fsebugoutzone.org:9999

       Post AcOvSR0Kc1rIL2gHEe by SomeAnon@noagendasocial.com
 (DIR) More posts by SomeAnon@noagendasocial.com
 (DIR) Post #AcCsfnfX1glEdW79jE by Viking@noagendasocial.com
       2023-11-26T18:31:46Z
       
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       @philcolbourn First time I got a stalled fermentation. This cider was based on pretty plain apple juice from concentrate fortified with sugar to bring final alcohol to 6%, and fermented with an ale yeast.Sampled last week, and thought it was way too sweet. When measuring specific gravity, I found that 40% of the sugar was unfermented. Perhaps it was too cold in the garage?Added some more yeast to a cup of apple juice, when it foamed, I pitched it and it worked.https://fermentis.com/en/product/safale-s-04/
       
 (DIR) Post #AcCtE53QtTW8P0dkVU by CrimeaRiver@noagendasocial.com
       2023-11-26T18:37:58Z
       
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       @Viking @philcolbourn More yeast isn&#39;t the problem. The yeast require adequate temps to metabolize the sugar. Store at an absolute minimum of 58 degrees F. No lower. And avoid variation in temperature too -- that could abbreviate the fermentation too. A good champagne yeast would boost the specific gravity to 8 - 11 %Jus&#39; sayin&#39;
       
 (DIR) Post #AcCuRtqBTzAhdFb31E by Viking@noagendasocial.com
       2023-11-26T18:51:40Z
       
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       @CrimeaRiver @philcolbourn Might have restarted without adding yeast, just from bringing it inside where it is warmer.The strange thing is that the other batch, made from a different type of juice kept going until totally dry, stored at the temperature in the garage.They were just two days apart.The other one was based on unfiltered not from concentrate apple cider, perhaps more yeast nutrients allowed it to power through the cool fall weather?
       
 (DIR) Post #AcCvHoXMRjmwF2Xy5Y by CrimeaRiver@noagendasocial.com
       2023-11-26T19:01:03Z
       
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       @Viking @philcolbourn There&#39;s more &quot;food&quot; in unfiltered cider. The stuff from concentrate has been fucked with. Maybe the yeast just can&#39;t handle the high sugar?I&#39;ve had fermentation that didn&#39;t take off because the yeast I was using couldn&#39;t handle the high alcohol environment that would result from a high-sugar start. Thats why I mentioned champagne yeast. It can handle both very high sugar concentrations, and the resulting high alcohol.
       
 (DIR) Post #AcCySAejMbGFbHckka by Viking@noagendasocial.com
       2023-11-26T19:36:32Z
       
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       @CrimeaRiver @philcolbourn Champagne yeast would be a last resort, but it would destroy my experiment.
       
 (DIR) Post #AcD7QWoetuvxKxYkC0 by philcolbourn@noagendasocial.com
       2023-11-26T21:17:05Z
       
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       @Viking @CrimeaRiver my 2L grape juice with extra sugar and baker&#39;s yeast went clear a few days ago. i tightened cap for a day and put its bulging self in fridge last night.
       
 (DIR) Post #AcD8lvqv6wGD1PO48G by philcolbourn@noagendasocial.com
       2023-11-26T21:32:09Z
       
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       @Viking @CrimeaRiver sorry, it was apple &amp; blackcurrant
       
 (DIR) Post #AcNumEI7ILmZaYumuG by Viking@noagendasocial.com
       2023-12-02T02:17:10Z
       
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       @philcolbourn After a week of slow and steady one bubble per 10 seconds, the unfermented sugar is down from 40% to 20% of original amount.I also tasted the sample for measurement, and it isn&#39;t too sweet anymore.
       
 (DIR) Post #AcNuwl2mNOW045lG9w by Murray_N@noagendasocial.com
       2023-12-02T02:19:04Z
       
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       @Viking @philcolbourn Were you maintaining a good temperature for the yeast?They go slow when too cold and don’t like much variation.
       
