RAoF - Radom Acts of Fermentation!

[frozenthunderbolt]

Inspired by a loverly Phrase from BlindDrunk I wanted to start this thread!

RAoF - Throw up any recipie you have chucked together that is more than a bit weird or suspect (Random Acts of Fermentation) and the end results - especialy if they are good

[whiskeyb4breakfast]

ok i got one and its random. i took the dregs from three five gallon buckets of a sugar wash i had just ran ( couple inches in the bottom) and to each i added;
1 4 quart mason jars of sugar
2 2 flinstone vitamines
3 1 third pound rolled oats (organic oat meal)
4 1 pint "pancake syrup" (mostly high fructose corn syrup)
5 half an ounce of dap divided into thirds( one for each bucket)
6 a small handfull of raisins
7 top it all off with water leaving an inch of head space
the yeast from the original wash was ec-1118 and it had some residual tomato past left in it. I was looking through my pantry and this is what i came up with, i will keep posting as it comes along, I dont use a mash hydrometer, only a spirit one so i can't give readings. I plan on running it through a pot still two times, i will keep you all posted. ohh yea I may also add 1 cup of sweet feed to each bucket if fermentation is less than agressive and if my goats dont mind.
Thanks,




lord perserve us and protect us we been drinkin whiskey before breakfast

[whiskeyb4breakfast]

Its bubbling away nicely this morning.

[whiskeyb4breakfast]

ok i found four half full/empty bottles of red wine of my wifes I plan on adding them to the boiler at the time of distilling, just to add a bit more alcohol anf=d to push the randomness of this little experiment. Still bubbling away! might also add a few more childrens vitamines in a day or two.

[frozenthunderbolt]

Good on you W4B!

Here's mine started yesterday:

185gms cornflakes
480 gms wheatbicks
1/2 packet gingernut biscuts
1/2 packet malt biscuts
Slowcooked with water

Added

3.5 kg sugar inverted with 1 tsp citric
4 multi vits
1 Heaped tsp DAP
pinch epsome salts

Topped to 20 L.

[Prairiepiss]

I just racked off a gallon of mulberry wine out of my little wine primary fermenter. I decided to do an experiment. I am using the lee's from the mulberry wine to start a mead. A Mead Morat (Mulberry Mead). So here's what I did.

1.5 lbs Local Raw Wildflower Honey
1 lbs Local Clover Honey
1 lbs Mulberries
1/2 tsp yeast Nutrient
1 gal water

I added 1/2 gallon of water to a pot on the stove on med heat. I then dissolved the honey in the warm water. After heating to almost a boil I added the mulberries to soften them up. I scooped them out into my food mill and crushed them. I turned up the heat till the honey mixture came to a boil. Then down to a simmer for approx 10 min. Scraped off the scum that formed on the top. Then added the crushed mulberries and juice back in. Turned heat off and let sit for 20 min to steep. Then added the second 1/2 gal of water set aside to cool.

I racked the mulberry wine leaving the bag of crushed mulberries in the primary and also the yeast bed. After the honey mixture cooled to 80 F I airated it and poured it into the strainer bag in the fermenter. Mixed it well with the yeast bed and contents of the bag. Took a SG reading of 1.070 just where I wanted it. Put the lid on it and put it on the shelf to do its thing. We will see how she goes.

Oh and the mulberry wine was fermented with Red Star Montrachet Yeast. It started at 1.065 SG 7 days ago and 1.000 when tested today. Smelled great and tasted real good for a young wine. Color is a deep burgundy.

I have enough honey I mite do the same again next week? We will see how she ferments?

Edit I just checked on her and she's a bubbling away.

[whiskeyb4breakfast]

Just ran it through today got about 1 gallon of 100 proof, not a great yeild but doesnt taste too bad at all, ill probably put it on some fruit and leave it as is. a good "party likker".

[frozenthunderbolt]

a jar of grapfruit cordial
a jar of elderflower cordial
a 1/2 bottle of lemon squash
a 1/2 bottle of tripple sec and lime margarita mix
handful of fruit sweets
3 l expired orange juice.

will add a bunch of water boil the shit out of it, add a box of gluten free cereal i got given and boil more. cool, add water to 23 L add nutrients and airate, then pitch with wine yeast.
Not going to worry about measuring SG - i'll just strip it hard once its worked out.
Should be interesting.

Might double distill then use for gin if any of the citrus flavor carries over.

[frozenthunderbolt]

This came out ok, on to the next one:

1 kg mixed jelly beans
about 500ml assorted part jars of jam
nutrients
4.5L water.

i feel like a mad scientist!

[Dnderhead]

jelly beans has starch in them and jelly has pectin (not so good)

[frozenthunderbolt]

jelly beans has starch in them and jelly has pectin (not so good)

I know, I know, it'll foam something wicked i'm sure, an i'll have to take a bigger fores cut to counter the extra methanol - i deliberately didnt use any pectolase though.
I was basically going through the cupboard and fridge cleaning them out and thought "shit, there's sugar in these, what the hell" - it'll only make a gallon - just for shits and giggles - i'll run it to neutral with various other dag ends i've got lying around

[junkyard dawg]

leftover from a big catered event- 20 gallons of watermelon liquado and about 20 gallons of hibiscus tea. Both were very sweet. They got mixed together in my big fermenter in the back of a walk in refrigerator. Some nutrients were added and baking yeast pitched in. The wine has a great smell, but almost no flavor. Very dry... The distillate has the same great smell. I'm going to pitch the low wines with the last of the wines and run it off once more and keep the good hearts for something. Its a very unique flavor. The smell will make you think of a watermelon jolly rancher.

[tomgndallas]

in the back of your walk in? do you have a heating belt on the thing or something? that sounds neat nonetheless.

[junkyard dawg]

The back section is a freezer. Its not on, so the room stays about 58 degrees all the time. Its perfect for fermenting. Maybe a little slow, but thats good for things like this. We just set it up and forgot about it for 6 months. The result was very compact lees and crystal clear wine.

[junkyard dawg]

update...

ran off 2 boilers full of watermelon wine. I took those low wines and added them to the last of the watermelon wine. That was a very full boiler. I ran this off under heavy reflux and collected 9 quarts. I took 5 quarts as hearts and hooo boy! Its pretty amazing stuff. The watermelon flavor is very strong and its nice and smooth already. If you ever find yourself with a bunch of watermelons and some time... This ain't bad...

[johnny108]

Just started this last night:
3L of "Karamalz Malzdrink" (a hopped malt extract/corn syrup, no alcohol drink)
added 400 grams table sugar to bring the final alcohol to 10% and a bread yeast.
Fermenting nicely and smells just like a nice tripel, actually. (might just bottle it)
Was hoping the hops would be less intense so I could have made a malt whiskey out of it. Too bad-
Malt extracts seem to be very expensive here in Germany.
I'll try it as a beer, and run some, see if it makes anything worthwhile...

[johnny108]

Just tasted the Karamalz ferment- not too bad!
A good "blending beer" (Mix with sprite for a strong radler, or with cherry juice for a nightcap)- wish I had used a more traditional yeast (a Belgian tripel yeast would have been great), or had spiced the wort with some baking spices (cinnamon/cloves/nutmeg) to help with a "Christmas" flavor.
Bitterness was soft, and second to the caramel flavor, along with a vinous flavor from the high alcohol content. But, there was no burn. A slight sweetness from the residual flavor of the cane sugar (distillation indicates a completely dry ferment)- this would have gone REALLY well with apple pie spices.
Distilled- ick- not even for sanitation, lest it contaminate another batch! The hop oils carry thru too much!

[Prairiepiss]

Had you looked around. You would have known not to use hops for distilling. Next problem will be cleaning the hops oils out of your still.

[Kiwikeg]

Okay- wedding cake wash

Wedding cake 1.5kg with the icing removed
500gm golden syrup
10 weet bix
2 handfuls cracked corn
boiled it up dumped in fermenter pitching yeast tonight will get sp grav then

[Kiwikeg]

Spg was 1020 which seemed low 5.16% potientual abv according to calculater on perant site. so tossed in another 20 weetbix and hope that the sugars in the dried fruit mix from the wedding cake gets eaten by the yeasties too. pitched a handful of dried bakers yeast and 1 hour later, already bubbling in airlock so looking like a good start.

[johnny108]

1000Grams stale black rye bread. Simmered in 6L water for 20 minutes. Added sugar to 10%PA. Total volume 10L pilot batch. With a bit of EC-1118 harvested from a white wine. Hoping the rye flavor comes through after 2X thru a potstill...
(Still brewing the karamalz to 10% with sugar, and bottling it as beer- trying out different yeasts and getting a great dark trappist ale out of it!).
As for hop oils in the still- yeah- I was the one who posted the beer schnapps recipe on the parent site, and a bit of vinegar gets hop oils out of any still- no problem! I'm pretty sure the Karamalz uses a much cheaper/harsher bittering agent than German noble hops- hence the bad taste.

[Kiwikeg]

Spg was 1020 which seemed low 5.16% potientual abv according to calculater on perant site. so tossed in another 20 weetbix and hope that the sugars in the dried fruit mix from the wedding cake gets eaten by the yeasties too. pitched a handful of dried bakers yeast and 1 hour later, already bubbling in airlock so looking like a good start.

Update on wedding cake mash.
Day 3 of fermentation scooped out most of the dried fruit that was floating as a cap on top of fermenter and added 3 kg of brown sugar.
strained mash today through a pillow case it looked disgusting near the bottom of fermenter so tossed that bit out.
Ran it in reflux still in potstill mode ie only cooling water to condenser not thru tubes.
cuts-
jar 1 raisin taste /heads
jar2 white bicardi taste
jar3 burnt taste/smell
jar4 burnt taste
jar5 hint of golden syrup
jars6-7 nice golden syrup smell/taste
Jars8-10 syrupy
jar 11 wet cardboard
Hit 96.7c here and was bored so shut down at this point

some very different and definate flavours coming through with the cuts. not sign of the wheatbix in the flavours unless that was the "burnt" taste
will just let it all sit for a few days before blending and putting away for a future anniversary.
if you were wanting to do a similar i think weetbix + golden syrup + brown sugar + a few raisins etc would be a good mash.

[blind drunk]

will just let it all sit for a few days before blending and putting away for a future anniversary.

Was it your wedding cake?

[Kiwikeg]

Yep had been sitting in freezer for nearly a decade. wife was going to feed it to the chickens as she was sick of it taking up space.

[blind drunk]

What a great idea!

[Kiwikeg]

not really my idea, was inspired by Tater's cookie mash.
http://homedistiller.org/forum/viewtopi ... lit=cookie

[blind drunk]

I Meant to say that I like your idea to distill your wedding cake and put away for a future anniversary.