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Home Brew Forums > Home Brewing Beer > Gluten Free Brewing > Gluten Free Pyramid Apricot Ale attempt
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Old 09-19-2011, 10:24 PM   #11
No_Party
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Join Date: Jan 2011
Location: Nashvegas, TN
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Getting ready to bottle this finally. It sat in the primary for 3 months... life got in the way. I have a problem though. It has attenuated down to 1.000 and is very wine-like. I was thinking of adding Malto Dextrin at bottling to bring up the gravity a bit. Anyone think this is a bad idea or have any other ideas to get some sweetness back into this?

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