Topic: I'm making sugar wine, fora.
Meta started this discussion 11 years ago #42,353
Recipe here: http://www.warpbreach.com/6/6.html also known as kilju in Finland. This is one step above prison toilet wine, and one notch below proper homemade wine. I will then mix the flavorless wine with Kool Aid and get shitfaced on it. I'm sick of spending $$$$$$ on alcohol when I can just make it at home for pennies a glass. Fuck them all, I'm going DIY.
Basically I've filled two empty 1.75L liquor bottles (one formerly held James Harbor rum, the other Cutty Sark Scotch) with sugar water and yeast. I just installed them in my closet and fermentation has begun. Wish me luck fora.
Basically I've filled two empty 1.75L liquor bottles (one formerly held James Harbor rum, the other Cutty Sark Scotch) with sugar water and yeast. I just installed them in my closet and fermentation has begun. Wish me luck fora.
Anonymous B joined in and replied with this 11 years ago, 8 minutes later[^] [v] #562,442
Buy a reflux still and get 80% alcohol for $40/gal
kook !!mCVqftDha joined in and replied with this 11 years ago, 21 minutes later, 29 minutes after the original post[^] [v] #562,447
Will they explode if you dont burp them?
Green !BEERiVqJJw joined in and replied with this 11 years ago, 4 hours later, 4 hours after the original post[^] [v] #562,508
I might make some Tesco Value Cider again.
Metæ (OP) replied with this 11 years ago, 7 hours later, 12 hours after the original post[^] [v] #562,613
@562,447 (kook !!mCVqftDha)
Yes, a previous attempt at making apple wine three years ago ended this way. My closet was full of glass shards and half-fermented apple juice. It actually smelled pretty nice, like some kind of delicious baked apple bread. I've loosened the caps more this time. 12 hours in and they look milky, with bubbles rising like a glass of soda.
Yes, a previous attempt at making apple wine three years ago ended this way. My closet was full of glass shards and half-fermented apple juice. It actually smelled pretty nice, like some kind of delicious baked apple bread. I've loosened the caps more this time. 12 hours in and they look milky, with bubbles rising like a glass of soda.
(Edited 50 seconds later.)
penthief !e6iiu.pZHU joined in and replied with this 11 years ago, 9 minutes later, 12 hours after the original post[^] [v] #562,620
@previous (Metæ)
Wow, you are not using one of those bubbly water airlock things?
(Also, I love the CSS on that site.)
Wow, you are not using one of those bubbly water airlock things?
(Also, I love the CSS on that site.)
Metæ (OP) replied with this 11 years ago, 15 minutes later, 13 hours after the original post[^] [v] #562,631
@previous (penthief !e6iiu.pZHU)
If people made alcohol for thousands of years without one, so can I.
If people made alcohol for thousands of years without one, so can I.
Anonymous F joined in and replied with this 11 years ago, 1 minute later, 13 hours after the original post[^] [v] #562,632
penthief !e6iiu.pZHU replied with this 11 years ago, 4 minutes later, 13 hours after the original post[^] [v] #562,633
Green !BEERiVqJJw replied with this 11 years ago, 20 minutes later, 13 hours after the original post[^] [v] #562,638
Anonymous G joined in and replied with this 11 years ago, 7 minutes later, 13 hours after the original post[^] [v] #562,639
in b4 Syntax copypastes Wikipedia->Beer->History
penthief !e6iiu.pZHU replied with this 11 years ago, 8 minutes later, 13 hours after the original post[^] [v] #562,640
@OP
OK, I'm in. Just as soon as I work out what the equivalent of 100% frozen grape juice is. EDIT: I assumed this was a USAmerican thing, but it looks like we do have it here.
OK, I'm in. Just as soon as I work out what the equivalent of 100% frozen grape juice is. EDIT: I assumed this was a USAmerican thing, but it looks like we do have it here.
(Edited 1 minute later.)
Metæ (OP) replied with this 11 years ago, 17 minutes later, 14 hours after the original post[^] [v] #562,644
@previous (penthief !e6iiu.pZHU)
You can use any juice — grape, apple, blackcurrant, or anything really. Or even just sugar water. I'm also using just common baking yeast.
