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Old 03-31-2013, 04:40 PM   #21
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The O.G. Does make sense- isnt brown sugar a mix of molasses and white sugar? Should come out to about 13%. Do you plan on backsweetening? if you back sweetened with honey I think it would be a nice flavor addition, but that's easy for me to say having never seen or tasted it

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Old 03-31-2013, 05:55 PM   #22
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Its all up in the air at this point, I think Ill cross that bridge a bit later. I will say this... using D-47 for the first time... those little suckers are monstrous!!

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Old 03-31-2013, 07:18 PM   #23
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If I do this I plan on using kv-1116, my basement is on the cooler side

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Old 03-31-2013, 08:33 PM   #24
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From "boil" to pitch this was an easy one. Now its all up to the yeasts and if I jump the gun for bottling...

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Old 03-31-2013, 09:02 PM   #25
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It almost sounded too easy, like jaom, but if it turns out good it may become a regular. Sure would be cheap to make

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Old 03-31-2013, 09:36 PM   #26
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Agreed.

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You are more likely to have a threesome with members of the Japanese women's curling team whilst spinning a plate on your head than you are likely to screw up a batch of JAOM.

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Old 04-02-2013, 12:01 AM   #27
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Did you need a blow off for this so far?

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Old 04-02-2013, 05:23 AM   #28
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Quote:
Originally Posted by Erroneous View Post
Aren't carrots starchy? I wonder if you're getting any sugar from them or if you could mash them somehow...
chinese yeast ball?
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Old 04-02-2013, 12:59 PM   #29
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@Goofy, my God bro, if I didnt have a blowoff on the first night my brew closet would have been toast! This is high octane bubbling we have going on here! I've NEVER seen the like. Even apfelwein on its first real day of fermenting looks subdued in comparison.

@Erroneous, I gave the carrots a good 10 minute boil not knowing what else to do (didnt want them to get sulphury as veggies can if overboiled). I think the answer to this would be obtained by doing a gravity on 2 lbs of dark brown sugar in a gallon of water and seeing if it differs from the 1.1 I got when I prepared my must. Another question I dont have an answer is while it seems likely I could get more sugar from the carrots... would I want to? 13%, as Goofy calculated, is pretty respectable ABV-wise. Would making this a higher gravity wine make it more difficult to drink? This is all speculation on my part, I dont have the answers and Im not even sure if I have the right questions.

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Old 04-03-2013, 10:32 PM   #30
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Happy to find something to use all our garden carrots for. This sounds really interesting.

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