"Frogleg" <frogleg@nowhere.com> wrote in message
news:l58qhv878bcl7btd0bloltdctdsv0f3ne7@4ax.com...[color=blue]
> I had an idea of pouring this stuff through a coffee filter and
> re-bottling with very small amount of sugar. Why is this impossible?[/color]

I am not sure whether or not is is impossible, but I am fairly sure that it
will make your beer taste bad. You will be oxidizing the crap out of it.
--
Dan Listermann

Check out our E-tail site at [url]www.listermann.com[/url]

Free shipping for orders greater than $35
and East of the Mighty Miss.

[color=blue]
> On Mon, 21 Jul 2003 13:52:22 GMT, "Bill Bell" <wbell1@bellsouth.net>
> wrote:
>[color=green]
> >To remove the excess yeast, you could rack the sima and add a fining[/color][/color]
agent[color=blue][color=green]
> >to it, such as isinglas or gelatin, then rack again after a week.
> >
> >Time may be your ally here too: My brother made some dandelion wine with
> >bread yeast (we were kids!), and it took 2 or 3 years before it was[/color][/color]
really[color=blue][color=green]
> >drinkable.
> >
> >As to the type of yeast to use: I used to use Montrachet wine yeast when
> >making mead (honey wine), because the flavor profile of the yeast didn't
> >dominate the natural honey flavor. You could also try some sort of
> >"neutral" brewer's yeast and see which works better.
> >
> >"Frogleg" <frogleg@nowhere.com> wrote in message
> >news:s2klhvc23j3pnosualeeatbalm9skq8c0g@4ax.com...[color=darkred]
> >> Just made a batch of sima -- no, not Zima. The recipe is lemons,
> >> water, sugar and yeast left to perk overnight(!), then bottled with
> >> added sugar and 3 raisins. This is supposed to sit around for a couple
> >> of days until the raisins rise to the top. Then the bottles are
> >> refrigerated and ready to drink. I made this a number of years ago,
> >> and the result was a mildy alcoholic, somewhat fizzy lemonade. Yes, I
> >> used bread yeast.
> >>
> >> Given that ambient temperatures are probably a good deal warmer than
> >> this recipe's Scandinavian origin, it shouldn't have been a surprise
> >> that those raisins zipped to the top lickety split.
> >>
> >> So here I am with 4 quarts of lemony liquid that's got enough yeast in
> >> it to supply a bakery for years. It's only been refrigerated for a few
> >> hours, but shows no sign of clearing, although there's quite a bit of
> >> yeast sludge at the bottom.
> >>
> >> Is there any relatively simple way I can make this drinkable?
> >> Actually, it *is* drinkable, but only if one is very fond of yeast.
> >> Would using some kind of brewing/wine yeast significantly improve this
> >> simple recipe? Is there an easy way to fliter out the yeast? Any clue
> >> as to whether the yeast *will* settle or not, and if so, how I get the
> >> stuff out of the bottle and into a glass without stirring it up?[/color]
> >[/color]
>
> Thanks, Bill. "Racking" is siphoning the liquid off the yeast
> sediment? And re-bottling?
>
>[color=green]
> >2 or 3 years before it was really drinkable.[/color]
>
> I'm *not* going to keep 4 quart bottles in my 'fridge for 2-3
> years.:-) The recipe, which I have seen 2-3 versions of, says to
> ferment the mix for 12 hrs; bottle with raisins; and refrigerate for
> use when the raisins rise to the top (carried aloft by little bubbles
> of CO2). Since it's of Scandinavian origin (and I made it years ago in
> a cooler climate), I imagine the 'sunk raisin' stage should really
> last more than 10 hrs, which may make a difference.
>
> One Q about wine/brewing yeast vs bread -- do the brewing strains
> produce less, um, excess yeast, or simply better flavor? I'm not
> concerned with making a gourmet treat to be discussed in terms like
> "full-bodied with just a hint of blackberry." Just fizzy lemonade with
> a (short) history.[/color]