Re: has anyone ever heard of this method ?
From what I can see, you may have 2 problems...
The first problem is with the 2 stage fermentation process. When working with grains, its a good idea to get the fermentation over with as soon as possible, with a low pH - like around 5.4 to 5.8. This will inhibit any infections from wild yeast or worse - vinegar bacteria - that Acetobacter stuff.
By using a 2 step fermentation -where your first fermenting for 3 days, then a second full fermentation which could last a week or so, your just inviting infections. Professional Whiskey distillers shoot for no more then a 4 day ferment period...
The other problem you may have is using just regular baker's yeast with such a long ferment. I would suggest you try using a highly competitive yeast such as Lalvin EC-1118 called "The Killer Strain" because it will kill off any types of wild yeasts around. Also I would stay away from that 2 step process and mash all your grains at once. This will also help.
Hope this helps.
Vino es Veritas,
--- In firstname.lastname@example.org, "homemade12476" <homemade12476@...> wrote:
P.S james i cooked everything the at the same time and added yeast,
and bleached both buckets at the same time.they were indoors under
a/c,same amount of yeast to the gram.the only thing i am not sure of
is if i had enough water in the airlock but i think i did .--- In
email@example.com, "homemade12476" <homemade12476@...>
> -am old man told me to try this with cracked corn but i guess you
> could do it with anything.it calls for 20pounds of cracked corn
> cooked in water till its somewhat soft and a mush
> 4 pounds of sugar in water and add both to fermenter.let sit till
> cools then add water and pitch 1 pouchof bakers yeast.let ferment
> for 2 or 3 days.strain with croker sack.dilute 14 or 15 more
> of sugar let cool and ad to fermenter.pitch 1 pack of distilers
> yeast with ag and ferment.i never heard if this but i guess it
> ad taste and let you have a smaller fermenter and give you more
> -- In firstname.lastname@example.org, "jamesonbeam1"
> <jamesonbeam1@> wrote:
> > Qusetion,
> > What type yeast are you using?
> > Sorta sounds like one of them buckets got infected...
> > Vino es Veritas,
> > Jim.
> > --- In email@example.com, "homemade12476"
> > <homemade12476@> wrote:
> > >
> > > im down to a wine now ,i used 2 5gal buckets cuz im making
> > > of my main fermenter.1 bucket turned out smelling great but 1
> > > soured.everything was was the same but the sour smelling
> > > twice as long to ferment.anyone have any ideas