Anyone have any unorthodox recipies for me to try? i nead some ideasive been thinking about blanched spinach leaves. i did just add freshapple slices to apple juice, not sure if the taste will change,probably not, but i could eat the apple slices!ORGINAL POSTER: craig

Hey, just a couple questions about this new recipe im trying; Saki.It's a very untraditional recipe that ive patched together from realrecipes that could not be utilized with ez caps. I cooked some riceenough to mash it up, coursely.(definite grain structure intact butbroken) while cooking i added sugar, because... well it was a whim. ismooshed it into the bottle and then added A little grape juice,honey, a teaspoon of red wine vinigar for acidity(this could be amistake) Chopped raisins and then topped off the bottle to 90% withwater(bottled).Its in day 3 and has turned from a transparent purpleto an almost opaque tan.I dont actually have any formal questions. i am more or less amlooking for insight, as to what you guys think will come out of thebottle in a week, give or take? Ive been hoping for either saki or anew form of combustable fuel. in any case ill let everyone know how itworked out!ORGINAL POSTER: craig

What you will end up with is grape wine vinegar. First when you used the vinegar you added a mold to to your mix that will turn your mix to vinegar. next time try a lemon to add acidity. To make true sake you need to use a mold called Koji-Kin. First you use Koji-kin to turn the starch in the rice, to sugar. You than use yeast (mostly lagar yeast) to turn the sugar to alcohol. Rice does not have enought sugar in it to ferment itself. You get the taste from the process not the rice.Craig wrote: Hey, just a couple questions about this new recipe im trying; Saki. It's a very untraditional recipe that ive patched together from real recipes that could not be utilized with ez caps. I cooked some rice enough to mash it up, coursely.(definite grain structure intact but broken) while cooking i added sugar, because... well it was a whim. i smooshed it into the bottle and then added A little grape juice, honey, a teaspoon of red wine vinigar for acidity(this could be a mistake) Chopped raisins and then topped off the bottle to 90% with water(bottled).Its in day 3 and has turned from a transparent purple to an almost opaque tan. I dont actually have any formal questions. i am more or less am looking for insight, as to what you guys think will come out of the bottle in a week, give or take? Ive been hoping for either saki or a new form of combustable fuel. in any case ill let everyone know how it worked out!Yahoo! for GoodClick here to donate to the Hurricane Katrina relief effort.ORGINAL POSTER: gargoyle

Hey Craig, Very adventurous.To make sake, its little more complex as the yeast used is very different.I've seen a type of organic ""sweet rice"" available at health shop which may be the ideal rice type. I think the rice mash would benefit from some dried corn syrup, honey and then bottled, E-Z cap + yeast.I usually do a yeast starter first, ensuring that the yeast is robust and doing its job before I pitch in. (Yeast from E-Z Caps or harvested from commercially bottled beer). Cheers.Craig wrote: Hey, just a couple questions about this new recipe im trying; Saki. It's a very untraditional recipe that ive patched together from real recipes that could not be utilized with ez caps. I cooked some rice enough to mash it up, coursely.(definite grain structure intact but broken) while cooking i added sugar, because... well it was a whim. i smooshed it into the bottle and then added A little grape juice, honey, a teaspoon of red wine vinigar for acidity(this could be a mistake) Chopped raisins and then topped off the bottle to 90% with water(bottled).Its in day 3 and has turned from a transparent purple to an almost opaque tan. I dont actually have any formal questions. i am more or less am looking for insight, as to what you guys think will come out of the bottle in a week, give or take? Ive been hoping for either saki or a new form of combustable fuel. in any case ill let everyone know how it worked out!Yahoo! for GoodClick here to donate to the Hurricane Katrina relief effort.ORGINAL POSTER: patrick

