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Watching juice ferment.


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#1 Aresem

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Posted 01 February 2012 - 11:34 AM

This crap is interesting and I'm not sure why. I loved watching the yeast get to floating itself all around the bottle, then it foamed up out of the airlock, receded, and started flowing a steady stream of gas into the airlock, making the water in it bubble and such.

None of that really sounds interesting, I know, that's my point! Why am I so fascinated by that? :ph34r:
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#2 LD50

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Posted 01 February 2012 - 11:37 AM

you making pruno?

the hell are you posting from? >______>


maybe it's the fascination with watching living creatures at work?
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#3 Aresem

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Posted 01 February 2012 - 11:43 AM

Pruno? I'm not sure. I do know it's apparently called federweisser in Germany and sturm in Austria, though, lol.

48 hour juiceahol. And yes, I think you're right, it's watching the little yeast dudes eat sugar, puff out CO2, and inevtiably die :lol:

I am their god of juice.
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#4 LD50

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Posted 01 February 2012 - 11:47 AM

lol

pruno is what they call alcohol they make in prison. they'll throw in juice, fruit, sugar, and bread to make the stuff.

#5 Aresem

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Posted 01 February 2012 - 11:55 AM

Oh, lol, didn't know that one. I just figured it was called "toilet wine"

But nah, no bread, just grape and pomegranate juices and a yeast packet ;) With EMULSIFIERS! For emulsifying I guess!
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#6 SpleenBeGone

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Posted 01 February 2012 - 01:52 PM

We call that sour mash. >.>

You should post a guide on how you went about it.
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#7 Aresem

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Posted 01 February 2012 - 02:55 PM

I think of Jack Daniels when I hear sour mash.

And there's not much of a guide... it's just a three piece wine airlock in a rubber stopper corked into a 64 oz bottle of white grape juice with 1 cup replaced with a cup of pomegranate juice. Yeast added of course.

I picked up the necessary items from the local party store, they carry home brewing supplies. Got the idea from a kit on thinkgeek, just had to gather the reagents, lol.
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#8 SpleenBeGone

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Posted 01 February 2012 - 06:44 PM

Nifty.
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#9 Aresem

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Posted 01 February 2012 - 10:08 PM

For sure. End result is better than I expected too.

Low proof, about 7 or 8 I'd estimate, but it tastes like even less, which is what makes all the difference ;)
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