A few new questions from a new guy.
Posted: Wed Apr 27, 2005 7:28 amHey everybody,
I just started using EZ-Caps about a week ago, and I must say I am
quite impressed. I've been home-brewing my own beer for about 5
months, and when I saw EZ-caps, I thought they might be fun to try,
though I didn't have high hopes. Anyway, I tasted my first batch of
apple juice wine (hard cider, whatever you want to call it), and it
turned out great. I have a few questions that I was wondering if
anyone had any thoughts on;
First, I was wondering if anyone thought that a citrus type of
juice, or iced tea would ferment better with a re-used yeast
culture. My thought is that the dead yeast might provide nutrients,
and the fermentation might take off faster than using a new batch.
Second, I wanted to use a Minute Maid drink that I like, however it
is artificially sweetened. Obviously the sweetener won't ferment,
but will it cause any problem with the process, or give "off"
flavors? I was planning on adding some type of fermentable sugar
(i.e. table sugar, dextrose, etc…) then letting it ferment until
most, or all of that was fermented. Do you think the artificial
sweetener will stay in the drink and act as a residual sugar,
maintaining some sweetness to the drink, or I will I end up with
something awful? Has anyone tried anything like this?
Thanks in advance,
Mr. J
<=====================>
ORGINAL POSTER: tinyjefferson
<=====================>
I just started using EZ-Caps about a week ago, and I must say I am
quite impressed. I've been home-brewing my own beer for about 5
months, and when I saw EZ-caps, I thought they might be fun to try,
though I didn't have high hopes. Anyway, I tasted my first batch of
apple juice wine (hard cider, whatever you want to call it), and it
turned out great. I have a few questions that I was wondering if
anyone had any thoughts on;
First, I was wondering if anyone thought that a citrus type of
juice, or iced tea would ferment better with a re-used yeast
culture. My thought is that the dead yeast might provide nutrients,
and the fermentation might take off faster than using a new batch.
Second, I wanted to use a Minute Maid drink that I like, however it
is artificially sweetened. Obviously the sweetener won't ferment,
but will it cause any problem with the process, or give "off"
flavors? I was planning on adding some type of fermentable sugar
(i.e. table sugar, dextrose, etc…) then letting it ferment until
most, or all of that was fermented. Do you think the artificial
sweetener will stay in the drink and act as a residual sugar,
maintaining some sweetness to the drink, or I will I end up with
something awful? Has anyone tried anything like this?
Thanks in advance,
Mr. J
<=====================>
ORGINAL POSTER: tinyjefferson
<=====================>