I think I just made a batch of vinegar!When I finished brewing my 3rd batch or so of cider, I knew I wasgoing to be pitching a new batch that night, so I tried an experiment(first mistake!)I started by siphoning the finished (cleared) cider from one 2 literbottle to another. I do this to transfer the "good" cider at the topof the bottle to it own container so I don't have to worry aboutstirring up the "dregs" or "leeds" when I pours a glass. I avoidgetting an off taste this way. When that was done I sealed the ciderand put it back in the 'fridge. I took the left over cider (aboutthe bottom 1 inch in a standard 2 liter plastic bottle) with theleeds and added 1 teaspoon of table sugar and about 3/4 cup (orso...) of warm tap water, about 90 degrees F. I put the EZ cap onand set this "starter mix" aside for about 8 hours or so. Hindsighttells me I should point out that this bottle is 80-90% air at thistime.That night I mixed my apple juice concentrate (Wal-Mart generic, nosulfites or preservatives, Vitamin C added), 3 AJ cans of water and 1cup of table sugar at about 90-95 degrees F. I opened the bottlethat had my "started mix" in it, and much to my delight, there was alittle pressure in the bottle! I added my freshly made juice mix,shook it all up, wrote the date on the bottle (good habit!) and setit aside to brew.My intent was to let this batch brew for 10-14 days, depending on mypatience, re-sweeten, and see if I could get this batch to "brew-out"meaning have the yeast consume as much sugar as possible and die offfrom the alcohol content. That way I could bottle it up with regularpress on caps or corks without the cider continuing to ferment,creating pressure and making a glass-grenade. I noticed however onday 2 or 3 that there was a "head" in the brewing bottle. I shookthe bottle up to make it go away, and set it back. I checked itagain the next day, same thing. This time I opened the bottle slowlyand was unpleasantly greeted with an acrid "vinegary" smellingaroma. It appears to have plenty of carbonation.I sealed it all up and here in a day or 2 i will be moving it tothe 'fridge to clear. I am full confident that when I open thebottle this weekend, I will have 1.75 liters of apple cider vinegar.Was the re-using the yeasty dregs THAT bad of an idea? Did I misssomething else along the way? Your ideas, questions and thoughts aremost welcome!ORGINAL POSTER: willum

I've had something similar happen before. It's not that you havemade vinegar (that would take longer) but if it actually tastes sour whathas happened is that the yeast consumed all the sugar much more quicklythan what your expected. The alcohol content didn't get high enough tokill the yeast but the lack of sugar did (or will). Take all the sugar outof apple juice and it is one hell of a nasty sour drink. Think offermenting a green sour apple... yuck.At 06:33 PM 9/21/2005 +0000, you wrote:>I think I just made a batch of vinegar!>>When I finished brewing my 3rd batch or so of cider, I knew I was>going to be pitching a new batch that night, so I tried an experiment>(first mistake!)>>I started by siphoning the finished (cleared) cider from one 2 liter>bottle to another. I do this to transfer the "good" cider at the top>of the bottle to it own container so I don't have to worry about>stirring up the "dregs" or "leeds" when I pours a glass. I avoid>getting an off taste this way. When that was done I sealed the cider>and put it back in the 'fridge. I took the left over cider (about>the bottom 1 inch in a standard 2 liter plastic bottle) with the>leeds and added 1 teaspoon of table sugar and about 3/4 cup (or>so...) of warm tap water, about 90 degrees F. I put the EZ cap on>and set this "starter mix" aside for about 8 hours or so. Hindsight>tells me I should point out that this bottle is 80-90% air at this>time.>>That night I mixed my apple juice concentrate (Wal-Mart generic, no>sulfites or preservatives, Vitamin C added), 3 AJ cans of water and 1>cup of table sugar at about 90-95 degrees F. I opened the bottle>that had my "started mix" in it, and much to my delight, there was a>little pressure in the bottle! I added my freshly made juice mix,>shook it all up, wrote the date on the bottle (good habit!) and set>it aside to brew.>>My intent was to let this batch brew for 10-14 days, depending on my>patience, re-sweeten, and see if I could get this batch to "brew-out">meaning have the yeast consume as much sugar as possible and die off>from the alcohol content. That way I could bottle it up with regular>press on caps or corks without the cider continuing to ferment,>creating pressure and making a glass-grenade. I noticed however on>day 2 or 3 that there was a "head" in the brewing bottle. I shook>the bottle up to make it go away, and set it back. I checked it>again the next day, same thing. This time I opened the bottle slowly>and was unpleasantly greeted with an acrid "vinegary" smelling>aroma. It appears to have plenty of carbonation.>>I sealed it all up and here in a day or 2 i will be moving it to>the 'fridge to clear. I am full confident that when I open the>bottle this weekend, I will have 1.75 liters of apple cider vinegar.>>Was the re-using the yeasty dregs THAT bad of an idea? Did I miss>something else along the way? Your ideas, questions and thoughts are>most welcome!>>>>>>>>>Yahoo! Groups Links>>>>ORGINAL POSTER: steve

