i made a new batch of home brew natural juice bread and sugar the balloon inflated and deflated will this work tonight im goin to drink strong beer watch my new and old video its free !
hi i'm just trying the inmate brew, i followed all your steps, i use a condom for an airlock, I put pin pricks in the end, but its filling up with air and froth so fast, that im scared it will pop off in the night, and get contaminated. Have you got any tips so i know its safe to drink at the end of all this condom malarky. Thanks
Very educational. I'm thinking about taking this to the next level. Buy a pallet or so of juice (2-3L bottles) around 200kg of sugar should do the job. around 200 air locks. I have fermentation pots to fill to do the extra juice. Then buy a small swimming pool, fill it up and call it epicdrinktime.
I am thinking of putting mine into bottles, but I want to add a fining agent to help clear it, hopefully, in the bottles (I forgot to do it before). Would it be OK to add a whirlfloc tablet to the batch after it has finished fermenting, but before I add it to the bottles. Cheers.
@rtyrtyrtyus No--don't use whirlfloc in these--whirlfloc tablets (irish moss) are meant to be boiled to get them to work right. You'd want to use something like isinglass or gelatin to clear these out. I have found that just letting them sit for a few weeks works great too, no fining agents needed!
@MaTchBoOkPoEt I'm actually not familiar with turbo yeast--never used it myself. Check out the manufacturers website--most of them will give yeast specifics and research information/findings.
SCIENTIST HERE: great question. i am 99% sure that the loss of excess gas volume is due to the wort and the air above the wart cooling (Pressure times Volume (air above wort) = (# of gas molecules) times temperature times (this fancy # this guy found).
Now you may say - "hey the temperature didnt change, i dint move my carboy to my aging room" well, it actually did. When anything lives (yeast to) all the working biochemistry generates heat. When the fermentation slows and stops so does the heat
@Sn0manX i found this on the web, it might be helpful, honey has been used so check it out- (chris@homebrew.net) the page was called "making simple fermented beverages."
@MrFreedomification Thanks for sharing! I know mead is a honey based wine--so I would imagine it all revolves around a similar concept. That's one thing I've yet to make--but it keeps sounding like a better and better idea!
Do you really have to wait 25 days ??? cause ive made some hard cider and drank it after only a week will the longer wait mean a higher alcoholic content?
@NickBrunisch By waiting you'll get maximum alcohol content and give the yeast time to flocculate and settle out. You can certainly drink it after a week or so (it will likely be sweeter) but be sure to use a campden tablet or freeze the whole batch to ensure the yeast have been destroyed and give it time to clear out (to avoid funky yeast flavors) or else the yeast will continue to ferment the batch over time.
I have wondered about the water in my airlocks being "vacuumed" back into the carboy and believe that it has something to do with the Co2 being denser than the atmosphere surrounding the container. When secondary fermentation ceases , or malolactic fermentation ceases completely, the Co2 being heavier than air, settles and creates a sort of vacuum towards the top of the fermenting vessel, pulling the water in to try to fill the void. Just a guess, or maybe the lower temps of a finished wine?
@thepresident1981 Very true--I've also heard that freezing the batch entirely will destroy all remaining yeast and can also produce a clearer finished beverage as well. Thanks for the tip--I'll have to give it a try in the future!
today im gonna put on a gallon of wine. im gonna use mccain old south frozen grape juice. actually the ingredients are listed as grape and apple (concentrated juice). it says no artificial flavours so im hopeing it'll work. ill report back once its done. nice videos by the way.
@damianlionel Sounds like it should work out just fine! The big thing to watch out for is preservatives--they'll kill your yeast. Outside of that, you should be golden. Can't wait to hear how it turns out for you! Cheers!
@terpsichoreankid i took a small sample taste today. it did taste good but kinda sweet. seemed like it may have had an ok alcohol content, but also sweet. i used 2 cans of frozen juice and 4 cups of sugar for a gallon bucket. would 2 cups would of been better????? idk. im gonna just keep it in another week and see then i guess. then ill just drink it whatever it is lol.
