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Old 07-27-2012, 12:14 PM   #91
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I want to make a 4 gallon version of this..couple questions

1. If I'm buying spring water and a new pack of sugar, do I still have to do the simmering? Or can I just get everything into the arbor from container?

2. I multiply everything in the recipe by 4 except the yeast and acid, correct?

Thanks!

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Old 07-30-2012, 01:24 AM   #92
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Well...I just took the plunge. I multiplied everything by 4 except the yeast, although I added a half pack of monchartret wine yeast in addition to the champagne yeast...I want this sucker to dry out

Started bubbling and fizzing in 12 hours, and currently fermenting on the cool side around 68 degrees

Very excited for this to be ready!

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Old 09-06-2012, 12:28 PM   #93
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Here's my update after 5 weeks in the carboy...I'm probably not going to rack it away and just bottle after 4 months in there





Then I told the dog he can't have any...

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Old 09-11-2012, 12:49 AM   #94
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Getting ready to make a 2.5 gallon batch of this. My background is beer so you may have to forgive my ignorance. Just curious how essential the wine additives are to this?

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Old 11-07-2012, 05:48 PM   #95
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I threw down a 1 gallon batch of this a few months ago. It stalled out at 1.055. Yikes! I'm guessing the OG was super high. I didn't test it, as I didn't have a ton of wine to test. It tasted amazing though. I'm going to give it another shot with a 3 gallon batch. What OG should I be trying to hit to get this thing to dry out? Thanks.

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Old 11-07-2012, 05:52 PM   #96
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Quote:
Originally Posted by dale1038 View Post
I threw down a 1 gallon batch of this a few months ago. It stalled out at 1.055. Yikes! I'm guessing the OG was super high. I didn't test it, as I didn't have a ton of wine to test. It tasted amazing though. I'm going to give it another shot with a 3 gallon batch. What OG should I be trying to hit to get this thing to dry out? Thanks.
Mine stalled out at 1.050 and I couldn't get it any lower, even after adding 2 more packets of wine/champagne yeast. I guess the 10% ABV won't allow any more yeast to live in there.

It's WAAAYYY too sweet but hoping the flavor may mellow out in a couple months.
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Old 11-07-2012, 06:35 PM   #97
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Champagne yeast should certainly be able to handle more than 10% alcohol. I used lalvin 1118 in mine. I'm thinking I may shoot for 1.090 this time to start. I think that's where jack Keller recommends starting fruit wines.

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Old 11-07-2012, 06:36 PM   #98
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I had a 2.5 gallon batch stall out at 1.080, I diluted with water down to 1.050 and pitched a packed of rehydrated EC-1118 and got it down to .095. It isn't clearing now however. Going to rack to 2ndary in a few days with some stabilizer, any suggestions for clarifying agents?

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Old 11-15-2012, 01:10 AM   #99
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image-3853510570.jpg

Mango pulp wine batch after 24 hours its bloop bloopping away!!!!
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Old 11-16-2012, 12:09 PM   #100
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Should I be stirring the pulp down??

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