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We're getting there. Your yeast colony simply isn't very strong at the moment. That may be lack of oxygen in the early stages, so give it a really good shake or vigorous stir (carefully!!! 'cos it may froth up) and add a little more yeast as a reinforcement. I'd also be tempted to start another batch (but not throw out the old one) on the grounds that the new batch might finish first (point 1) and you could then blend the two batches which would help in lessening the wee-iness.

Slight problem with my batch of this stuff a few blown up bottles Pretty much wasted the batch. Managed to drink a few litres of it before and it was very strong and it was fermenting.

Sorry to hear that, Andy - but it's a salutory indication that it's easy to bottle too early. Have the exploding bottles coincided with the recent rise in temperature?

How did I not notice this thread before now? I've been thinking about making alcoholic water for years but wasn't sure if it would work. Well done MKG! Now to find room for another demijohn!

Good - another convert. It has become more obvious during the course of this thread that consistently providing a good fermentation seems to depend on a fair old whack of yeast nutrient (which shouldn't, I suppose, be a surprise). Get thee to a homebrew supplier!

MKG wrote:Sorry to hear that, Andy - but it's a salutory indication that it's easy to bottle too early. Have the exploding bottles coincided with the recent rise in temperature?

Yes I guess they have. I wondered if I bottled too early but let a good month or so before bottling, down to one bubble an hour. Perhaps I bottled in cold weather (can't recall) and it had just slowed down.

Mmmm - it's a problem doing without the benzoate to kill the yeast. I still use sodium metabisulphite, though, to stun yeast and then get the booze down in temperature as far as I can for a day or two. That usually throws a deposit and the good stuff can be racked off and bottled (although I'd still leave it at normal temperatures for another day just in case).

Actually, the problem rarely rears its head because everything tends to be drunk from the demijohn.

I threw ours out it smelt very bad ... will have another go soon and report back.

Well my second batch has taken quiet a while to finish... and it good ... very warming, much drier than the first batch, just putting it through a wine filter before bottling it ...

Thankyou very much MKG for your idea and all your help ...

stitch that Gordon Brown.

I have made alcoholic soda water with the ginger beer plant - just for interest - I used a plastic X2 litre pop bottle for secondary ferment. Its developed plenty of fizz, those pop bottles can withstand high pressure.

Still just a tad too sweet at the moment so it will need a few more weeks.


Mark

Hi Everyone,
I've been following this thread for a while and finally decided to start my AW about 2 1/2 weeks ago. So far so good but it's still bubbling away at about 1 per 15-20 seconds through the airlock. Any ideas how much longer it'll go for??

That's a how long is a piece of string question, I'm afraid. It depends on your yeast, the amount of original sugar, the temperature, the nutrient level, whether there's an x in the month - you name it. It shouldn't go on too much longer, though. And, as there's no fruit residue floating around, you could actually start drinking it right now (but don't bottle it until you know it's stopped).

Thanks MKG, I wasn't sure if it was ok to drink whilst still fermenting. I've just tried a bit and it is YUMMY!! Quite sweet,-I put 1kg sugar andthe whole lot is made up to a gallon-but very very nice!! Only problem is I have so many people wanting to try it that I may just have to get another batch on ASAP 'cos this batch won't last long

Hi All, Haven't been on here for ages! Like the new site! I'm rather excited as I'm going to pick up some demijons after work (Thanks to freecycle!) and cant wait to have another go! The prob I keep having is getting my dry yeast to froth up? Any idea's why? I brought a new batch so it should be ok...? Will let you guys know how I get on...MKG The last yellow batch (If u remember!) was VERY sweet and probably had no alcoholic content but still got drunk at a party!!! I'm hoping this one will be more successful!!

Hey guys I am new and found this thread very interesting. As a further progression on this idea have any of you considered freezing the finished "alcoholic water" to see what happens? I have heard that alcohol doesn't freeze at the same temperature as water, therefor, I imagine that the water will freeze and the alcohol will stay liquid. If this is the case, then we could be talking very cheap spirit production. The product would potentially be a very good quality mixer spirit. Any response would be greatly appreciated.