@damianlionel Yeah--the yeast might have maxed out their abilities... Certain yeasts can only handle so much alcohol before they stop working. Best thing to do is to give it a taste, and make another batch and keep tweaking it based off your taste tests. Soon you'll be making exactly what you want! Cheers!
@luckyjinxer Not really. If you keep the room closed up, you'll get a kind of sickly sweet smell--but if it is left open you should be fine unless you're right up on the fermenters.
@olafurhh03 I've always kept them in a dark place, but am unsure as to what taste effects will occur if you don't. I know with homebrewing beer keeping the wort and finished beer in the dark is crucial--hops degrade in sunlight and 'skunk' beer. I"m not sure there would be any effects with wines, but it probably couldn't hurt to keep them tucked away.
@terpsichoreankid thanks, I have been keeping it in my computer room, there is no sunlight but I spend a lot of time in that room so the lights are on. maybe I will buy a big closet for the brew.
@olafurhh03 You could also just throw a towel over them! Or maybe put them in a box or something... No need to spend a ton of cash to make good wine and beer...
@aliennetworkRecords Haha--yeah, they can pack a punch! You added sugar to it, right? One way to help with that is to add less sugar, or add a little sugar to a glass right before you drink it. It will still knock you on your butt, but it can help make it less overwhelming. They're definitely all strong though--I remember doing this tasting and was pretty toasted while trying to wrap it up!
The suction may be caused by a decrease in temperature. Fermenting causes the juice to heat up and expand. As the fermenting stops, the wine will return to ambient temperature causing the wine to condense and create a vacuum.
@johnb3207 Yeah--the cranberry was my favorite of the bunch. If I had gone for a shorter duration with the other two, they wouldn't have needed any sugar to sweeten them when I enjoyed them. Cheers!
@johnb3207 Quite true--but a condom is sterile! If you wind up doing one like the cranberry and it foams, you'll want to make sure the inside of the balloon has been sanitized--just in case. Don't want anything funky getting in there! Cheers!
@Xx1157Xx Well--it depends on what you're going for. I was going for a full fermentation. I have however heard, and am going to try it myself, that if you cut if off early (by freezing for example) you'll still have decent alcohol without losing all the sugars, and will have a more sweet inmate wine. These ones were quite dry, but were still pretty good (a dash of sugar brought back their sweetness nicely). So do whatever gets you the right end result--dry and high alcohol, or sweet and lower.
I subbed, cool vid! I've been thinking of a modification to the Grape Recipe. PM me terpsichoreankid and I'll tell you it, so no one else takes or tests it! Nice brews!
If you want to get rid of that sour taste, add about a can of frozen juice concentrate or just plain fruit juice to your brew after its done fermenting. I use juice concentrate for my home brews and it does enhance the brews flavor considerably.
i think 1 month isnt always essential i made a cider inmate brew style and a week later it was amazing smelled like cider tasted like cider just fine i left it in the hot press or what ever you americans called the cupboard you keep you clothes in and left it to a kind warm pipe and a week later after transferring bottles and freezing and then thawing i had the fist taste and i loved it so 1 month isnt always needed
@djmadlad09 Yeah--I think 1 month gives it a fully finished fermentation--but definitely isn't necessary to get a good final product. I'm actually debating doing these all again but shortening the fermentation time--I'd like to make a sweeter wine out of them.
@terpsichoreankid well next time i will leave a month and see how it goes i have heard great reveiws on your vids from fellow brewers so i will take your word for it
@djmadlad09 Awesome! That's really cool to hear! Yeah--it will probably be dryer than you are accustomed to--but it still was pretty darn tasty! :-) Cheers!
@terpsichoreankid i made some and just for an expirment put it in the fridge when it had about the desired sweetness, when it got cold the yeast went into hibernation and it cleared in about 2 days
next time around im getting some conditioner and hopefully have a nice sweet sparkling cider
@mageac Awesome! Yeah--some folks toss them in the freezer to kill the yeast off completely, and then let them settle out after that point. Putting them in the fridge is a great idea too--I know that I drink them quick enough that freezing them just seems like an added step that you might not need if you plan on drinking a smaller batch relatively quickly. Thanks for sharing!
