So we took a gallon jug of plain apple juice, no preservatives and did this to it:
Remove 1 1/2 c of juice from jug. Drill hole in cap to fit your airlock.
Boil this into a syrup:
1/2 c brown sugar
1/2 c water
peel w/out pith of 1/2 an orange
piece of ginger
2 cardamom pods
1/2 cinnamon stick
1/2 vanilla bean
Pour into jug of apple juice, add 1/2 of a La Fin Du Monde (get it! for the yeast!) Screw on the cap with your airlock on it and leave it alone.
We'll see what happens in a few weeks.
That sounds pretty good! (Better than most thigns I've done too!)
I was just told that La Fin du Monde doesn't have that much active yeast by my roommates.
...I say go for it. Experiments are fun!
Also, evidently...screaming back and forth between rooms has discovered that apple juice has natural yeast, so that could do it for you.
..unless it's pasteurized and checmicall'ed like most are. It still works, you just need a SRS pitch too get past it.
She said she got the kind with no preservatives.
Or...OR adding chunks of apple with the skin on it could have natural yeast. The orange peel should have some too. It's naturally occuring on fruit. Which is why there is no such thing as wine yeast.
The La Fin was an idea from the guy that owns the pub I go to.
He has used it to make his own toilet cider. (I call it toilet hooch cause it's just cheating and wrong and so much could go wrong with it)
I threw the orange peels in there with it for fermenting. We'll see what comes of that. I'm not sure if the juice is pasteurized, I would kind of guess it is. It's filtered, I know that much.
I'm definitely interested in the results!
LOL me too.
I'm guessing it's gonna be
A) oh god it's fucking terrible I'm blind!
B) meh, not too bad
C) complete failure and waste of... like 2 bucks
It's really hard stuff to fail. Unless you're like me and use bread yeast for the trial batch :vom:
And unless you're distilling there's not much threat of going blind ;-)
Quote from: Richter on August 24, 2009, 05:21:05 PM
It's really hard stuff to fail. Unless you're like me and use bread yeast for the trial batch :vom:
And then fortify it with hard liquor. And then Herbert drinks like 75% of the bottle not realizing the potency and Suu ends up having to throw him in the bathtub to snap him out of it. :|
Ooh this sounds yum...I want to try!
Quote from: Ratatosk on August 24, 2009, 05:28:34 PM
And unless you're distilling there's not much threat of going blind ;-)
and even then, unless you go full alcoholic and drink wayyy too much of it.
also squid you should be able to see if it's working cause of the bubbles in the waterlock should be moving by now?
otherwise, dump in a tablespoon of bread yeast. maybe activate it first in a littlebit of lukewarm water (not above body temp) and sugar.
Sheeze I was kidding about the blind thing :P
You know...I think I watched a provocative piece of film called "Toilet Hooch" once....
The thought of that makes me barf out of my BUTT
Quote from: General Stuart on August 25, 2009, 09:46:23 PM
You know...I think I watched a provocative piece of film called "Toilet Hooch" once....
...Jenkem?
BUMP FOR UPDATE
UPDATE:
miserable failure, next time I should be listened to.
Splosion?
No. Nothing that exciting.
It just....... sat there. Doing nothing.
I told him it needed more sugar and something and he was like "uh gnuh n whaaa" but you know... men. They don't listen.
The yeast won't do anything unless it can eat and shit out sugars. That's how things ferment...
yyyyyyyyyyyyip
but you know..... :roll:
was it dry yeast?
did you activate it first?
I usually make a mixture of lukewarm water (just below body temp), sugar and yeast in a glass (desinfect glass with boiling water). Glass should be no more than 1/4th full. Cover with something so no air micro critters fall in. Within 30 mins it should be bubbling and/or foaming and smelling like fresh bread dough and alcohol. If it's not, yeast's dead, try another packet. Srsly, in those circumstances, yeast should get at least somewhat busy within half an hour.
Then add the activated yeast brown water to whatever you want to ferment.
Oh, I know how to activate yeast. I used to bake a lot when I was pregnant. A LOT. Fatty liked baked goodies.
No, someone was scared to listen to me and kept going "ya sure? are ya sure you're sure?" so I said do it your way.
Fail.
You were also using spent yeast from La Fin Du Monde....
It could have been revived. They're still live.
But nobody listens to meeeeeeeeeeeee :argh!: