Putting older posts here. Going to try to keep the novice forum pruned about 90 days work. The 'good' old stuff is going to be put into appropriate forums.
I made a small strawberry wash 4 days ago. Right now, its tasting like strong wine, its actually pretty tasty too. I am going to distill it tomorrow.
Would it work if I reuse the strained off stuff(cap, debris from the strawberries) in another wash to get it going without yeast? I used regular ol' bakers yeast.
noobstiller wrote:I made a small strawberry wash 4 days ago. Right now, its tasting like strong wine, its actually pretty tasty too. I am going to distill it tomorrow.
Would it work if I reuse the strained off stuff(cap, debris from the strawberries) in another wash to get it going without yeast? I used regular ol' bakers yeast.
Yup. Has your wash finished fermenting? I have observed when my fruit washes have finished fermenting all the solids and junk sink to the bottom. I then syphon the wash and rack it for a few days. To the lees I add more sugar and water to the desired S.G and it sets merrily on its way to another wash.
It is hard not to want to get to the distilling stage quickly when your starting out, but if you rack the wash for a couple of days a lot of sediment will settle out.
Do you have to worry about all the little strawberry seeds? I know it's minimal just thought I'd ask.
It is most absurdly said, in popular language, of any man, that he is disguised in liquor; for, on the contrary, most men are disguised by sobriety. ~Thomas de Quincy, Confessions of an English Opium-Eater, 1856
I was referencing the content of the seeds. I've read that it is important to remove the seeds when fermenting other types of fruit....I think.
It is most absurdly said, in popular language, of any man, that he is disguised in liquor; for, on the contrary, most men are disguised by sobriety. ~Thomas de Quincy, Confessions of an English Opium-Eater, 1856
CoopsOz wrote: I was referencing the content of the seeds. I've read that it is important to remove the seeds when fermenting other types of fruit....I think.
pits and seeds do contain arsenic and give that bitter almond taste
but I do not know about strawberry's I would thank their to small to worry
about maybe strain what you can out
CoopsOz wrote: I was referencing the content of the seeds. I've read that it is important to remove the seeds when fermenting other types of fruit....I think.
Yes, there is information on the parent site, some for and against removal. It is under Preparing the wash/Fruit( I notice this has been updated to show Taters fruit wash recipe, to my mind the best one I have come across, Thanks Tater) I personally remove all the stems and seeds from the fruit before fermentation. Not so much for arsenic/cyanide considerations but more so because methanol is wood alcohol and I theorise that stems and seeds are considered woody. I have no proof and do not declare this the case, but I always endeavour to remove all the seeds and stems.
i forgot to turn the heater on, so it was cold for about 18 hours, but 2 hours after returning heat it once again thrives. I am thinking about taking the stuff from the next wash and doing one big one(5gal)
Word of advice...dont take a sealed lid off a wash. I thought it was near done fermenting, so i took the lid of a wash. It erupted with a explosion of fruit that smelled good at least.
my room smells like wine now. There is fruit all over the place.
