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Old 05-20-2010, 11:29 PM   #12
humann_brewing
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Oct 2008
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Quote:
Originally Posted by summersolstice View Post
Google is your friend: Zante Currants
thanks, I found them afterwards, so you put them in in raisin form?



 
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Old 05-21-2010, 04:45 AM   #13
Keepthedrive
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Im gonna say Ditto with the label,,,bad ass (and yes I just used 3 commas instead of periods to indicate a pause) but I have 1 comment and 1 question. This wine yeast, the 1122 is just naturally a very attenuative and fast fermenting yeast compared to beer yeast? Or do you still have to add a proper amount of yeast nutrient and aerate really well.

I would LOVE to make this as a christmas present for my friends and family, so I hope to make this one at some point.

 
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Old 10-06-2010, 05:45 PM   #14
humann_brewing
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Well I made this back in late May and is currently conditioning in a better bottle. Waiting for it to cool a bit more before I bottle. I figure a good solid 6 months should be good right?

 
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