North American Fruit Explorers mailing list at ibiblio

[Jay Cutts <orders@cuttsreviews.com>]

Hi, David.

I looked up ale yeast and it is listed for temperatures up to about 77 
degrees F.  Room temperature around here in the summer is more likely to 
be in the high 80s and if I put it in the over with the oven light on, 
it's probably 105.

Ale yeast looks like a top fermenter, which would make a lot of gunk at 
the top of the jug and would come out as you poured off liquid. Bakers 
and brewers yeast look like they stay on the bottom.

As for the difference between champagne yeast and bakers yeast, it looks 
like the bakers gets off to a stronger start. If i were brewing over a 
number of weeks or months, the champagne would last longer and continue 
working as the alcohol content increased, whereas the bakers yeast can 
only stand about 2%.

I might still try the champagne, though, as the taste might be milder. 
Any other inputs, anyone?

Regards,

Jay

Jay Cutts
Director, Cutts Graduate Reviews
Lead Author, Barron's Test Prep Publications
800-353-4898 day or eve, 7 days
(In NM, 505-281-0684)



On 9/5/2011 6:36 PM, david liezen wrote:
> Considering the temperature in which this is likely to ferment, I would 
> recommend an ale yeast. Safale .04 might be worth a try, and is not 
> expensive. Many of my ales are brewed with it.
> Dave
>
> > Date: Mon, 5 Sep 2011 18:57:22 -0500
> > From: nave1@comcast.net
> > To: orders@cuttsreviews.com; nafex@lists.ibiblio.org
> > Subject: Re: [NAFEX] Off Topic - Homemade carbonated drinks
> >
> > I would suggest that one use a wine yeast (maybe champagne yeast) if at all 
> > possible instead of
> > bread yeast.
> > It should make a big difference in flavor.  Not being quite so yeasty 
> > tasting...
> >
> > Dan
> >
> > On 9/5/2011 2:30 PM, Jay Cutts wrote:
> > > Since we're talking about food, here's a favorite summer preparation. It
> > > can be made with fruit or with other sugar sources (maple syrup, for
> > > example, but not honey.)
> > >
> > > This is a rough recipe for making a gallon of home made carbonated
> > > drink. I like to make it with ginger. I blend up fresh ginger (maybe
> > > half of a piece you'd get in the store) and strain it so I just have the
> > > liquid. Pour the liquid into the gallon jug.  Add some maple syrup.
> > > "Some" is a technical measure! You have to try out proportions for
> > > yourself. I put maybe a half a cup or so for a gallon of water.  By the
> > > way, I usually blend the ginger pulp in water a few times to get out all
> > > the good stuff. Then I top up the jug.  I like to add the juice of one
> > > lime, sometimes more. This is all to taste by experimenting.
> > >
> > > Now you add maybe a teaspoon of bread yeast. I actually keep the yeast
> > > culture going in the jug once I have it started, so I don't need to add
> > > any more each time. In fact the yeast grows and increases as time goes
> > > on. The first time you can use the bread yeast and if you want, you can
> > > proof it first (put it in a small amount of warm water with some sugar
> > > until it starts to show signs of activity.)
> > >
> > > Put the jug in a warm spot. In cooler weather I put it in the oven with
> > > the oven light on.  It only takes about 6 to 8 hours for the brew to be
> > > finished. Chill it before opening, as it may bubble over otherwise when
> > > you open it. The jug needs to have a tight lid to hold in the
> > > carbonation but if you let this go too long, there is the danger of too
> > > much pressure build up.
> > >
> > > The drink is very refreshing and costs a fraction of buying carbonated
> > > drinks or carbonated water. It has a slight yeasty flavor, which you may
> > > have to get used to before you start appreciating it. The yeast
> > > provides  certain vitamins, so enjoy it.
> > >
> > > There is no reason that  you can't add anything you want to the basic
> > > concept - a sugar, water and some yeast. I've added fruit juices or
> > > pulps (pulps tend to make the jug a bit messy) and even have a gallon of
> > > fizzy solution of Rose's Lime Juice at the moment, which is a big hit.
> > >
> > > If your result is not very fizzy or if it lacks sweetness, add some
> > > sweetener. It will continue to ferment slowly even in the fridge,
> > > gradually becoming fizzier and less sweet. One word of caution is that
> > > honey doesn't work very well. It seems that many yeasts can't handle honey.
> > >
> > > If your brew is very fizzy (especially when you first open it) you'll
> > > find that as you pour it, it kicks up the yeast goop from the bottom and
> > > you have to stop pouring.  With time and as the jug becomes emptier, the
> > > fizz decreases.
> > >
> > > Regards,
> > >
> > > Jay
> > >
> > > Jay Cutts
> > > Director, Cutts Graduate Reviews
> > > Lead Author, Barron's Test Prep Publications
> > > (800) 353-4898
> > > In New Mexico, (505) 281-0684
> > > 10 am to 10 pm Mountain Time, 7 days
> > >
> > >
> > > On 9/5/2011 12:40 PM, Naomi Counides wrote:
> > > > I made one.  I followed Lou's recipe sort of.  I wish I had followed it a
> > > > little closer because my oven is a fancy bird with a circuit board
> > > > controlling everything and it decided to take some time off (went dead)
> > > > before the inside of the pie was cooked.  The crust looked grand.  So I put
> > > > the pie in the microwave and hopefully cooked the filling.  That was the
> > > > part of the recipe I did not follow, that and I did not measure how many
> > > > grapes I put in.  I did it raw instead of precooked.  If I had done things
> > > > the right way the dysfunctional circuit board would not have been an issue.
> > > > Anyway, I will find out what I did at dinner time.
> > > >
> > > >
> > > >
> > > > I made a white peach ginger ice cream so there is a back up. I did not
> > > > follow a recipe on that but it does taste very nice. Fresh raw, peeled
> > > > Peaches with bits of candied ginger, half and half and honey.
> > > >
> > > > Naomi
> > > >
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