the yeast.
11.Add two packets of your favorite Kool-Aid flavor, and enjoy!

What you have created is a Finnish drink known as Kilju. It doesn't keep well, so be sure to chill and drink within a week or two.

 
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