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Old 04-10-2008, 03:31 PM   #51
Richard
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With all the pro-carbonation posts in this thread I am wondering if I should even bother to make a non-carbed batch.

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Old 04-10-2008, 03:36 PM   #52
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Really, you start off with a still batch. Just try it out of the fermenter when you are ready to bottle or keg and see what you think. I think it is pretty darn good just still, but I like it better carbed up well.


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Old 04-10-2008, 03:40 PM   #53
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I guess you're right...I'll be making more so I should experience both.

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Old 04-12-2008, 12:51 AM   #54
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Quote:
Originally Posted by Richard
I guess you're right...I'll be making more so I should experience both.
If you have carb tabs, it's easy to split the batch up half and half, or 1/4 and 3/4, etc. I'd say try it both ways and decide which is the best.
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Old 04-12-2008, 02:13 AM   #55
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Quote:
Originally Posted by Richard
With all the pro-carbonation posts in this thread I am wondering if I should even bother to make a non-carbed batch.
I thank the good Lord above that It is simple, strait forward, and totally my choice. I wouldn't think of making a batch that wasn't split...50-50
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Old 04-13-2008, 01:12 AM   #56
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Well this is my first batch of the stuff. I bottled it today. Although I added dextros to carb the batch, I took three 16oz bottles and put them in the fridge to test it still. I drank two and called it a night

I am lovin it

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Old 04-15-2008, 03:19 PM   #57
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Sounds good. I'll split the batch when I bottle. How much corn sugar should I use for 2.5 gallons?

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Old 04-18-2008, 03:42 PM   #58
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I have had it still, lightly carbonated, carbonated around where you would expect a beer, and heavily carbonated. I have to say that I like it at the lighter side of carbonation.

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Old 09-29-2013, 07:14 AM   #59
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I also prefer it carbonated. When we first tried the stuff, it reminded us so much of champage, we decided to carbonate it that way. I added 8.7 oz of dextrose to the five gallon batch to get around 4 volumes of CO2 (accounting for residual CO2 at my bottling temperature) and bottled in 1 L, swing-top bottles. After a couple weeks at room temperature, it was brillantly clear. After a couple days in the fridge, the carbonation was right on target. It poured just like champagne.

The effect on taste is that you get that carbonation bite and detect CO2 in the nose. It really crisps it up nicely.

However, it's great stuff, still or carbonated.


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Do you need to pasteurize the bottles after carbonation?
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Old 09-30-2013, 01:36 AM   #60
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Another vote for Carbonated. I did my first batch 4 ways, carbonated, still, carbonated&sweetened, and still&sweetened. Carbonated&Sweetened won, so that is how I make all batches now.

As a matter of fact I need to get started on another batch.

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