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Old 12-20-2008, 07:38 AM   #11
Kauai_Kahuna
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Quote:
Originally Posted by magickbottle View Post
1. Not high enough
2. High enough
3. HOLY S***
Now that is an ABV scale I may start using on my label's, but in my case it would only be 2 or 3.
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In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.

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Old 12-21-2008, 05:39 PM   #12
magickbottle
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haha not a bad idea.

update on the apfelwine. i didnt bottle, however i did fill up a 1 gallon carboy, pop the stopper on it and take it to my friends get together. the stuff is pretty sour and not balanced well unless it's carbonated, so we mixed it with cola. tasted just like a rum and coke. we all underestimated it's power and had a great evening.

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Old 12-30-2008, 03:44 PM   #13
magickbottle
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I just wanted to update everyone on the experimental melomel

it is amazing! it tastes delicious, i had to fight the urge to drink the must. The fruit flavors come through very strong and sweet.

so i started another batch

a 6 gallon batch with 20 pounds of honey, and i will add 5 pineapples to the seconddary. i wont be adding pears to this batch, i think the pinapples give more bang for the buck and add alot of acid to the mix.

i will be freezing the pinapples after i slice them up to santize them.

my question is how long should i leave the fruit in the secondary before racking the wine off of them. I've never added fruit to secondary, only primary.

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Old 12-30-2008, 04:08 PM   #14
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I personally don't like to use fruit other than fruit juice in the secondary. Mostly from what I have seen, when using fruit, it is a matter of choice, 2 weeks to 2 months is fine for putting it in the secondary. Me, I would freeze it, thaw it, blenderize it, then drop in some pectin enzyme for an hour, send it through the blender again and run it through a screen to remove pulp. Sometimes I run it through a screen a couple of times and then try to puree the pulp and freeze and thaw and enzyme the pulp to get a bit more of juice out of it. Then I end up with just liquid that I rack the must onto. Sounds like a lot of work but to me it beats cleaning out the carboy and a bit cleaner, less mess. All up to personal taste.

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Old 12-30-2008, 05:39 PM   #15
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i did that the first time. but i used a juicer. i may do it again but i tasted the pulp from the juicer waste bucket and it tasted very flavorful.

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Old 12-30-2008, 07:46 PM   #16
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Yes the pulp does taste good. The petin Acid and freeze/thaw process does for me yeald an additional cup or two of juice. I have seen some put the pulp in a net bag. I did so with strawberries because getting the juice out of the pulp is difficult. I had no ill effects either way.

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Old 12-30-2008, 08:26 PM   #17
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cool, thanks for the tips!

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