8 year old kit. - Home Brew Forums
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Old 05-05-2013, 07:16 PM   #1
TylerGuy
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May 2013
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I recentally stared beer making after 8 years of not doing it. i was sorting my old equipment and i came across a niagra mist cranberry shiraz i never made. went out today to get the yeast as all i had was the the bladder in the box and the yeast would have been toast anyway. the guy at wine sence kinda chuckled and told me to toss it but for 2 bucks why not give it a shot? i tasted the wash and it tastes nice, plumy. I re-hydrated the yeast in the wash in a cup and it was going so i piched and let er rip! thoughts?



 
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Old 05-06-2013, 12:58 AM   #2
delvorak
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Feb 2012
Columbus, OH
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If the juice tastes good, go for it. I'm sure you could tell if it was bad.



 
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Old 05-06-2013, 02:10 AM   #3
Goofynewfie
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May 2012
Edmonton, Alberta
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Go for it. You have nothing to lose
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Old 05-06-2013, 11:18 PM   #4
WilliamSlayer
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Aug 2012
Glen Burnie, Maryland
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Wow. This will be an awesome experiment. Good luck!

 
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Old 05-06-2013, 11:47 PM   #5
TylerGuy
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so far fermentation has taken off and it smells normal. WOOT WOOT!

 
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Old 05-07-2013, 09:03 AM   #6
WilliamSlayer
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Aug 2012
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Quote:
Originally Posted by TylerGuy View Post
so far fermentation has taken off and it smells normal. WOOT WOOT!
That's CRAZY. Just flat out crazy.

 
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Old 05-08-2013, 03:09 PM   #7
StoneArcher
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Apr 2013
Green Bay / U.P.
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I'd add awesome to the list of descriptive words!

Just a couple of Q's; Where was the kit stored? Attic, basement, middle of the Mojave under an inch sand, sunken in Lake Superior? Would you say that the temp was stable over the last eight years, and could you guess to the storage temp?

Pretty darn cool. I am just asking for novelty's sake. I don't plan on storing yeast for almost a decade. But curious none the less.

Thanks!
Nick

 
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Old 05-09-2013, 12:16 AM   #8
TylerGuy
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May 2013
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the yeast was bought because yeast cant live that long but the kit was always stored in its dark box, and always in a basement on the concrete floor so it stayed about 14-15 degrees Celsius. i noticed when i opened it that a layer of "gunk" that was more or less coagulated wine formed around on the inside wall of the bag. i think this may have stopped the oxidation of the wine.

P.S.
its still going to town fermenting.

 
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Old 05-09-2013, 12:46 AM   #9
StoneArcher
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Apr 2013
Green Bay / U.P.
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Oops. Must have misread. Thought you ended up pitching the original yeast. Still neat though. Interested to see if the flavor profile is altered significantly, positively or otherwise. Guess we will know in a year, or whenever you uncork.

 
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Old 05-09-2013, 01:01 PM   #10
TylerGuy
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May 2013
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wont be long as these kits are recomended to be drank right after bottling. within a year the flavor is said to diminish actually.



 
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