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Old 09-26-2012, 05:14 AM   #1
BlainD
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Default Unicorn Blood

Recipe Type: All Grain
Yeast: WLP060
Yeast Starter: Reused cake
Batch Size (Gallons): 4 gallons
Original Gravity: ???
Final Gravity: ????
Boiling Time (Minutes): N/A
Color: Bloody Awsome! (see picture)
Primary Fermentation (# of Days & Temp): 65F for 2 weeks room temp (70+) for 2 weeks 1 week cold crash
Secondary Fermentation (# of Days & Temp): none
Tasting Notes: Slightly sweet

3 1/2 gallons Tree Top 3 Apple Blend
1/2 gallon R.W. Knudsen Just Black Cherry Juice

WLP060

It's young now but already delightful. Fruity and slightly sweet. It tastes enough like a jolly rancher to appeal to your sweet tooth; Not so sweet you feel like a girl drink drunk. I'm pleased. If I decide to make this again (and probably will next spring) I think I'll add brown sugar to deepen the color and dry it out a little more.

First Recipe post let me know if I need to change anything up!

PROST!

558561_503942469616699_915281036_n.jpg  
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Old 09-26-2012, 05:19 AM   #2
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Very nice. I thought the black cherry juice should be dillutable and still maintain a good amount of it's cherry flavor and color.

EDIT: For those of you wanting a clear result, check the bottle of black cherry juice when you get it. Some have a lot more cherry solids in the bottom then others.

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Old 09-26-2012, 05:23 AM   #3
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Nice

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Old 09-26-2012, 05:27 AM   #4
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Quote:
Originally Posted by Leadgolem View Post
Very nice. I thought the black cherry juice should be dillutable and still maintain a good amount of it's cherry flavor and color.

EDIT: For those of you wanting a clear result, check the bottle of black cherry juice when you get it. Some have a lot more cherry solids in the bottom then others.
The R.W. Knudsen actually had a good bit of cherry pulp in the bottom. I dumped it all in. Week of cold crashing I feel was really key in getting it cleared up.
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Old 09-26-2012, 05:33 AM   #5
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Quote:
Originally Posted by BlainD View Post
The R.W. Knudsen actually had a good bit of cherry pulp in the bottom. I dumped it all in. Week of cold crashing I feel was really key in getting it cleared up.
Nice. Yeah, cold crashing would have definitely helped.

About 1/3 of the bottles have close to no pulp in them, at least they did when I picked up my last 2.
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Old 09-26-2012, 05:37 AM   #6
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Nice. Yeah, cold crashing would have definitely helped.

About 1/3 of the bottles have close to no pulp in them, at least they did when I picked up my last 2.
Been a couple of months I could be confused.
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Old 11-21-2012, 04:56 PM   #7
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Hi, I think I will give it a try. No added sugar necessary?

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Old 11-23-2012, 03:22 PM   #8
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Hi, I think I will give it a try. No added sugar necessary?
Not necessary but I'd add some adjunct if I made it again. So recommended. Cup of brown sugar or maple syrup would be good.
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Old 01-19-2013, 04:16 AM   #9
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I keep talking about this recipe with my friends, and i think i'm going to give it a shot. I am going to repeat your recipe with the brown sugar in the primary. But i was wondering if using a brown sugar is it still best to invert it in some cider and then add it to the carboy or what would be the best way?

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Old 01-19-2013, 04:27 AM   #10
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You usually invert sugar to increase it's apparent sweetness. IE: Break the disaccharide sucrose into the monosaccharides glucose and fructose. The yeast may be able to consume the monosaccharides a little faster then the disaccharide, but not by much. I don't see any actual point in inverting, as the sugar is already in a form that the yeast can eat.

If you meant dissolve and not invert, then you shouldn't need to. That is, unless you want to add a very large amount of sugar. Up to about 3 lb's you should just be able to shake or stir and have the sugar completely dissolve. Over that, I'd gently heat the sugar in a pan with a gallon or so of cider so it is fully dissolved. Then mix that into the rest of the liquid.

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