@zeen137 Pretty darn strong, especially if you add the extra sugar. If you didn't do that, it would be much weaker (and I could probably have made sense by the end of this video!)
I'm such a nerd about learning new things like this :-D You got me excited to try it out! Haven't seen your other videos yet, but I'm about to take a look. On this one, you said "I get a little bonkers towards the end--they went straight to my head!" Really? Were they that strong? Do you think once it's siphoned and cooled, that it could be put into wine bottles, sealed, and stored? For how many years would they last, I wonder? Or would they get better with time? Thanks for sharing!
@morebrewsmike I haven't actually made one in quite a while. I might just have to now that you mention in... Even though it turned out a little strange, the cranberry cocktail was my favorite. Might have to revisit it by the end of fall... Cheers!
@melpa04 Hrmmm... Mine bubbled consistently for almost the entire month... Most wines take much longer than 4-7 days to ferment. What yeast did you use?
@terpsichoreankid Yeah i suppose technically mine was still fermenting because it was fizzing ever so slightly but my hydrometer said it was pretty much done and I found its better to bottle it a bit before anyway so you get a real fizz to it and no need to add extra sugar etc.., it tasted great :) was around 12%. Oh yeah I used just ordinary bakers yeast :)
@melpa04 Nice! Yeah--mine was very dry and not carbonated. I was going for more of the basic wine style with these, so I just let them sit for ages. I do think it would have been better to drink them a bit earlier so they still had some natural sweetness to them.
i made kind of the same thing, and i havent racked it yet but when i tasted it it had a thin white residue that can be seen when near the bottom of the glass. is this normal?
@TheGraydon Yeah--I'd assume that was just a little bit of yeast falling out of suspension or maybe some particles picked up when you poured or racked it out. As long as it didn't taste awful, you should be good to go!
@TheGraydon I'd think they were around the 12-13% mark, at least. They packed one heck of a punch--even with just enjoying a few small sips. So who knows--it might have been even higher...
Great video. I just started a purple grape and a cranberry about 12 hours ago. The grape one is showing signs of fermenting already. The cranberry not yet. I will be clearing mine with gelatin as per weirdbeer's video tips. Keep on brewing!
@threeque Nice! I have yet the try to gelatin fining method, but if I wind up doing another one of these, I'll have to give it a whirl. I left my batches sit for so long they cleared fairly well over time--but I like the idea of quick clearing with the gelatin. Cheers!
@VitiokasMozart You're quite welcome! It was an interesting little experiment--I'm not sure if I"ll be doing it again or not though. I think I prefer my beer over these batches! Cheers!
cool presentation terps...i'm gonna try making several different batches at one time myself, and have a taste test as well....looked like fun ..cheers!
Great videos. I have also been inspired by craigtube and Merrdyn2002. I made a black-cherry, Pomagranite inmate wine using Pasteur redwine yeast and cane sugar. It turned out EXCELLENT!
Awesome man--well done! And thank you for the kind words. I've heard the black cherry/pomegranate is a great brew--I haven't tried that one myself. I do have lots of yeast in the fridge though... maybe I need to head to the grocery store...
Ya, those inmate brews sneak up on you. I had the same airlock issue on one of mine. Fermentation creates heat, and when it's done, the brew cools down a bit and the that would make it contract a bit, causing a vacuum. I don't know if that's the real reason, but when I take the heat belt off of my wine, it does the same thing. Great video!
Hey Craig--that's a great possible cause for the airlock mystery. I hadn't though of that one--and it makes total sense. Especially because the little bottles are so flexible, any temperature variance in the liquid would cause a fairly dramatic change in pressure. Good call! Thanks for your kind words!
Thanks for the kind comment! I think your videos are great man--keep making them. I love hearing other people's opinions on the brew kits and sharing the good info. I'm also digging your current brewing series with the English Bitter--keep up the great work!
