FranciscoDancon
Member
Good evening ladies and gentlemen,
I am kind of new to brewing, so I hope that you will excuse me if this is a horribly stupid idea. But I hope that it isn't a stupid idea, and instead that it is a good idea. So here it is:
We all know about the horrible rot-gut swill that comes out of the unholy matrimony of turbo yeast and sugar. But I had read about people running that rot gut swill through a carbon filter and they say somehow it is drinkable.
There are a lot of recipes of liquors online that all go something like this:
Take a bunch of fruit, and soak it in vodka for about a month. Then combine strain off said fruit and combine that with water and some sugar water syrup. Boom you have Lemoncillo, or Amaretto or Chambourd, or whatever other kind of cordial you want. Or you can combine the vodka with coffee and that sugar syrup and get something like Kahlua.
So, what if instead of using vodka, I used the product of turbo yeast and sugar? Is there enough alcohol in that so I can soak the fruit and have it absorb the flavor and actually make a nice, drinkable cordial? Obviously, this would be totally awesome because it would bring the cost of making cordials way down (since a bottle of vodka isn't exactly cheap, at least not in my state).
I just want to be clear, I'm not talking about distilling the product of turbo yeast, I'm talking about soaking it in fruit and mixing it with stuff. Anyone try this or have any thoughts on its viability?
I am kind of new to brewing, so I hope that you will excuse me if this is a horribly stupid idea. But I hope that it isn't a stupid idea, and instead that it is a good idea. So here it is:
We all know about the horrible rot-gut swill that comes out of the unholy matrimony of turbo yeast and sugar. But I had read about people running that rot gut swill through a carbon filter and they say somehow it is drinkable.
There are a lot of recipes of liquors online that all go something like this:
Take a bunch of fruit, and soak it in vodka for about a month. Then combine strain off said fruit and combine that with water and some sugar water syrup. Boom you have Lemoncillo, or Amaretto or Chambourd, or whatever other kind of cordial you want. Or you can combine the vodka with coffee and that sugar syrup and get something like Kahlua.
So, what if instead of using vodka, I used the product of turbo yeast and sugar? Is there enough alcohol in that so I can soak the fruit and have it absorb the flavor and actually make a nice, drinkable cordial? Obviously, this would be totally awesome because it would bring the cost of making cordials way down (since a bottle of vodka isn't exactly cheap, at least not in my state).
I just want to be clear, I'm not talking about distilling the product of turbo yeast, I'm talking about soaking it in fruit and mixing it with stuff. Anyone try this or have any thoughts on its viability?
