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Old 03-20-2013, 10:39 PM   #10931
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Please fill me in on the right pronunciation so I dont look foolish also

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Old 03-21-2013, 12:07 AM   #10932
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Originally Posted by mattsilf View Post
Please fill me in on the right pronunciation so I dont look foolish also
Mont (French silent "t") - rah - shay

You should say it with one hand on your hip, the other with your pinkie sticking out, and your nose in the air. That is how the French say it.

I like "Mont-rachet" myself. I'll have to try that sometime at my LHBS. They actually pronounce Safale as "Sahf-all-ay" vs. "Safe-ale" so it might actually fly there.
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Old 03-21-2013, 12:30 AM   #10933
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[QUOTE=Thunder_Chicken;5027458]Mont (French silent "t") - rah - shay

You should say it with one hand on your hip, the other with your pinkie sticking out, and your nose in the air. That is how the French say it.

I like "Mont-rachet" myself. I'll have to try that sometime at my LHBS. They actually pronounce Safale as "Sahf-all-ay" vs. "Safe-ale" so it might actually fly there.[/QUOT

Lol thanks for saving me the embarassment!!...i started my first batch on saturday, original recipe, 5 gallons. Does my airlock need to be filled to the top? I thought i filled it but its about an inch down now....

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Old 03-21-2013, 12:38 AM   #10934
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Does my airlock need to be filled to the top? I thought i filled it but its about an inch down now....
Keep an eye on it. Yeah, you generally want to keep it full but as long as the bubbles have something to bubble through it will be OK. Make sure to top it off if you are going to be away for a few days.
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Old 03-21-2013, 12:49 AM   #10935
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Does my airlock need to be filled to the top? I thought i filled it but its about an inch down now....
If it's a three piece there's a fill line. Either way if there's fermentation and the thing is bubbling it is fine. So long as there's enough liquid to reach the top of the vents on the little cap thingie inside you have no worries.
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Old 03-21-2013, 01:09 AM   #10936
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Excellent. Thank you guys for the info...have any of you bottled both straight from the primary as well as from a secondary you racked into? Im just curious if there is a difference in the final product and if you prefer one method over the other

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Old 03-21-2013, 02:33 AM   #10937
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Put together my first batch last night. Original EdWort recipe....

They laughed at me at my LHBS and asked me if I was from (insert redneck state name here) when I asked for a packet of Montrachet (which I pronounced Mont-ratchet) hahaa. At least now I know the correct pronunciation
I did the same but they didn't laugh at me. I wouldn't have known i pronounced it wrong unless you mentioned it. Maybe they didn't laugh because I'm Asian and they expected it. Haha
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Old 03-21-2013, 03:20 AM   #10938
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I just stole a taste of mine (orig. EdWort recipe) after exactly one month in the carboy and had to stop myself from drinking more. It's good already. Going to get the ingredients for a second batch tomorrow.

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Old 03-22-2013, 12:02 AM   #10939
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Haha.. same here just tasted mine after month and its clear and taste great already. I think I'm gonna put some in bottle and some in bottle with corn sugar to carb it up.. that way I can free up the fermenter for more....
How would it work if I used the yeast that's already in the Carboy for another batch? Will it work? Or just clean it and start from scratch?

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Old 03-22-2013, 12:17 AM   #10940
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SWMBO has already informed me that she prefers HER Apfelwein sparkling, thank you. She thinks it is just fizzy cider and isn't aware of the added honey - and I couldn't bear to break that to her Should be pretty interesting come sampling time as she is a bit of a teetotaler at times.

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