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Old 08-08-2009, 07:49 PM   #101
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Originally Posted by lcasanova View Post
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!
Yes, "clear" means that it actually gets darker, as the yeast and other stuff drops out. When you take a sample (you can use a sanitized turkey baster), it actually looks clear, just like regular red wine. It's dark, but there aren't any suspended particles in it so you can see through the glass when you hold it up to light.
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Old 08-08-2009, 08:09 PM   #102
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Awesome, thanks! Now I wait.

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Old 09-10-2009, 04:49 PM   #103
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I see the O.G. on this is 1.095 is that just what it happens to or is that what you should start at?

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Old 09-10-2009, 06:36 PM   #104
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I think it is different for everybody, if I remember correctly, mine was 1.1. This is probably a case where YMMV

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Old 09-19-2009, 09:39 PM   #105
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I just started a batch of this except I used Welch's Grape/Apple/Cherry blend (it was on sale) and light brown sugar (had it on hand) with Cote des Blancs yeast. I didn't take an SG but it's bubbling away nicely now. I figure for $5.00 total it's a good experiment.

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Old 10-19-2009, 10:43 PM   #106
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Has anyone attempted to make a different version of this? For example adding raisin for additional body or oaking it?

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Old 10-19-2009, 11:29 PM   #107
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I'm doing a white version where I will add some raisins to the secondary...say in about 2 weeks.

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Old 10-19-2009, 11:56 PM   #108
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Do you know how much you will use for a gallon?

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Old 10-20-2009, 12:19 AM   #109
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Dunno...two handfuls...anyone have suggestions?

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Old 10-31-2009, 05:18 PM   #110
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What would happen if I were to make this with an ale yeast (WLP 001)? Would I get a sweet wine of sorts. Could I bottle condition to make it sparkling sweet wine?

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