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Old 01-20-2012, 10:18 PM   #21
Pith
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I really like the "please" thing. Diolch. <3

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Old 01-21-2012, 04:03 PM   #22
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So how many days do i leave this bubbling away for please?
Its been 7 days tomorrow.

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Old 01-23-2012, 08:45 AM   #23
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So how many days do i leave this bubbling away for please?
Its been 7 days tomorrow.
Until it stops bubbling, then wait maybe another week, then stabilise (sprinkle a crushed Campden tablet in, but there are other ways) then bottle. Assuming you want a non-carbonated wine.
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Primary:
7L of NSPA + 1kg honey + 3L white grape juice
Bulk Aging:
3787 Saaz/Styrian Porter (on palm sugar)
Autumn Wheat Beer (on "Profruit Krimsonberries")
3787 Bochet
Jack Keller's Seville Orange Wine
Bottled:
Nelson Sauvin Pale Ale
Autumn Wheat Beer
3787 Saaz/Styrian Porter
3787 Bochet
3787 Dubbel
Jack Keller's Seville Orange Wine
Wild Cyser
Future:
Stella-hopped Saison
Blackberry Wine or Bochet
Stout Bochet
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Old 01-23-2012, 05:57 PM   #24
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Thanks Pith. Its still bubbling about twice a minute and in the 1st demijohn so i still got a while to wait yet then

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Old 01-24-2012, 10:34 AM   #25
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Thanks Pitch. Its still bubbling about twice a minute and in the 1st demijohn so i still got a while to wait yet then
Call me Caleb.
__________________
Primary:
7L of NSPA + 1kg honey + 3L white grape juice
Bulk Aging:
3787 Saaz/Styrian Porter (on palm sugar)
Autumn Wheat Beer (on "Profruit Krimsonberries")
3787 Bochet
Jack Keller's Seville Orange Wine
Bottled:
Nelson Sauvin Pale Ale
Autumn Wheat Beer
3787 Saaz/Styrian Porter
3787 Bochet
3787 Dubbel
Jack Keller's Seville Orange Wine
Wild Cyser
Future:
Stella-hopped Saison
Blackberry Wine or Bochet
Stout Bochet
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Old 02-07-2012, 07:46 PM   #26
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So the latest update on this is its been about 3 weeks and still bubbling away at about twice every 3 minutes. The top half seems to be beggining to clear and it still smells sweet and lovely.
Im assuming that i just let it alone until it stopps as suggested but do i intervene if this continues indefinetly please ?

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Old 02-08-2012, 01:24 AM   #27
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Quote:
Originally Posted by daz57992 View Post
So the latest update on this is its been about 3 weeks and still bubbling away at about twice every 3 minutes. The top half seems to be beggining to clear and it still smells sweet and lovely.
Im assuming that i just let it alone until it stopps as suggested but do i intervene if this continues indefinetly please ?

wait for it to stop bubbling, then take a hydrometer reading.

If you know what gravity you're supposed to be at, wait until you get a consistent reading at that gravity for about a week.

If you're not shooting for anything in particular, check the gravity over the course of a week or four/five days and if you've got a good solid reading, that's when I rack and/or get ready to bottle.
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Old 02-08-2012, 03:29 AM   #28
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It won't continue indefinitely.. either it will a) run out of sugar to eat and quit or b) reach its alcohol tolerance and quit. Either way, if you don't have a hydrometer, "when the fruit quits floating at the top" is a good failsafe.

Does it smell any different now?

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Old 02-08-2012, 10:14 AM   #29
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Awww man. A fermentation that doesn't stop bubbling. We'll ask the guy who invented the perpetual motion machine. xD

__________________
Primary:
7L of NSPA + 1kg honey + 3L white grape juice
Bulk Aging:
3787 Saaz/Styrian Porter (on palm sugar)
Autumn Wheat Beer (on "Profruit Krimsonberries")
3787 Bochet
Jack Keller's Seville Orange Wine
Bottled:
Nelson Sauvin Pale Ale
Autumn Wheat Beer
3787 Saaz/Styrian Porter
3787 Bochet
3787 Dubbel
Jack Keller's Seville Orange Wine
Wild Cyser
Future:
Stella-hopped Saison
Blackberry Wine or Bochet
Stout Bochet
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Old 02-08-2012, 01:34 PM   #30
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Orange can be tough - because it's really acidic and the acid is Citric acid... Some flavors of Malo-lactic turn Citric acid into vinegar....

If you want a super intense Orangey-ness without super duper sour and bitter - try Orange blossom mead.... You can bump up the orangey-ness with orange zest and rind... The amount of juice adds a more neutral sour once it is fermented out.. It's a nice way to balance out the mead...

Thanks

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