I just finished my first batch, 2 liters of a 3 day "hot" 2day "cold" brew apple cider using the champaign yeast. Afterclearing in the fridge, I siphoned it off into another bottle andtasted it. Tastes great, very sweet, very little kick (what was Iexpecting for 3 days!) I crushed 1/4 of a campden tablet and addedit to the cider. I let it absorb for a 1/2 hour of so...the sulfitedoesnt change the flavor at all. i'll keep you posted on if thisactually stops the fermentation or not.Willum--- Steve wrote:> Yes, a campdem tablet will work fine, but you'll be adding> chemicals to your brew>> At 05:42 AM 8/25/2005 +0000, you wrote:> >I know the instructions say to put it in the fridge, but that seems> >like a short term stop. If I add a campden tablet to mycider/wine,> >will that stop the yeast to the point that I can glass bootle my> >beverage and store at room temp, without making a glass grenade?> >> >I would like to be able to take my beverage on camping trips and to> >give to friends without wasting or endangering anything.> >> >Willum> >> >> >> >> >> >> >> >Yahoo! Groups Links> >> >> >> >ORGINAL POSTER: willum

If the yeast has consumed all the sugar or the alcohol % got highenough to kill the yeast, you have nothing to worry about. After the wineclarifies in the fridge, pour it into another container being careful notto disturb the sediment in the original bottle. If the yeast is stillalive it may start fermenting again. If this happens you need to eitherleave the ez cap on the bottle, or periodically open the bottle to let thegasses escape. I've seen bottles with regular caps on for days in a warmroom without bursting but there is never a guarantee.As far as a campdem tablet's flavor, I don't know. I've neveradded chemicals to my wines.At 08:36 AM 8/26/2005 -0400, you wrote:>What sort of effect will the chemicals have on the taste of the wine?>I also am planning on taking some of mine on a upcoming trip and will>not be able to keep it refridgerated. I am new to all of this and my>first 3 bottles will be ready this weekend. Any other helpful tips>would be greatly appreciated also. Thanks!>>Tammy>> >> > Message: 2> > Date: Thu, 25 Aug 2005 08:31:13 -0800> > From: Steve > > Subject: Re: Stopping fermentation> >> > Yes, a campdem tablet will work fine, but you'll be adding> > chemicals to your brew> >> > At 05:42 AM 8/25/2005 +0000, you wrote:> > >I know the instructions say to put it in the fridge, but that seems> > >like a short term stop. If I add a campden tablet to my cider/wine,> > >will that stop the yeast to the point that I can glass bootle my> > >beverage and store at room temp, without making a glass grenade?> > >> > >I would like to be able to take my beverage on camping trips and to> > >give to friends without wasting or endangering anything.> > >> > >Willum>>>>>Yahoo! Groups Links>>>>ORGINAL POSTER: steve

What sort of effect will the chemicals have on the taste of the wine?I also am planning on taking some of mine on a upcoming trip and willnot be able to keep it refridgerated. I am new to all of this and myfirst 3 bottles will be ready this weekend. Any other helpful tipswould be greatly appreciated also. Thanks!Tammy>> Message: 2> Date: Thu, 25 Aug 2005 08:31:13 -0800> From: Steve > Subject: Re: Stopping fermentation>> Yes, a campdem tablet will work fine, but you'll be adding> chemicals to your brew>> At 05:42 AM 8/25/2005 +0000, you wrote:> >I know the instructions say to put it in the fridge, but that seems> >like a short term stop. If I add a campden tablet to my cider/wine,> >will that stop the yeast to the point that I can glass bootle my> >beverage and store at room temp, without making a glass grenade?> >> >I would like to be able to take my beverage on camping trips and to> >give to friends without wasting or endangering anything.> >> >WillumORGINAL POSTER: wv

Yes, a campdem tablet will work fine, but you'll be addingchemicals to your brewAt 05:42 AM 8/25/2005 +0000, you wrote:>I know the instructions say to put it in the fridge, but that seems>like a short term stop. If I add a campden tablet to my cider/wine,>will that stop the yeast to the point that I can glass bootle my>beverage and store at room temp, without making a glass grenade?>>I would like to be able to take my beverage on camping trips and to>give to friends without wasting or endangering anything.>>Willum>>>>>>>>Yahoo! Groups Links>>>>ORGINAL POSTER: steve