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Old 09-25-2010, 01:19 AM   #321
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After a month i'm at 1.070.

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Old 09-25-2010, 07:40 PM   #322
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How much sugar should one use when carbing? I bottled my first batch without any carbonation and would like to try to carbonate my second and possibly third batches.

Has anyone tried using maple syrup in the brew, say on the order of 1 cup or so?

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Old 09-28-2010, 12:01 PM   #323
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Hoping to brew up a 1 gal batch over the weekend.

Since so many people mention the very fine lees from the bread yeast, has anyone tried adding gelatin to settle it out?

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Old 10-08-2010, 08:57 PM   #324
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I put a cup of maple syrup in my third batch...it's only been in the jug about 3 weeks now...I'll let you know how it comes out once I bottle it.

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Old 10-19-2010, 05:42 PM   #325
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Anyone ever
make this with US-O5 yeast? And if so how was it?

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Old 10-20-2010, 05:17 PM   #326
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Quote:
Originally Posted by sub-zero View Post
Anyone ever
make this with US-O5 yeast? And if so how was it?
I got some regular dry baking yeast and it works fine!

Anyone know if it's a good idea to filter the liquid into another plastic container? Cause I don't want to drink the oranges and raisins later on. Or should I just wait until it's done and then filter in to smaller cans or whatever?

Thanks for a respond!
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Old 10-20-2010, 05:34 PM   #327
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Quote:
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Anyone know if it's a good idea to filter the liquid into another plastic container? Cause I don't want to drink the oranges and raisins later on. Or should I just wait until it's done and then filter in to smaller cans or whatever?
just wait until it clears on it's own. if it isn't clear, it probably isn't done. my latest batch cleared in less than two months, but I usually let it sit in the carboy for 4 to 6 months before bottling.
when it is ready to bottle, i carefully carry it to the kitchen counter and cover with a dark towel for several days. this lets the yeast settle back down. the main drawback of bread yeast is that it doesn't floculate very well and clouds of lees swirl up.
i then use an autosiphon (with a carpenters spring clamp to hold the bottom just below the floating debris level) to bottle.
using a different yeast may be an interesting experiment, but puts it out of this forum thread. i've tried it with limited success, but do let us know how it works for you. joe put a lot of work into developing this recipe and stressed that you shouldn't deviate too far from it to be successful.
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Old 10-20-2010, 05:58 PM   #328
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Quote:
Originally Posted by sharpstick View Post
just wait until it clears on it's own. if it isn't clear, it probably isn't done. my latest batch cleared in less than two months, but I usually let it sit in the carboy for 4 to 6 months before bottling.
when it is ready to bottle, i carefully carry it to the kitchen counter and cover with a dark towel for several days. this lets the yeast settle back down. the main drawback of bread yeast is that it doesn't floculate very well and clouds of lees swirl up.
i then use an autosiphon (with a carpenters spring clamp to hold the bottom just below the floating debris level) to bottle.
using a different yeast may be an interesting experiment, but puts it out of this forum thread. i've tried it with limited success, but do let us know how it works for you. joe put a lot of work into developing this recipe and stressed that you shouldn't deviate too far from it to be successful.
Thanks for this quick answer! But do you know how much alcohol it will be? Don't need to be precisely?
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Old 10-20-2010, 06:12 PM   #329
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i don't think it is easy to determine using a hydrometer with this recipe because the OG is only the honey solution with much of the solids locked inside the fruit chunks.
there is a method using a refractometer and narrow range hydrometer that is a bit more complicated but should work.
http://www.makewine.com/winemaking/methods/alcohol/
i think bread yeast is not very consistent, but this recipe probably falls within the range of 8 - 12 percent. one of these days i'll use this method to measure mine.

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Old 10-21-2010, 05:48 PM   #330
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Quote:
Originally Posted by sub-zero View Post
Anyone ever
make this with US-O5 yeast? And if so how was it?
My last batch of JAOM used US-05. I forgot about it for a year and stumbled over it a few weeks ago. It was excellent. Definitely better than the stuff I made with bread yeast, but I didn't let that sit nearly as long. Pop in US-05 and leave it to its own devices for a little over a year. It's awesome.
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