Good luck! :)
You can use any juice — grape, apple, blackcurrant, or anything really. Or even just sugar water. I'm also using just common baking yeast.
Good luck! :)
Green !BEERiVqJJw replied with this 11 years ago, 21 minutes later, 14 hours after the original post[^] [v] #562,651
Syntax joined in and replied with this 11 years ago, 39 minutes later, 15 hours after the original post[^] [v] #562,667
@562,639 (G)
I am guessing the first fermentation was goat milk in some animal bladder?
@562,442 (B)
> Buy a reflux still and get 80% alcohol for $40/gal
Assuming your math for $40 per gallon - does seem to much trouble given $4 wood create 128 shots and did you account for having to discard heads n tails?
I am guessing the first fermentation was goat milk in some animal bladder?
@562,442 (B)
> Buy a reflux still and get 80% alcohol for $40/gal
Assuming your math for $40 per gallon - does seem to much trouble given $4 wood create 128 shots and did you account for having to discard heads n tails?
Anonymous B replied with this 11 years ago, 1 hour later, 16 hours after the original post[^] [v] #562,702
@previous (Syntax)
Yes the head is poison and the tail is contaminants. $40/gal is buying everything including the clearing agent and flavor packets or wood chips. Thanks
Yes the head is poison and the tail is contaminants. $40/gal is buying everything including the clearing agent and flavor packets or wood chips. Thanks
kook !!mCVqftDha replied with this 11 years ago, 34 minutes later, 17 hours after the original post[^] [v] #562,711
Metæ (OP) replied with this 11 years ago, 2 hours later, 19 hours after the original post[^] [v] #562,799
@previous (kook !!mCVqftDha)
No it happened while I was at work. It wasn't like a bomb or anything, it was just like the bottle had been smashed.
No it happened while I was at work. It wasn't like a bomb or anything, it was just like the bottle had been smashed.
Metæ (OP) double-posted this 11 years ago, 1 day later, 2 days after the original post[^] [v] #563,261
Daily update: still lots of tiny bubbles, like champagne or soda. Poured an ounce or so in a glass and swirled it around and sampled the aroma: very yeasty but I'm getting a whiff of alcohol too now. If I had to guess I'd say 8% so on the weak end of the wine spectrum but higher than most beers. Yeast is still alive. I Googled around and got recommemdations to add raisins and/or molasses to give the yeast nutrients to make more alcohol. So tomorrow a handful of raisins goes into one, a few ounces of morasses into the other.
Hopefully it will be ready this weekend.
Hopefully it will be ready this weekend.
squeegee joined in and replied with this 11 years ago, 1 minute later, 2 days after the original post[^] [v] #563,262
> no pictures
Metæ (OP) replied with this 11 years ago, 22 hours later, 2 days after the original post[^] [v] #563,608
Daily update: how long do yeast live!? As I write this, it's Thursday night. The wine was prepared Monday afternoon. Three full days and no sign of stopping. You know those bubbles when you pour a fresh can of Pepsi? Imagine that for 72 hours straight. Yeast are nature's crackheads.
Every tiny bubble represents a tiny bit more ethanol. It's amazing to me to think that ethanol is being made right now as a result of microorganisms in an empty liquor bottle full of sugar and baking yeast. It's the same sort of feeling you get when holding a piece of uranium ore in one hand and a Geiger counter in the other and listening to the voice of energy, as beta particles and gamma rays course through your body. Tonight the bottles were enhanced: one with a good slug of molasses, the other with a handful of raisins.
I was hoping for a convenient weekend finish but it's doubtful, now. Those damn yeast just wont give up.
Every tiny bubble represents a tiny bit more ethanol. It's amazing to me to think that ethanol is being made right now as a result of microorganisms in an empty liquor bottle full of sugar and baking yeast. It's the same sort of feeling you get when holding a piece of uranium ore in one hand and a Geiger counter in the other and listening to the voice of energy, as beta particles and gamma rays course through your body. Tonight the bottles were enhanced: one with a good slug of molasses, the other with a handful of raisins.
I was hoping for a convenient weekend finish but it's doubtful, now. Those damn yeast just wont give up.
(Edited 39 seconds later.)
