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Old 07-29-2012, 03:06 PM   #91
Helly
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Dec 2011
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Quote:
Originally Posted by BrewerBear View Post
It will be higher alcohol content and will need more to mellow out for better taste.
It's still bubbling away. I think the yeast is going to make it. It will probably end up very strong, I'm trying hard not to mess with it right now.



 
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Old 07-29-2012, 03:07 PM   #92
Helly
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The first one-gallon batch I had of this, we got into it a few weeks later and almost all the lemonade flavor was gone. It now tastes more like apple cider to me. Anyone have this happen? Any tips? Bottle it up sooner? It was much better tasting it earlier, it's a bit disappointing now.



 
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Old 08-01-2012, 12:32 AM   #93
irchowi
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When you guys make 5 gallon batches, where do you put it for drinking? Cause 5 gallons is a lot of bottles.

EDIT: so is this recipe 4 or 5 gallons of water?

 
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Old 08-01-2012, 03:27 AM   #94
bryank
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If you don't want to bottle you can always keg.

 
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Old 08-04-2012, 04:27 PM   #95
BrewerBear
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Because kegging solves everything

 
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Old 08-04-2012, 04:28 PM   #96
BrewerBear
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Because kegging solves everything!

 
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Old 08-05-2012, 05:03 PM   #97
Kampo
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Jun 2010
Portage, Mi
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Quote:
Originally Posted by irchowi
When you guys make 5 gallon batches, where do you put it for drinking? Cause 5 gallons is a lot of bottles.

EDIT: so is this recipe 4 or 5 gallons of water?
Lol....not that many....(11 gallons of beer ready to bottle and 7 gallons of wine)
__________________
I brew like I cook....prolly won't be able to recreat anything I make but i'll try to improve on it

 
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Old 08-07-2012, 05:13 AM   #98
irchowi
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Another question:

Does corn sugar mean high fructose corn syrup? Are there any other kinds?

 
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Old 08-07-2012, 11:17 AM   #99
BrewerBear
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Quote:
Originally Posted by irchowi View Post
Another question:

Does corn sugar mean high fructose corn syrup? Are there any other kinds?
No you should have a brew shop in the Houston area to pick it up at, or you can use just brown sugar or table sugar.

 
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Old 08-15-2012, 06:43 PM   #100
GEBeerFridge
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Jun 2012
Chicago, IL
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Brewed a batch on 7/21. Very simple to do.

Did a little over 4 gallons in the boil. Got temp to 170, cut the heat, added all ingredients and mixed together. Cut heat back and brought to 170 again for 15 minutes, stirring regularly.

Rehydrated my yeast before pitching.

Attached a picture of carboy directly after pitching. Bright orange. OG was 1.078.

Fermentation started w/in hours, and was solid for a few days. After two weeks, all action was over. Got it down to about 1.022. Also just keeping it in primary.

It is now starting to clear up. Will probably bottle in another 10 days or so. Will try to post an updated photo later.



 
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