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Old 06-18-2009, 10:35 AM   #91
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Originally Posted by dbr View Post
I'm curious, what does leaving it covered with a napkin for 12 hours before pitching yeast do?

Thanks.
Keeps bugs from going into it. You want to keep it covered, especially if you have fruit flies around.
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Old 07-23-2009, 03:48 PM   #92
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I just racked this into a secondary and had a taste.
Not bad.

A couple questions:
I didn't use granulated sugar but Corn sugar given me by my Beer Brewing buddy. Will this significantly chage my final product. As stated It tastes good now and I'm only 30 days in.
I followed the recipe exact except for sugar substitution.
I forgot to take gravity readings when I started.
What range of ABV should I expect from finished product?

Thanks for help

D

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Old 07-23-2009, 06:19 PM   #93
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Quote:
Originally Posted by dinich View Post
I just racked this into a secondary and had a taste.
Not bad.

A couple questions:
I didn't use granulated sugar but Corn sugar given me by my Beer Brewing buddy. Will this significantly chage my final product. As stated It tastes good now and I'm only 30 days in.
I followed the recipe exact except for sugar substitution.
I forgot to take gravity readings when I started.
What range of ABV should I expect from finished product?

Thanks for help

D
The corn sugar is fine. As a guess, you could expect about 13% ABV.
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Old 08-05-2009, 05:02 PM   #94
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I just read through this whole thread and didn't find an answer to my question, but I apologize if I missed it. Is it necessary to "stabilize" if you do not add any sugar to sweeten before bottling?

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Old 08-05-2009, 06:49 PM   #95
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No. You can just bottle. If you're going to save it for a while, you might want to add a little sulfite but for early consumption, you can just bottle it.

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Old 08-06-2009, 12:24 AM   #96
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I'd like to try something like this.

I have a 3 gallon carboy that I don't really use in my beer brewing, but I don't have a 3 gallon fermenting bucket. If I did this batch in a bucket that I would use for a 5 gallon batch of beer, would the extra head space be too much? I've heard that this fermentation is highly active, so maybe the extra space would be good, right? Also, since CO2 is heavier than air, wouldn't it simply form a larger protective covering than usual, until it reached the airlock and started pushing CO2 out?

Here's my potential recipe:

3x 96 oz. bottles of grape juice (maybe a blend for different flavor)
4 lbs granulated sugar
No acid blend (don't have any)
No pectic enzyme (don't have any and will use isinglass to clear)
1 tbsp yeast nutrient
water to make 3 gallons
wine yeast

How does that look?

I'm shooting for an OG of 1.100-1.110, right? And an FG of about 1.000-1.010?

Thanks!

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Old 08-06-2009, 12:30 AM   #97
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Also, if I have patience, how long could this wine be aged? I think I could let it go 6 or 8 weeks in primary and another 6 or 8 in secondary before bottling. Would that be ok? Would that improve the wine? Also, if I'm shooting to start drinking this wine in December or so, any suggestions for making it more of a "Winter" wine?

Thanks!

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Old 08-06-2009, 01:43 AM   #98
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Quote:
Originally Posted by MBM30075 View Post
I'd like to try something like this.

I have a 3 gallon carboy that I don't really use in my beer brewing, but I don't have a 3 gallon fermenting bucket. If I did this batch in a bucket that I would use for a 5 gallon batch of beer, would the extra head space be too much? I've heard that this fermentation is highly active, so maybe the extra space would be good, right? Also, since CO2 is heavier than air, wouldn't it simply form a larger protective covering than usual, until it reached the airlock and started pushing CO2 out?

Here's my potential recipe:

3x 96 oz. bottles of grape juice (maybe a blend for different flavor)
4 lbs granulated sugar
No acid blend (don't have any)
No pectic enzyme (don't have any and will use isinglass to clear)
1 tbsp yeast nutrient
water to make 3 gallons
wine yeast

How does that look?

I'm shooting for an OG of 1.100-1.110, right? And an FG of about 1.000-1.010?

Thanks!
You can use any size fermenter you'd like for primary, but for secondary you want to reduce headspace so you may want to rack it to the carboy after primary. 1.100 would give you 14.5% alcohol (!) so you may want to shoot for 1.095 or less. FG should be .990-.994ish.

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Originally Posted by MBM30075 View Post
Also, if I have patience, how long could this wine be aged? I think I could let it go 6 or 8 weeks in primary and another 6 or 8 in secondary before bottling. Would that be ok? Would that improve the wine? Also, if I'm shooting to start drinking this wine in December or so, any suggestions for making it more of a "Winter" wine?

Thanks!
If you add some sulfite at bottling, it could last for years. If you want to drink it THIS December, only 4 months away, then don't go over about 1.090 or so.
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Old 08-06-2009, 02:39 PM   #99
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When I made this recipe last night I misread the sugar amount and only added 1 1/4 cups. I realized it before I added the rest of the ingredients, but after I added the concentrate and poured it into the primary. So I poured it back into the pot and added the rest of the sugar. With that batch I only got a OG of 1020, but with the second batch I made, with the correct amount of sugar the first time, I got a OG of 1080.

I'm sure everything will turn out just fine, but does anyone see a problem with what I did?

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Old 08-08-2009, 07:45 PM   #100
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Default Rack when Clear


Quick question:

I just started this last night and pitched the yeast this morning. In the directions I noticed you said rack to secondary when clear. Just looking as this it is pretty dark and obviously not clear. Does this lighten up or something? Perhaps I could see a light from the other side when shined through it meaning it is "clear"?

Thanks for the recipe!

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