05-07-2005, 09:53 AM
>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.Every time I've re-used the yeast culture the fermentation startsout vigorous and proceeds rapidly. Citrus blends (orange, pineapple, etc)tend to look like they are curdling during the fermentation process andthusly take longer to clarify.>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?I have no experience with this, but would love to hear theresults. For the record, what is the artificial sweetener?ORGINAL POSTER: steve