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Old 05-15-2010, 07:01 PM   #11
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Word of caution if your in these parts and someone offers you a drink from a gallon jug and tells you it taste like apple pie, peaches, blackberry, ect, ect, ect....just say no or just drink one..lol
Especially if its brown and has little X's hashed in the side of it.
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Old 05-15-2010, 08:56 PM   #12
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Word of caution if your in these parts and someone offers you a drink from a gallon jug and tells you it taste like apple pie, peaches, blackberry, ect, ect, ect....just say no or just drink one..lol

Haha good times! I go down to salem, va alot to visit family and well, yea...
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Old 05-24-2010, 06:30 PM   #13
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Hoo boy. Its foul stuff. Smells and tastes like vinegar, with a sugary aftertaste. I imagine it might actually work if used with some kind of fruit syrup. Don't try this at home, kids!
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Old 05-24-2010, 10:38 PM   #14
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Tastes? Did you really taste it omg your a nut...lol
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Old 05-24-2010, 10:48 PM   #15
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Tastes? Did you really taste it omg your a nut...lol
I gave in to temptation for the sake of science and the rest of you guys. Now unless you like the taste of vinegar, you know to stay away from the stuff. You're welcome!
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Old 05-24-2010, 10:52 PM   #16
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I bet some time in your life you ate a bug for a dollar didn't ya?
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Old 05-25-2010, 12:38 AM   #17
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I bet some time in your life you ate a bug for a dollar didn't ya?
Ew no, bugs are gross, but I did eat a whole habanero on a dare once...Never again!
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Old 05-25-2010, 12:43 AM   #18
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Ouch....I'll give ya a dollar...lol
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Old 05-26-2010, 08:14 PM   #19
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I gave in to temptation for the sake of science and the rest of you guys. Now unless you like the taste of vinegar, you know to stay away from the stuff. You're welcome!
How long was your fermentation? I know when I sit out my unpasterized apple cider if I let it take too long it turns to apple vinegar. Might be something to that...hmm


I think the closest to alcohol you MIGHT get is a type of wine.

The main difference between brewer's yeast and baker's yeast is that brewer's yeast has been bred to survive a higher alcohol content. That lets wine makers work with natural fruit juices that have a high concentration of sugar and get a higher concentration of alcohol before the yeast die of alcohol poisoning. If you're going to make your own sugar solution to grow the yeast in, though, you can just make the sugar solution's strength match what the yeast can convert before they die. It all comes out even with no waste

Alcoholic beverages all start with yeast and with sugar for the yeast to eat. The sugar for wine usually comes from grapes (although other fruits are used, especially for homemade wine). The sugar for beer usually comes from malted barley (although other grains are also used). The sugar for commercially produced spirits can come from almost anything--corn for bourbon, barley for scotch, rye for rye, sugar cane for rum, and so on. For moonshine what you want is the cheapest sugar you can find....I can go on but moonshine isnt for everyone.
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Old 05-28-2010, 12:10 AM   #20
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How long was your fermentation? I know when I sit out my unpasterized apple cider if I let it take too long it turns to apple vinegar. Might be something to that...hmm


I think the closest to alcohol you MIGHT get is a type of wine.

The main difference between brewer's yeast and baker's yeast is that brewer's yeast has been bred to survive a higher alcohol content. That lets wine makers work with natural fruit juices that have a high concentration of sugar and get a higher concentration of alcohol before the yeast die of alcohol poisoning. If you're going to make your own sugar solution to grow the yeast in, though, you can just make the sugar solution's strength match what the yeast can convert before they die. It all comes out even with no waste

Alcoholic beverages all start with yeast and with sugar for the yeast to eat. The sugar for wine usually comes from grapes (although other fruits are used, especially for homemade wine). The sugar for beer usually comes from malted barley (although other grains are also used). The sugar for commercially produced spirits can come from almost anything--corn for bourbon, barley for scotch, rye for rye, sugar cane for rum, and so on. For moonshine what you want is the cheapest sugar you can find....I can go on but moonshine isnt for everyone.
Let's have a big hand for Mr. Wizard everybody. Hehe. But yeah, I have even heard of people opting for the brewer's yeast for their co2 because it lasts longer. I heard of some dude even using jello, which I don't get, but hey, whatever works. Sounds like it takes more time to prep, and the brew yeast one, I think I heard the yeast takes longer to activate itself.
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