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Old 02-25-2012, 01:19 PM   #411
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I tried a cider with potassium sorbate in it and while I did get it to ferment it was not worth the effort in my opinion. I aerated it a few days in row, threw a few packs of ec1118at it, tried a huge 1 gallon starter and finally the slurry from a pear wine. It fermented then but didn't quite go to dry. The wife likes it tho. Calls it papple because of the pear flavor it picked up from the pear slurry. It is not something I will ever attempt again tho.

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Old 02-25-2012, 02:11 PM   #412
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Sorbate and benzoate are the ingredients you have to watch out for. I wouldn't even try to ferment a juice with those preservatives although others have tried.

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Old 02-25-2012, 04:11 PM   #413
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Quote:
Originally Posted by Yooper View Post
Sorbate and benzoate are the ingredients you have to watch out for. I wouldn't even try to ferment a juice with those preservatives although others have tried.
so my juices should be ok then Yooper? none of those ingredients in there
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Old 02-25-2012, 06:38 PM   #414
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I started mine in a primary fermenter. When would it be okay to move to a carboy? Last time I made this (concord grape) it ended up bubbling up into the airlock and making a mess. I assume I moved it to a carboy too early?

Thanks!

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Old 02-25-2012, 07:43 PM   #415
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Quote:
Originally Posted by HeruRaHa
I'm curious if anyone has a picture of this once it's cleared? Mine's been in secondary for a week or so and it's still really opaque, even though I added pectic enzyme in the beginning (only let it sit for about 8 hours before pitching yeast, I was impatient... hope this won't reduce the likelihood of clearing)
I did mine in a Mr. Beer fermenter, and it was clear after 2 weeks. My house is usually 70-72 degrees.
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Old 02-25-2012, 08:06 PM   #416
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I started mine in a primary fermenter. When would it be okay to move to a carboy? Last time I made this (concord grape) it ended up bubbling up into the airlock and making a mess. I assume I moved it to a carboy too early?

Thanks!
You can move it when it gets below about 1.010. That way, you might not have too much of a purple mess.
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Old 02-27-2012, 01:18 AM   #417
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Great! I moved it today and it was at .998.

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Old 02-27-2012, 05:30 AM   #418
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Impatient is right, ha
You got me The hardest part of this hobby so far is patience. The only thing I can do to keep myself from wanting to mess with the stuff I've already made of one thing is to set off and try something else... by the time my first batch is ready to drink, I'm going to have a closet full of experiments...

I do realize this won't be drinkable for months... I just can't help but check in on it everyday as I'm still learning the basics and watching the process unfold... and I wasn't sure how much this type of wine would clear in the long run... I saw at least one picture someone posted that looked nearly as opaque as my young brew does when they bottled, but I suppose they may have been even more impatient than even I
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Old 02-27-2012, 04:22 PM   #419
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I overcame my lack of patience for this hobby by slowly buying more and more gear. After a year of this, I'm up to 15 5 gallon batches going simultaneously! Even though some will take 6-12 months to finish, I've always got a batch or two finishing in a given month

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Old 02-27-2012, 04:30 PM   #420
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OT: Wine (generally) takes longer to be drinkable than beer, so you might want to mix up your pipeline and try a Yooper beer recipe. good luck

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