01-09-2009, 03:12 AM
--- "Christopher Damien Davis" wrote:> I know this question may come off as odd but I have heard there is a> way to make tasteless wine from just sugar, anyone have a recipe that> could be used in a 2 liter bottle?For optimal fermentation, yeast needs 2-1/2 cups of sugar per gallonof water, plus some nutrients and acid. In order to make the sugarmore yeast-digestible, boil the sugar in the water for severalminutes, removing from the heat before you get to the point where thewater turns brown (as if you're making caramel), approximately 5-10minutes. This breaks the disaccharide sugar granules intomonosaccharides, which yeast can eat efficiently.Then cool the liquid down to just about body temperature and add ~2tbsp (or more) of frozen OJ concentrate to serve as the nutrient andacid. Stir well. Portion the liquid into 2-liter bottles. This willfill 3 of them 2/3 full each, or you can adjust the ingredients tofill them to 3/4 or more, but remember to leave at least 10% headspacein each bottle for foaming. Pitch the yeast (which you have alreadypre-bloomed in 102 degree water for 10 minutes), seal with EZ Caps,and leave to ferment in a warm place for a week. This should produce~12-14% alcohol with little or no flavor.ORGINAL POSTER: k_