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Old 06-12-2011, 05:16 PM   #281
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Originally Posted by bovineblitz
I think the real concern is severe overcarbonation, those bottles can take up to 200psi so I doubt they'll explode. Even if they do, it'll just be messy is all, maybe you can put them in a plastic bin or something?
Ok... Thanks.

So if it does not drop more in a day or two you would feel it's ready to bottle?

I would like to back sweeten to 1.020. I would gather the best way to do that in my case is to add some sorbate and campden tablets, let that sit for a day or two and then add the sugar and let that sit and then bottle after I have checked that it is not fomenting again.
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Old 06-12-2011, 05:21 PM   #282
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Ok... Thanks.

So if it does not drop more in a day or two you would feel it's ready to bottle?

I would like to back sweeten to 1.020. I would gather the best way to do that in my case is to add some sorbate and campden tablets, let that sit for a day or two and then add the sugar and let that sit and then bottle after I have checked that it is not fomenting again.
Make sure it's completely clear before you attempt to stabilize. Clear, like read a newspaper through it clear. Once it's completely clear, you can rack off of the lees into the sorbate/campden solution and let it sit. A few days later, add your sweetener, let it sit a few days. Check the SG again to ensure it's not changing. Then it can be bottled.
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Old 06-12-2011, 05:27 PM   #283
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Hi

Ok, great advice, thanks.

It is no where near that stage; I can't see through it at all. However, it is clearing. I can see the lees on the bottom.

I guess perhaps it just needs to sit longer.

If there is no fermentation happening, what would cause the small bubbles?

Also, we have had a very cold spring, so the house is cold. We had to turn the heat up in the house today. I wonder if that would slow it down some?

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Old 06-13-2011, 12:57 AM   #284
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Hi

Ok, great advice, thanks.

It is no where near that stage; I can't see through it at all. However, it is clearing. I can see the lees on the bottom.

I guess perhaps it just needs to sit longer.

If there is no fermentation happening, what would cause the small bubbles?

Also, we have had a very cold spring, so the house is cold. We had to turn the heat up in the house today. I wonder if that would slow it down some?
Co2 comes out of solution, so that could be one reason you're seeing bubbles. A cooler fermentation definitely could slow things down.
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Old 06-13-2011, 03:20 AM   #285
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6 gallon batch started today. Yeast starter is going along nicely

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Old 06-13-2011, 11:14 AM   #286
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Co2 comes out of solution, so that could be one reason you're seeing bubbles. A cooler fermentation definitely could slow things down.
Thank you Yooper. Maybe I need to get a warming belt on the Carboy
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Old 06-13-2011, 11:18 AM   #287
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6 gallon batch started today. Yeast starter is going along nicely
Hi Misfit,

Keep us posted
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Old 06-13-2011, 12:28 PM   #288
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I just kegged my first batch of this, and already have a second going. My first batch went from 1.094 to .994 (13.3%abv). Backsweetened to 1.025, and everyone loves it. If you add a little coke, it tastes a lot like a Long Island Iced Tea!

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Old 06-13-2011, 08:55 PM   #289
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Originally Posted by bergquistb
I just kegged my first batch of this, and already have a second going. My first batch went from 1.094 to .994 (13.3%abv). Backsweetened to 1.025, and everyone loves it. If you add a little coke, it tastes a lot like a Long Island Iced Tea!
How long did it take to get to .994?
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Old 06-13-2011, 08:56 PM   #290
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Just had a peek at the temperature and it's 72 degrees. I wonder if it could benefit from a heating belt?

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