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Old 01-24-2013, 12:30 PM   #10651
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I do have a bag of powdered pectinase but I'm going to wait and see if it clears naturally first.

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Old 01-24-2013, 02:21 PM   #10652
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I read it on a distillers forum, and noticed some side effects of it from the batch I made when I used to much sugar. It could have been the sugar not really sure, but it was a lot warmer and the hang overs where really bad from only two or three glasses lol. Methanol is the cause of a lot of that. (Methanol might not be a fusel, but it's not the type of alcohol you want to drink!)

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Old 01-24-2013, 08:04 PM   #10653
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Quote:
Originally Posted by blefferd View Post
I read it on a distillers forum, and noticed some side effects of it from the batch I made when I used to much sugar. It could have been the sugar not really sure, but it was a lot warmer and the hang overs where really bad from only two or three glasses lol. Methanol is the cause of a lot of that. (Methanol might not be a fusel, but it's not the type of alcohol you want to drink!)
I'd say its more likely to do with too much sugar. If the yeast gets stressed out, that's often when it produces undesirable effects. Too much sugar could have allowed the yeast to produce more alcohol more quickly than it would have preferred.

We don't talk about distilling here, but it is a pretty different situation. They seem to prefer high alcohol high speed fermentation and let their distillation processes clean it up later.
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Old 01-24-2013, 09:33 PM   #10654
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You are probably right, I keep my house in the 70s also so I am sure that does not help much either.

The batch is coming around but it still makes me mean and makes your head feel like some one kicked a field goal with it lol.

My current batch now is great at around 2 months. I have another batch in the fermenter I used corn, and dark brown sugar along with 64 ozS of cherry/cranberry juice. Yeast started out as ale yeast but wasn't working fast enough and I got impatient and pitched in some Montrachet so we will see how it comes out lol

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Old 01-24-2013, 09:36 PM   #10655
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I'd say its more likely to do with too much sugar. If the yeast gets stressed out, that's often when it produces undesirable effects. Too much sugar could have allowed the yeast to produce more alcohol more quickly than it would have preferred.

We don't talk about distilling here, but it is a pretty different situation. They seem to prefer high alcohol high speed fermentation and let their distillation processes clean it up later.
This is why I'm using EC-1118 for my high OG experiments. It's known to ferment clean, it tolerates acid and up to 18% alcohol, so 13-15% isn't that much. If it turns out not too bad, I might a do a step feeding experiment where I feed it a can of concentrate every few days.
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Old 01-25-2013, 12:23 AM   #10656
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Default Still fermenting like the Energ Bunny

After two weeks, the airlock is still bubbling. Smells awesome. Ferm'ing in the low 60s, so I thought it might go a little slow. Can't wait to try.

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Old 01-25-2013, 04:43 AM   #10657
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After two weeks, the airlock is still bubbling. Smells awesome. Ferm'ing in the low 60s, so I thought it might go a little slow. Can't wait to try.
This time of year, my basement is a constant 62'. I brew a batch of this every year right around Christmas. Give it at least a month before you try it. Just pour it back into the same juice containers you bought it in and store it away!
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Old 01-25-2013, 09:12 PM   #10658
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This time of year, my basement is a constant 62'. I brew a batch of this every year right around Christmas. Give it at least a month before you try it. Just pour it back into the same juice containers you bought it in and store it away!
Wow, really, same containers? That would make it even easier! Are you using priming sugar before bottling, or are you going straight from fermenter to bottles?
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Old 01-25-2013, 10:09 PM   #10659
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This time of year, my basement is a constant 62'. I brew a batch of this every year right around Christmas. Give it at least a month before you try it. Just pour it back into the same juice containers you bought it in and store it away!
How long do you store/ age in plastic containers? Does seem like the best of ideas to me...
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Primary: JAOM, RiceWine. Wine soaked raisin Apfelwein

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Old 01-26-2013, 11:38 AM   #10660
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Well I guess I'll finally join this thread. I read through the first 3500 or so posts before I decided it was time to give it a try.

I put a 6 gallon batch together on 1/4 using the walmart brand apple juice, 2lbs or so of dextrose and the montrachet yeast and yeast nutrient. OG gravity game in around 1.055 so I'm guessing it should be around 7%. Well I took a gravity reading lastnight and it was right at the 0.999 so I'm guessing we're done. Threw the sample in the freezer for a little to chill it down and sampled...tasty for only being at 3 weeks! Was tempted to pull off some more but I held off, I can already see reasons to pull of a gallon or so here and there.

Luckily I did follow the directions and picked up a 5g food safe bucket from Lowes to throw another batch together a few days ago. Did this one with 4 gallons apple juice and a half gallon berry blend juice and 2lbs dextrose. So there's more on it's way!

Thanks to EdWort for the recipe and everyone's input in this thread! This will be

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