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Old 02-06-2011, 02:00 AM   #71
CampFireWine
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Quote:
Originally Posted by Wyrmwood View Post
clearing and filtering will alleviate any off tastes.
You would be surprised on what degasing does for it. There is so much CO2 in it that it makes it really acidic. The more gas you take out the better it taste.

If you pull a sample, poor it from one glass to another and back for a few mins and then let it sit for another 5 then taste it.

The carbon is is used to absorb fusel oils but if we limit the production and remove whats left as they form with stirring, they can be keep under control.
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Old 02-06-2011, 05:22 AM   #72
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I am going to have to argue that CampFireWine has absolutely never, ever tasted truly good homebrew. More likely, it seems as though he is stuck in a perpetual state of noobiness. For quite a while when I was first starting I thought my homebrew was awesome until I learned some patience. But if nothing has lasted over a month in the bottle after a short brewing process, nothing has reached its potential. This is not how we do things.

p.s. Please, for those of you that are looking into homebrewing, please do not make this "terlet prison wine"

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Old 02-06-2011, 09:51 AM   #73
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Many of us don't have room for a dozen carboys sitting around in various stages of ageing. This is not table wine to wash your food down with and I am pretty clear about that. It's no more "terlet prison wine" then any other juice recipe here.

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Old 02-07-2011, 02:56 AM   #74
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Hopenstein, Let him do his thing without flaming. If he's wrong, who cares? Go make a batch with his recipe and be OCD about the details, and if it turns out horrendous, pat yourself on the back and toss it down the drain.

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Old 02-07-2011, 11:07 AM   #75
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I am used to people flaming me, it doesn't bother me in the slightest. It shows peoples ignorance and lack of knowledge and understanding on new ideas or even proven concepts. You'll have that.

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Old 02-07-2011, 03:04 PM   #76
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It is the nature of the beast. Face to face, I wouldn't dream of saying some of the things I have said on a forum and I consider myself "reserved". There's simply no social consequence outside of the forum, so it's kind of no holds barred. On the other hand, someone who might be more timid in person wields a much greater degree of freedom, so it's not all a bad thing. And it never hurts to thicken your skin a bit.

I'm excited to try my camp fire wine...

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Old 02-07-2011, 05:20 PM   #77
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In person it's never a problem because they drink it before I tell them how to make it. I remove all doubt before trying to explain it.

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Old 02-10-2011, 11:37 PM   #78
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SG down to 1.020 tonight looks like it is really slow going but is dropping .004 every two days What do you think Camp Fire?

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Old 02-11-2011, 03:32 AM   #79
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I would rack it, degas it, and stabilize it. I like my wine just a little sweet anyway which is how it is supposed to finish.

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Old 02-13-2011, 03:59 PM   #80
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Here is an email I received this morning about my style of wine.

Quote:
Why don't you give me a list of what goes into a batch of your wine and what it costs ? Then I can pay you for it and have you make me a new batch. You have me spoiled ! Don't like the store-bought stuff anymore ! hehehe
Update:
I called her and she chose the strawberry-watermelon for the next flavor.
I used 1 watermelon and 6 pounds of strawberries, apple juice. 15 pounds of sugar, but had to back sweeten. I was thinking about using a white-grape base this time maybe.

I made it after this watermelon batch.
http://www.homebrewtalk.com/f85/my-fermenter-205076/
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