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Old 06-04-2011, 05:54 AM   #11
tweake
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just remember there is different hydrometers. ie beer, wine, spirits. you want a wine one or any thats got the biggest range on the scale. eg mine goes from 0.80-1.150.

62f is going to go a little slow. i have one batch of mead with EC1118 at around that temp and its crawling. not a bad thing taste wise but it will take a few weeks to brew.

i don't know about fruit. i haven't done much with fruit. seeing as its already in i would leave it till ferment is finished. i figure you might as well get max taste out of it.



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Old 06-04-2011, 06:34 AM   #12
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Thats what I thought about the fruit. I am just a little worried about it rotting or molding, but I guess the yeast and alc would take care of that. I don't mind waiting a few weeks for a ferment. I just don't want to have all my kit tied up for months. I would rather it take a little longer to ferment and have decent flavor so I don't have to let it age for years. This is why I went with the wine yeast over the turbo yeast.



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Old 06-04-2011, 06:57 AM   #13
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turbo yeast are made for brewing straight sugar for distilling. no idea what that would do to fruit. i know some of them stink really bad.

only curse with fruit is it may need to keep punching the cap down. don't let it sit on top to long as bacteria etc can get at it.

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Old 06-04-2011, 03:41 PM   #14
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And if you are adding spices I use a cheese cloth bag that way it can steep but I don't have to worry about straining it out of my wine mead soda whatever plus if you place a sanitized glass shooter marble in the bag it will sit in the mead and not float on top so there is no need to keep pushing it back down

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Old 06-05-2011, 10:09 PM   #15
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I recommend fermenting on the fruit no more than 5-7 days. Otherwise, the fruit starts to break down (rot) and ruins the wine.



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