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Main
Date: 12 Sep 2007 16:15:48
From: Faux_Pseudo
Subject: Fermenting juice
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The other night at our poker game we ran out of beer. I looked
through our friends fridge and noticed a half empty jar of black
cherry juice. I asked about it and they said that I had brought it
over to there place about a year ago so I was more than welcome to
drink it up. When I undid the lid there was the unmistakable sound of
gases escaping.
I couldn't let this treat go untasted. It was amazing. The taste of
the pure black cherry juice with a tingle on the tongue from the
wild fermentation. I want this again but this time I don't want to
use wild yeast for safety reasons.
I got another bottle but am not sure of how to go about it again.
Question spam:
What yeast should I use? How much yeast for a 32 ounce bottle?
Should I use the same sealed lid trick from last time and risk a
bottle bomb or should I go with a air lock? Should I aim to ferment
all the sugar (there are 37 g per 8 oz) and then mildly carbonate or
just let it be tingly but flat? If so what woul the final proof be?
The last bottle was fermented for a year in a 46F environment. Will
doing this faster at 70F take away too much flavor? I have a lot of
hefeweizen yeast in my fridge. Any ideas on how that might effect the
taste?
--
=()==()==()==()==()- http://fauxascii.com
\ \ \ \ \ \ ASCII artist
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Date: 18 Sep 2007 23:53:58
From: Faux_Pseudo
Subject: Re: Fermenting juice
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Just an update.
I went with a two liter bottle without a blow off just the regular
cap. As mentioned in a prior post we made a scotch ale a while back
and because the person in charge of topping off put to much water in
the primary so we split the primary into one 5 gallon carboy and one 1
gallon carboy. The 5 gallons are still in secondary but we bottled
the secondary last week. I took what little yeast was left from that
and used it to ferment the black cherry juice.
After a day I went in to rotate the bottle and the thing wasn't even
close to fermenting yet. So I forgot to rotate the bottle for a few
days. I went in there today to take care of that. I found the
firmest bottle I have ever felt in my life. I slowly twisted the lid
to let off some pressure and it must have hissed for 4 minutes before I
decided to twist a bit more. And it still took for ever to
depressurize. I let a little more twist in and eventually I started
to be able to feel a ever so small amount of give in the bottle. Then
as it got softer the head swelled to take up a third of the volume in
the bottle. I retightend it and put it back in the 70 degree cooler.
So just a reminder: If you got with a non-airlock or blow-off method
that you must not forget to release the pressure. I was closer to
destroying my cooler than I am comfortable admitting.
--
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\ \ \ \ \ \ ASCII artist
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Date: 19 Sep 2007 21:27:51
From: ant
Subject: Re: Fermenting juice
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Faux_Pseudo wrote:
> I took what little yeast was left from that
> and used it to ferment the black cherry juice.
Is that the grey mat of goo left in the bottom of the fermenter? I always
end up with rather a lot of that.
> So just a reminder: If you got with a non-airlock or blow-off method
> that you must not forget to release the pressure. I was closer to
> destroying my cooler than I am comfortable admitting.
Sounds like those PET bottles are pretty strong.
Now, I just have to work out where to find some non-pasteurised juice.
--
ant
Don't try to reply to my email addy:
I'm borrowing that of the latest
scammer/spammer
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Date: 19 Sep 2007 22:02:38
From: Faux_Pseudo
Subject: Re: Fermenting juice
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_.-In rec.crafts.brewing, ant wrote the following -._
> Faux_Pseudo wrote:
>> I took what little yeast was left from that
>> and used it to ferment the black cherry juice.
>
> Is that the grey mat of goo left in the bottom of the fermenter? I always
> end up with rather a lot of that.
This was from a secondary so there was no gray goo. Just yeast. I
haven't seen gray goo before though, just brown/tan yeast.
> Now, I just have to work out where to find some non-pasteurised juice.
pasturised will work just fine. Avoid the preservatives. Go to the
organic section of your local market and see what juices they have
there. Those should work just fine.
