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Old 03-27-2013, 02:34 AM   #141
Meadrol
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Yep that's what I'm saying.

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Old 03-27-2013, 11:37 PM   #142
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Started my white grape-rasberry batch friday. I took my first ever hydrometer reading today. 1.080..
.should i wait to test until the activity slows or check every few days?

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Old 04-01-2013, 06:20 PM   #143
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What kind of sugar did you use? Just regular white grocery store "table sugar" (sucrose I think)?

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Old 04-01-2013, 07:40 PM   #144
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Yes regular sugar

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Old 04-01-2013, 08:03 PM   #145
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Ok thanks for the info. I'm going to throw this together tonight. Using old orchards apple strawberry kiwi concentrate. I also found a couple of cans of strawberry pie filling I'm thinking about using. My only concern with the pie filling is the preservative used that causes the fruit to retain its color... Should it affect the yeast in any way (doesn't contain sulfites)? Also, I'm thinking about trying a different yeast. I want a slightly higher alcohol content, so I'm going to try either sweet mead yeast or champagne yeast from white labs.

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Old 04-01-2013, 08:13 PM   #146
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I think with that much sugar it will be high in alcohol anyway. Ive read alot of recipies with pie filling used. Sounds good...i also used Old Orchard concentrate

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Old 04-02-2013, 02:16 AM   #147
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Well I'm new to wine making and wanted to learn the craft, so i bought a wine brewing kit from northern brewer and made my first batch using this recipe. So far so good it has been two weeks and I still am getting bubbles about every 40 sec from the every 3 I was getting 3 days into the process. My starting gravity was 1.115 and my gravity today was 1.09. It taste good, not as sweet as I thought. It was projected to be a 15% alcohol! And I think It's close! My question is if I should ad a Campden tab to kill the fermentation and should I use bentonite to clarifie it When I rack it? And wisdom would be helpful, thanks.

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Old 04-02-2013, 04:48 AM   #148
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Hi Jon, if you want to kill the fermentation you need to add potassium sorbate. I use both campden tabs and the sorbate (1 campden tab crushed up per gallon). If you are only doing a gallon you can put it in the refrigerator for 24 hours to stun all the yeasties, then rack it onto your campden and sorbate to prevent the fermentation from starting again. I haven't had to use anything to get this to clear; it does great on its own.

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Old 04-02-2013, 11:21 PM   #149
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Thanks! guess i will let it clear by its self. I'm going to wait a few more days and see if the fermentation stops. It went from bubbling every 40sec to 48 sec today. I will probly rack this weekend and kill the the fermentation. I have 5.5 gallons brewing.

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Old 04-03-2013, 12:27 AM   #150
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So the k sorbate will actually stop fermentation? Does it actually stop it or just stop it from starting again?

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