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Old 04-27-2013, 11:17 AM   #331
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What gravity is it at? You may need some back sweetening?

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Old 04-27-2013, 12:26 PM   #332
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I'd never really had good luck with EC-1118 not tasting of solvents ... I'm sure someone does well with it since it's so popular. Lalvin says it ferments well down to 59 F so maybe I need to give it another try some day at a cooler temp.

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Old 04-27-2013, 03:20 PM   #333
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Well, I broke down and am giving this a try. Doing a 2.5 gallon batch in a Mr. Beer keg. Oh my! Temperature corrected OG is 1.134.
Used 5 cans concentrate, 3 lemonade, 1 limeade, 1 cranberry, 5lbs sugar and EC-1118. Yeast seems to have started ok so I guess we will see.

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Old 04-28-2013, 09:31 PM   #334
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Default would you just add priming sugar before you bottle


It is almost time to bottle mine and was just wondering your advise on the issue of carbonating this batch thanks


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Originally Posted by brazedowl View Post
The first time (lemon-lime) it sort-of carbed itself in the bottles. This time I'm going to add sugar and make sure it does. It get a very soda-like carbonation.
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Old 04-29-2013, 06:26 PM   #335
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Started this 2/25/13. Down to about 1.030. Tasting good. Drinkable, but will benefit from some bottle time. Going to bottle this in plastic bottles. Since its at 1030, should I still use priming sugar, or will it dry out a little more if I just bottle without priming sugar and let it carb with the little residual sugar that's in solution? I like the sweetness right now, could be a little drier, but not much. Maybe I'll just use priming sugar to be safe. At 1.030, in plastic, I shouldn't blow up all my bottles doing this, right? I just don't want to not add priming sugar, then find it's too dry.

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Old 04-29-2013, 08:26 PM   #336
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Quote:
Originally Posted by kingogames View Post
Started this 2/25/13. Down to about 1.030. Tasting good. Drinkable, but will benefit from some bottle time. Going to bottle this in plastic bottles. Since its at 1030, should I still use priming sugar, or will it dry out a little more if I just bottle without priming sugar and let it carb with the little residual sugar that's in solution? I like the sweetness right now, could be a little drier, but not much. Maybe I'll just use priming sugar to be safe. At 1.030, in plastic, I shouldn't blow up all my bottles doing this, right? I just don't want to not add priming sugar, then find it's too dry.
I'd add the sugar, after its carbed to where you want it, put it in the coldest place you got. I took off the heat belt from carboy and it dropped to about 14c. All signs of carbonation have stopped. Doesnt do much once its cold.
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Old 05-08-2013, 04:16 PM   #337
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Closing in on 2 months of fermenting this stuff. Only down to 1.054. Summer is gonna come and go before this stuff is ready to drink.

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Old 05-09-2013, 07:29 AM   #338
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Well its been since February, cold crashed it last week in the fridge and shes sitting at aout 1.020. It's lost rubbing alcohol smell and starting to smell pretty lemony. Gunna keg it tommorow and carb her on up. Ill report back in 2 weeks if it makes the cut.

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Old 05-09-2013, 10:09 PM   #339
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Kegged today. Had a extra pitcher left over. I dunno, she's at 1.020 and still syrupy. Just tastes a little off. Ima sucker for punishment so ill carb it, but it might be down the drain

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Old 05-12-2013, 08:54 PM   #340
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Ok so I quick carbed it, had a glass. It's still a little hot but the lemon flavour is really coming through. After all the ups and downs, I'd say this has become a success. Little time in the keg and I think she might turn out pretty good!

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