 (DIR) Post #AcNvyLiDd5vk29T12O by Viking@noagendasocial.com
       2023-12-02T02:30:34Z
       
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       @Murray_N @philcolbourn I typically keep it toasty until I see obvious fermentation, and after that, put it somewhere cool enough that it takes 7 to 10 days to finish. In this case it was too cool, and stalled.But the other cider that used the same yeast, and was next to it in the garage finished long time ago.
       
 (DIR) Post #AcNwHLKXH2vuLpRjfc by Murray_N@noagendasocial.com
       2023-12-02T02:33:59Z
       
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       @Viking @philcolbourn I use an aquarium heater to keep my fermenter at a solid 87 degrees even on the back porch in winter.I put it on a styrofoam pad and wrap with blankets for insulation.Had a molasses batch stall before I started doing that, even inside, and then let it turn to vinegar as I contemplated what to do in disgust.Never again
       
 (DIR) Post #AcNwamP8pvbhp3rve4 by Viking@noagendasocial.com
       2023-12-02T02:37:30Z
       
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       @Murray_N @philcolbourn Ii have this fear that too fast reaction will cause bitter off favors, but perhaps I should do another experiment with same yeast, same juice, and see if bottom or top of the yeast temperature range makes a difference.
       
 (DIR) Post #AcNwtLpVrfbcuA3k36 by Murray_N@noagendasocial.com
       2023-12-02T02:40:52Z
       
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       @Viking @philcolbourn Fast doesn’t necessarily throw off flavors.Too much osmotic pressure due to too high a starting gravity, temperature variations, lack of nutrients and contamination will.People get 3-4 day ferments with some recipes that they claim come out clean.Of course they are distilling and not drinking everything in the fermenter minus racking.
       
 (DIR) Post #AcNx4US09YNYpLNDpw by Viking@noagendasocial.com
       2023-12-02T02:42:53Z
       
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       @Murray_N @philcolbourn Since you mention molasses, are you making rum?I think rum is the most interesting booze there is!
       
 (DIR) Post #AcNx6Z7vjnyPuRyVxg by Murray_N@noagendasocial.com
       2023-12-02T02:43:15Z
       
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       @Viking @philcolbourn I don’t know what you’re talking about fed!
       
 (DIR) Post #AcNxgFGF4mxCimsO1I by Murray_N@noagendasocial.com
       2023-12-02T02:49:42Z
       
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       @Viking @philcolbourn Lot of good info here.https://homedistiller.org/forum/index.phpThere is a very detailed investigation of rum here:https://www.bostonapothecary.com/rafael-arroyos-lost-papers-on-rum/
       
 (DIR) Post #AcO3zVlAYdN77Puc52 by Murray_N@noagendasocial.com
       2023-12-02T03:05:06Z
       
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       @Viking @philcolbourn This being a great place to start.https://www.bostonapothecary.com/circular-106-rum-manufacture-rafael-arroyo-1938/
       
 (DIR) Post #AcO3zZRoqWGoYYtDTU by Viking@noagendasocial.com
       2023-12-02T04:00:24Z
       
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       @Murray_N @philcolbourn Those are some high caliber papers!
       
 (DIR) Post #AcO3zaL7WuVRK4lNfk by Murray_N@noagendasocial.com
       2023-12-02T03:06:05Z
       
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       @Viking @philcolbourn [Fermentation is everything! There is a fetish for the still, but new distillers need to get over that quickly and realize they are actually fermentation chemists. Arroyo argues that point constantly.]
       
 (DIR) Post #AcO44PxPYhnOZPygMq by Murray_N@noagendasocial.com
       2023-12-02T04:01:18Z
       
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       @Viking @philcolbourn I know right?
       
 (DIR) Post #AcOvSR0Kc1rIL2gHEe by SomeAnon@noagendasocial.com
       2023-12-02T13:59:30Z
       
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       @Viking @philcolbourn Yeah I&#39;ve found it generally stalls out for me somewhere around 7 to 10 day&#39;s