Broseph !!fxnDb+Ve4 joined in and replied with this 11 years ago, 1 hour later, 3 days after the original post[^] [v] #563,611
@previous (Metæ)
They will continue to live until the ethanol content gets so high that it kills them. They are killed by their own waste product.
They will continue to live until the ethanol content gets so high that it kills them. They are killed by their own waste product.
Anonymous K joined in and replied with this 11 years ago, 16 minutes later, 3 days after the original post[^] [v] #563,614
Prison hooch minus the toilet water.
kook !!mCVqftDha replied with this 11 years ago, 7 minutes later, 3 days after the original post[^] [v] #563,615
henn joined in and replied with this 11 years ago, 10 hours later, 3 days after the original post[^] [v] #563,745
Wait 2 weeks
Anonymous M joined in and replied with this 11 years ago, 1 hour later, 3 days after the original post[^] [v] #563,776
@OP
Upgrade to jenkem.
Upgrade to jenkem.
Anonymous G replied with this 11 years ago, 9 minutes later, 3 days after the original post[^] [v] #563,779
@563,611 (Broseph !!fxnDb+Ve4)
this
> They are killed by their own waste product.
Well, no one seems to thrive while living in their own shit. Fortunately, yeast poop magical chemicals for us to consume!
this
> They are killed by their own waste product.
Well, no one seems to thrive while living in their own shit. Fortunately, yeast poop magical chemicals for us to consume!
(Edited 1 minute later.)
Anonymous M replied with this 11 years ago, 2 minutes later, 3 days after the original post[^] [v] #563,780
Syntax replied with this 11 years ago, 6 minutes later, 3 days after the original post[^] [v] #563,782
@563,611 (Broseph !!fxnDb+Ve4)
Apparently his bakers Yeast is going to die sooner then IF he had used the more expensive Brewers Yeast. I was curious about differences and web has a lot of mixed info.
Bottom line is you get more alcohol and the end product will not be bread like in aroma/flavor but the yeast does cost more.
Next brew session he can pick up just a few packs of the real deal and compare results - cost will be only pennies more.
Apparently his bakers Yeast is going to die sooner then IF he had used the more expensive Brewers Yeast. I was curious about differences and web has a lot of mixed info.
Bottom line is you get more alcohol and the end product will not be bread like in aroma/flavor but the yeast does cost more.
Next brew session he can pick up just a few packs of the real deal and compare results - cost will be only pennies more.
Metæ (OP) replied with this 11 years ago, 23 minutes later, 3 days after the original post[^] [v] #563,796
@563,611 (Broseph !!fxnDb+Ve4)
@563,779 (G)
I imagine the yeast are having a passionate debate right now:
"We're facing imminent ecological disaster, if ethanol exceeds 13% there will be a mass extinction event. We need to strictly limit population growth, start producing alcohol dehydrogenase, and reduce our alcohol and CO2 emissions now!"
"Shut up you goddamn hippie! 'Waaahhh the sky is falling' Who cares about 13% ethanol? That means 87% not-ethanol. There's plenty of sugar to go around, be fruitful and multiply!"
@563,779 (G)
I imagine the yeast are having a passionate debate right now:
"We're facing imminent ecological disaster, if ethanol exceeds 13% there will be a mass extinction event. We need to strictly limit population growth, start producing alcohol dehydrogenase, and reduce our alcohol and CO2 emissions now!"
"Shut up you goddamn hippie! 'Waaahhh the sky is falling' Who cares about 13% ethanol? That means 87% not-ethanol. There's plenty of sugar to go around, be fruitful and multiply!"
Anonymous G replied with this 11 years ago, 4 minutes later, 3 days after the original post[^] [v] #563,797
@previous (Metæ)
Maybe they could frack for sugar? The yeast equivalent of FOX News is hard at work in your closet m8!
Maybe they could frack for sugar? The yeast equivalent of FOX News is hard at work in your closet m8!
Metæ (OP) replied with this 11 years ago, 1 minute later, 3 days after the original post[^] [v] #563,798
@563,782 (Syntax)
I researched this, and bread yeast will make as much alcohol as "real" wine yeast. It just won't taste as good.
I researched this, and bread yeast will make as much alcohol as "real" wine yeast. It just won't taste as good.
