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Old 05-20-2010, 09:35 PM   #11
summersolstice
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Google is your friend: Zante Currants

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Old 05-20-2010, 11:29 PM   #12
humann_brewing
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Quote:
Originally Posted by summersolstice View Post
Google is your friend: Zante Currants
thanks, I found them afterwards, so you put them in in raisin form?
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On tap: #79 Berliner Weisse 1.030 9/20/12, Flanders, Barleywine, Wild Blonde (1.045 blonde hopped up and fermented with WLP644), #80B rett Saison
Fermenting: #82 Galaxy IPA, #83 Black IPA
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Kriek, 1.052 12/11,
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Old 05-21-2010, 04:45 AM   #13
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Im gonna say Ditto with the label,,,bad ass (and yes I just used 3 commas instead of periods to indicate a pause) but I have 1 comment and 1 question. This wine yeast, the 1122 is just naturally a very attenuative and fast fermenting yeast compared to beer yeast? Or do you still have to add a proper amount of yeast nutrient and aerate really well.

I would LOVE to make this as a christmas present for my friends and family, so I hope to make this one at some point.

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Old 10-06-2010, 05:45 PM   #14
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Well I made this back in late May and is currently conditioning in a better bottle. Waiting for it to cool a bit more before I bottle. I figure a good solid 6 months should be good right?

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On tap: #79 Berliner Weisse 1.030 9/20/12, Flanders, Barleywine, Wild Blonde (1.045 blonde hopped up and fermented with WLP644), #80B rett Saison
Fermenting: #82 Galaxy IPA, #83 Black IPA
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Kriek, 1.052 12/11,
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