James L wrote:I had a thought...
I have a 15L reactor, and was going to make a 10L batch of alcoholic juice using the 2L-2.4L Berri pasturised juices that you find in the supermarket.
They are preservative free, so the fermentation shouldnt be a problem.
I was going to add champagne yeast, but one query i had was,
Because champagne yeast ferments to a high %, how would you stop/reduce the fermentation to maintain a little of the sweetness from the juice, and stop all the sugars being fermented out?
could you just rack half way through the fermentation to get it off hte majority of the yeast?
I dont like the idea of atificial sweetners, so what do you think are my options?
Bizier wrote:I am expecting a sour, horrid beast, and also to probably tip it after a sip... but I kind of wanted to experience it first hand. Call me a masochist.
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