--
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\ \ \ \ \ \ ASCII artist
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Date: 19 Sep 2007 09:50:52
From: Mark R
Subject: Re: Fermenting juice
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"ant" <claimsagent_directives@yahoo.co.uk > wrote in message
>
> Sounds like those PET bottles are pretty strong.
>
> Now, I just have to work out where to find some non-pasteurised juice.
>
On Myth Busters they were making water powered bottle rockets for something
and I think it took over 100 psi before the bottle shredded.
Mark R
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Date: 12 Sep 2007 15:46:33
From: Tom Biasi
Subject: Re: Fermenting juice
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"Faux_Pseudo" <Faux.Pseudo@gmail.com > wrote in message
news:UgUFi.61077$Pv4.49021@newsfe19.lga...
> The other night at our poker game we ran out of beer. I looked
> through our friends fridge and noticed a half empty jar of black
> cherry juice. I asked about it and they said that I had brought it
> over to there place about a year ago so I was more than welcome to
> drink it up. When I undid the lid there was the unmistakable sound of
> gases escaping.
>
> I couldn't let this treat go untasted. It was amazing. The taste of
> the pure black cherry juice with a tingle on the tongue from the
> wild fermentation. I want this again but this time I don't want to
> use wild yeast for safety reasons.
>
> I got another bottle but am not sure of how to go about it again.
>
> Question spam:
> What yeast should I use? How much yeast for a 32 ounce bottle?
> Should I use the same sealed lid trick from last time and risk a
> bottle bomb or should I go with a air lock? Should I aim to ferment
> all the sugar (there are 37 g per 8 oz) and then mildly carbonate or
> just let it be tingly but flat? If so what woul the final proof be?
> The last bottle was fermented for a year in a 46F environment. Will
> doing this faster at 70F take away too much flavor? I have a lot of
> hefeweizen yeast in my fridge. Any ideas on how that might effect the
> taste?
>
> --
> =()==()==()==()==()- http://fauxascii.com
> \ \ \ \ \ \ ASCII artist
> :F_P:-O- -O- -O- -O- -O- -O- -O- Get your ASCII Art T-Shirt:
> http://www.keystroketshirts.com/ascii/dream-in-ascii-fullView.php
Its hard to predict flavor changes with different yeast and different
conditions but I have made some nice juice drinks with a neutral wine yeast
like a Montrachet.
I would ferment it as I would a wine.
Tom
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Date: 12 Sep 2007 12:41:24
From: Bob F
Subject: Re: Fermenting juice
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"Faux_Pseudo" <Faux.Pseudo@gmail.com > wrote in message
news:UgUFi.61077$Pv4.49021@newsfe19.lga...
> The other night at our poker game we ran out of beer. I looked
> through our friends fridge and noticed a half empty jar of black
> cherry juice. I asked about it and they said that I had brought it
> over to there place about a year ago so I was more than welcome to
> drink it up. When I undid the lid there was the unmistakable sound of
> gases escaping.
>
> I couldn't let this treat go untasted. It was amazing. The taste of
> the pure black cherry juice with a tingle on the tongue from the
> wild fermentation. I want this again but this time I don't want to
> use wild yeast for safety reasons.
>
> I got another bottle but am not sure of how to go about it again.
>
> Question spam:
> What yeast should I use? How much yeast for a 32 ounce bottle?
> Should I use the same sealed lid trick from last time and risk a
> bottle bomb or should I go with a air lock? Should I aim to ferment
> all the sugar (there are 37 g per 8 oz) and then mildly carbonate or
> just let it be tingly but flat? If so what woul the final proof be?
> The last bottle was fermented for a year in a 46F environment. Will
> doing this faster at 70F take away too much flavor? I have a lot of
> hefeweizen yeast in my fridge. Any ideas on how that might effect the
> taste?
I do similarly with apple cider. Use soda bottles, they are made for pressure
and won't shatter if they do break. Add a little yeast if you want to - an ale
yeast or wine yeast, or whatever you have. Put it into the fridge until the
bottle is hard with pressure, then enjoy. Or, try it at room temp, but watch the
pressure.
If the pressure gets to high to open without spraying, just let a little out
several times a day, very slowly, until the carbonation is reasonable.
Bob
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