Cheap experiment question

[eadavis80]

My buddy and I toyed with just buying 5 gallons of 100% fruit juice, throwing in additional cooled corn sugar solution and a packet of US-05 to see what would happen. Worst case scenario is I'm out $15 in yeast and juice, but I would think if I have sugar + yeast, I'd have something alcoholic and hopefully at least remotely tasty - thoughts? I did a Brewer's Best cider and this doesn't seem that much different. Am I missing something?

 

[Ungoliant]

You've got everything you need. I've done batches of unfiltered/unpasteurized apple juice bought directly from the store. The only thing to consider is adding some yeast nutrient because juice (at least with Apple juice/cider) doesn't have everything the yeast need for a healthy fermentation.

 

[eadavis80]

So if I just throw in some regular brewer's yeast nutrient that I have now, you think I'd be good? I normally just throw a pinch of nutrient in with my starters, but how much should I add for 5 gallons of this "jungle juice" I hope to make?

 

[lumpher]

I've done what you're talking about several times, both with apple juice and other fruit juices. 5 gallons juice, 4 lbs sugar, a couple teaspoons nutrient, and yeast. Works great for "jungle juice". It's done in about a month, when it clears.

 

[Ungoliant]

I do 1/4 tsp per gallon.

 

[eadavis80]

NOw - dumb question - After it's fermented, do I make a priming sugar solution like I would for beer or just bottle it as is? Should it be carbonated or not or is that purely personal preference?

 

[eadavis80]

Oh, and do you think champagne yeast or Safale 05 would be best?

 

[lumpher]

Both carbonation and type of yeast are personal preference. I've done both. I prefer ale yeast over wine yeast, which dries it out too much and leaves it tasting like old fruity vinegar.

 

[JawZziff]

make sure the juice isn't chemical pasteurized. it's said that those chemicals will just kill your yeast. I found a jug of "flash-pasteurized" cider from the organic juice section in Walmart. threw ale yeast in and it fermented out nice. tried it after 3 weeks and boy does it need more time! some pretty sharp flavors.

 

[Tactical-Brewer]

My girlfriend literally just tried this, checked the labels to make sure there wasn't any potassium sorbet or any other preservatives, did all the nutrients (yeast nutrient), acid blend, sugar, etc. Pitched dry yeast about 2 days ago and nothing.

I actually posted her recipe on the wine thread looking for some help. It's a little cool in our house (66), and someone said that may he too cool so we set it closer to the floor vent to slowly warm it up but still nothing. Any suggestions?

 

[eadavis80]

My girlfriend literally just tried this, checked the labels to make sure there wasn't any potassium sorbet or any other preservatives, did all the nutrients (yeast nutrient), acid blend, sugar, etc. Pitched dry yeast about 2 days ago and nothing.

I actually posted her recipe on the wine thread looking for some help. It's a little cool in our house (66), and someone said that may he too cool so we set it closer to the floor vent to slowly warm it up but still nothing. Any suggestions?

What is 'acid blend'?

 

[brewkinger]

It's a blend of two or more acids.

Citric, malic and tartaric.

Used in wine making to add acidity and flavor to the final product.

Back to the original questions.
Make sure you use UNPASTEURIZED juice (just reiterating that, I know it was stated before)

I agree with the yeast nutrient as well.

Ale yeasts are better IMO, but I have had them poop out early if the abv gets too high.
Wine and champagne yeasts tolerate higher but the flavor suffers IMO.

To whomever posted about the slow ferment, hang tight cuz I have had it take a week to show visible signs.
It always seems to happen to me when I use real cider each fall to make hard cider and wine.

 

[Tactical-Brewer]

Thanks Brewkinger. We'll set on them for a few more days.

 

[JoshuaW]

It's a blend of two or more acids.

Citric, malic and tartaric.

Used in wine making to add acidity and flavor to the final product.

Back to the original questions.
Make sure you use UNPASTEURIZED juice (just reiterating that, I know it was stated before)

I agree with the yeast nutrient as well.

Ale yeasts are better IMO, but I have had them poop out early if the abv gets too high.
Wine and champagne yeasts tolerate higher but the flavor suffers IMO.

To whomever posted about the slow ferment, hang tight cuz I have had it take a week to show visible signs.
It always seems to happen to me when I use real cider each fall to make hard cider and wine.

You can use pasteurized juice. In fact, I prefer pasteurized juice, unless you want it to spontaneously ferment. The only thing you need to avoid is preservative chemicals that inhibit yeast growth, like sorborate.

 

[Tactical-Brewer]

Man guys, think 66 is too cold to pop that fermentation into gear? We checked and double checked and there weren't any preservatives. Maybe the campden tabs are slowing it WAAAY down? Well give it some more days but she's all bummed about it not bubbling. (I know you can't always use that as a level of fermentation but these buckets always have good seals and bubble)

 

[JawZziff]

I would think 66 should work. maybe bump it up to be sure. but I read your thread in the wine forum and I can't really give you anything else. this is pretty new to me too.

brewking is right though. fermentation is sloooooow. but mine still started bubbling within 24 hours. you used wine yeast? I used ale and made sure to rehydrate it before pitching. maybe that's all you need to do. buy another pack, do a starter. make sure it's not defective critters.

 

[Tactical-Brewer]

I would think 66 should work. maybe bump it up to be sure. but I read your thread in the wine forum and I can't really give you anything else. this is pretty new to me too.

brewking is right though. fermentation is sloooooow. but mine still started bubbling within 24 hours. you used wine yeast? I used ale and made sure to rehydrate it before pitching. maybe that's all you need to do. buy another pack, do a starter. make sure it's not defective critters.

Thanks bud, yeah she used wine yeast. She's had great success with the frozen juice concentrates, but for some reason shes like 0-3 on the actual "100% Juice" wine approach. (So far anyways, I'll try to convince her to get some more yeast and rehydrate it.) She's ready to dump and try again. Patience is the key I guess lol.

 

[JawZziff]

please don't let her do that. for the sake of everyone on this forum. there's gotta be a way.

good luck.

 

[Tactical-Brewer]

please don't let her do that. for the sake of everyone on this forum. there's gotta be a way.

good luck.

Thanks man. I'm trying. All I keep hearing is "Well, I guess that just needs to be dumped now..."

I'm like just give it some more time, maybe stir it, put some more yeast in it, something. Heck there's 6 gallons worth of juice and all that stuff in there. I couldn't bare to watch it just get dumped down the dang drain!

 

[eadavis80]

It's a blend of two or more acids.

Citric, malic and tartaric.


Used in wine making to add acidity and flavor to the final product.

Back to the original questions.
Make sure you use UNPASTEURIZED juice (just reiterating that, I know it was stated before)

I agree with the yeast nutrient as well.

Ale yeasts are better IMO, but I have had them poop out early if the abv gets too high.
Wine and champagne yeasts tolerate higher but the flavor suffers IMO.

To whomever posted about the slow ferment, hang tight cuz I have had it take a week to show visible signs.
It always seems to happen to me when I use real cider each fall to make hard cider and wine.

Is acid blend just something I can get at the home brew store?

 

[brewkinger]

I would assume so depending on how "good" your homebrew store is.

 

[eadavis80]

Would I have to boil and then cool corn sugar or could I just dump in 3 pounds into the 5 gallons of juice I have in there?

 

[Ungoliant]

I would say boil it, in order to ensure it's sanitized.