Jank Booze, recipes and tips for sucrose brew?

[Diogenesdionysiou]

Hi Y'all
I've been pretty frankly amazed at how little I've heard about brewing with sucrose. Just sucrose. Not Sucrose as a cheap adulteration to the superior hops or honey, but sucrose for sucrose' sake.

What I have seen often gets brushed aside by warnings of a cidery taste, but A) there is a whole thread here for cider, and B) I know that it is avoidable, because I've made some pretty great jank before. I just don't know how to do it every time yet.

Are there kindred souls out there who know more about brewing with sucrose? any recipes?
(I know sugar-elderflower-lemon makes a good traditional brew for instance)

 

[loveofrose]

While I've not made sucrose wine before, it does share a lot of similarities to mead which I've brewed quite a bit. I think the reason your batches are inconsistent is because your yeasts are starved for nutrients. A step wise addition of DAP and Fermaid K would probable make your batches turn out every time and require much less aging.

In the mead section, look up Bray's One Month Mead. Follow that protocol replacing the honey with your normal sugar amount. I bet it will drastically improve!


Sent from my iPhone using Home Brew

 

[Asgard]

I've been using quite a bit of sucrose myself when making my ginger cider and the two main things I've learned is to use a yeast nutrient like loveofrose mentioned and also if you want the yeast to get a nice rapid start to make a yeast starter using yeast nutrient and sucrose.

From what I've read, yeast will digest sucrose but it can take a while for it to switch over to it. That lag time is an opportunity for infection and results in paranoid brewers. So if you can make a sucrose based starter a few days before you want to pitch the yeast you should hopefully get a more energetic ferment.

 

[dinnerstick]

flower wine recipes (like elderflower) are basically flavored sucrose hooch, and there are loads of recipes out there. i would start here
http://winemaking.jackkeller.net/flowers.asp
dunno why you're looking in a cider forum and amazed not to find people fermenting table sugar though

 

[fearwig]

Can't you "invert" sucrose pretty easily with an extended boil and some acidification? Producing simpler sugars? I mean if you worry about that.

 

[fearwig]

Also where is "jank" from? I read this and was like, "that's a good word for that!" but it doesn't seem to exist anywhere else on the internet.

 

[icanbenchurcat]

Also where is "jank" from? I read this and was like, "that's a good word for that!" but it doesn't seem to exist anywhere else on the internet.

From the word "jankey", which could mean 'poor quality', 'broken', 'under constant repair'.
"Look at that jankey ass car ridin on 4 donuts, with trashbags all in the backseat windows n ****."

I agree this post belongs in the wine/mead section.

To make something worth drinking you will need a good amount of chemicals/nutrients/flavorings.

If you want cheap, strong and quick, I suggest rice wine. Cider is a close second if you can't find an oriental market for yeast balls.

Don't make sugar wine, I think you will regret it.


Sent from my iPhone using Home Brew

 

[MindenMan]

Have you thought about adding cornmeal to your recipe? Adding nutrients along the way will help the yeast live longer, producing higher ABV's. You could always freeze concentrate your wash, and get really high ABV's. I believe it would not taste very good, so you could add frozen apple juice concentrate to smooth it out. I add FAJC to my applejack for two reasons: one is the flavor of apples diminishes when fermented "dry", and the other reason is a little added sweetness makes the drink seem "smoother".