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Old 02-05-2013, 11:12 PM   #141
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if you didn't add the campden tablets, and then added the cinnamon and sugar syrup, that should carbonate, right? how long would you let that sit before putting it in the fridge, and cold crashing? how cold does it need to be to cold crash?

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Old 02-08-2013, 12:14 AM   #142
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Is everyone else's syrup black like molasses?

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Old 02-08-2013, 01:17 AM   #143
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Is everyone else's syrup black like molasses?
Mine was more of a caramel color. Maybe it burnt slightly when you were cooking it? How does it smell and taste?
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Old 02-08-2013, 01:22 AM   #144
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Smells and tastes good. The wife agrees.

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Old 02-08-2013, 01:42 AM   #145
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Double post.

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Old 02-08-2013, 02:32 AM   #146
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Smells and tastes good. The wife agrees.
Then go with it!
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Old 02-10-2013, 08:55 PM   #147
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I just racked my 4 gallon batch of this to a Keg. The FG is 1.000 which makes this over 7% ABV!

I'm adding half the amount of syrup and 3 cans of concentrate and letting it carb in the keg naturally. I don't like campden, so didn't use them. I expect this to be totally awesome based on how the sample just tasted. Very excited!

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Old 02-11-2013, 04:08 PM   #148
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This has been a big hit with everyone i've given it to. Try it out for sure.

added 3 cans of concentrate, dulce syrup per recipe, and campden and potassium sorbate to keg and carbed it up. 3 cans is enough if you're kegging imo. Also I didn't shake the syrup back into solution, so most of it was taken off the beer with the first pint. I'm seriously thinking about either omitting the syrup next time or just omitting syrup and adding a small amount of cinnamon instead. Seems to me it would be hard to mess this recipe up with any of those changes.

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Old 02-13-2013, 05:46 PM   #149
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Forgive the probably ignorant question but I'm fairly new to all this. Thus far I have only made a still mead. Considering this recipe will develop some carbonation in the bottle can it be bottled in a wine bottle with a cork or does it require bottles with caps? Thanks in advance.

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Old 02-15-2013, 01:59 AM   #150
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Forgive the probably ignorant question but I'm fairly new to all this. Thus far I have only made a still mead. Considering this recipe will develop some carbonation in the bottle can it be bottled in a wine bottle with a cork or does it require bottles with caps? Thanks in advance.
You can use either style you prefer but even with a wine bottle I highly suggest you pasteurize after no more than 1 week of carbing in the bottle.
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