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Old 09-03-2011, 04:37 PM   #101
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Just bought enough for a 5 gal batch mmmmm

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Old 09-03-2011, 10:36 PM   #102
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Hey all - I used the 5gal recipe and got a SG of 1.07, will this be ok?

Essentially added the grape juice, to the carboy, added the honey, bit of water to get it up to 5gal, and shook the hell out of it then took a gravity reading. Not sure if the honey may have sank to the bottom or something when i took the gravity reading or not. Any ideas?

Some pictures as well:



next to the skeeter pee i did today as well:

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Old 09-04-2011, 03:04 AM   #103
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yeh...I believe I've always heated the honey in water to dissolved it a bit. Not to anywhere near boiling, just enough to be sure it was dissolved.

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Old 09-05-2011, 12:15 AM   #104
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Hrm, im not noticing any bubbling of the airlock after 24hrs, but I don't see any honey settling at the bottom either. I aerated it a bit today about 6hrs ago and still nothing. Should I continue to wait or pitch some more yeast?

Thanks!

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Old 09-05-2011, 12:40 PM   #105
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I would wait a little while more

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Old 09-05-2011, 02:18 PM   #106
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I should have waited, but last night I did a starter with some yeast + sugar + yeast nutrient + yeast energizer and pitched it. It's now bubbling away

Thanks for your help everyone! Looking forward to the results!

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Old 09-05-2011, 11:48 PM   #107
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After ~48hrs lots of bubbling on the airlock. About 1 every 2-5 sec.

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Old 09-06-2011, 03:40 AM   #108
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Curious to know if anyone has used Sparkolloid with this to get some clarity?

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Old 09-06-2011, 12:43 PM   #109
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I tried some bentonite and it cleared a little, but it's still a little cloudy. I might try Sparkolloid in my next batch.

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Old 09-06-2011, 03:56 PM   #110
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Quote:
Originally Posted by jgilmour View Post
Curious to know if anyone has used Sparkolloid with this to get some clarity?
I added nothing but yeast to mine, and given enough time, and a few rackings, it came out as clear as any commercial wine. It took 6 weeks, but man is it clear.

I brewed this back in March, and now 6 months later it has matured into an almost ice wine like flavour. I don't know how it gained all that complexity from grocery store ingredients.
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