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Old 06-03-2008, 10:42 PM   #11
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I'm glad it worked out. Berries seem to be very good at restarting a stuck fermentation, in my experience at least.

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Old 06-04-2008, 12:26 AM   #12
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I would BS anyone else about this, but you guys are my best friends, so NO BS. Got home from work today, and was actually looking RIGHT AT the air lock filled with strawberry juice thinking..."Mmmm Better do something about that" When KAPOWEE The stopper gave way and the stopper and airlock made it about 3 feet off of the top of the carboy followed by a fiery red rocket trail if mooshed strawberries.
TOO COOL...Got it cleaned up, and said...SH!PP..>I should have taken Pictures.
Sorry....But at least I'm only 4 away from 1000 Posts.

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Old 06-04-2008, 12:28 AM   #13
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Not to put a damper on the "restart", but it might just be CO2 coming out of solution due to the nucleation sites the berries have created. If it's still going in a couple of days, then it's restarted.
Good Luck,
Cheers,

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Old 06-04-2008, 11:14 PM   #14
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possible, but they hydrometer will tell all. I know my raspberry melomel got stuck (it wasn't originally gonna be a melomel) at about 1.040 and adding raspberries got it down to 1.021.

as for eruptions, my second mead back when I was just 17, was done without any airlocks, in an ocean spray jug. I'd vent it several times a day (yes it was capped tightly).

well one day while it was venting, it blew the lid completely off and threw a cup of cranberry mead all over the bathroom walls, ceiling and my mother's peach colored cloth bath curtain.

that was hard to explain...being 17 and hiding my brewing...why there was pink and red spots all over the walls.

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Old 06-05-2008, 12:17 AM   #15
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Quote:
Originally Posted by malkore View Post
that was hard to explain...being 17 and hiding my brewing...why there was pink and red spots all over the walls.
That makes me smile.
Just FYI...It's still bubbling along nicely...about 1 per second from the 3 piece air lock. Definitely fermentation and not off gassing.
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Old 06-07-2008, 11:00 PM   #16
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Today (15 days on fruit)I took the Cousin (blueberry) off of the fruit. It looks great...tastes great...has a gravity of 1.070? WHAT? Turns out that dried blueberries have a LOT of available sugar.
I am preparing a starter of Premiere Cuve to restart fermentation tomorrow afternoon. This could end up in the 15 to 18 % Range.

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Old 06-15-2008, 05:39 AM   #17
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New Update.
12 days on the fruit, racked off of Strawberries. They were pale and nasty looking.
S.G. 1.000 Taste is very good too.

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Old 06-16-2008, 04:21 AM   #18
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How did you prepare the dried blueberrys, did you just toss them in or did you rehydrate them in hot water? break them down in boiling water?

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Old 06-16-2008, 04:57 AM   #19
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Quote:
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How did you prepare the dried blueberrys,
This is technical...so pay close attention....It's ok to print and re-read if you need to....

Just Kidding.
I just dumped them in. If I were starting again...I'd have started with WAY less Honey. I had a gravity of 1.07 and like 12% alcohol after 14 days on the Fruit. They have a ton of available sugar. I re-pitched with Premiere Cuvee. It's carrying on like it did the first week of fermentation.
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Old 06-17-2008, 09:46 PM   #20
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That blueberry experience sounds nuts!

I'm thinking to do a still blueberry mead at some point in the not too distant future... how much dried blueberry did you add, and how does the taste compare to using fresh/frozen blueberries?

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