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Old 03-06-2007, 01:00 AM   #11
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There was something else.... maybe I'll wait and ask her when she gets back (or hell, guarantee she'll find an Internet connection while she's down there... )

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Old 03-06-2007, 01:02 AM   #12
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Quote:
Originally Posted by the_bird
There was something else.... maybe I'll wait and ask her when she gets back (or hell, guarantee she'll find an Internet connection while she's down there... )
You know she will. She said she won't be thinking about us but she won't be able to help it.
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Old 03-06-2007, 04:05 AM   #13
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Quote:
Originally Posted by ron,ar
Guess I will keep my questions to myself from now on.
Nobody criticized you or your methods, no need to be offended. The message was simply that you have followed a recipe that by nature of it's ingredients will not yield a quality product. Sorry the news can't always be positive.

If you want to be upset, go back to the person that convinced you that it would taste better than what you've had so far.
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Old 03-06-2007, 04:15 AM   #14
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Quote:
Originally Posted by Mikey
Nobody criticized you or your methods, no need to be offended. The message was simply that you have followed a recipe that by nature of it's ingredients will not yield a quality product. Sorry the news can't always be positive.

If you want to be upset, go back to the person that convinced you that it would taste better than what you've had so far.
You are stating this like it is a fact. It is not fact it is your opinion.

ron,ar never asked you for your message about the quality of the ingredients in his wine.
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Old 03-06-2007, 04:16 AM   #15
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At least in the beer brewing world, EAC's are still somewhat novel. IMO though, they're kind of overdone in the wine world.



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Old 03-06-2007, 02:28 PM   #16
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Quote:
Originally Posted by RichBrewer
You are stating this like it is a fact. It is not fact it is your opinion.

ron,ar never asked you for your message about the quality of the ingredients in his wine.
Nice post, RB.

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Old 03-06-2007, 02:59 PM   #17
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And I'm sorry I responded- seems that some have taken offense where none was intended.

Let's move on.

The original poster was concerned that the FG is .999. This is only .003 away from the theoretical/recipe FG. I wouldn't worry about such a small difference as this is well within the normal range of two different batchs/two different instruments/two different people.

The act of heating the product and seeing a reaction is probably just additional CO2 coming out of solution and not renewed fermentation.

In any case, if the product is already weak and dry (which is to be expected given the ingredients used) then further fermentation will not move things in a positive sense. Others have already suggested some remedies to that end.

Best of luck

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Old 03-07-2007, 02:14 PM   #18
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Quote:
Originally Posted by the_bird
There was something else.... maybe I'll wait and ask her when she gets back (or hell, guarantee she'll find an Internet connection while she's down there... )
You're right- I"m in the Bahamas right now!

Ron, the best thing to do right now is to leave it alone for 30 days or so. It might be done at, oh, .996 or so. But if you used more sugar and the yeast pooped out, .999 might be done. If you add more sugar, it won't necessary make much different except to produce more alcohol.

As to the thin taste, maybe a bit of tannin would help. A very, very little bit- like 1/8 of a tsp.

This wine is most certainly NOT Rothschild. But it's drinkable and enjoyable and tastes a bit like a dry Mogen David. We use it dry for table wine often and it's great for sipping on the deck in the summer.

When I get home from the Bahamas, I'll do a bit more research into these threads. Take care,
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