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Oerdin
02-07-2005, 00:08:46
The carboy I was using to ferment traditional English scrumpy just blew its top and now I have apple sauce and raw meat every where! :( The shit is on the ceiling; I mean huge gobs of it two inches think in some places. I found bits of apple on the wall ten feet away and the carpet is most certainly worse for the wear. :bash:

I have apple/meat crap on my dining room table, on my china hutch, and dear lord did it ever spray the buffet stand. Two walls and the mirror in the dinning room are sprayed with this shit.

I've moved the carboys outside and now I'm trying to clean up but it's not going well. I wanted to get the crap off of the ceiling but I couldn't reach it so I tried using a broom. The apple junk soaked into the pop-corn finish on the ceiling and when I dried to brush it away I ended up brushing off a fair amount of the ceiling finish. :shoot: I've gotten most of it off the carpet but now they will most definately need to be steam cleaned. Dear lord tomorrow is supposed to be a hot day so I need to do this quickly before my whole house stinks of rotting fruit & meat. :gasmaske:

Oerdin
02-07-2005, 00:09:11
This is turning out worse then one of Laz's DIY threads. :(

Provost Harrison
02-07-2005, 00:16:38
We heard you in the other thread :p

MDA
02-07-2005, 00:35:40
There's a bright spot. Popcorn ceilings suck, the scrumpy did you a favor.


Sorry to hear it, though.

Your luck stinks. :gasmaske:

fp
02-07-2005, 00:49:27
Laz AE!

Cruddy
02-07-2005, 02:15:29
Ah, what shitty luck. What went wrong with the airlocks?

Cruddy
02-07-2005, 02:25:45
Did you use this type?

http://hbd.org/carboy/images/carboys.gif

The top is meant to be slack to let gas escape - otherwise pressure builds up.

Undo the others, quick!

protein
02-07-2005, 02:45:06
Oh lordy, you actually believed the whole bollocks about the rotting meat ingredient. :lol:

Just follow the actual recipe next time.

Cumber
02-07-2005, 05:34:12
That sucks. :(

Makes for entertaining internet though. ;)

Gary
02-07-2005, 07:11:55
On a more serious note, having finished laughing (for a bit) best of luck with the clean up.

I guess we all live and learn - just as well it wasn't 25 galloins worth then.

devilmunchkin
02-07-2005, 09:31:04
see..this is why you stick to things you can microwave...the explosions happen in a contained environment

fp
02-07-2005, 09:33:55
Originally posted by protein

Just follow the actual recipe next time.

Raw meat was in the recipe.

Funko
02-07-2005, 14:25:26
Yeah, that was the point... do it the traditional way.

This was the recipe IIRC

http://www.devon-calling.com/food%20and%20drink/cider.htm

But all the ones I looked at called for meet to be added.

Provost Harrison
02-07-2005, 14:26:09
Adding meat is a rather revolting idea though, although who am I to argue with tradition?

Funko
02-07-2005, 14:28:14
Put the other carboys outside immediately?

Provost Harrison
02-07-2005, 14:31:25
I suppose though that the alcohol kills all the nasty bugs though...

Oerdin
02-07-2005, 16:46:30
Originally posted by Cruddy
Did you use this type?

http://hbd.org/carboy/images/carboys.gif

The top is meant to be slack to let gas escape - otherwise pressure builds up.

Undo the others, quick!

Yeah, that's the type. I think I over filled it and the junk clogged the top thus making the pressure build up.

Oerdin
02-07-2005, 16:47:17
Originally posted by Funko
Put the other carboys outside immediately?

Yeah, that was my first move. It took two hours to clean all that stuff up yesterday and I don't want to repeat the experience.

Oerdin
02-07-2005, 16:47:56
Originally posted by protein
Oh lordy, you actually believed the whole bollocks about the rotting meat ingredient. :lol:

Just follow the actual recipe next time.

I did.

http://www.devon-calling.com/food%20and%20drink/cider.htm

The Norks
02-07-2005, 16:51:52
:lol: :lol: :lol:

Confucious say: only a suicidal fool takes DIY instruction from Laz :D

Oerdin
02-07-2005, 16:59:38
Originally posted by Provost Harrison
I suppose though that the alcohol kills all the nasty bugs though...

It creates lots of weird off tastes too or so I'm told. The idea is you let the whole thing age so that those off tastes break down into tasty biproducts. Supposedly this takes a year or so.

The Norks
02-07-2005, 17:02:46
is that a year after you scrape it off the ceiling???

Cruddy
02-07-2005, 17:26:14
Originally posted by Oerdin
Yeah, that's the type. I think I over filled it and the junk clogged the top thus making the pressure build up.

Way I used to brew my booze - do the first stage in a bucket with a plate or similar over the top.

Then after a week or two, syphon it into demijohns - saves getting raisins and other lumps in the glass bottles.

Because they can be a bitch to clean after.

Not as hard as cleaning your ceiling though. Ouch.

Oerdin
03-07-2005, 20:19:43
[QUOTE]Originally posted by Cruddy
Did you use this type?

http://hbd.org/carboy/images/carboys.gif

The top is meant to be slack to let gas escape - otherwise pressure builds up.

Undo the others, quick! [/QUOTE

I used that type of carboy though my fermination lock consisted of a rubber stopper which has a hole drilled in it and a three piece air lock stuffed in the hole. you partially fill the air lock with water to prevent outside air from getting inside the carboy.

Oerdin
03-07-2005, 20:22:03
Originally posted by Cruddy
Way I used to brew my booze - do the first stage in a bucket with a plate or similar over the top.

Then after a week or two, syphon it into demijohns - saves getting raisins and other lumps in the glass bottles.

Because they can be a bitch to clean after.

Not as hard as cleaning your ceiling though. Ouch.

I'm doing the other batches that way but the first one I put straight into the carboy. You are right that it will be a royal bitch to get that crap out of the glass bottle.

No longer Trippin
03-07-2005, 22:52:03
Did you take pictures? Honestly I can't believe you people are alive after hearing about some of the crap you guys eat.

The Norks
03-07-2005, 23:50:31
I dont like the word carboy

Apocolypse
04-07-2005, 04:21:05
Originally posted by protein
Oh lordy, you actually believed the whole bollocks about the rotting meat ingredient. :lol:
Just follow the actual recipe next time.

You are doomed, Oerdin, but I guess you already noticed that. Scrumpy on the ceiling is just the beging of your damnation.