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Old 04-03-2008, 02:12 PM   #1
Donasay
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I followed the recipe for porkfelwine (Pork + Apfelwine) that you guys mentioned on Tuesday. I dried out about 4 pounds of bacon in the oven and removed most of the grease then put it in my carboy along with the traditional apfelwine recipe and 2 packets of montrachet wine yeast.

Usually the apfelwine is going by now 2 days after the start, but still no fermentation, this is getting frustraiting, additionally, there is a ton of coagulated pig grease floating at the top of my carboy, could this be affecting the yeast growth.

Help I don't want to wast 4 pounds of bacon and 5 gallons of juice.
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Old 04-03-2008, 02:23 PM   #2
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that montrachet takes awhile to start, don't worry...your brewhouse will smell like a smokehouse soon enough

Let me know how it turns out. I'm usually very averse to putting animal products into beer, but I could make an exception for bacon. Chewy yummy smoky BACON!
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Old 04-03-2008, 02:58 PM   #3
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Maybe the pork ate the yeast...
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Old 04-03-2008, 02:59 PM   #4
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Your porkfelwein is ruined!! Send it to me for proper disposal!!
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Old 04-03-2008, 03:21 PM   #5
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Typically with porkfelwine you get the dreaded 'pig farts' as opposed to the traditional apfelwein rhino farts.

When your carboy smells like pig $hit, you've got fermentation.

 
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Old 04-03-2008, 03:34 PM   #6
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It typically only ferments and finishes on the 90th day of the year or in the case of leap year, the 91st.
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Old 04-04-2008, 12:54 AM   #7
Donasay
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This idea is never going to die...
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Old 04-04-2008, 12:57 AM   #8
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..........

 
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Old 04-04-2008, 01:42 AM   #9
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Could you have ever imagined your baby turning into this horrible monster, Edwort?
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Old 04-04-2008, 01:47 AM   #10
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What about some beef tounge?
Perhaps some roadkill?

I prefer magic mushrooms in the secondary my self.

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