Syntax replied with this 11 years ago, 7 minutes later, 3 days after the original post[^] [v] #563,803
@previous (Metæ)
As I said there is much mixed information - I have friends who make their own wine and they use a variety of different yeasts and probably pay a bunch for the minor variations.
However of the 6 or so articles I read on net all agreed brewers yeast produces much more alcohol then bakers. Do you have the link that says you get the same?
As I said there is much mixed information - I have friends who make their own wine and they use a variety of different yeasts and probably pay a bunch for the minor variations.
However of the 6 or so articles I read on net all agreed brewers yeast produces much more alcohol then bakers. Do you have the link that says you get the same?
Anonymous B replied with this 11 years ago, 2 hours later, 3 days after the original post[^] [v] #563,882
Did you use dextrose? Or just regular sugar
Anonymous N joined in and replied with this 11 years ago, 10 minutes later, 3 days after the original post[^] [v] #563,889
Metæ (OP) replied with this 11 years ago, 10 hours later, 4 days after the original post[^] [v] #564,082
@563,803 (Syntax)
This fellow http://www.winemakingtalk.com/forum/showthread.php?t=12638 got 10.4% ABV (second post)
These guys got 11.2 and 12% ABV http://www.homebrewtalk.com/showthread.php?t=413461n (third and fourth post) and there are many others.
I'd honestly be happy with 9+% ABV, and this seems more than achievable with bread yeast.
The bread vs wine yeast thing is a bit like saying "no you can't make a baked potato with a Yukon Gold, you have to use a Russet". And while the Russet may peel better and have a different texture, at the end of the day they're pretty much the same thing.
I contend wine yeast would be better aesthetically in terms of flavor and aroma and clarity but in terms of making sugar into ethanol, there's no meaningful difference.
@563,882 (B)
Just regular white table sugar, like you would put into tea or coffee. Brown sugar could also be used, if you want a richer flavor.
This fellow http://www.winemakingtalk.com/forum/showthread.php?t=12638 got 10.4% ABV (second post)
These guys got 11.2 and 12% ABV http://www.homebrewtalk.com/showthread.php?t=413461n (third and fourth post) and there are many others.
I'd honestly be happy with 9+% ABV, and this seems more than achievable with bread yeast.
The bread vs wine yeast thing is a bit like saying "no you can't make a baked potato with a Yukon Gold, you have to use a Russet". And while the Russet may peel better and have a different texture, at the end of the day they're pretty much the same thing.
I contend wine yeast would be better aesthetically in terms of flavor and aroma and clarity but in terms of making sugar into ethanol, there's no meaningful difference.
@563,882 (B)
Just regular white table sugar, like you would put into tea or coffee. Brown sugar could also be used, if you want a richer flavor.
Anonymous G replied with this 11 years ago, 31 minutes later, 4 days after the original post[^] [v] #564,086
@previous (Metæ)
> Just regular white table sugar, like you would put into tea or coffee. Brown sugar could also be used, if you want a richer flavor.
Word up. White sugar is actually 99.9% pure sucrose, while brown sugar is 97% sucrose, 2% water and 1% other substances. A teaspoon of white sugar contains 16 kilocalories, whereas one teaspoon of brown sugar has 17 kilocalories. The molasses in brown sugar contains a number of minerals, which include calcium, potassium, magnesium and iron. So maybe a different flavor profile, but less actual sucrose (which processes better than the fructose) for the yeast. (although not much really, a few percent difference, so if you like the flavor profile better, don't hesitate. Or just add some fucking molasses.) Some manufacturers just dye white sugar brown and add some water too, so it's a bit like thinking that wheat bread (yeah, that happens too) you're buying is better than the white bread next to it on the shelf. (This doesn't happen with all wheat breads, but it does happen with the shittier brands)
> Just regular white table sugar, like you would put into tea or coffee. Brown sugar could also be used, if you want a richer flavor.
