jay29

Recipes 

Vintner's Reserve: Riesling

Started: 8/13/09 Starting Gravity: 1.077

Primary fermentation was vigorous.

Racked to secondary: 8/23/09 Gravity: 0.990

There is an airspace about 3-4 inches from the bottom of the bung. I still hope it ferments to get rid of the O2. I rolled the carboy around just a little to release some CO2 to offset the O2.

It tasted like biting into a fresh green apple, a little rough, and dry. I know it will smooth out and maybe a little sweeten with some age.

I am happy so far!

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On Deck: American Pale Ale
Primary: Stone IPA Clone
Secondary: MT
Kegged: MT
Drinking on tap: Jamil's Brown Porter, Jamil's English IPA

barracudamagoo

Recipes 

Awwww Yeaaah!

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Primary 1: Lime Wine
Primary 2: Strawberry Wine
Bottled 11/5/09: Wheat beer
Bottled 7/28/09: Palilalia IPA
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DoctorCAD

Recipes 

I just bottled the exact same kit.

I backsweetened it with a cup of conditioner, 12 ounces by weight.

It tastes fantastic, still has that "green apple" bite, but finishes a little bit sweeter. I would have left it alone, but my wife wanted it sweetened. Not a bad thing, it makes a big difference.

jay29

Recipes 

I don't think it is going to ferment lower than 0.990. Should I just go ahead and stabilize and clear instead of waiting 10 days?

__________________
On Deck: American Pale Ale
Primary: Stone IPA Clone
Secondary: MT
Kegged: MT
Drinking on tap: Jamil's Brown Porter, Jamil's English IPA

DoctorCAD

Recipes 

If you can wait, you might get an extra bottle out of it. The lees will compress down a little bit more, allowing your siphon to get that last drop!

.990 is quite dry, it won't go any lower.