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For any alcoholic brew that doesn't fit into any of the above categories!
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samshorty

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Post by samshorty » Sat Jul 12, 2008 7:14 pm

ad
Last edited by samshorty on Sat Nov 13, 2010 2:50 pm, edited 1 time in total.

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Garth
Falling off the Barstool
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Post by Garth » Sun Jul 13, 2008 8:26 am

poor Doug, remember him?

someone had to be the guinea pig though I suppose..........

Curious Brew

Post by Curious Brew » Fri Aug 01, 2008 3:08 pm

Fermented orange juice = Homebrew Bermuda Triangle.

:lol:

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Laripu
So far gone I'm on the way back again!
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Location: Tampa, Florida, USA

Post by Laripu » Sat Aug 02, 2008 7:20 pm

Curious-brew wrote:Fermented orange juice = Homebrew Bermuda Triangle.

:lol:
Actually orange wine(see this) is commercially made in Florida. I've had this brand of it and will never buy it again. It's not flawed, just inferior. Basically, oranges don't make good wine.

The best thing about this winery is that it's down the road from a very good fish smokehouse/restaurant.
Secondary FV: As yet unnamed Weizenbock ~7%
Bulk aging: Soodo: Grocery store grape juice wine experiment.
Drinking: Mostly Canadian whisky until I start brewing again.

maxashton

Post by maxashton » Sat Aug 02, 2008 9:41 pm

Regardless, all the brewers who try it on this forum disappear.

My personal suspicion is that brewing homebrew orange products creates a strangelet that consumes the brewer and all evidence of his experimentation.

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brewsters millionths
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Post by brewsters millionths » Sat Aug 02, 2008 10:12 pm

just be sure the orange squash didn't have potassium sorbate as a preservative. (it will stop the yeast from reproducing which basically kills your fermentation.

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Laripu
So far gone I'm on the way back again!
Posts: 7117
Joined: Sun Jun 29, 2008 4:24 am
Location: Tampa, Florida, USA

Post by Laripu » Sat Aug 02, 2008 10:27 pm

maxashton wrote:My personal suspicion is that brewing homebrew orange products creates a strangelet that consumes the brewer and all evidence of his experimentation.
:lol: Yes, I see... A black hole composed of a dense collection of stranglets, with a slight whiff of citrus emanating from it.
Secondary FV: As yet unnamed Weizenbock ~7%
Bulk aging: Soodo: Grocery store grape juice wine experiment.
Drinking: Mostly Canadian whisky until I start brewing again.

Adam

Post by Adam » Sun Aug 03, 2008 9:39 pm

i am a hooch survivor....

i did orange juice on top of a champagne yeast slurry. It was my third brew and technique was poor so ended up with a lot of sediment but...

an acidic, tangy and rather nice drink.

ideal chilled for breakfast on a day you don't have to drive or care for young ones.

Not sure if i would be happy to brew squash but then i don't really like squash.

smiles
adam

samshorty

Post by samshorty » Wed Aug 06, 2008 9:56 am

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Last edited by samshorty on Sat Nov 13, 2010 2:51 pm, edited 1 time in total.

BlackBag

Post by BlackBag » Wed Aug 06, 2008 10:48 am

I can heartily recommend giving Treacle Ale a go. I basically followed the recipe on here with just a few tweaks (doubled up on quantities but used only 1 lemon) Mind you I'm going to wait until I've tried it before posting my success!

samshorty

Post by samshorty » Wed Aug 06, 2008 5:50 pm

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