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My rhubarb wine is still aging, might bottle it soon. This year's apple pressing went well but the fermentation has stalled and I haven't had time to fix it. I've added sugar and yeast, I've tried reheating the thing and it aaaaaalmost kicks off sometimes but not quite. Next step is to get more yeast and use something simple like concentrate and get a fermentation going in a small carboy then add it to the juice in the fermenter, but it's just finding time to get everything together and do it that's holding up the process.
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Oct 9, 2019 01:58
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| # ? Apr 27, 2024 07:36 |
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Do you know what your ABV is right now? Maybe the alcohol got too strong for your yeast. Did you also try adding some yeast nutrient?
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Oct 9, 2019 02:35
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Honneur et Patrie 
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The yeast never took off. I didn't try yeast nutrient yet, but I might. I think I put too much campden in.
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Oct 9, 2019 03:05
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autism ZX spectrum posted:The yeast never took off. I didn't try yeast nutrient yet, but I might. I think I put too much campden in. What kind of yeast did you use to begin with? I briefly scanned your earlier posts and didn't notice. Also, I think in general it's a good idea to add yeast nutrient to anything that isn't beer. I use about a teaspoon of DAP per 5 gallon batch of cider or apfelwein; it works well and it isn't expensive. Of course, you're straying away from the hobo anus wine theme of the thread. The hobo move would be to siphon off whatever you've got, get blotto, and hop a boxcar.
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Oct 9, 2019 17:11
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Nah even I mentioned getting decent yeast in the OP. It's like .75 for double the alcohol. If you want to keep it hobo use raisins or fertilizer or i don't know, fish food for nutrient. DAP is cheap though.
The Dregs fucked around with this message at 19:24 on Oct 9, 2019 |
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Oct 9, 2019 19:20
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I used EC118 wine yeast, it normally takes off on loving anything and I've never had issues with it before. It's getting a little old, though. I'm going to pick up nutrient and more yeast soon and try it again.
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Oct 10, 2019 02:23
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EC 1118 is real and strong and my friend.
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Oct 10, 2019 07:44
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Yeah, yeast shouldn't be the issue then. If you're going to pitch more, adding some DAP with it would probably help things along.
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Oct 10, 2019 17:05
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Well, I started my acerglyn yesterday. It took nearly every pot in my house to boil the water, and it ended up being 6 gallons instead of the intended five. I forgot to account for the volume of water displaced by the maple syrup and the honey. Fortunately my primary fermenter was able to accomodate it. I stripped down the recipe quite a bit, I want to keep it simple for this being my first batch. I used 5 gallons of spring water, 1 gallon of maple syrup, 3 pounds of honey, and 1/8 cup lemon juice. Yeast is Lalvin EC 1118. Potential ABV is 11.5%, and specific gravity is 1.086. I'm aiming for something on the dryer side, so that way I can backsweeten it with more maple syrup for enhanced maple flavor. Now that the acerglyn is in primary, I can focus on my next challenge: 24 gallons of mead for party favors for my wedding reception next year. It's gonna take 74 pounds of honey.
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Oct 14, 2019 18:11
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Well you might as well double it and brew it in a 55 gallon drum at that point
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Oct 14, 2019 18:20
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My cider is going berserk and pumping out co2 like a drat aquarium bubbler. I think this may well be the most active fermentation yet. Really surprised me.
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Oct 16, 2019 00:37
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My acerglyn was also going crazy today. It was calm until I opened it and stirred it, and then the bubbles nearly overflowed my bucket. Smells great though, sort of like maple candy.
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Oct 16, 2019 01:15
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Yeah my basement reeks like sweet tastey apples, it's pretty crazy how they go sometimes.
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Oct 16, 2019 01:23
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Finally got around to maybe fixing my stalled fermentation. I bought too many apples a few weeks ago so I boiled the gently caress out of them, added sugar and chucked them in a carboy with some yeast.   They yeast have taken off and I'm going to chuck this stuff into the bucket with the stalled yeast tomorrow, along with some nutrient.
