14 percent alcohol in 48 hours? I doubt it..

Hi. I just wanted to share this products claims with you all. It claims to " once it has sat 48 hours, alcohol content can reach 14 percent.". I'm not a hardcore homebrewer (yet) but is it just me or is this impossible? You can check out the list of "features" here:

ThinkGeek :: DIY Juice to Alcohol Kit

I almost couldn't believe my eyes when I read it. I think it is BS. And if it isn't I feel cheated for waiting 3+ weeks to achieve my 14%! Hehe.

1. Pitch rate is astronomical. 1 sachet to 64 ounces of water.

2. The frementable sugar are very simple. There is no maltose or raffinose, etc...

3. Just because you CAN drink something in 48 hours doesn't mean you should.

4. It did not take 3+ weeks for the yeast in your BW to ferment out. It did take that long to settle and meld.

It *might* be possible with perfect temps, et cetera. And it likely wont happen in juice. Maybe in a sugar wash with staggered nutrients and such. It's basically distillers yeast for you to dump into some juice and make nasty tasting hooch. And it will be nasty, that turbo yeast throws some "interesting" flavors.

Cambone said:

It *might* be possible with perfect temps, et cetera. And it likely wont happen in juice.

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Welches wine, Skeeter Pee, Apfelwein, et al.

And those are pitched at staggeringly lower rates than ~500 million cells per ounce.

GilaMinumBeer said:

Welches wine, Skeeter Pee, Apfelwein, et al.

And those are pitched at staggeringly lower rates than ~500 million cells per ounce.

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I have NEVER seen Apfelwein drop to 1.000 in 48 hours. Never. Same with Skeeter Pee.

GilaMinumBeer said:

1. Pitch rate is astronomical. 1 sachet to 64 ounces of water.

2. The frementable sugar are very simple. There is no maltose or raffinose, etc...

3. Just because you CAN drink something in 48 hours doesn't mean you should.

4. It did not take 3+ weeks for the yeast in your BW to ferment out. It did take that long to settle and meld.

Click to expand...

Something must be wrong with it then.. I started my batch of wine 24th of december and it is currently at around 11%. Maybe it is in a place that is too cold.. Hmm. Maybe I should try moving it.

So think geek must be running it again. We get a thread on this every 6 months or so.

Cambone said:

I have NEVER seen Apfelwein drop to 1.000 in 48 hours. Never. Same with Skeeter Pee.

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And you have NEVER pitched into one at the same pitch rate that they are proposing here with such a alcohol tolerant yeast. Think about it. they are pitching 55+ BILLION cells, the same number of cells you pitch into 5 gallons, into 1/10th of that volume!

Tell you what, pitch 10 sachets of Montrachet into a standard gravity room temp Apfelwein must and see where it is at 48 hours.

Brew2Be said:

Something must be wrong with it then.. I started my batch of wine 24th of december and it is currently at around 11%. Maybe it is in a place that is too cold.. Hmm. Maybe I should try moving it.

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Pitch rate, sugar profile, alcohol tolerance, viability, and temp all play a role in how quickly the product ferments out.

Reading the writing style of that description, all I could think of was the narator of Manswers...