i saw it in a science lesson... - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > i saw it in a science lesson...

Reply
 
Thread Tools
Old 12-07-2005, 07:29 PM   #1
maltesers49
Recipes 
 
Dec 2005
Posts: 2


At school I saw the formula with yeast and glucose = co2 and ethanol etc...and i wondered...

So I bought some pure white grape juice and shoved a sachet (7g) of bread yeast in. Added a small spoonful of glucose energy drink powder in. Waited about 3 days. Opened up my highly pressurised carton of grape juice.

bloody hell. Its lovely. Tastes just like white wine!! On the downside it smells of egg a bit...i was told this was something to do with contamination? I dont think its got too much alcohol in it (bout 5-6%). Does anyone have any really simple recipes similar to this for beverages such as cider maybe? How could i increase my alcohol level?

 
Reply With Quote
Old 12-07-2005, 07:41 PM   #2
Kaiser
 
Kaiser's Avatar
Recipes 
 
Nov 2005
Pepperell, MA
Posts: 3,895
Liked 129 Times on 75 Posts


Quote:
Originally Posted by maltesers49
Does anyone have any really simple recipes similar to this for beverages such as cider maybe?
Doesn't really belong into the beer forum, but

In Germany they have something called Federweisser. This simply is grape juice that has started fermentation (young wine) with either wild or cutured yeast. I have made it from wild yeast by simply leaving the bottle open and non-refrigerated for a couple of days.

It will have some fizz to it, and depening on its age, there will more or less alcohol.

 
Reply With Quote
Old 12-07-2005, 09:16 PM   #3
maltesers49
Recipes 
 
Dec 2005
Posts: 2

What about the rotten egg smell? Is it harmful?

 
Reply With Quote
Old 12-07-2005, 09:18 PM   #4
kornkob
Resident Crazy Uncle
HBT_LIFETIMESUPPORTER.png
 
kornkob's Avatar
Recipes 
 
Oct 2005
Madison WI
Posts: 1,857
Liked 21 Times on 12 Posts


Nope-- if you use an airlock that sulfur smell escapes during the fermentation process, instead of being trapped inside, permeating the contents.
__________________
Jason 'Kornkob' Robinson

I wanna move to Theory. Everything works in Theory.

 
Reply With Quote
Old 12-07-2005, 09:21 PM   #5
Walker
I use secondaries. :p
HBT_LIFETIMESUPPORTER.png
 
Walker's Avatar
Recipes 
 
Sep 2005
Cary, NC
Posts: 10,987
Liked 101 Times on 89 Posts


even with an airlock, fermenting cider goes through a stage where it smells like the seat cushion from a bar stool. It eventually goes away. (Note: COMPLETELY novice cider maker. only one batch, so I have poor statistical data to go on.)

Anyway, if you only let things ferment for 3 days, it might just need some more time to allow that sulphur smell to go away.

-walker
__________________
Ground Fault Brewing Co.

 
Reply With Quote
Old 12-09-2005, 04:27 AM   #6
woodstone
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Nov 2005
Massachusetts, USA
Posts: 681
Liked 7 Times on 7 Posts


"like the seat cushion from a bar stool"

Good one!

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
The science behind No Chill Edcculus Brew Science 31 07-25-2009 03:45 AM
Do you consider brewing more an Art or a Science? kaj030201 General Techniques 26 04-12-2008 02:11 AM
science at its best Matt Foley General Beer Discussion 6 07-22-2007 10:42 PM
Honey Science? deharris General Beer Discussion 4 06-05-2007 07:10 AM
Hop utilization - Here comes the science david_42 General Techniques 4 07-10-2006 06:34 PM


Forum Jump