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Old 03-11-2013, 12:58 PM   #1201
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I made this and added pomegranate and it was great. Sorry did not let it age much, my friends came over and it got drank up at 7 weeks. Now I am making another batch and poured in frozen raspberries. Passes the smell test so far....

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Old 03-12-2013, 02:26 PM   #1202
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Originally Posted by Oak_Brook_Brewing_Company View Post
Nice jugs! Where does one find jugs like that? I looked all over for some gallon glass jugs but I had to buy them empty.
Check Whole Foods if you have one close buy. They sell apple cider in one gallon glass jugs. Added bonus of being able to immediately make hard cider by just adding some yeast and an airlock. Then reuse the jig for whatever you like.
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Old 03-13-2013, 08:02 AM   #1203
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Just started a 5 gallon batch of this, stepped up the recipie as given. 17.5 lbs of raw honey for 5 gallons. The honey was collected by a local beekeeper from a local barn. The bees had built a hive between the joists of the loft. My concern is the og is off the chart of my refractometer. This makes the og higher than 32 brix or more than 1.1389. I have this in a 6 gallon better bottle, should I dilute this down a bit after initial fermentation?

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Old 03-13-2013, 08:11 AM   #1204
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If fermentation starts (and I think it will) just let the yeast do their thing.

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Old 03-13-2013, 01:46 PM   #1205
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Mine has passed the 5 month mark, not clear and fruit is still floating. It bubbled for about 3 months, I haven't taken any readings or anything. What should I do? My concern is having the fruit in there for too long.

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Old 03-13-2013, 01:54 PM   #1206
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I just passed the two month mark. I broke a rule by racking it to another 1 gallon jug.
Its got no fruit or anything.

Its very strong in alcohol burn and has only a slight honey background.
I am thinking about topping it off with a little boiled water or is headspace not an issue on this.
and then letting it age for a gooooood long while.

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Old 03-14-2013, 03:33 AM   #1207
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Quote:
Originally Posted by Goofynewfie View Post
If fermentation starts (and I think it will) just let the yeast do their thing.
Still no sign of fermentation after 24 hours sitting in a 70 degree room.
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Old 03-14-2013, 05:14 AM   #1208
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Still no sign of fermentation after 24 hours sitting in a 70 degree room.
It may take a few days
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Old 03-14-2013, 11:33 PM   #1209
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looks like you are correct. It started this morning still slow, but I was worried the very high suger level would prevent it from starting.

Never tried to ferment something before that my refractometer couldn't measure. I am still worried about how sweet thisis going to finish, but guess I'll cross that bridge when it gets here.

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Old 03-17-2013, 03:53 AM   #1210
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Pitched around Thanksgiving, racked it today.... It's a little harsh and needs some aging but has potential

http://www.flickr.com/photos/12945292@N02/8563042335/

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