mind elaborating on the other ways of killing the yeast? I don't mean
to be picky, but I'm looking for a sweet 5%-10% alcoholic beverage...
and I have no knowledge about amino acids, yet I would really like to
use glass bottles as a serving method. So ANY suggestions you have
would be appreciated... plus, the white-grape-raspberry drink turned
out amazing - wondering if I should post the recipe?
--- TerraCore Communications
> The key here is to make sure that fermentation has ENDED
before
> you put it into the fridge. You can make sure that fermentation
has ended
> by looking closely at the (unrefrigerated and unopened) beverage in
the
> light. If no bubble are rising, fermentation has ended.
Fermentation
> usually ends because of one of three reasons:
>
> 1) All the useable sugars are consumed by the yeast and the yeast
starves.
> (a dry beverage).
> 2) The alcohol content gets to 15-17%. Alcohol content this high
will
> kill the yeast.
> 3) The yeast consumes all the useable amino acids and other
nutrients in
> the beverage and the yeast starves.
>
> (there are other reasons that yeast can die and
fermentation ends,
> but that is a whole 'nother article)
>
> Sulfites are not necessary if you plan to consume the
drinks
> within the year. (longer for higher octane drinks). Generally, I
don't
> recommend adding chemicals to your beverages. One of the major
reasons
> people beginning making their own beverages is to get away from
> commercially-added chemicals. Sulfites are like pesticides: they
serve a
> vital purpose for mass production but have no nutritional value,
and some
> people are highly sensitive to them. (sulfites are not
insecticides)
>
> is
> there any possibility of the drink beggining to ferment again and
> exploding due to the pressure?
>
> Whenever you vint or homebrew, or any hobby that includes
putting
> any pressurized substance into a container, bursting is always a
> possibility. But it usually happens when people do something
foolish like
> trying to store champagne in a wine bottle, or beer in a water
bottle, etc.
>
> Will the drinks go bad due to several
> temperature changes?
>
> All drinks, including commercially prepared ones, will
EVENTUALLY
> go bad due to several temperature changes. Temperature changes
shorten the
> "shelf life" of all beverages including beers, wines, Coke, Pepsi,
etc even
> things like bottled water. Temperature changes like you described
for a
> beverage consumed within a year should not noticeably effect the
quality.
>
> At 01:14 AM 3/16/2004 +0000, you wrote:
> >Once I finish making the drink, and I allow it to refrigerate - are
> >there any hazards in pouring it into glass bottles and using a
> >capping machine? I plan to seperate the yeast from the drink by
> >slowly pouring it out (about 90% of it at least) and leaving the
> >yeast at the
<=====================>
ORGINAL POSTER: neldaarjr4
<=====================>