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Old 11-18-2012, 02:04 AM   #1001
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Um...it does....

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Old 11-18-2012, 02:15 AM   #1002
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Quote:
Originally Posted by FlashJT
Um...it does....
Not in the app!!
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Old 11-19-2012, 12:57 PM   #1003
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Thats what im using.. The app..

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Old 11-19-2012, 06:47 PM   #1004
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My pee is beige too, but I think that I'll try to use the Amarone with two bottles to taste it. Seems so interesting.

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Old 11-21-2012, 04:53 AM   #1005
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Originally Posted by dmcl700
Arpolis, I noticed that you started your batch of pee back in August and that it is crystal clear now. I started this batch that I would like to carbonate about 3 wks ago. Can I use a fining agent to clear it without the use of sorbate and k meta and carbonate? Or should I be waiting for it to clear on its own?
dmcl....I wanted to chime in and say that I have yet to use a fining agent in any batch I have made and it is always clear in less than 60 days, regardless if I had added pulp or fresh fruit into the recipe.
Finings have no relation to sorbate/k-meta, so you have no worries about one being dependent on the other. You will not want this dry, at least I do not know anyone who likes this dry... so you will have to ferment as low as it will go, allow to clear, rack off sediment, backsweeten with an unfermentable like stevia or sucralose and stabilize with k-meta, prime with a fermentable and bottle appropriately.
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Old 11-28-2012, 07:20 AM   #1006
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So I've tried a few bottles of SP and they are not carbonated at all after almost a month. Is it possible that the yeast was dead? I used dextrose at the normal amount (3/4 cup to 5 gallons) for bottling. Can this be fixed or should I just dump all those bottles into a keg? I hate to drink unfermented dextrose if there's an option.

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Old 11-30-2012, 04:43 PM   #1007
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Some blueberry skeeter pee I just racked to secondary:



I'm hoping it clear up to a nice transparent purple.

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Old 11-30-2012, 06:10 PM   #1008
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looks really good. I might need to try a blueberry SP in the future.

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Old 12-01-2012, 03:37 AM   #1009
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Am down to my last two quarts of Pee and finally got one of my "wine-er" friends to get me some must. I have it sitting in the fridge right now. Hopefully when things slow down,
I'll be able to start batch three and my second with red...

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Old 12-12-2012, 02:52 PM   #1010
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I am in the middle of my first batch of SP & had a question about fermentation activity. How aggressive should the fermentation rate be? It is working, but at the same rate as an apfelwein. Too slow? About right? The SG at 1.06 this morning. I have whipped it a couple of times, which seems to have helped some. Just wondering what others are seeing.

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