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#1 | ||
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The whip is back!
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Broken Leg Brewery Giving beer a leg to stand on since 2006 |
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#2 |
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Junior Member
Join Date: Dec 2008
Posts: 13
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Do you have any more experience with this recipe or anything else you'd add? I'm about to get a 6 gallon batch going, once the threat of hot weather is over. (24 pounds of blackberries is a LOT of blackberries) With all of the blood, sweat, and sunburn that's going into this one, I want to make sure I have all of my bases covered! |
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#3 | |
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The whip is back!
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Quote:
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Broken Leg Brewery Giving beer a leg to stand on since 2006 |
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#4 |
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Hop Head
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I made a slighly different version of this back in January and just bottled not too long ago. It will be a very good wine in a few more months, and an incredible one in a year. |
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#5 |
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Senior Member
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Well, I've got 22 lbs so far and I think I'll use this recipe. I also looked at the full-bodied recipe, but I'm thinking that might be a bit much. One more day's picking should do it. I'm thinking about aging it in a cornie for the first year. I've got lots of them, including one with a filter.
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Sluggo's Nanobrewery & Dogwash Wikipedia - 500 million monkeys with keyboards can't be wrong. |
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#6 |
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Junior Member
Join Date: Oct 2009
Location: arkansas
Posts: 2
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Using the Keller website, I made 9 gallons of the medium body semi sweet. It is almost ready to bottle. I find it a little dry for my taste and did slightly sweeten it. It seems just right now. Actually I used Apache variety and wild dewberries in this batch. |
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#7 |
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Member
Join Date: Apr 2009
Location: Delaware County, PA
Posts: 53
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Yoop, Do you backsweeten this recipe? I have a batch I started in Aug.
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Primary: Nothing Secondary: - Strawberry - Pineapple - Blackberry Bottled: - IPA - Hop Head Double IPA - Honey Nut Brown Ale - Cream Stout - Black Dog Ale - Irish Red |
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#8 |
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The whip is back!
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No, I didn't. But I like almost all of my wines dry, and so my preference is for a dry dinner wine. I'm sure it's very good sweetened a bit, if you like sweeter wines.
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