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Old 04-10-2009, 08:10 PM   #11
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What was the bottling process for carbonation on this? Would this work in grolsch bottles or wine only? Transferring to Secondary as we speak.

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Old 04-11-2009, 08:45 AM   #12
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Didn't carb mine, although with its light body I think that would work quite well with it. You can't carbonate in wine bottles, only champagne, beer (crown) or fliptop (grolsch). I would go with 1-1.25oz of priming sugar for every gallon you've got. Did you alter the recipe at all or did you stick to my original? Either way, I'd love to hear how yours is going and what it looks and tastes like.

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Old 04-19-2009, 09:22 PM   #13
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so this is brewing as we speak. I used nottingham instead of lavlin and a can of blueberries in light syrup. Its lookin pretty scummy but smells amazing through the airlock

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Old 04-29-2009, 02:18 AM   #14
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Mmmmmmmmmm Fond memories of that baby brewing in my old apartment. It always did smell delicious from the beginning.

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Old 04-30-2009, 05:42 PM   #15
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im just curious- how did you figure out when to rack? I crushed the crap out of the bluberries i used so i got much more color but im already down to 1.000...i searched the origional thread but it didint say how long you have it until you racked over.

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Old 10-19-2009, 11:44 PM   #16
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I just started a 3G version of this. I used 3G of fresh apple cider, 3 pounds of frozen berries, crushed by a potato masher in the fermenter, a chopped package of craisens, a can of pie blueberries in syrup, 2 pounds of lt brown sugar and 1 capdem tablet. Tomorrow I will pitch the yeast.

Looking forward to this one.

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Old 10-31-2009, 01:02 AM   #17
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Awesome, keep us informed on how it goes. Glad to see theres still some interest in this one. I need to make another batch of this.

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Old 11-09-2009, 04:36 AM   #18
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First racking was done this weekend. I took a tasting, and am very happy with where it is. I will be adding 3 more pounds of blueberries this week, and I think it should be nice and flavored after that. Then time for some aging.

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Old 11-09-2009, 07:54 PM   #19
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Just curious Scinerd, but how do you "punch the cap" on that fermentation in a carboy? You should be doing so until the 1/3 sugar break. That would allow aeration and keep your berries from spoiling on top.

Dan

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Old 11-10-2009, 08:14 PM   #20
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I used the food processor to puree the berries this time, and I added them to hop sacks. I think this will give a better flavor yield. The new berries and resulting juices are sitting with a crushed capdem tablet, I will rack on top tomorrow.

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