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Old 06-28-2011, 07:01 PM   #71
bambam190
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I'm on my 4th variation of this, however I have dropped to a can off of the origonal recipe because it was a little syrupie and I only use 8# cane. I've also tried adding an extra yeast packet which jumped it from about 6-7% ABV to 11% ABV. SWMBO was TANKED.

We now refer to it as "Momma's little helper", it has its own bucket and is always in fermentation

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Old 06-28-2011, 10:30 PM   #72
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What's the longest amount of time you guys have let your XHL's age?

I'm approaching 10 weeks and man, it's the difference between hooch and a quality product. I want it to go for 3 or 4 months, but I've already sample 2.5 gallons off my original 5. =)

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Old 06-29-2011, 01:37 PM   #73
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My second went 12 weeks, that was because we added the second yeast. The rest we have waited 6 weeks to keg. It does get better with age the current batch has been in keg and fridge for about a month and tastes MUCH better then when we first kegged it.

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Old 06-30-2011, 12:39 PM   #74
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Yea my fridge is loaded with this stuff right now I want to make more but it won't be done until almost september. But then again it stays hot in NC through october.

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Old 07-02-2011, 01:59 PM   #75
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Fermentation Temperature certainly seems to make a difference with this stuff. I used EC-1118 and it really started out slow. Left the pail open and stirred frequently for the first couple days then racked to the secondary after about a week and a half. The temp was about 72 degrees and I would only get a bubble in the airlock about ever 40 to 50 seconds. Went on vacation for a week and move the thermostat in the house to 80. When I came back in 5 days it was going great, bubble every 10 seconds. It also smells damn good.

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Old 07-02-2011, 09:43 PM   #76
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just wanted to report back that mine has been bubbling away after 30days. seems funny, twice i stepped up my yeast & it died off But the last time i just sprinkled on top & it took off like a champ! Also tasted today & it is soooo good. will have to start a 2nd batch asap.

also agree nice warm temp seems to have help too. I have mine wrapped up in a closet(74-80ish)

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Old 07-03-2011, 05:06 PM   #77
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I've also switched to champaign yeast, it gives it a little better taste IMO

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Old 07-12-2011, 03:00 PM   #78
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Anyone take a gravity reading @ bottling? I'm down to 1.065 It's only bubble like once every 45-55 sec taste great would love to bottle it soon.

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Old 07-12-2011, 03:06 PM   #79
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I was thinking about moving it to the bottling bucket to left it finish so I can pour of a few bottles @ a time, until it's completely ready.

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Old 07-17-2011, 01:54 PM   #80
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Just bottled all min last night after 6 weeks of fermentation. I had to start it 3 times but now I feel its tart enough. It was too sweet early on. I will be monitoring the bottles closely though because I added some priminng sugar. I wanted a little more carb to it. A bottle a day will be opened until its perfect. I dont expect to take mor ethan maybe 3 days and then I will put them all in the fridge. It made 54 bottles for me but thats alos including about 12 16 oz Grolsch style bottles. I think next time though I am going to use Malt instead of Sugar to see what the difference is.

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