Thanks! You know, since they are so strong, having them in shot glasses could be a pretty fun way to share them. I think they're too strong for most people--unless said people are used to cocktails and higher alcohol content. Hang over wasn't bad at all--felt pretty good actually. I didn't feel sick after drinking them, but I also stopped short of getting completely toasted. I think these are a fun way to experiment, but one should be careful because they can kick your a**! :-)
i made a new batch of home brew natural juice bread and sugar the balloon inflated and deflated will this work tonight im goin to drink strong beer watch my new and old video its free !
dumbtrooper 1 week ago
@dumbtrooper There ya go!
terpsichoreankid 1 week ago
This has been flagged as spam show
hi i'm just trying the inmate brew, i followed all your steps, i use a condom for an airlock, I put pin pricks in the end, but its filling up with air and froth so fast, that im scared it will pop off in the night, and get contaminated. Have you got any tips so i know its safe to drink at the end of all this condom malarky. Thanks
STU8O88Y 1 week ago
Very educational. I'm thinking about taking this to the next level. Buy a pallet or so of juice (2-3L bottles) around 200kg of sugar should do the job. around 200 air locks. I have fermentation pots to fill to do the extra juice. Then buy a small swimming pool, fill it up and call it epicdrinktime.
my2centsworth4free 2 weeks ago
@my2centsworth4free LOL
terpsichoreankid 1 week ago
I am thinking of putting mine into bottles, but I want to add a fining agent to help clear it, hopefully, in the bottles (I forgot to do it before). Would it be OK to add a whirlfloc tablet to the batch after it has finished fermenting, but before I add it to the bottles. Cheers.
rtyrtyrtyus 2 weeks ago
@rtyrtyrtyus No--don't use whirlfloc in these--whirlfloc tablets (irish moss) are meant to be boiled to get them to work right. You'd want to use something like isinglass or gelatin to clear these out. I have found that just letting them sit for a few weeks works great too, no fining agents needed!
terpsichoreankid 1 week ago
i got a question .. can't find a strait answer on.. how much turbo yeast should you use in a 4litre jug?
thanks in advance
MaTchBoOkPoEt 3 weeks ago
@MaTchBoOkPoEt I'm actually not familiar with turbo yeast--never used it myself. Check out the manufacturers website--most of them will give yeast specifics and research information/findings.
terpsichoreankid 2 weeks ago
@terpsichoreankid surprisingly not very much info on it, if any.. they want you to buy a turbo pack with smaller yields...pfft..
back to trial and error... heh hopefully I'll get some booze out of this soon!
MaTchBoOkPoEt 2 weeks ago
you might try substituting the sugar with honey and making a mead sometime.
nectarineblue 3 weeks ago
@nectarineblue I'd love to make a mead--it's on my laundry list of things to make this year.
terpsichoreankid 3 weeks ago
SCIENTIST HERE: great question. i am 99% sure that the loss of excess gas volume is due to the wort and the air above the wart cooling (Pressure times Volume (air above wort) = (# of gas molecules) times temperature times (this fancy # this guy found).
Now you may say - "hey the temperature didnt change, i dint move my carboy to my aging room" well, it actually did. When anything lives (yeast to) all the working biochemistry generates heat. When the fermentation slows and stops so does the heat
NitroDSP 3 weeks ago
@NitroDSP Thanks for the response! :-)
terpsichoreankid 3 weeks ago
English IPA = indian pale ale finest colonial drink we ever made!
Riansta1324 1 month ago
@Riansta1324 Yep!
terpsichoreankid 3 weeks ago
I didnt boil the raisins could that do damage you think?
EatIt2000 2 months ago
@EatIt2000 Did you just steep them in water?
terpsichoreankid 1 month ago
what is an approximate alcohol percent in these man ?
asylkz 2 months ago
@asylkz Not entirely sure (I didn't measure it) but I would imagine 10-15% range. They packed quite a punch, that's for sure!
terpsichoreankid 2 months ago
hey do you have to wait 25 days? i've had one going about 48 hours and wanna try drinking it in a few days, would that be a bad idea?
Wetspraypainties 2 months ago
@Wetspraypainties You don't have to wait the full month--but you'll want to make sure to kill off the yeast or else you could get... well... farty.
terpsichoreankid 2 months ago
@Sn0manX i found this on the web, it might be helpful, honey has been used so check it out- (chris@homebrew.net) the page was called "making simple fermented beverages."
