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Old 11-26-2010, 01:15 PM   #1
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Default Framboise Update

Just racked my lambic onto 1 can (49 oz.) of Oregon Raspberry Puree and 1 can (96 oz.) of Raspberry Fruit Wine Base. It had sat in the primary for 9 months and now it's now back in the basement for another 9+ months of aging on the raspberries.

One question I do have, although I have lots of time to search for an answer: Since this will have aged for so long by the time I get around to bottling, the yeast will pretty much all have dropped out. Should I add a packet of dry yeast during bottling, or do I rely on the bacteria to create the carbonation?

Originally Posted by IrregularPulse View Post
I'll make my buddy do it with me next time. That'll make me go harder at it.
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Old 11-26-2010, 02:59 PM   #2
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My Berlinder weiss carbed up nicely after 10 months, but a bit of dry yeast never hurts at bottling.

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Old 11-27-2010, 03:03 AM   #3
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A packet of yeast at bottle time will help, but I made a framboise a few years ago with Wyeast 3728. It aged between primary and secondary for 2 years. Come bottle time, I didn't add any yeast and it carbed just fine. I let it sit another year in the bottles, which helped.

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