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Old 10-15-2005, 04:27 PM   #1
mxyzptlk
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Default Maple beer / wine

I am brewing a maple beer / wine using maple syrup as my only fermentable. I used a european ale yeast from white labs and am not sure how alchohol tolerant the strain is. When I racked it to the secondary it was quite gooey. I am hoping it thins out but it is only bubbling about once every two minutes. It has been fermenting for over a month now. Any comments?

thanks

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Old 10-15-2005, 04:59 PM   #2
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It sounds infected. If a spoonful pours like it has string in it, toss it out. I've had this happen once. There is no way to fix it.

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Old 10-15-2005, 06:59 PM   #3
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Default stringy

it is more like a jelly, it kind of "oozes"

I hope it turns out - this would be the first batch that wasn't drinkable in the couple of years I have been homebrewing!

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Old 10-17-2005, 08:56 AM   #4
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Try a Champagne or any white wine yeast. The rapidly rising alcohol content quickly kills any nasties.

Good luck,
Wild

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Old 10-17-2005, 10:11 PM   #5
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Default champagne yeast

should I add that while it's still bubbling -
last I check it was about once every two minutes

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Old 10-18-2005, 07:50 AM   #6
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Yes. It may finish a bit drier than you might have wanted but give it a shot.

Wild

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Old 10-18-2005, 10:09 PM   #7
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Default high-gravity ale yeast

would a high gravity ale yeast accomplish the same thing?

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Old 10-19-2005, 09:24 AM   #8
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Yes if it is designed to handle the alcohol level and give the desired flavor profile.

Wild

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