Anyway hope it's of use.
MrFreedomification 2 months ago
@MrFreedomification Thanks for sharing! I know mead is a honey based wine--so I would imagine it all revolves around a similar concept. That's one thing I've yet to make--but it keeps sounding like a better and better idea!
terpsichoreankid 2 months ago
do you think raw sugar would work better than table sugar?
Sn0manX 3 months ago
@Sn0manX It would probably contribute a nice sweeter aftertaste than table sugar...
terpsichoreankid 3 months ago
@terpsichoreankid what about honey? im going to test it in my next batch allong with raw sugar. i just wanna know if honey will even work
Sn0manX 3 months ago
@Sn0manX i watched a video the other day a they said not to use raw sugar i believe the raw sugar can contaminat the beverage.
QWERTY34990 2 months ago
Do you really have to wait 25 days ??? cause ive made some hard cider and drank it after only a week will the longer wait mean a higher alcoholic content?
NickBrunisch 4 months ago
@NickBrunisch By waiting you'll get maximum alcohol content and give the yeast time to flocculate and settle out. You can certainly drink it after a week or so (it will likely be sweeter) but be sure to use a campden tablet or freeze the whole batch to ensure the yeast have been destroyed and give it time to clear out (to avoid funky yeast flavors) or else the yeast will continue to ferment the batch over time.
terpsichoreankid 4 months ago
I have wondered about the water in my airlocks being "vacuumed" back into the carboy and believe that it has something to do with the Co2 being denser than the atmosphere surrounding the container. When secondary fermentation ceases , or malolactic fermentation ceases completely, the Co2 being heavier than air, settles and creates a sort of vacuum towards the top of the fermenting vessel, pulling the water in to try to fill the void. Just a guess, or maybe the lower temps of a finished wine?
sirtom68 6 months ago
@sirtom68 Could be all of the above! LOL I bet lots of things contribute to that vacuum forming.
terpsichoreankid 6 months ago
be-careful and use campden tablets or u might get sick
thepresident1981 7 months ago
@thepresident1981 Very true--I've also heard that freezing the batch entirely will destroy all remaining yeast and can also produce a clearer finished beverage as well. Thanks for the tip--I'll have to give it a try in the future!
terpsichoreankid 7 months ago
@lKingRat Yep--sure does!
terpsichoreankid 7 months ago
kids would really love that juicy juice...and the parents would like the way it makes em sleep!
bvb4life123 8 months ago
today im gonna put on a gallon of wine. im gonna use mccain old south frozen grape juice. actually the ingredients are listed as grape and apple (concentrated juice). it says no artificial flavours so im hopeing it'll work. ill report back once its done. nice videos by the way.
damianlionel 8 months ago
@damianlionel Sounds like it should work out just fine! The big thing to watch out for is preservatives--they'll kill your yeast. Outside of that, you should be golden. Can't wait to hear how it turns out for you! Cheers!
terpsichoreankid 7 months ago
@terpsichoreankid i took a small sample taste today. it did taste good but kinda sweet. seemed like it may have had an ok alcohol content, but also sweet. i used 2 cans of frozen juice and 4 cups of sugar for a gallon bucket. would 2 cups would of been better????? idk. im gonna just keep it in another week and see then i guess. then ill just drink it whatever it is lol.
damianlionel 7 months ago
@damianlionel Yeah--the yeast might have maxed out their abilities... Certain yeasts can only handle so much alcohol before they stop working. Best thing to do is to give it a taste, and make another batch and keep tweaking it based off your taste tests. Soon you'll be making exactly what you want! Cheers!
terpsichoreankid 7 months ago
Hey! Does the fermentation give off a noticeable smell? I know bigger batches do...
luckyjinxer 8 months ago
@luckyjinxer Not really. If you keep the room closed up, you'll get a kind of sickly sweet smell--but if it is left open you should be fine unless you're right up on the fermenters.
terpsichoreankid 8 months ago
Is it better to keep the inmate brew in a dark place?
