Thanks for your help I will let you know how I get on



"Doug" > wrote in message
om...
> Trevor -
> Thanks for the info. I don't drink a lot of liqueurs, but thought
> I would at least have heard the name before, if it was a commercial
> product. Apparently the Condessa folks don't market their kits in the
> U.S. From your post, it sounds like my best guess advice wasn't too
> far off - buy some vodka, add some flavorings and sweetener to taste,
> and be happy. Even if everything goes right with the kit approach,
> the absolute best you would end up with would be 20% ABV, around half
> the level of the commercial products you are trying to imitate.
> Sounds like a losing proposition to me, especially for a beginner.
>
> Dawn -
> I have a better idea now what your question is about, but most of
> my initial response still applies. You should see bubbles of some
> sort, and perhaps some yeast floating on top of the fermenting liquid.
> Since you are trying to produce an alcohol and water mixture with no
> real flavor of its own, I would guess the Condessa kit would include
> little more than sugar and small amounts of yeast nutrients. About
> all you should need to do to start the process off is mix those with
> water (anywhere near room temp.) and add the yeast. If you aren't
> seeing any signs of activity by day 3 (or 4 by now), you should follow
> standard winemaking instructions for a "stuck ferment". Here are a
> couple of good resources:
>
> http://winemaking.jackkeller.net/problems.asp
>
> http://home.att.net/~lumeisenman/chapt12.html
>
> If the kit approach doesn't produce good results for you, try the
> vodka approach. (Light rum would work about as well, as it has
> relatively little flavor of its own.) It will cost a little more, but
> it's a lot simpler and (I think) is bound to give you a better end
> result.
>
> Best of luck -
>
> Doug