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Old 03-24-2009, 08:01 PM   #11
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This beer also fermented almost completely in 24 hours. The lees after 12 hours were an inch thick and this is a gallon batch. Explosive is right.

Lou, looking back it was stupid to add more berries so fast but I had added 3 bags before plus 1 tsp sugar (why!) and the second addition was just one bag.

I'm making a blackberry cider today by adding blackberries to some apfelwein that is starting to clear, I am using a 2 gal stainless bucket for 1 gallon, I learned my lesson!

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Old 03-24-2009, 09:00 PM   #12
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Wow, looks like a blast!

Blast, hehe.

I'll be trying my own sour beer experiment this weekend, we will see how it goes. I'm also contemplating using harvested wild yeast from fruit to make apfelwein. I have empty gallon juice bottles just lying around which is practically criminal..

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Old 03-27-2009, 02:31 AM   #13
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Today I racked into a 3/4 gallon carboy on to some pectic enyme. The sourness is serious! I think this is going to be very good, I'll probably let it sit for a month or so now.

My 3/4 gallon carboy has a huge lid, I think I would have to special order a bung. Will I be OK with aluminum foil as an airlock?

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Old 03-29-2009, 03:42 AM   #14
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I use aluminum foil tightened with a rubber band on my 1 gallon bottles. Works like a champ.

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Old 04-15-2009, 01:59 PM   #15
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Any updates on this? It have had requests to make something similar and am curious about how the quicker "lambic" is working out.

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Old 05-09-2009, 08:05 PM   #16
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OK...
I let this beer sit in the tertiary for a month and it looks wonderful. It has cleared up nicely!

I went ahead and bottled today, it tastes awesome, even better that I hoped for. BTW, that was just the yeasty dregs at the bottom of the carboy, and warm too.

The beer tastes just like a raspberry, the same sourness and everything. The only thing I am going to change when I do this again is the method I use. Fruit gets an open fermenter! I would also make more than a gallon so after two rackings I still had a gallon. I only wound up with a six pack, lol...

This doesn't taste like Lindemans but I bet it would if I had doubled the lactose, I like it a little tangy though... this is just like biting into a raspberry. Now all I need to do is wait for it to carb.

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Old 05-31-2009, 11:07 PM   #17
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I finaly tasted the beer and it is awesome! It is very sour but not overpowering and it tastes just like raspberries.

You realy can't detect malt or hops, just raspberry flavor. I really can't percieve any taste from the lactose either, maybe doubling it would make something sweet and sour.

Try it, you'll like it!

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Old 07-02-2009, 12:27 AM   #18
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I tried this again and it is awesome. The raspberry taste is very up front and the sourness really adds to it. It almost tastes like it has to have some raspberry flavoring in it but in a good way. The color is killer too, raspberry red and crystal clear.

If you like beer with a hint of raspberry, this is not for you. This is more like raspberry soda with hardly any sugar in it. I'm going to age it for a while, it would be a great aperitif or desert beer. I still can't detect any hops or malt either. The lactose must have made it less sour but this is not sweet in any way, it is very tart.

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Old 07-04-2009, 07:50 AM   #19
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I was flipping past the picture on the first page when one of the girls here at work walked past and looked over my shoulder?

"What the F is THAT?"

Pretty funny.

PTN

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Old 07-06-2009, 09:23 PM   #20
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MNG,
That sounds De-Lish! I just secured 3 54oz containers of raspberry puree and am thinking oof a couple brews to make with it. Something very similar to Lindemans is what I too, have in mind.
Could you summarize and streamline your recipe including all the "i would do it differently next time" etc. ?

I have been thinking a lot about this project and am ready to go for it this summer.

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