olafurhh03 8 months ago
@olafurhh03 I've always kept them in a dark place, but am unsure as to what taste effects will occur if you don't. I know with homebrewing beer keeping the wort and finished beer in the dark is crucial--hops degrade in sunlight and 'skunk' beer. I"m not sure there would be any effects with wines, but it probably couldn't hurt to keep them tucked away.
terpsichoreankid 8 months ago
@terpsichoreankid thanks, I have been keeping it in my computer room, there is no sunlight but I spend a lot of time in that room so the lights are on. maybe I will buy a big closet for the brew.
olafurhh03 8 months ago
@olafurhh03 You could also just throw a towel over them! Or maybe put them in a box or something... No need to spend a ton of cash to make good wine and beer...
terpsichoreankid 8 months ago
@terpsichoreankid Good idea, I covered it with some paper junk last night as a temp solution, but a towel is a great idea. Thanks.
olafurhh03 8 months ago
@olafurhh03 No problem!
terpsichoreankid 8 months ago
Love the videos. Thanks for sharing! Me and a friend are going to try some brews like these soon!
acs197 10 months ago
@acs197 You're very welcome! Best of luck with your first batch of wine!
terpsichoreankid 10 months ago
No, I just nipped the little sample I had left after bottling.
aliennetworkRecords 1 year ago
I made the apple juice one, and it damn near took my breath away. I used 100% no additive apple juice.
aliennetworkRecords 1 year ago
@aliennetworkRecords Haha--yeah, they can pack a punch! You added sugar to it, right? One way to help with that is to add less sugar, or add a little sugar to a glass right before you drink it. It will still knock you on your butt, but it can help make it less overwhelming. They're definitely all strong though--I remember doing this tasting and was pretty toasted while trying to wrap it up!
terpsichoreankid 1 year ago
The suction may be caused by a decrease in temperature. Fermenting causes the juice to heat up and expand. As the fermenting stops, the wine will return to ambient temperature causing the wine to condense and create a vacuum.
brendanwm814 1 year ago
@brendanwm814 Thanks!
terpsichoreankid 1 year ago
Love it great job I will def try this with the cranberry I like the sweet wine moscato
is my favorite
johnb3207 1 year ago
@johnb3207 Yeah--the cranberry was my favorite of the bunch. If I had gone for a shorter duration with the other two, they wouldn't have needed any sugar to sweeten them when I enjoyed them. Cheers!
terpsichoreankid 1 year ago
That is awesome I am def truing the cranberry I like the sweet wine a moscato
is my favorite And nextime you can use a balloon with a pin hole in it for an air vent
johnb3207 1 year ago
@johnb3207 Quite true--but a condom is sterile! If you wind up doing one like the cranberry and it foams, you'll want to make sure the inside of the balloon has been sanitized--just in case. Don't want anything funky getting in there! Cheers!
terpsichoreankid 1 year ago
25 days? isnt that a little too long? most say it should take 2 weeks TOPS. i just want your opinion on the matter because im a new brewer
Xx1157Xx 1 year ago
@Xx1157Xx Well--it depends on what you're going for. I was going for a full fermentation. I have however heard, and am going to try it myself, that if you cut if off early (by freezing for example) you'll still have decent alcohol without losing all the sugars, and will have a more sweet inmate wine. These ones were quite dry, but were still pretty good (a dash of sugar brought back their sweetness nicely). So do whatever gets you the right end result--dry and high alcohol, or sweet and lower.
terpsichoreankid 1 year ago
@terpsichoreankid yeah im guoing to let it ferment till im somewhere in the middle btween dry n sweet. thanks alot!
Xx1157Xx 1 year ago
@Xx1157Xx No problem--best of luck!
terpsichoreankid 1 year ago
I subbed, cool vid! I've been thinking of a modification to the Grape Recipe. PM me terpsichoreankid and I'll tell you it, so no one else takes or tests it! Nice brews!
gamerfourm217 1 year ago
@gamerfourm217 Awesome--thank you! Cheers!
terpsichoreankid 1 year ago
If you want to get rid of that sour taste, add about a can of frozen juice concentrate or just plain fruit juice to your brew after its done fermenting. I use juice concentrate for my home brews and it does enhance the brews flavor considerably.