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Oct 20, 2019 03:04
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Nice. My cider is acting weird, it seems like the primary fermentation has been going super rapidly, and is now over the hump and slowing down. I'm gonna give it a week longer before I crack that sucker open and look at it.
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Oct 20, 2019 03:50
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After 17 days in primary, I racked my acerglyn last night. It nearly filled an entire six gallon carboy, this is the biggest batch I've ever made. I tried some of it after taking my gravity and potential ABV readings. Each sip was different, it really is a complex drink. There's a good mix of maple and honey flavor. It's definitely worth repeating this recipe with a few tweaks. Maybe I'll add a little cinnamon or some oranges. Alcohol content at the moment is about 9.5%, I'm expecting to get another 1.5 or 2% in secondary.  Looks like frothy piss.
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Oct 31, 2019 11:02
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Good, good. My cider is still cranking along low and slow. Probably the weather. I'm gonna let it go until it seems like it's really well done, even though it'll probably be like a fuckin month. Need to pick up some glass for secondary, I'm planning on splitting it into 4 batches to toy around with flavors. I bought 5 gallons and boiled the one down into caramel, I should have bought like 6 or 7 and forced all the contents into 4 gallons of volume, but we'll see how it turns out. Still wanna do more tea meads but I really should get another bucket. Probably do this today idk. Really I think instead of jumping for glass I should get a bunch of distilled water and use those for the cider secondaries. Don't have any honey though. Not like it's super time sensitive atm
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Oct 31, 2019 11:34
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I had a spectacular batch failure today. I've never seen anything like it before. My second pumpkin wine batch turned to goo, it was like a bucket full of snot. Also the airlock got clogged and the lid popped up and the pumpkin snot goo got all over the floor.  https://i.imgur.com/cMMoqKi.gifv It was fuckin nasty.
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Nov 16, 2019 17:42
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Fuckin gnarly, did you make a solution from the pumpkins or just slam dunk those fucks directly in? Also my cider came out really, really gross. Normal consistency and everything but it has a really strong off odor that ruined the bucket I was using. I threw it in glass just to see if it'll somehow fix itself but I'm calling it a botch. Must be bad luck from the hobo deities E: bacteria? Something that makes a biological film to protect itself? Did it smell weird or bad? SniperWoreConverse fucked around with this message at 18:05 on Nov 16, 2019 |
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Nov 16, 2019 18:02
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Has anyone mentioned Oztops yet? They were a dinky Australian company that went out of business a few years ago. Basically they sold packets of PET bottle caps with a rubber seal and a couple of tubes of yeast. The cap acts as a pressure release on a 2L coke bottle so it carbonate your hobo hooch without worrying about infection or exploding bottles. You could probably make your own caps with a bike tire and a knife but mine are still going strong after 5+ years.
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Nov 16, 2019 18:48
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SniperWoreConverse posted:Fuckin gnarly, did you make a solution from the pumpkins or just slam dunk those fucks directly in? Answers in order: The pumpkins were grated and covered with boiling sugar water. So I guess they just got slam dunked into primary. And they were butternut squashes, not pumpkins. No idea. If it helps, it seemed kinda sludgey when I dumped in the yeast. Maybe the pectic enzyme didn't do its thing, or maybe it did it too well? No idea at all. It actually didn't smell at all. Not even like pumpkins.
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Nov 16, 2019 20:50
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the dangers of pith rear up once again. Probably i'm going to be leery on fermenting any alcohol while there's fibers and non-dissolved stuff floating around in there. Dunno if this is what happened to you but every time I've done it it's hosed up. Cider was extremely borderline and I dunno that i'd do it again. What the hell did you do with it? What even could you do with it?
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Nov 16, 2019 21:33
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The time I fermented on pith I boiler the gently caress out of it first. The wine is aging now so we will see what happens. My cider is finally fermenting, but I broke my hydrometer. Going by the smell it's taking its time, which probably works in my favour.
