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The Water Cooler
General Discussion
Any Home Brew Wine Makers here?
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<blockquote data-quote="Seadog" data-source="post: 3838236" data-attributes="member: 9018"><p>Mine will start of very similar. I’ll get a gallon of whatever juice. Pour off 3 cups. Then get 3 cups of brown sugar. Pour the sugar into the jug. Then pour the juice back in to about an 1 1/2 from the top. Have to shake it up good to get that sugar dissolved. </p><p></p><p>Now with the yeast I proof it. Probably been using to much yeast. More like half a pack. Get some warm water, put some sugar in it and then the yeast. Wait till it foams good and I know it’s working. When it’s ready I dump it into the jug and give it some good shaking to get it mixed up again. </p><p></p><p>Have a bubbler vent for the jug but it’s buried in a box so I just used a balloon with a few needle whole in it. </p><p></p><p>Rest is about the same. It ferments in low to mid 70s, I use hoses an will do my best to not pick up sediment or to aerate the liquid going into the new jug. </p><p></p><p>It always has that nasty yeast taste with the exception of me making hard cider. I know I used a lot less yeast and didn’t let it go but 4 days before putting it in the fridge. Didn’t rack that one either. And it was goooood. Not super strong but you would still get a buzz.</p></blockquote><p></p>
[QUOTE="Seadog, post: 3838236, member: 9018"] Mine will start of very similar. I’ll get a gallon of whatever juice. Pour off 3 cups. Then get 3 cups of brown sugar. Pour the sugar into the jug. Then pour the juice back in to about an 1 1/2 from the top. Have to shake it up good to get that sugar dissolved. Now with the yeast I proof it. Probably been using to much yeast. More like half a pack. Get some warm water, put some sugar in it and then the yeast. Wait till it foams good and I know it’s working. When it’s ready I dump it into the jug and give it some good shaking to get it mixed up again. Have a bubbler vent for the jug but it’s buried in a box so I just used a balloon with a few needle whole in it. Rest is about the same. It ferments in low to mid 70s, I use hoses an will do my best to not pick up sediment or to aerate the liquid going into the new jug. It always has that nasty yeast taste with the exception of me making hard cider. I know I used a lot less yeast and didn’t let it go but 4 days before putting it in the fridge. Didn’t rack that one either. And it was goooood. Not super strong but you would still get a buzz. [/QUOTE]
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