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Old 03-05-2013, 10:38 AM   #10861
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No need to add bottling yeast unless it has been aging a loooong time.

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Old 03-05-2013, 02:50 PM   #10862
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Any reason I shouldnt prime and bottle in the pint and a half size guinness bottles?

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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.

YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!

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Old 03-05-2013, 04:07 PM   #10863
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Any reason I shouldnt prime and bottle in the pint and a half size guinness bottles?
I've never used that brand of bottle but had had no problems with bottles that size or with ones bigger/smaller for that matter.
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Old 03-05-2013, 04:31 PM   #10864
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Originally Posted by CreamyGoodness
Any reason I shouldnt prime and bottle in the pint and a half size guinness bottles?
I use a half pint sake bottle all the time with no problems. It is great for getting the last drop from the bottling bucket and I don't feel so bad when I open one early to "test" the batch.
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Old 03-06-2013, 03:36 AM   #10865
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Is there a recipe for making this in the mr.beer keg it's just sitting here wanting to ferment some more. I'm on our iPad and i can't find a search thread tool so figured some one can point me in the right dirrection

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Old 03-06-2013, 03:43 AM   #10866
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Is there a recipe for making this in the mr.beer keg it's just sitting here wanting to ferment some more. I'm on our iPad and i can't find a search thread tool so figured some one can point me in the right dirrection
Let's see, a Mr. Beer is designed for 2 gallon batches I believe. So 40% of the ingredients would be.

2 Gallons 100% Apple Juice (No preservatives or additives)
0.8 pounds of dextrose (corn sugar)
2 grams of Montrachet Wine Yeast

I would just use about 1/2 a packet of Montrachet Wine Yeast. That's only 2.5 grams and is no where near over pitching. Then tape the packet shut and stick it in the fridge/freezer for later use.

I would also probably just add an entire 1lb bag of corn sugar. The result will be a bit stronger, but in 2 gallons of liquid you aren't going that high. Should be about 1.073, depending on the juices OG before the sugar addition.

Happy brewing.
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Old 03-06-2013, 03:46 AM   #10867
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Sweet thanks

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Old 03-06-2013, 09:52 PM   #10868
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I have been through quite a few of the pages and searched and I seem to be finding two different theories.

Can someone chime in again.

Do I need to take this off the yeast ever or can I go 6 months on the yeast cake?

If I need to take it off how long should I leave it on?

I bottle if that makes a difference.

Thanks

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Old 03-07-2013, 01:01 AM   #10869
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You can go 6 months if you like,if you transfer to secondary wait until it clears first.It really does not matter if you get it off the yeast or not,mainly preference.

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Old 03-07-2013, 01:22 AM   #10870
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I'm getting ready to make a batch of this with the original recipe. Has anybody done this with grapefruit juice? SWMBO loves grapefruit crushes. Just thinking it may be a "win" for me to make a grapefruit concoction. Thinking of getting a one gallon jug and experimenting. Any thoughts?

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