I declare shenanigans on Ed Wort!

[BarleyWater]

I thought yeast was naturally occuring, you actually have to put it in?

OG of 1.07 (something like that) FG of .096.

Something was in there.

 

[dontman]

I thought yeast was naturally occuring, you actually have to put it in?

Exactly. duh

 

[dontman]

I did it 5 G of Apple Juice, 2.5 of corn sugar. OG of 1.07 (something like that) FG of .096.

Something was in there.

I did not start this thread as an "idiot forgets yeast" troll thread but it kind of headed in that direction. Congrats to Barleywater for noticing that I quoted the Starting and Finishing Gravities with a lot of alcohol in the OP. (For those who wondered about yeast.)

By the way the kids came some from school and took a nap without me even asking.

 

[Revvy]

I didn't bother quoting, I noticed it originally...I know you yeasted it...

But I did notice you didn't post much after awhile last night....

If you can't feel it, you obviously ain't drinking enough of it...

 

[DeathBrewer]

seriously...you didn't finish more than 1 - 12 ounce did you? *shakes head in disapproval* step up your game, there buddy. or dont. man.

 

[dontman]

Yea, Ed noticed my point too, which was that with close to 10% ABV I could hardly tell it was an alcoholic beverage.

Even so, I only chilled one to try it since it has only been in bottle three weeks. Official unveiling is New Year's.

 

[farmbrewernw]

I got what you where saying too, just a lot of people poking fun.

 

[onejdn]

you know that gullible is not in the dictionary.....right?

 

[coolbeerluke]

I thought yeast was naturally occuring, you actually have to put it in?


Something was in there.

I'm not sure how it all works with apples...but it is possible for certain fruit to ferment without the addition of supplemental yeast. Yeast does not naturally occur in fruits, but with fruits such as grapes, there are yeasts and fungi and other bacteria on the skins. When the grapes are crushed and the skins are broken, the juice and the yeasts combine and fermentation begins. I made a 5 gallon batch of Cabernet last year and it was the best wine that I had ever had. I didn't add any yeast, only used the yeast that was a part of the grapes. The juice I used came in a five gallon bucket, that must be stored cold until ready for fermentation (or else you get a wine bomb). I made four gallons with the addition of sugar (flavor and more alcohol) and then one gallon with no sugar added. Making wine naturally this way doesn't take 3-4 weeks like those wines that you add yeast and sulfates into. Rather, it takes about 6 months. The end result...delicious! and it gets extremely better with time as the wine is allowed to clear.

As far as apples, I am not sure if there are yeasts on the skins but I would assume that it is plausible. One thing though, it would take much longer than 3-4 weeks to ferment for a desirable ABV.