ThisNameDidntWork 1 year ago
@ThisNameDidntWork Awesome--I'll have to try that out!
terpsichoreankid 1 year ago
i think 1 month isnt always essential i made a cider inmate brew style and a week later it was amazing smelled like cider tasted like cider just fine i left it in the hot press or what ever you americans called the cupboard you keep you clothes in and left it to a kind warm pipe and a week later after transferring bottles and freezing and then thawing i had the fist taste and i loved it so 1 month isnt always needed
djmadlad09 1 year ago
@djmadlad09 Yeah--I think 1 month gives it a fully finished fermentation--but definitely isn't necessary to get a good final product. I'm actually debating doing these all again but shortening the fermentation time--I'd like to make a sweeter wine out of them.
terpsichoreankid 1 year ago
@terpsichoreankid well next time i will leave a month and see how it goes i have heard great reveiws on your vids from fellow brewers so i will take your word for it
djmadlad09 1 year ago
@djmadlad09 Awesome! That's really cool to hear! Yeah--it will probably be dryer than you are accustomed to--but it still was pretty darn tasty! :-) Cheers!
terpsichoreankid 1 year ago
@terpsichoreankid i made some and just for an expirment put it in the fridge when it had about the desired sweetness, when it got cold the yeast went into hibernation and it cleared in about 2 days
next time around im getting some conditioner and hopefully have a nice sweet sparkling cider
mageac 1 year ago
@mageac Awesome! Yeah--some folks toss them in the freezer to kill the yeast off completely, and then let them settle out after that point. Putting them in the fridge is a great idea too--I know that I drink them quick enough that freezing them just seems like an added step that you might not need if you plan on drinking a smaller batch relatively quickly. Thanks for sharing!
terpsichoreankid 1 year ago
@zeen137 Pretty darn strong, especially if you add the extra sugar. If you didn't do that, it would be much weaker (and I could probably have made sense by the end of this video!)
terpsichoreankid 1 year ago
I'm such a nerd about learning new things like this :-D You got me excited to try it out! Haven't seen your other videos yet, but I'm about to take a look. On this one, you said "I get a little bonkers towards the end--they went straight to my head!" Really? Were they that strong? Do you think once it's siphoned and cooled, that it could be put into wine bottles, sealed, and stored? For how many years would they last, I wonder? Or would they get better with time? Thanks for sharing!
TricityX 1 year ago
great review! do you still make inmate brews? I do every now and then for something different/cost.
morebrewsmike 1 year ago
@morebrewsmike I haven't actually made one in quite a while. I might just have to now that you mention in... Even though it turned out a little strange, the cranberry cocktail was my favorite. Might have to revisit it by the end of fall... Cheers!
terpsichoreankid 1 year ago
25 days?? My only take like 4-7 days to fement.
melpa04 1 year ago
@melpa04 Hrmmm... Mine bubbled consistently for almost the entire month... Most wines take much longer than 4-7 days to ferment. What yeast did you use?
terpsichoreankid 1 year ago
@terpsichoreankid Yeah i suppose technically mine was still fermenting because it was fizzing ever so slightly but my hydrometer said it was pretty much done and I found its better to bottle it a bit before anyway so you get a real fizz to it and no need to add extra sugar etc.., it tasted great :) was around 12%. Oh yeah I used just ordinary bakers yeast :)
melpa04 1 year ago
@melpa04 Nice! Yeah--mine was very dry and not carbonated. I was going for more of the basic wine style with these, so I just let them sit for ages. I do think it would have been better to drink them a bit earlier so they still had some natural sweetness to them.
terpsichoreankid 1 year ago
i made kind of the same thing, and i havent racked it yet but when i tasted it it had a thin white residue that can be seen when near the bottom of the glass. is this normal?
