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Old 10-31-2008, 02:01 AM   #1
joe7dust
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First off, I know this isn't "beer" but this is the only beginner subforum I saw. If a mod feels the need to move it to the Wine section so be it.

I'm going to use SuperYeast and refined sugar to create my first 20% ABV homebrew. I plan on going by this guide: The Homebrew Company: SUPERYEAST

1: During the 8-day fermentation, should the pail be sealed shut, cracked open or fully open?

2: The wording is a bit unclear but it appears to state that it is ok to simply use Super Kleer KC and mix with soda/punch, and that the charcoal/filtration steps are mainly for those who plan on distilling into liquor and need a pure spirit base. Is that right?

3: Super Kleer KC mix says it treats 5-6 gallons but the SuperYeast batch will be 7.5 gallons will I need to buy 2 packs of Super Kleer KC or perhaps only make a half batch?

4: Will the powder yeast keep well if I only use half at a time?

I plan to mix with Ginger Ale/Hawaii Punch for an alcoholic holiday party punch type drink and store the rest in 1-gallon glass bottles.

5: Will this keep well long-term stored in glass? And should it be refrigerated if yes?


 
Old 10-31-2008, 02:05 AM   #2
Nurmey
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Normally, I would say welcome but...
Distillation is illegal in this country. We don't do illegal here.
Hooch tastes nasty. We don't do nasty tasting beverages here.

Want to talk about brewing good beer?
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Old 10-31-2008, 02:13 AM   #3
joe7dust
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What I said was I might use some of the leftovers to take a shot at distilling, but I didn't realize that's illegal so I edited it out. Got anything else for the other 98% of my post dealing with what is technically a wine?

 
Old 10-31-2008, 02:46 AM   #4
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I'm sorry but you are talking about fermenting sugar water to 20%. Even if the sugar water is soda or punch, it's still sugar water. Nothing about that is like wine. We have some great wine recipes. Want to talk about making wine?
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Old 10-31-2008, 02:49 AM   #5
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I'm with Nurmey. If you want to make high octane punch, get yourself some Everclear to pour in it. It'll taste much better. Unless of course you're not old enough to walk into a liquor store yet...
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Old 10-31-2008, 03:04 AM   #6
joe7dust
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I just want to try something different and also creating my own is something I've never done before. I won't comment on your opinions, tastes etc. since to each his own. Anyways I came here asking for advice. The most important of which is probably the level of oxygenation required during the actual fermenting process. I don't want to end up with vinegar or bacterial infection.

Judging from what I found on wikipedia "Oxygen is needed as well but in wine making the risk of oxidation and the lack of alcohol production from oxygenated yeast requires the exposure of oxygen to be kept at a minimum.[6]" I would assume the best course for me is to leave the cooler lid shut. This will leave a small crack for some oxygen to get by while not completely sealing it off, does that sound right?

 
Old 10-31-2008, 03:27 AM   #7
BrianP
 
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If you leave the lid off, your parents will smell the fermentation.
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Fermenter 4: APA

 
Old 10-31-2008, 04:16 AM   #8
joe7dust
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I haven't talked to my parents in years... Is this how you guys treat all new comers to the site? I mean we are at 3 of 3 jackasses here... I'm about ready to go elsewhere.

 
Old 10-31-2008, 04:18 AM   #9
Nurmey
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Hey, I think I've been called an EAC!
Do I get a certificate or something?
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Old 10-31-2008, 04:19 AM   #10
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jackasses? What did I say? I never once pointed out that you're coming on to a brewing and winemaking forum and asking about making, oh..., prison hooch. If you want to MAKE something, we'll be happy to help you. But most folks on here confine their advise to beer, wine, mead and the occasional cider. Dumping yeast in sugar water isn't brewing. It won't taste good and your friends will think you're an idiot for offering it to them.
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