Word up. White sugar is actually 99.9% pure sucrose, while brown sugar is 97% sucrose, 2% water and 1% other substances. A teaspoon of white sugar contains 16 kilocalories, whereas one teaspoon of brown sugar has 17 kilocalories. The molasses in brown sugar contains a number of minerals, which include calcium, potassium, magnesium and iron. So maybe a different flavor profile, but less actual sucrose (which processes better than the fructose) for the yeast. (although not much really, a few percent difference, so if you like the flavor profile better, don't hesitate. Or just add some fucking molasses.) Some manufacturers just dye white sugar brown and add some water too, so it's a bit like thinking that wheat bread (yeah, that happens too) you're buying is better than the white bread next to it on the shelf. (This doesn't happen with all wheat breads, but it does happen with the shittier brands)
Syntax replied with this 11 years ago, 13 hours later, 4 days after the original post[^] [v] #564,275
@564,082 (Metæ)
Damn - thanks - I read the full article (translated) and bottom line
Baker's yeast The wine came in at 10.44%
Wine Yeast wine also came in at 10.44%
How are you going to measure the end total alcohol?
Damn - thanks - I read the full article (translated) and bottom line
Baker's yeast The wine came in at 10.44%
Wine Yeast wine also came in at 10.44%
How are you going to measure the end total alcohol?
Metæ (OP) replied with this 11 years ago, 3 hours later, 4 days after the original post[^] [v] #564,337
@previous (Syntax)
No need, when the yeast die off that means 10+% and thats good enough for me.
@564,086 (G)
I poured molasses into one, so I guess I made the sugar retroactively brown.
Update: still bubbling. Conclusion: pollution doesn't matter.
No need, when the yeast die off that means 10+% and thats good enough for me.
@564,086 (G)
I poured molasses into one, so I guess I made the sugar retroactively brown.
Update: still bubbling. Conclusion: pollution doesn't matter.
Broseph !!fxnDb+Ve4 replied with this 11 years ago, 3 hours later, 4 days after the original post[^] [v] #564,364
Metæ (OP) replied with this 11 years ago, 1 hour later, 5 days after the original post[^] [v] #564,365
@previous (Broseph !!fxnDb+Ve4)
I know but I get impatient. Damnit I wanna get trashed off my homemade wine but these YEAST WON'T FUCKING FINISH.
I know but I get impatient. Damnit I wanna get trashed off my homemade wine but these YEAST WON'T FUCKING FINISH.
Broseph !!fxnDb+Ve4 replied with this 11 years ago, 44 minutes later, 5 days after the original post[^] [v] #564,373
@previous (Metæ)
Give it time. If you want to drink that bad, you know Trader Joe's sells wine for like $3/bottle? That's only like $1 more than all this shit you're doing minus the wait, and it tastes better. People do what you're doing mainly as a hobby and just to prove you can do it. It's like a fun science experiment where you get to get drunk at the end.
When it's done, you should consider making a very basic still. As sugar wine it's gonna taste shitty, but you could probably make some half-decent moonshine.
Give it time. If you want to drink that bad, you know Trader Joe's sells wine for like $3/bottle? That's only like $1 more than all this shit you're doing minus the wait, and it tastes better. People do what you're doing mainly as a hobby and just to prove you can do it. It's like a fun science experiment where you get to get drunk at the end.
When it's done, you should consider making a very basic still. As sugar wine it's gonna taste shitty, but you could probably make some half-decent moonshine.
Metæ (OP) replied with this 11 years ago, 17 minutes later, 5 days after the original post[^] [v] #564,378
@previous (Broseph !!fxnDb+Ve4)
I've had a 40 of Steel Reserve tonight, but that's beside the point. I could buy a case of Everclear if I wanted: it's not about getting drunk per se but getting drunk off of my wine.
Also Franziæ comes out cheaper than Charles Shaw on a $/750mL basis.
I've had a 40 of Steel Reserve tonight, but that's beside the point. I could buy a case of Everclear if I wanted: it's not about getting drunk per se but getting drunk off of my wine.
Also Franziæ comes out cheaper than Charles Shaw on a $/750mL basis.
(Edited 1 minute later.)
Metæ (OP) double-posted this 11 years ago, 7 minutes later, 5 days after the original post[^] [v] #564,380
@564,373 (Broseph !!fxnDb+Ve4)
I've looked into stills, but I wanna get the basics mastered first. I've tasted it, btw (even though it's not done yet) and it tastes like sugar and alcohol with a slightly bready aftertaste. With a packet of lemonade Kool Aid I think it would make a reasonable facsimile of Mike's Hard Lemonade™®.