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Nov 17, 2019 01:37
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An interesting note: my ciders are split between jugs of just cider, and some that are aging on wood. The ones on wood are settling out hard and smell better, while the others are staying gross. Some kind of malic acid fermentation? Booze ghosts? The world may never know. I'm going to count them as botched unless in a few months they've become somehow good. I hadn't checked on them in like a week or more I dunno how fast this process is
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Nov 17, 2019 01:54
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SniperWoreConverse posted:the dangers of pith rear up once again. Probably i'm going to be leery on fermenting any alcohol while there's fibers and non-dissolved stuff floating around in there. Dunno if this is what happened to you but every time I've done it it's hosed up. Cider was extremely borderline and I dunno that i'd do it again. I dumped it. There was nothing I could really do, the batch was a total loss. I wasn't going to keep the goo and try fermenting it again because the same thing would happen and I don't feel like cleaning it up a second time. The other pumpkin batch is fine though.
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Nov 17, 2019 16:30
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Racked my 30 gallon wedding mead today. It was quite the operation.
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Dec 3, 2019 01:15
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The French Army posted:Racked my 30 gallon wedding mead today. It was quite the operation. Is that fuzzy cat drunk on your wedding mead already?
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Dec 3, 2019 01:19
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No, but I am. I drank the leftovers, which came to about half a gallon
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Dec 3, 2019 03:46
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did all the various batches come out the same? did you have to blend any?
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Dec 3, 2019 05:09
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Ready to get esoteric? https://www.youtube.com/watch?v=37Kh5b35c4Q
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Jan 13, 2020 05:48
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So I drank almost all the cider. It actually worked out pretty well and just had to get old, except it produced an insane amount of dregs, completely out of control huge amount. Some notes: The generic unflavored ones were pretty good, but the middle ground. Kinda sour, pretty good. Cloudy. The one I aged on a bunch of ginger leaves and stems came out really fuckin tasty, and cleared better and more quickly than the generics. The one I aged on applewood chips cleared by far the best. This is the second time where aging on wood for some reason makes it clear very well. It was also better tasting. The one I aged on hawthorn smelled the best, but tasted the absolute worst, completely foul. I'm pretty sure it got contaminated by bad germs. If I have any hawthorns left i'll try again but I don't think I can get them easily and the one I have growing is pretty small. Main error I think was not getting rid of the dead yeast good enough. I think everyone should buy a bunch of ginger roots and grow them for the leaves and stalks, even if you can only do it for too short of a summer. What I do is throw them in a pot of dirt and let them get as big as they can get, and when it becomes cool enough out that they could get hurt I bring them in and stop watering them. The stalks can be chopped off and used fresh for cooking, or maybe if you made some kind of drink like lemonade from scratch. Or you can let them dry out and they'll naturally fall off. Then you can just hang them up somewhere dry and cool and they'll still work great for brewing and probably still great for tea or i guess soup or whatever. They taste like a fresher, more delicate ginger than the root, even when they've been drying out for a while.
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Feb 10, 2020 11:23
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SniperWoreConverse posted:Ready to get esoteric? this would be fun to cook with, if not drink
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Feb 10, 2020 16:18
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how do you make home made four lokos?
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Feb 10, 2020 18:20
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Mix vodka and antifreeze
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Feb 10, 2020 19:19
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unknown butthole posted:how do you make home made four lokos? This, some koolaid packets, and lots of sugar and you're golden. That is the spirit of this thread. https://www.amazon.com/Home-Brew-Oh...c4-3e7a9c0027d0 The Dregs fucked around with this message at 19:28 on Feb 10, 2020 |
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Feb 10, 2020 19:26
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The Dregs posted:This, some koolaid packets, and lots of sugar and you're golden. That is the spirit of this thread. And crushed up no-doz.
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Feb 10, 2020 21:10
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For goons who know, how can you get buckfast anywhere in the USA?
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Jul 11, 2020 18:16
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G-III posted:For goons who know, how can you get buckfast anywhere in the USA? Get jobnow
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Jul 11, 2020 21:54
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good fuckin luck you're more likely to get a breed of bee called buckfast than the actual booze there's prob some kind of specialist importer who goes for old country crap that you can get some thru
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Jul 11, 2020 23:00
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| # ? Apr 27, 2024 07:36 |
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Why do y’all keep making objectively gross poo poo and consuming it? Please enlighten my soft brain.
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Jul 11, 2020 23:48
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