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Old 02-27-2012, 03:47 PM   #9301
jholen
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Well I'm coming up on 2 months in primary, thinking I will bottle it up this weekend.

My wife isn't so much a fan of it right now, and am wondering if carbing it up a bit will help remove some of the super dry finish? Any input?

Edit: Thinking I might try carbing with apple concentrate instead of corn sugar - thoughts?



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Old 02-28-2012, 01:25 PM   #9302
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New homebrewer here. I just mixed up a batch using the original recipe to the T. I think my hydrometer might be off. Can anyone tell me what your starting gravity was for the original unmodified recipe?

I measured at 54 and that seems a bit low to me...

Thanks!
Jim



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Old 02-28-2012, 03:29 PM   #9303
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Can you substitute cane sugar in place of corn sugar? I am all out of corn. Will it affect taste? I tried reading through threads but couldn't find a similar question post. Thanks

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Old 02-28-2012, 04:03 PM   #9304
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Quote:
Originally Posted by LMGK
Can you substitute cane sugar in place of corn sugar? I am all out of corn. Will it affect taste? I tried reading through threads but couldn't find a similar question post. Thanks
I just did a one gallon test batch with raw cane sugar.. it came out a bit more winey then my first batch sweetened with concentrate.. I think it might need some more tome to mellow out then the concentrate but it should be fine.
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Old 02-28-2012, 04:36 PM   #9305
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Just Bottled up 5gal of Edwarts original Recipe on Feb 25. Used LT Brown Sugar, Montrachet & Indian Summer AJ. Started on Jan 4, the OG was abt .065, FG was right @.001 or so.

I was able to Bottle up 2agl still, and I went ahead and carbed up the rest in 12oz Bottles.

Thanks Edwart!, Good stuff even at this young age.

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Bottled - BB Oktoberfest, Edwart's Apfelwein, Home Made Kahlua
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Old 02-28-2012, 04:54 PM   #9306
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O-M-Freaking-G. Why have I not tried this yet?? This looks Awesome! Im doing it this weekend. Hell, maybe even tonight! One question though, at what temperature does the wine yeast ferment best?

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Old 02-28-2012, 05:12 PM   #9307
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Lavlin EC-1118 and brown sugar work? Fermentation temp?

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Old 02-28-2012, 08:05 PM   #9308
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Google is your friend. http://www.fermentis.com/fo/pdf/RedStar/English/FTMontrachetEN.pdf

Quote:
ability to ferment within a large temperature range (15°C to 35°C, 59°F to 95°F)
Lavlin EC-1118, http://www.lalvinyeast.com/images/library/EC1118_Yeast.pdf

Quote:
Wide range of temperatures for
fermentation including low
temperatures (Optimal between 15°C
to 25°C)
Brown sugar? Why not?
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Old 02-28-2012, 08:26 PM   #9309
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Quote:
Originally Posted by tommybjr View Post
Lavlin EC-1118 and brown sugar work? Fermentation temp?
That's what I've always used. I fermented at room temp. (anywhere from 68 to 75) and it always worked out well.
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Old 02-28-2012, 09:25 PM   #9310
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Im new to winemaking, just joined this forum yesterday. After its ready for bottling, what do you bottle it in, how do you carbonate it. And i seen you keg it, how do you do that?



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