I've looked into stills, but I wanna get the basics mastered first. I've tasted it, btw (even though it's not done yet) and it tastes like sugar and alcohol with a slightly bready aftertaste. With a packet of lemonade Kool Aid I think it would make a reasonable facsimile of Mike's Hard Lemonade™®.
Anonymous O joined in and replied with this 11 years ago, 7 minutes later, 5 days after the original post[^] [v] #564,383
Metæ (OP) replied with this 11 years ago, 22 minutes later, 5 days after the original post[^] [v] #564,389
@previous (O)
I'm not really interested in distilling, to be honest. 10% abv is good enough for me. Taste is irrelevant.
I'm not really interested in distilling, to be honest. 10% abv is good enough for me. Taste is irrelevant.
Metæ (OP) double-posted this 11 years ago, 20 hours later, 5 days after the original post[^] [v] #564,641
Day 6, fermentation has slowed, I think we've hit Peak Sugar O_o
Anonymous P joined in and replied with this 11 years ago, 9 hours later, 6 days after the original post[^] [v] #564,790
Metæ (OP) replied with this 11 years ago, 1 hour later, 6 days after the original post[^] [v] #564,809
@previous (P)
Yes, so what I'll do is just throw the envelope in, sans sugar. I'm thinking cherry or lime flavor.
Yes, so what I'll do is just throw the envelope in, sans sugar. I'm thinking cherry or lime flavor.
Broseph !!fxnDb+Ve4 replied with this 11 years ago, 3 days later, 1 week after the original post[^] [v] #566,242
How's the experiment going, Meta?
You've piqued my interest and I just started my own home brew experiment with strawberry wine. I blended up 4 pounds of strawberries and tied them up in a nylon bag, boiled 14 cups of distilled water with 8 cups of sugar and poured it over the strawberries to pasteurize the whole thing. Added an acid blend, tannin, enzymes, and yeast nutrients. Once it got down to 80F degrees I added the hydrated yeast. I doubled the sugar the recipe called for because the yeast I bought has a 20% alcohol tolerance. This way I can let it get up to 20% and it will still have some sweetness to it. The kit also came with a water valve for letting CO2 out while keeping it sealed. I'm supposed to stir it daily, and after a week I'm going to removed the nylon bag of strawberries and syphon the wine in a glass jug for secondary fermentation, and three weeks after that I syphon again into the bottles. I'm then going to let the bottles sit for at least a week to see if it will continue to clarify.
You've piqued my interest and I just started my own home brew experiment with strawberry wine. I blended up 4 pounds of strawberries and tied them up in a nylon bag, boiled 14 cups of distilled water with 8 cups of sugar and poured it over the strawberries to pasteurize the whole thing. Added an acid blend, tannin, enzymes, and yeast nutrients. Once it got down to 80F degrees I added the hydrated yeast. I doubled the sugar the recipe called for because the yeast I bought has a 20% alcohol tolerance. This way I can let it get up to 20% and it will still have some sweetness to it. The kit also came with a water valve for letting CO2 out while keeping it sealed. I'm supposed to stir it daily, and after a week I'm going to removed the nylon bag of strawberries and syphon the wine in a glass jug for secondary fermentation, and three weeks after that I syphon again into the bottles. I'm then going to let the bottles sit for at least a week to see if it will continue to clarify.
Anonymous B replied with this 11 years ago, 22 minutes later, 1 week after the original post[^] [v] #566,245
@previous (Broseph !!fxnDb+Ve4)
First attempt and you changed the recipe because you know it all already. That's a lot of time and effort wasted if you fuck it up
First attempt and you changed the recipe because you know it all already. That's a lot of time and effort wasted if you fuck it up
Broseph !!fxnDb+Ve4 replied with this 11 years ago, 13 minutes later, 1 week after the original post[^] [v] #566,246
@previous (B)
I changed the recipe on the advice of the brewer I spoke to, not a whim. I needed more sugar for the type of yeast he suggested.
I changed the recipe on the advice of the brewer I spoke to, not a whim. I needed more sugar for the type of yeast he suggested.
