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Old 03-15-2008, 02:27 AM   #1
jtvinny
 
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A couple weeks ago after my first brew and cider I looked at everything- gatorade, tazo brambleberry tea, pink lemonade. I still haven't ruled out the tea but I think I might use it in a keg after killing the yeast on a run of apfelwein. That tea is GOOD!
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Old 03-15-2008, 07:28 AM   #2
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How do you ferement tea? Does it have starch or sugar?
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Old 03-15-2008, 10:37 AM   #3
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Bottled tea- it's about as sweet as a soft drink.
The Brammbleberry has quite a bit of fruit juice(s) in it and I didn't see any preservatives
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Old 03-15-2008, 11:06 AM   #4
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I suppose you could measure the gravity to see what the potential sugar is.
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Old 03-15-2008, 11:16 AM   #5
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I've thought of what fermenting orange juice would give as an end result... If that counts.
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Old 03-15-2008, 01:04 PM   #6
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Someone (Drac0nic, I think) tried fermenting some orange juice once. it was... unpleasant.
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Old 03-15-2008, 01:21 PM   #7
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I'm going to ferment canned cranberry sauce (I bought it, just haven't done it yet) into a cranberry wine. I've made tomato wine out of garden tomatoes, and abanana wine and lots of dandelion wine. Nothing too weird or exotic, but I bet most people around here haven't done that.
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Old 03-15-2008, 04:38 PM   #8
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On 1-25-86, I noticed that "Natural Fruit Kraft jelly" advertised no preservatives. Ascorbic acid (vitamin C) was used as a natural preservative.
I bought a 3# jar, (of grape) added water just to dilute it, then brought it to a boil. Then let it cool.
I added 3 tablespoons of real lemon juice to bring the acidity to .4%
I made the volume to 1 gal. I used Pasture Champagne yeast.
Start SG = 1.050 End SG = 1.118 probable alcohol = 4%
My notes say that it had a good taste, with slight tartness. Not sweet, good at room temp.

Reason: added (ofgrape)

 
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Old 03-15-2008, 06:20 PM   #9
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My nephew, who is the vintner for his beer/winemaking club (2 elections running, so he must be good) dug up somewhere a really old collection of winemaking recipes that were xeroxed and stapled together as a cheap pamphlet at a garage sale and it is full of really odd stuff, including wine from Tomato Juice (urp)

He did an icetea wine from sweetened Ice tea...It was thin and dissapointing, he didn't use the sweetened tea with lemon though (he originally thought it would be too acidic) but in retrospect thought that it would have tasted better with the lemon...

I can't remember all the stuff in the pamphlet but there was some wild wines in it...

My nephew has made some interesting stuff from melting jolly ranchers down into flavored sugar syrup and fermenting that...taste like flavored snapps actually...The cinamon and the sour apple were the best.

Chris Colby from BYO magazine has talked about fermenting mountain dew soda on a podcast....


Here's an interesting Mountain Dew Beer recipe (not colby's) http://www.byo.com/recipe/1331.html

Here's an article in BYO called, "The 10 Wildest Recipes"

http://www.byo.com/feature/1294.html
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Old 03-17-2008, 02:55 AM   #10
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I once melted and fermented candy cane wine, it had a real kick and was actually quite drinkable. its the perfect use for all those left over candy canes from xmas that were melting on top of the radiator.

 
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