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Old 12-12-2009, 10:21 PM   #41
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As I understand it, the pectic enzyme helps with clarity as well as breaking down the fruit, extracting as much as you can from them. When I pulled everything out of primary, there was no color left to the strawberry mush.

You're correct about the mouthfeel from the raisins. I'm excited to see how my variation of Ed's Apfelwein turns out with golden raisins in it.

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Primary: 5 gal Joe's Ancient Orange Mead

Secondary: 5.5 gal Apfelwein variation, 1 gal Dandelion Metheglin

Bottled/Aging: Strawberry Wine, Brandon O's Graff

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Old 12-12-2009, 10:36 PM   #42
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Quote:
Originally Posted by brandonjonesVW View Post
...You're correct about the mouthfeel from the raisins. I'm excited to see how my variation of Ed's Apfelwein turns out with golden raisins in it.
Why didn't I think of that maybe for my next batch after this Christmas Spice one.
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Old 12-14-2009, 03:15 AM   #43
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Anybody try oaking the wine with oak chips?

this sounds so good, I may try a 1 gal batch myself to see if I like strawberry wine. I don't believe I have ever tried that flavor.

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Old 12-17-2009, 03:52 AM   #44
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after 7 days it says after removing fruit and straining, it says to rack to secondary on the camden tablets.

From my understanding, camden tablets make an unfriendly environment for yeast and you do that when you want to stop/slow fermenting.

Is that what the intention is here? To stop fermenting after 7 days? Or am I missing something? I have always done wine from kits so this would be my first regular wine other than meads.

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Old 12-17-2009, 01:32 PM   #45
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Wine yeast will do fine in a campden environment--that's to prevent wild yeast growth and oxidation. It's basically so I can be lazy in my racking and not mind if I pick up a bubble or two--no oxidation here!

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Old 12-17-2009, 07:35 PM   #46
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That's good to know. I guess I learn something new everyday.

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