Anonymous Q joined in and replied with this 11 years ago, 2 hours later, 1 week after the original post[^] [v] #566,282
Metæ (OP) replied with this 11 years ago, 20 hours later, 1 week after the original post[^] [v] #566,591
@566,242 (Broseph !!fxnDb+Ve4)
Damn that's fancy!
The wine turned out okay! I drank about a quart of it tonight, mixed with lemon-lime Kool Aid powder and it tasted like sake with a bread aftertaste. Very drinkable. It was cloudy, from all the yeast but I did research and drinking the dead yeast is fine and actually nutritious, they have vitamin B. Clarifying wine seems to be a taste/aesthetic issue and doesn't seem to have any health ramifications. Didn't measure ABV but it tasted like 10-12%. Not bad for sugar, tap water, yeast and an empty liquor bottle!
Keep us posted! Has it started bubbling yet?
Damn that's fancy!
The wine turned out okay! I drank about a quart of it tonight, mixed with lemon-lime Kool Aid powder and it tasted like sake with a bread aftertaste. Very drinkable. It was cloudy, from all the yeast but I did research and drinking the dead yeast is fine and actually nutritious, they have vitamin B. Clarifying wine seems to be a taste/aesthetic issue and doesn't seem to have any health ramifications. Didn't measure ABV but it tasted like 10-12%. Not bad for sugar, tap water, yeast and an empty liquor bottle!
Keep us posted! Has it started bubbling yet?
Anonymous G replied with this 11 years ago, 19 minutes later, 1 week after the original post[^] [v] #566,597
@previous (Metæ)
Man, you work the poor yeast to death making alcohol for you and then you consume their corpses for nutrients? I think the yeast need a union or something.
Man, you work the poor yeast to death making alcohol for you and then you consume their corpses for nutrients? I think the yeast need a union or something.
Broseph !!fxnDb+Ve4 replied with this 11 years ago, 1 hour later, 1 week after the original post[^] [v] #566,629
@566,591 (Metæ)
@previous (G)
Anon G has a point, Meta. It sounds like you didn't even give the yeast time to settle on the bottom. Then again, you were looking for cheap and fast.
I'm beginning to see why you were so astounded by how the yeast work. My container is not clear, so I can't see the bubbles, but my airlock is putting out about a bubble per second! I can hear it fizzing if I put my ear up to it. All in all the supplies are not that expensive. If you had fun this time around I highly recommend picking up at least some basic stuff to make real wine instead of just fermented sugar water. Most of the supplies you can use over and over again, so it's a good investment. Chemicals like pectin enzyme, tannin, acid blend, and yeast nutrient are just a few dollars and will last you for several batches. Wine yeast instead of baker's yeast will only cost you $0.50 - $1.00 more. I went with a champagne yeast, which can get close to 20% under the right conditions but doesn't give off the weird flavors that liquor yeasts do. I think when it's done I'm going to add Everclear to fortify it, which will also kill off the remaining yeast, act as a preservative, and possibly help clarify the final product. In the end I'll have fortified strawberry wine, about 50 proof.
@previous (G)
Anon G has a point, Meta. It sounds like you didn't even give the yeast time to settle on the bottom. Then again, you were looking for cheap and fast.
I'm beginning to see why you were so astounded by how the yeast work. My container is not clear, so I can't see the bubbles, but my airlock is putting out about a bubble per second! I can hear it fizzing if I put my ear up to it. All in all the supplies are not that expensive. If you had fun this time around I highly recommend picking up at least some basic stuff to make real wine instead of just fermented sugar water. Most of the supplies you can use over and over again, so it's a good investment. Chemicals like pectin enzyme, tannin, acid blend, and yeast nutrient are just a few dollars and will last you for several batches. Wine yeast instead of baker's yeast will only cost you $0.50 - $1.00 more. I went with a champagne yeast, which can get close to 20% under the right conditions but doesn't give off the weird flavors that liquor yeasts do. I think when it's done I'm going to add Everclear to fortify it, which will also kill off the remaining yeast, act as a preservative, and possibly help clarify the final product. In the end I'll have fortified strawberry wine, about 50 proof.
