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Old 01-15-2012, 05:57 PM   #21
AWKBrewing13
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I have a kegging setup and wanted to make something like this so I could bottle with a blichmann gun.

you said 12 oz of cranberry raspberry concentrate. Did you mean those small frozen cans?

Looking at the lbs im guessing this is around 10% ABV?
So you let me ferment dry. Then add Potassium metabisulphite? then add the frozen concentrate?

what does this taste like? dry? semi sweet? is the cran-rasp strong or kinda mellowed out?

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Old 02-03-2012, 05:02 AM   #22
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KFH what kind of FG are we looking for here? I'm about a month in. Gonna rack to secondary on sat for a few more weeks before bottling. Trying to push this out for st pats!

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Old 02-04-2012, 01:05 AM   #23
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Quote:
Originally Posted by AWKBrewing13 View Post
I have a kegging setup and wanted to make something like this so I could bottle with a blichmann gun.

you said 12 oz of cranberry raspberry concentrate. Did you mean those small frozen cans?
Yep.

Quote:
Originally Posted by AWKBrewing13 View Post
Looking at the lbs im guessing this is around 10% ABV?
So you let me ferment dry. Then add Potassium metabisulphite? then add the frozen concentrate?
I'd add the potassium metabisulphite a day or so before adding the concentrate. I bottle-condition, so that's not normal for my procedure.

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Originally Posted by AWKBrewing13 View Post
what does this taste like? dry? semi sweet? is the cran-rasp strong or kinda mellowed out?
The Cran-raspberry flavor is noticable, but quite subdued. It helps reduce the alcohol flavor of the plain version.


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Originally Posted by mandobud16 View Post
KFH what kind of FG are we looking for here? I'm about a month in. Gonna rack to secondary on sat for a few more weeks before bottling. Trying to push this out for st pats!
You know, I had a bit of a hard time getting a gravity reading from this particular recipe. The turbinado sugar needs to be shaken up REALLY F*CKING HARD to keep it in suspension, otherwise it'll simply sink to the bottom, which doesn't help in getting a gravity reading.

Getting this ready for St. Patricks should be doable, but it'll still be really green. Maybe adding in 2 packets of Notty will help get all the sugar nom-nommed into booze in time.
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Old 02-05-2012, 05:31 PM   #24
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I dissolved the sugar in 2 gal of warm apple juice to prevent settling. So I think my SGs are ok... I'll grab some notty this week and toss em in. Got sg of 1.011 a few days ago so we are close. Og was 1.086

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Old 03-19-2013, 03:18 PM   #25
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Did you have to pasteurize the bottles

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Old 03-20-2013, 10:08 PM   #26
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dose the canberry rasberry con. have to have no perservetives

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Old 03-20-2013, 10:36 PM   #27
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and what is the Yeast Starter: 1L starter im a new brewer

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Old 03-20-2013, 11:08 PM   #28
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and what is the Yeast Starter: 1L starter im a new brewer
A yeast starter is where you grow the yeast in a low gravity wort to have a higher cell count when you pitch it into the full batch. For ciders of 5 gallons I use half a gallon of apple juice and pitch my yeast in that let it sit for 4 or 5 days shaking it every time I walk by. Then make the rest of the batch and pitch the other half gallon after shaking it one more for good measure
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Old 03-20-2013, 11:18 PM   #29
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Several of us the other day were naming our homebrews at work. One was "Panty Peeler"

The title caught my eye. Lol

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