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Old 01-05-2010, 11:55 PM   #21
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I'd be interested to know how much priming sugar someone would suggest (without the risk of bottle bombs) while using the priming liquor. n e one brewed this using natural carb. recently?

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Old 01-21-2010, 08:28 PM   #22
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am I reading this right that grain to glass time was 19 days? WOW! I might have to try this one.

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Old 02-16-2010, 01:19 AM   #23
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anyone on bottle info? have my second hefe finishing up and this is just too crazy to not throw on that yummy yeast cake.... please someone stop the madness and bottle bombs!!!!!

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Old 03-07-2010, 03:10 AM   #24
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Which appleton estate rum did you use? The v/x, special, 30 year old? Sorry, but i'm a rum noob so I don't really know which to get.

Brandon

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Old 03-07-2010, 02:57 PM   #25
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i have my dunkle in secondary still lookin for a proper bottle carb? im going to use jacquins banana liqueur (50proof of banana goodness) maybe 375ml and 1/4 brown sugar to bottle? i think that should be plenty of sugars...thoughts anyone with alc. bottling?

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Old 03-24-2010, 12:32 AM   #26
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I just looked through Mosher's Radical Brewing and found the equation for calculating the sugar content of liquors. I don't have the time right now to do the math for determining the Malibu/Appleton quantities to use but here is the example that is laid out for Frangelico:

Start by measuring the specific gravity of the liquor. You have to subtract the effect of the alcohol present, which is a known quantity (specific grav 0.789) and then determine the precise amount of sugar present. For every 10 proof add 1.06 Plato to the measured gravity of the alcohol.

Frangelico is 21.6 degrees Plato, 56 proof (28% alcohol/volume)
56 (proof) x 1.06 degrees Plato = 5.91 Plato --> correction for alcohol
Add for alcohol: 21.6 + 5.91 Plato = 27.5 Plato (% sugar)
Liquor quantity: 6oz by weight x 27.5% (sugar as Plato) = 1.65 oz corn sugar equiv.
So basically 6oz of Frangelico is equal to 1.65oz of corn sugar

I am going to update this in the next few weeks with the quantities of Malibu/Appleton used but feel free to PM me with questions.

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Old 04-30-2010, 09:47 PM   #27
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So it looks like 750mL of Malibu is plenty of sugars to meet the style on this beer. If you do the math, Malibu is 42 proof/12 Plato - 25.4 ounces (750mL) is the equivalent of 4.2 ounces of corn sugar. I brewed this one a little over a week ago and am bottling tomorrow with the 750 and 2 cups of appleton v/x. That gives me ~2.5 vol of carbonation on my batch....I'll let you know if things start blowing up...

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Old 03-27-2011, 03:06 PM   #28
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mjcoyne, How did this turn out? any bombs?

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Old 03-27-2011, 04:29 PM   #29
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The carbonation wound up OK but could have been a little higher. I entered this in the Sam Adams Longshot competition last year and scored a 30. The notes from the judges said the carbonation was 'meduim (on the low side for dunkel)' and 'mouthfeel should be more creamy'.

I lost major points because there were some detectable phenolics which was probably from my lack of temp control. Oh well....may be brewing this again some day, I will update if I do.

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Old 03-27-2011, 06:17 PM   #30
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Thanks, Maybe I'll add a bit of flaked oats & flaked barley & some more primming sugar.

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