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Old 05-15-2007, 02:56 PM   #1421
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Quote:
Originally Posted by killian
can any one help here Im hoping to make this, this afternoon I gotta get this going Im hopeing it will be palateable by the end of june so the sooner I get started the better
I asked the same question not so long ago in the cider section.
Not that keen on using artifical sweetners or lactose/not sure it would taste right so im going down the road the fruit squeezers use.

Im going to keep tasting till it hits the desired gravity and sweetness and then hit it with pottasium sorbate and campden (half a teaspoon and 1 tablet respectively for each gallon). This stops the yeasties in there tracks and prevents them fermenting it until completely dry.

Obvioulsy this is no good if you want to bottle condition but mines going into a corny and so that isn't an issue.
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Old 05-15-2007, 03:15 PM   #1422
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Quote:
Originally Posted by delboy
Im going to keep tasting till it hits the desired gravity and sweetness and then hit it with pottasium sorbate and campden (half a teaspoon and 1 tablet respectively for each gallon). This stops the yeasties in there tracks and prevents them fermenting it until completely dry.
Cool. Please let us know how it goes after you reach your target FG and what it tastes like after adding the PS & Camden and carbing for a week or so. Also what the ABV is too.
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Old 05-15-2007, 03:46 PM   #1423
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Quote:
Originally Posted by delboy
I asked the same question not so long ago in the cider section.
Not that keen on using artifical sweetners or lactose/not sure it would taste right so im going down the road the fruit squeezers use.

Im going to keep tasting till it hits the desired gravity and sweetness and then hit it with pottasium sorbate and campden (half a teaspoon and 1 tablet respectively for each gallon). This stops the yeasties in there tracks and prevents them fermenting it until completely dry.

Obvioulsy this is no good if you want to bottle condition but mines going into a corny and so that isn't an issue.
Delboy,

If you want to keep it simple do this and not add the sweetners and chemicals; buy 5 gal of juice and 4 or 5 cans of concentrate. Pitch Cotes Des Blanc. I don't know the SG gravity but it should stop close 1.000. If you pitch Cotes Des Blancs - YOU MUST USE NUTRIENTS! Cotes wil not work well without it being added to the must. Use the recomendation on the bottle. I think I used 1/2 tsp per gal. I added it as I made the must. Just keep in mind the more fermentables you add, the dryer it gets.

I never heard anybody cut the 2#'s of corn sugar into 1 #. I guess we are all lushes.

I think 1# would drop it from 8.5% down to 6%

Personally, I think the original recipe is good as is, however adding 1 # of lactose sweetens and reduces the dryness and isn't one of those fake sugars your body doesn't recognize. I like the froth that it leaves behind too. I tried the Cotes & Concentrate on the my fruited Apfelwein and it tastes pretty damn good. Raspberry is unbelieveable.

Edwort - Its good to see the ol' Blowin' foam avatar again!!!

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Old 05-15-2007, 04:54 PM   #1424
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Thanks for the suggestions Schlenkerla, unfortunately this one is already fermenting,
i was shying away from the lactose more because of the bottom burps that tend to come with it .

I'll be sure to let you know if my K-sorb, campden plans works out, or even if it doesn't.

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Old 05-15-2007, 06:54 PM   #1425
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Originally Posted by Schlenkerla
Edwort - Its good to see the ol' Blowin' foam avatar again!!!
Thanks! It's good to have it back. I picked up another batch of juice at Costco at lunch. Gonna have a good stock for a hot summer. Hooo Yeah!
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Old 05-16-2007, 03:07 AM   #1426
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Alright. Time to hop on this bandwagon. Just made up 5 gallons. Looking forward to a month from now when I can finally taste what all this commotion is about.

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Old 05-16-2007, 01:57 PM   #1427
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Alright I have mine still in the primary it has been about 5 or 6 weeks, reading is .999

I am looking to throw it in a secondary for a little bit, I want to sweeten it a little is one can of concentrate a good idea for this? I want to carbonate when I bottle to.
I think I am just going to use the cooppers carb tabs, anyways what is the best way to sweeten it a little bit, when I bottle? When I secondary?

thanks in adavnce

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Old 05-16-2007, 03:36 PM   #1428
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If you add concentrate, you will be adding sugars for the yeast to start in on again. You will be starting over. If you are looking for sweet, some people have added lactose, some have added Splenda. I think you should leave it and backsweeten with Sprite when you serve it. That is EdWorts recommendation, anyway. But hey...what does he know about this stuff?

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Old 05-16-2007, 04:00 PM   #1429
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Quote:
Originally Posted by Kayos
If you add concentrate, you will be adding sugars for the yeast to start in on again. You will be starting over. If you are looking for sweet, some people have added lactose, some have added Splenda. I think you should leave it and backsweeten with Sprite when you serve it. That is EdWorts recommendation, anyway. But hey...what does he know about this stuff?
OK thanks, Ed or anyone else did you carb your wine and then also add sprite for a backsweeten or just leave it flat and then add sprite?

If I decide to add splenda or lactose do you do it at bottling or secondary?
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Old 05-16-2007, 04:20 PM   #1430
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OK thanks, Ed or anyone else did you carb your wine and then also add sprite for a backsweeten or just leave it flat and then add sprite?

If I decide to add splenda or lactose do you do it at bottling or secondary?
Folks in Germany add Sprite to non-carbonated Apfelwein to make is sweet. They will also add sparkling mineral water to it to add some bubbles and to cut the alcohol content which allows them to drink more or perhaps less.

I added some splenda at bottling. I've never tried lactose as it gives me gas like you would not believe.
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