I've been making fermented fruit juice. I store and open commercial apple juice in the fridge for weeks. Then I just mix with water 1/2 and 1/2. Gets nice carbonated pop going but this isn't really alcohol, at least not yet. It's fermented alright. But not alcohol. At least, you can't get drunk from it.
What do you have to do to turn this into alcohol?
Probably too much SO2 in commercial juice.
Mike wrote on Thu, 19 Mar 2009 07:15:05 +0100:
I'd agree with comments about doing fermentation under controlled conditions and using proper yeasts. Apple juice, if bought from local producers who don't pasteurize or add SO2, will ferment in the fridge but I've never kept it long enough to detect more than a slightly "hard" taste. I guess the amount of alcohol is small.
It may be that the yeast culture in apple juice is not the same as the saccaromyces cerveria (sp?) that takes grape juice to 14 %. Even on grapes skins there is a host of several different yeasts of other families that may dominate the feremntation process up to c. 5 % (vide Jancis Robinson).
Cheers
Nils
Ah, the old story of yeast on grape skins... in smaller wineries (picture Bandol Nils) the yeasts may be more likely indigenous to the cellar than to the grapes... (and if you let things get too "natural" yes that may include Brett...)
The more technological outfits simply add commercial cultures, so there again, I doubt grape critters get any chance against those body-built selected super-bacteria.
I do believe som producers try to "recycle" the yeast by spreading lees in the vineyard ... not a terribly good idea as it may enhance bacteria rather than the "natural" yeasts. What about bajanus in Veneto, then, do you mean that the reservoir is in the cellars rather than in the vineyards? It would fit neatly with what I heard about a cheese factory - to get the cheese to mature as they wanted, the old cheese cellar master had to pass through the cellars, wearing, and this was important, his old cap ... which apparently was supposed to contain the ferments needed for the proper maturation of the cheeses. If it is not true, it is still a fairly good story.
Cheers
Nils
I've often used "champagne yeast" from my friendly neighborhood wine and beer making supplies store with a fermentation lock (from the same source) on top in the original gallon bottle. Then, as apple cider time comes conveniently at the time of first frosts, after I fermented a couple of gallons, I put them in a bucket (clean) lightly covered out on the back porch. In the morning, take off the ice and toss. Do that a couple of days and the alcohol content rises to the point where it will preserve itself. Makes a delicious drink, and great addition for cooking, like a chicken liver pate and so on...
Jim
"Ronin" skrev i meddelandet news:49c272a0$0$33216$ snipped-for-privacy@news.qwest.net...
Readers of Terry Pratchett's eminent Discworld series will recognise this as scumble, which is, as everybody knows, made from apples. Well, mostly apples. And it should not come into contact with metal. Cheers Nils
I just add a shot or two of vodka to my apple juice and I get apple juice with alcohol.:-)
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