Primary Fermenter SmellI am currently using a plastic bucket as my primary fermenter for 6 gallon wine kits. Part way through process on my first kit...
privates, have you ever posted your "Chateau de Trailer Park" recipe here? I saw it in rec.crafts.meadmaking. If so, I am curious what the comments were. They may run you out of town on a rail ;-)
That is the funniest recipe I have ever heard.
It can't be very good though or smooth. I was raised on Kool-Aid. I love the green the best. It brings back memories of hot summer days on my grandparents farm when I was a kid.
I must admit, I am tempted to make a 1 gal. batch just for the novelty. Although, the connoisseur in of me is fighting the temptation..... Have you actually made it, or is it just a recipe you happened across. If you ferment at a low temp, will that reduce the yeast taste and make it smoother. It would keep it from getting fusel. ========
OK here it is:
To wit I replied:
Chateau Trailer Park (21st Century Ripple) ------------------------------------------ Mix 17-1-2 lbs of sugar into 5 gals of water at 150°F. Dump into 5 gallon pail. After it cools, pitch Strand's Turbo Yeast. Cover and set air lock. Stir vigorously daily
On the morning of the fifth day, add the proper number of Kool-Aid packs for 5 gallons, stir vigorously, and cover. Lemon-Lime is best because it helps mask the yeast taste.
On the 9th day, fill a few 1 liter plastic bottles, take them to your local skid row and distribute to the local gentry. If nobody spits it out, you have a winner.
For the stuff you keep, fill empty two liter soda bottles and let them age as in let the sediment sink to the bottom and rack. Continuing doing this until the yeast taste is gone.
Don't worry about drinking a liter or two while waiting for it to clear. You won't start to go blind until the 5th or 6th batch.
PET carboys and steepingDave I'm sort of in the same boat. Started late this summer with my grandma's muscadine bush. She wanted to retire from making...
