how do you tell if juice is fermented?

Discussion in 'Potent Potables' started by teh tripster, Jun 30, 2011.

  1. teh tripster

    teh tripster Banned

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    this shit has a strong after taste and i got it from a food shelf so it could have sat out for months maybe a year lolol i drank some and i feel kind of funky so could it have fermented? :afro:
     
  2. TAZER-69

    TAZER-69 Listen To Your Heart! Lifetime Supporter

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    Yes it could have.
     
  3. teh tripster

    teh tripster Banned

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    ok in that case im going to drink it all i feel a little buzzed so ya......
     
  4. TAZER-69

    TAZER-69 Listen To Your Heart! Lifetime Supporter

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    You should be able to smell the alcohol.
     
  5. teh tripster

    teh tripster Banned

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    i can taste it in the back of my thoart.
     
  6. teh tripster

    teh tripster Banned

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    i feel tingly and light so i guessing its working lol
     
  7. tricknologist

    tricknologist menace to sobriety

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    If juice is fermented, it will be lightly carbonated, have a foamy froth on top and yeast sediment on the bottom. You will also taste alcohol and smell alcohol and yeast. When I start a batch of homebrew wine, it fills the house with the smell of fermentation for the first week.
     
  8. ChenBenoweth

    ChenBenoweth Member

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    Tripster. Get some real alcohol and stop drinking rotten juice. :)
     
  9. tricknologist

    tricknologist menace to sobriety

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    It's pretty simple to make real alcohol out of juice, actually. I have 22 gallons fermenting right now, and should have another 25 fermenting within a week.
     
  10. teh tripster

    teh tripster Banned

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    lol this really works tho
     
  11. IslandHippie

    IslandHippie Member

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    I just finished fermenting 20 gallons of hard strawberry lemonade. Racked it into a carboy last night, and I had an extra 2L that I decided to try right away. Very yummy.
    I made it using 24 cans of frozen berry punch, 1L bottle pure lemon juice, about 10lbs sugar, water to get up to about 5 gallons total, then topped up sugar to get SG to about 1.110. I added some yeast nutrients and wine yeast.
     

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