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Old 02-05-2013, 12:42 PM   #111
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Quote:
Originally Posted by hethacker12 View Post
Is it okay to still aerate at this point? its been a week since brew day.
Yes. You should aerate for the first 1/3 of fermentation. Take a look here for more info on stuck fermentations.
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Old 02-05-2013, 08:56 PM   #112
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Originally Posted by rowsdower44 View Post
Yes. You should aerate for the first 1/3 of fermentation. Take a look here for more info on stuck fermentations.
Thanks for the help.

is it possible to over areate it tho? and will the air that i add possibly infect the still sugar rich/ low alcohol must?
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Old 02-10-2013, 06:33 PM   #113
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Bottled today. I'm liking the way it looks. Going to let this age a few weeks to a month before opening one up.
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Old 03-25-2013, 03:14 PM   #114
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So is this recipe for 5 gallons in the op?
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Old 03-25-2013, 03:28 PM   #115
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So is this recipe for 5 gallons in the op?
Yep! The OP is a 5 gallon recipe.
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Old 03-29-2013, 03:51 PM   #116
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Anyone tried entering this into a competition....mine the lemon is pretty subtle so don't think the fruit is strong enough for Other Fruit category..think I will stick to the Open category and see how it does..entering as dry, sparkling, hydromel...mine is pretty light. Thoughts?
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Old 04-14-2013, 03:25 AM   #117
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Anyone tried entering this into a competition....mine the lemon is pretty subtle so don't think the fruit is strong enough for Other Fruit category..think I will stick to the Open category and see how it does..entering as dry, sparkling, hydromel...mine is pretty light. Thoughts?
Did pretty well in Competition scored a 38 but no medal
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Old 04-20-2013, 03:42 PM   #118
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I'm going to brew this today only I'm subbing in raspberry lemonade concentrate
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Old 04-23-2013, 05:07 PM   #119
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Fermentation Temp. is never mentioned?
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Old 04-23-2013, 05:24 PM   #120
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Fermentation Temp. is never mentioned?
I've kept mine around 68F-70F and it turned out fine.
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