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Old 12-28-2011, 01:25 PM   #131
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Originally Posted by scotched
My 2nd batches (earlier in this thread) used:

10 cans concentrate, 10lbs sugar, US-05 *started* + EC-1118 *finished*, 90 day ferment. The result was a sweeter, highly alcoholic. I think my yeast morphed and couldn't finish.

My 3rd batch (started yesterday) will use 8 cans limeade, 6lbs sugar, and nottingham. I wonder if notty will kick through the entire batch.

If it doesn't, do you think a wine yeast like Cuvee or Cote de Blanc could finish it the way EC-1118 does? I want to avoid EC-1118 if I can.
Why or for what reasons would you want to avoid EC-1118? Just curious.
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Old 12-28-2011, 03:13 PM   #132
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Default Wyeast 1214


I have a belgian abbey that is finishing up- any ideas how this lemonade would be with 1214? I think that the yeast is ethanol tolerant to 12%.

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Old 12-28-2011, 05:16 PM   #133
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Quote:
Originally Posted by scotched View Post
My 2nd batches (earlier in this thread) used:

10 cans concentrate, 10lbs sugar, US-05 *started* + EC-1118 *finished*, 90 day ferment. The result was a sweeter, highly alcoholic. I think my yeast morphed and couldn't finish.

My 3rd batch (started yesterday) will use 8 cans limeade, 6lbs sugar, and nottingham. I wonder if notty will kick through the entire batch.

If it doesn't, do you think a wine yeast like Cuvee or Cote de Blanc could finish it the way EC-1118 does? I want to avoid EC-1118 if I can.
theres no reason notty shouldn't handle the entire batch
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Old 12-28-2011, 10:35 PM   #134
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Hey what's the general plan on flavoring this with fruit? Looking at options for raspberry, strawberry, black cherry and blueberry per friend requests.

Fresh fruit? Frozen? How much for 5 gallons? I know my LHBS has giant cans of fruit puree for wines.....

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SECONDARY 1 - XTRA HARD Apfelwein (15%) w/fruit
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Old 12-28-2011, 10:40 PM   #135
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Walmart fruit is cheaper lol.

Strawberry would probably be awesome.

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Old 12-28-2011, 10:53 PM   #136
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Walmart fruit is cheaper lol.

Strawberry would probably be awesome.
Yeah I agree on the Walmart thing. I figured id add to a secondary but im not sure how much.....
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20 gallon PRIMARY 1 - 15g XTRA HARD SKEETER PEE (13%)
SECONDARY 1 - XTRA HARD Apfelwein (15%) w/fruit
BOTTLED - Bourbon Barrel Porter
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Old 12-28-2011, 10:55 PM   #137
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Totally guessing here:

The HL is pretty strong in flavor. If it was me and I was going to try it, I would freeze the strawberries and use enough to cover the bottom of the vessel for a good 1.5 - 2 inches thick and rack on top of it.

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Old 12-29-2011, 12:48 AM   #138
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I've found strawberries have a very light flavor so be sure to use a lot of 'em. I've only ever flavored my EHL with cranberry concentrate. Fresh fruit and I don't get along so well. I've used strawberry and blueberry pie fillings in other wines I'd assume they'd work in this as well.

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Old 01-06-2012, 05:14 PM   #139
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Update:

I really reccomend not using a yeast cake. My Apfelwein cake was very active and healthy, and Nottingham is a very strong yeast. However, fermentation eventually stalled out, and I had to re-pitch to get the lemonade to finish and do some clearing.

Very good, btw. Better than skeeter pee imo

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Old 01-07-2012, 06:36 PM   #140
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Quote:
Originally Posted by Colesrt8 View Post
Why or for what reasons would you want to avoid EC-1118? Just curious.
Quite honestly, I'm not a big fan of the taste of the yeast .

Quote:
Originally Posted by nukinfuts29 View Post
theres no reason notty shouldn't handle the entire batch
I pitched my starter into 1.080 must, so I figure it's right at the alcoholic limit of the yeast. 12% or so, if it finishes under 1.020. maybe I should relax
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