Anonymous O replied with this 11 years ago, 24 minutes later, 1 week after the original post[^] [v] #566,632
Broseph !!fxnDb+Ve4 replied with this 11 years ago, 24 minutes later, 1 week after the original post[^] [v] #566,647
@previous (O)
I have guidance from experienced brewers, and it's not like I cut corners. Why so critical?
I have guidance from experienced brewers, and it's not like I cut corners. Why so critical?
Anonymous G replied with this 11 years ago, 21 minutes later, 1 week after the original post[^] [v] #566,654
@566,629 (Broseph !!fxnDb+Ve4)
Seriously, Meta is your typical libertarian capitalist bourgeoisie. Own the means of production and work your labourers to death. I hear Apple enjoys profits while pursuing a similar strategy. And cutting corners by not even giving his workers time to settle to the bottom of the chain and have a good death... Metabro, you seriously need to tone it down.
Seriously, Meta is your typical libertarian capitalist bourgeoisie. Own the means of production and work your labourers to death. I hear Apple enjoys profits while pursuing a similar strategy. And cutting corners by not even giving his workers time to settle to the bottom of the chain and have a good death... Metabro, you seriously need to tone it down.
Anonymous O replied with this 11 years ago, 48 minutes later, 1 week after the original post[^] [v] #566,658
@566,647 (Broseph !!fxnDb+Ve4)
Pop your brewing cherry, before you post more about your brewing mastery and knowledge.
And good luck.
Pop your brewing cherry, before you post more about your brewing mastery and knowledge.
And good luck.
Metæ (OP) replied with this 11 years ago, 11 hours later, 1 week after the original post[^] [v] #566,808
@566,597 (G)
They were getting uppity so I pulled the jar of Fleischmann's Rapid Rise™ baking yeast out of the freezer and said "You wanna strike? Do you see this? Look at me when I talk to you, pleb! That's fifty billion starving, freezing, unemployed yeast who would kill for your fucking job. Maybe you want to join your "comrades" in there?" And he sut up and went back to work.
@566,629 (Broseph !!fxnDb+Ve4)
I'll try champagne yeast next. What purpose does tannin serve? When I hear tannin it throws me back to the violent hangovers red wine gives me :(
@566,654 (G)
Not to mention using the cheapest possible slop for ingredients, no investment in facilities, skimping on sanitation, and then adding artificial colors and flavors to the finished product.
Broseph's winery is like a Portland co-op, mine is a Dickensian workhouse.
They were getting uppity so I pulled the jar of Fleischmann's Rapid Rise™ baking yeast out of the freezer and said "You wanna strike? Do you see this? Look at me when I talk to you, pleb! That's fifty billion starving, freezing, unemployed yeast who would kill for your fucking job. Maybe you want to join your "comrades" in there?" And he sut up and went back to work.
@566,629 (Broseph !!fxnDb+Ve4)
I'll try champagne yeast next. What purpose does tannin serve? When I hear tannin it throws me back to the violent hangovers red wine gives me :(
@566,654 (G)
Not to mention using the cheapest possible slop for ingredients, no investment in facilities, skimping on sanitation, and then adding artificial colors and flavors to the finished product.
Broseph's winery is like a Portland co-op, mine is a Dickensian workhouse.
Green !BEERiVqJJw replied with this 11 years ago, 17 minutes later, 1 week after the original post[^] [v] #566,813
I once made Tesco Value Cider.
Broseph !!fxnDb+Ve4 replied with this 11 years ago, 7 minutes later, 1 week after the original post[^] [v] #566,822
@566,808 (Metæ)
You could probably do without the tannin, and if you're just making sugar wine, you don't need the pectic enzyme. The acid blend and yeast nutrient would definitely help though, since yeast like a mildly acidic environment and need more than basic sugar. I would also recommend pasteurizing the mix since it costs nothing. Just boil the sugar water then add it to your jug and wait until it cools to below 80F degrees before adding the yeast.
You could probably do without the tannin, and if you're just making sugar wine, you don't need the pectic enzyme. The acid blend and yeast nutrient would definitely help though, since yeast like a mildly acidic environment and need more than basic sugar. I would also recommend pasteurizing the mix since it costs nothing. Just boil the sugar water then add it to your jug and wait until it cools to below 80F degrees before adding the yeast.