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Jul
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comment Cherry vishnick
I am not sure, but you will know in a few days :p The pictures of the mixture on the second recipe look foamy like fermentation is happening, so I have hope.
Jul
6
comment Cherry vishnick
@FrustratedWithFormsDesigner I suspect that this fermentation isn't done for any alcohol or even cherry flavour, but instead for the flavours that the wild fermentation may contribute eg vinegary, sour. The vodka and 3 month infusion provide the alcohol and cherry flavour.
Jul
6
comment Cherry vishnick
@FrustratedWithFormsDesigner I would go ahead and try it (looks like you already have), but I suspect it will have a little vinegar and sour in it (possibly desired flavours) since there is no protection against acetobacter or lactobacillus. I am not sure where the liquid would come from in the second recipe, unless it comes from the cherries as they break down.
Jul
6
comment Cherry vishnick
@TobiasPatton I disagree. If you let a jar of cherries (with or without sugar) sit without a lid for two weeks, there will be fermentation. Most likely it will be some wild yeast and some other bacteria digesting the sugars. Kind of like how they digest sugars in fruit naturally.
Jul
6
comment Can a little human spit spoil fermented beer?
Regardless of the beer being affected or not, I recommend keeping this one quiet from any drinkers until the batch is gone.
Jun
8
comment How long do I have to finish a keg once it's been tapped?
My local brew club just had a lecture about this. A major concern was the loss of flavor in some beers. Aromatics may be lost to the head space in the keg if they sit too long.
Jun
8
comment How do I make a Yeast Starter?
@DennyConn Botulism is a potential concern. However, if proper canning instructions (Tim's instructions might be too vague for me) are followed, there is little need to use a pressure canner just to avoid botulism. As long as the contents of the jar, the jar, and lids are boiled and hot enough when closed up, the botulism bacteria and any other nasties should be dead. As the jar cools it should create a vacuum seal to prevent contamination. Here is an interesting article that talks about botulism in the US related to canning. eatallaboutit.com/2009/07/17/how-safe-is-home-canning
Jun
8
comment How can I clear-up a cloudy cider?
You may have done this, but I would mix up the juice concentrate and add pectic enzyme. After letting it sit then add to secondary.
Jun
8
comment How can I clear-up a cloudy cider?
Did you boil the juice and juice concentrate? My understanding is that boiling will set the pectin in the apples and make it cloudy.