TheGraydon 1 year ago
@TheGraydon Yeah--I'd assume that was just a little bit of yeast falling out of suspension or maybe some particles picked up when you poured or racked it out. As long as it didn't taste awful, you should be good to go!
terpsichoreankid 1 year ago
When you brew it on sugar, yeast and potates you normaly destill (or whatever it is spelled) to get 96% :)
killer5998 1 year ago
what % do u think they are?
TheGraydon 1 year ago
@TheGraydon I'd think they were around the 12-13% mark, at least. They packed one heck of a punch--even with just enjoying a few small sips. So who knows--it might have been even higher...
terpsichoreankid 1 year ago
im making with potatos, sugar, yeast.
SpeedVideoz 1 year ago
@SpeedVideoz Interesting... Flavor-wise, how will that turn out do you think?
terpsichoreankid 1 year ago
Great video. I just started a purple grape and a cranberry about 12 hours ago. The grape one is showing signs of fermenting already. The cranberry not yet. I will be clearing mine with gelatin as per weirdbeer's video tips. Keep on brewing!
threeque 1 year ago
@threeque Nice! I have yet the try to gelatin fining method, but if I wind up doing another one of these, I'll have to give it a whirl. I left my batches sit for so long they cleared fairly well over time--but I like the idea of quick clearing with the gelatin. Cheers!
terpsichoreankid 1 year ago
Interesting science :) Thanks for video, enjoyed it.
VitiokasMozart 1 year ago
@VitiokasMozart You're quite welcome! It was an interesting little experiment--I'm not sure if I"ll be doing it again or not though. I think I prefer my beer over these batches! Cheers!
terpsichoreankid 1 year ago
cool presentation terps...i'm gonna try making several different batches at one time myself, and have a taste test as well....looked like fun ..cheers!
ACTeslaMachineDC 1 year ago
i need to brew some soon. i hope mine comes out as tasty as yours
punkx223 1 year ago
Great videos. I have also been inspired by craigtube and Merrdyn2002. I made a black-cherry, Pomagranite inmate wine using Pasteur redwine yeast and cane sugar. It turned out EXCELLENT!
Thanks for the spectacular videos.
hoppinglion01 1 year ago
Awesome man--well done! And thank you for the kind words. I've heard the black cherry/pomegranate is a great brew--I haven't tried that one myself. I do have lots of yeast in the fridge though... maybe I need to head to the grocery store...
terpsichoreankid 1 year ago
Ya, those inmate brews sneak up on you. I had the same airlock issue on one of mine. Fermentation creates heat, and when it's done, the brew cools down a bit and the that would make it contract a bit, causing a vacuum. I don't know if that's the real reason, but when I take the heat belt off of my wine, it does the same thing. Great video!
CraigTube 2 years ago
Hey Craig--that's a great possible cause for the airlock mystery. I hadn't though of that one--and it makes total sense. Especially because the little bottles are so flexible, any temperature variance in the liquid would cause a fairly dramatic change in pressure. Good call! Thanks for your kind words!
terpsichoreankid 2 years ago
Great series Joseph! It was fun watching it from start to finish!
Well Done brother!
KaRRoTT78 2 years ago
Why, thank you! I'll toast to that! hahaha
terpsichoreankid 2 years ago
Another great video. I wish I was as well spoken. My speech is all over the place when I make videos. :)
PeiHomeBrewer 2 years ago
Thanks for the kind comment! I think your videos are great man--keep making them. I love hearing other people's opinions on the brew kits and sharing the good info. I'm also digging your current brewing series with the English Bitter--keep up the great work!
terpsichoreankid 2 years ago
Great vid! These seem to need a bit of Mountain Dew added to these.
Also do you feel that these are best served in a shot glass and given with regular drinks?
And can you tell me how the hang over was? Did you feel sick after drinking it?
Thanks!
TakeSomeAdvice 2 years ago
Thanks! You know, since they are so strong, having them in shot glasses could be a pretty fun way to share them. I think they're too strong for most people--unless said people are used to cocktails and higher alcohol content. Hang over wasn't bad at all--felt pretty good actually. I didn't feel sick after drinking them, but I also stopped short of getting completely toasted. I think these are a fun way to experiment, but one should be careful because they can kick your a**! :-)
terpsichoreankid 2 years ago