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Old 03-19-2012, 05:09 PM   #31
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Quote:
Originally Posted by ralphinator View Post
I've just racked this up in the primary. I can't wait to see how it tastes. I had a question about specifics of the directions.

"Rack to secondary after 7-10 days straining out vanilla beans.
Rack after another 3 weeks, should be still in another 2-3 weeks."

Does that mean; 7-10 days in primary, 3 weeks in secondary, bottle?
It reads as though there's a third racking period in there.

Thanks!!
Ralphinator
Yes, 7-10 days in primary and then rack again in 3 weeks. You can bottle once clear and you are sure fermentation is complete. Or, you can bulk age for 6-12 months.
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Old 04-03-2012, 07:56 PM   #32
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Finally got around to post an updated picture of my VBM. This picture was taken about a week after racking which would be around day 65+/-.

The color cleared up loosing what some of you compared to as Mountain Dew/Antifreeze . It's now along the lines of cider.

[IMG][/IMG]

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Old 04-03-2012, 07:57 PM   #33
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Default Vanilla Bean Mead Update


Finally got around to post an updated picture of my VBM. This picture was taken about a week after racking which would be around day 65+/-.

The color cleared up loosing what some of you compared to as Mountain Dew/Antifreeze . It's now along the lines of cider.

[IMG][/IMG]

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Old 04-03-2012, 07:59 PM   #34
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Guilty of double posting.. oops
[IMG][/IMG]

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Old 04-03-2012, 08:25 PM   #35
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Default Wow!


That is super clear!
Mine is still very cloudy, but it does seem to be clearing VERY slowly if I try real hard to imagine it.

I like how you busted yourself on the double-posting!
I thought I was just seeing things.

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Old 04-03-2012, 08:30 PM   #36
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It was clearing slowly but once I racked it cleared up in a few days. It needed a jolt.

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Old 04-26-2012, 06:56 PM   #37
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Day 2

forumrunner_20120426_135321.jpg

Day 11 after racking off beans

forumrunner_20120426_135337.jpg

3 weeks

forumrunner_20120426_135347.jpg

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Old 05-11-2012, 09:28 PM   #38
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Sorry to question this, but, just want to make sure I'm not misinterpreting this. That's 8 oz of vanilla extract (1 cup), added to the primary fermentation process for ~5 gallons, PLUS 6 split vanilla beans?

First time ever planning to use vanilla extract in something that isn't cooked here, it sounds kind of rich at first glance.

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Old 01-20-2013, 12:11 AM   #39
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Thats how I interpreted the recipe. Extract plus the beans all in the primary.

I have everything I need to make a full batch of this. How is the drinkibility early on? Say around the 4 month mark? I am hoping that some of this mead will be decent around the middle of May.

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Old 01-30-2013, 01:58 AM   #40
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do you use the lalvin 1118 dry wine or champagne yeast?

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