I fermented some jalapenos in 2005 because it was the only thing my stupid garden yielded that year. I probably abused my yeast (K1V) rather badly as I rarely aerated anything back then and had never heard of yeast energizer, and since it continued to make little bubbles from the sediment at the bottom even when it looked pretty clear, I just kept topping up the airlock and ignoring it.
I checked its SG last night (realizing then that I never had bothered to check it since pitching) and it had pooped out at 1.060, it tastes kind of sweet and vegetabl-y with no heat. I can pick out the taste of the lemon I added back when I thought all wines should be adjusted to something akin to grape juice, can't really detect the alcohol.
My logbook's two flights of stairs away so I'll repost with its original gravity but from what I recall it wasn't terribly high, maybe 10% potential alcohol. I'm kind of surprised it hasn't gone bad with as little alcohol in it as there is. The colour is a little bit darker than originally, but since this one was so slow, I used to put a black cloth over it and sit it in the sun because that made it bubble more so there might be a bit of photo-damage but I didn't taste any oxidation.
Yes, I've come a long way since then.
Think it's worth trying to jumpstart it with some fresh K1V using an acclimated starter, or just mix it with some garlic and declare it to be a marinade and move on so I can have my carboy back?
(if this should be in the wine section, please bump 'er on over, my apologies, technically I'm pretty sure I made it with sugar and not honey, just figured it might be interesting to anyone else who's had something stall out way early)
I checked its SG last night (realizing then that I never had bothered to check it since pitching) and it had pooped out at 1.060, it tastes kind of sweet and vegetabl-y with no heat. I can pick out the taste of the lemon I added back when I thought all wines should be adjusted to something akin to grape juice, can't really detect the alcohol.
My logbook's two flights of stairs away so I'll repost with its original gravity but from what I recall it wasn't terribly high, maybe 10% potential alcohol. I'm kind of surprised it hasn't gone bad with as little alcohol in it as there is. The colour is a little bit darker than originally, but since this one was so slow, I used to put a black cloth over it and sit it in the sun because that made it bubble more so there might be a bit of photo-damage but I didn't taste any oxidation.
Yes, I've come a long way since then.
Think it's worth trying to jumpstart it with some fresh K1V using an acclimated starter, or just mix it with some garlic and declare it to be a marinade and move on so I can have my carboy back?
(if this should be in the wine section, please bump 'er on over, my apologies, technically I'm pretty sure I made it with sugar and not honey, just figured it might be interesting to anyone else who's had something stall out way early)
not only do they appear to have switched the packets for the two calibration solutions but also my distilled water doesn't appear to be 7.0... if I assume a correct reading of my tapwater at 8.6 (which is a bit high to my recollection), the distilled water's around 5.0 so my calibration solutions are both off too... grr, where the hell do I get new calibration solution...
