by Guyross » Wed Sep 02, 2020 1:29 pm
Well, was sitting on a pile of lemons, so decided what the hell, lemon vodka sounds fine. Always can use more grog, right? :twisted:
Well, peeled a mighty pile of those suckers, and put them briefly into a blender to pulp them up, tossed in the requisite peels (why not thought I), and started the ferment.
Being a bright spark, and having read all the comments about slow fermenting, I decided to use dextrose as figured it would ferment a bit easier. Whizzed the hell out of it with my paint mixer, checked ph, which was low at around 4, chucked some calcium carbonate in to raise it a bit, and then rehydrated some distillers vodka yeast, poured it in at 32 degrees, gave it a bit of a stir, left a moderate amount of headspace, and sealed it with a bubbler on top (wanted to make sure it got going).
So as you can see, I did not exactly follow the tried and proven. But I didn’t think I did too much wrong.
Well, blow me dead, came out a couple hours later to a volcano. That ferment was going off, and had blown the bubbler out, was squirting pulp out the little hole, and was carrying on something fierce. Unsealed the lid and got covered in lemon pulp, as it was under a fair bit of pressure. Quickly drained a bit out of it creating a bit of space, and just sat the lid on, and called it a night.
Well, next morning came out to an invasion of lemon pulp. It seems to have settled to a dull roar at the moment, but the one wild rum ferment I had was nothing compared to this ferment. This thing is epic.
Not sure when it will be dry, but it sure is off to a blazing start.
So, will keep you posted on how this goes, but for sure a slow ferment is not always the case with lemon vodka.