14 days after bottling, I’m ready to test one out. I know I said I was going to let it go longer, but I can’t wait to see if I’ve got beer bottle bombs in my basement.
Some of these yeasts can ferment very slowly, which can lull you into a false sense of security before they explode after more than a month of conditioning, leaving a gallon of mead on your floor and glass shards jutting out of your drywall - but I digress.
This unbottling however, was nothing if not uneventful. So uneventful in fact, that I decided to reduce the whole video down to two gifs.
A very tame opening, but light carbonation could be heard crackling and fizzing once the lid was off.
Another sign of heavy carbonation is rapid and volatile foam (think champagne), which we do not have here. To be honest, I’m a bit disappointed with the level of carbonation; it seems I went way under on the priming sugar. It’s still got that effervescent fizzy quality, I just love when I can get a heavy carbonation on it.
Flavor-wise, this is a win. It’s a bit sour because we ran it out of sugar, but it’s got a light crispness to it that you lose in a sweet hard lemonade. Ultimately this is pretty close to middle, leaning only gently towards the sour side.
The fermented Turkey Hill Lemonade is nicely balanced I’d say, and I won’t have any problem drinking this up. I do think I will play around a bit more with the canaries and the gallon growler. We’ll save that for a time when we can really get into it, but I’m thinking we’ll do a second phase for half of this batch, adding more sugar to each bottle, perhaps in varying amounts (this time we’ll measure). The information won’t be as useful as if I’d measured before dumping in sugar the first time, but one day I’ll grow up…maybe.
Thanks for checking out the Turkey Hill Lemonade fermentation experiment, there’ll definitely be more to come on this in the near future.
Yay! 🤗
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Very interesting!
Let me go look if you have this receipe on your profile. Might be something I should try out!
Awesome! I keep a table of links to tie all related posts together. Here is the table for this recipe. This one in particular was more of a “feeler” round, so I didn’t take or record any specific measurements, but there are videos and text posts walking through the full process and the table gets updated whenever I post a follow up :)
Nice. Definitely need a project like this for when we are hosting some sort of get-together.
My next project is going to be a strawberry lemonade, but I’m going to did many small batches using different yeasts like grocery store bread yeasts, an ale yeast and a wine yeast, possibly more. It’ll be a good one to check out if you’re interesting in creating your own cheap (and sometimes incredibly tasty!) brews. I have high hopes for the bread yeast, but I’ve never tried it - I’ve always been told “there’s a reason bread yeast isn’t ale or wine or cider yeast.” …well soon it will be time to find out! I’ll even be going outside my lazy brewer’s wheelhouse and taking gravity measurements so we can compare them all in terms of ABV.
Anyway, cool stuff coming up, and if you decide to try something I’d love to see your recipe and results at PrisonHooch!
Cool! Thank you very much!
I need to sort out my garage so I have space for this stuff. We moved into a new place and the garage is just storage at the moment. Need to do a little bit of work to get some space going.
I would not try making this stuff in the house as the kids will probably end up messing with it. lol
I have two little ones myself - definitely gotta take extra precautions, you’re definitely not wrong about that!