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Old 01-14-2013, 08:36 PM   #551
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Thanks for the help!!

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Old 01-16-2013, 04:04 PM   #552
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I have a couple of 1 gallon glass bottles to use for the fermentation. Can you add water to bring to one gallon after primary fermentation has settled down in order to keep it from bubbling out of the bottle or do you need the gallon volume to start?

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Old 01-16-2013, 05:11 PM   #553
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Scratch that, they are 3L bottles. Can i still use yooper's recipe but make 3L instead of the full gallon? Will it just be stronger?

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Old 01-16-2013, 10:41 PM   #554
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Read all 56 pages of this and then decided it's time to sign up. I started Yooper's (thanks Yooper!) recipe on Tuesday (times 5) so...

Sanitized with potassium metabisulfate

6 1/4 lbs of sugar (used organic sugar)
10 cans of Welch's concord concentrate (said 120% vit C)
2 tsp ascorbic acid (went less than prescribed out of caution)
2 tsp pectin enzyme (ran out)
5 tsp yeast nutrient
Spring water topped up to 5 gal.
Red Star Montrachet yeast (started in water for 10 hours before pitching, didn't take) tried activating again with new pack for 15 min. and it took almost immediately. Stirring twice a day.

Otherwise followed instructions as posted and it seems to be doing well, lots of activity.

OG before yeast: 1.101 @ 62F (then used a space heater to bring it up to 70F)
SG after 24hours: 1.07 @ 76F (6F Above thermostat reading - all on its own!)

This is my first attempt at making any fermented beverage.

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Old 02-06-2013, 12:21 AM   #555
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Yooper! Awesome thread... thanks for all the tips and advice, I've learned a lot from this thread.

Here's the recipe and process I went with on my first batch of Welche's Wine

3 Gallons Welches 100% Grape Juice (Juice not concentrate cans... expensive rookie mistake -_-)
6 and 2/3 cups of table sugar
2 Yeast packets of Pasteur Red

Left in primary for 16 days then

degassed
added one crushed campden tablet
added one pack of isinglass for clarification, then racked to secondary

I plan to let it age for for a total of 90 days from brew day and then add one more crushed campden tablet and bottle.

When I taste tested on day 16 I loved it! It has quite a "bite" to it which I think is from the high abv%. I hope it mellows out with some aging.

I was wonder what tips everyone had to improve upon this recipe for future batches as I am looking to make this have an even more complex taste?? (oak chips, raisins, something else?) I'd love to hear what everyone has to say about it.

Should I let it age in bottles or in my better bottle?

ALSO!!! I tried my hand at making a little over a gallon of wine from apple juice on the same day. It tastes like wine with apple juice poured in not what I was going for. Who knows what some age might do to it though. Does anyone have any good apple based drink recipes as well?

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Old 02-06-2013, 03:21 AM   #556
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[QUOTE=BrewDaddyJoe;4869203
ALSO!!! I tried my hand at making a little over a gallon of wine from apple juice on the same day. It tastes like wine with apple juice poured in not what I was going for. Who knows what some age might do to it though. Does anyone have any good apple based drink recipes as well?[/QUOTE]

I have an "apple juice" recipe posted as well. Sometimes some acid blend and tannin make a huge difference in things like that.

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Old 02-14-2013, 11:12 PM   #557
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1 month update - here are my notes:

After 48 hours from adding yeast SG was 1.04 @ 70F

After 72 hours SG was 1.02 @ 69F

@ 84 hours SG was 1.012 and I racked into secondary and airlocked (1/2 way through 4th day)

On day 18 I reracked and airlocked, SG was .998 @ 65F and I topped off with bottled spring water.

Today (Day 31) SG was .996 on the dot. I reracked and added 5 crushed campden tablets and 2/3tsp (maybe a little more) of potassium sorbate and again airlocked. It tasted pretty good, easily could drink as is, not much bite, not completely dry and somewhat but not overly tart. I plan to leave it a week or so and then back sweeten a sample to taste and try to match SG when I'm where I like.

Thanks for the wealth of information available here - sorry if I'm dredging up a tired thread.

andrew

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Old 02-16-2013, 01:32 PM   #558
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Quote:
Originally Posted by andrewlk View Post
1 month update - here are my notes:

After 48 hours from adding yeast SG was 1.04 @ 70F

After 72 hours SG was 1.02 @ 69F

@ 84 hours SG was 1.012 and I racked into secondary and airlocked (1/2 way through 4th day)

On day 18 I reracked and airlocked, SG was .998 @ 65F and I topped off with bottled spring water.

Today (Day 31) SG was .996 on the dot. I reracked and added 5 crushed campden tablets and 2/3tsp (maybe a little more) of potassium sorbate and again airlocked. It tasted pretty good, easily could drink as is, not much bite, not completely dry and somewhat but not overly tart. I plan to leave it a week or so and then back sweeten a sample to taste and try to match SG when I'm where I like.

Thanks for the wealth of information available here - sorry if I'm dredging up a tired thread.

andrew
I don't think 2/3 teaspoon of sorbate is enough for 5 gallons. I rarely use it, but I think the dose is more like 1/2 teaspoon or 2/3 teaspoon per gallon. If it's going to be sweetened, I'd definitely use more sorbate!
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Old 02-17-2013, 05:52 PM   #559
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Made a gallon of this yesterday, well pitched the LALVIN 71B-1122
I let it sit over night for about 14 hours then pitched the yeast after rehydrating at
105 degrees. Today, some 28 hours later I have zero activity at 69 - 70 degrees F
I presume it will take off eventually, just a little on the cool side.

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Old 02-19-2013, 08:00 PM   #560
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I made 5 gallons of this stuff and bottled a few weeks ago. It's fine... not terrible - about what I'd expect for under $1 a bottle. Does it get a little less alcohol tasting with a bit of age? Or is it pretty much done now?

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