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Old 11-13-2012, 05:24 PM   #51
ShepFL
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Jun 2012
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Quote:
Originally Posted by Arpolis View Post
The white grape peach flavors really do well. I bottled a batch just a few days ago. Fermented with Lalvin 71b and it came out really smooth without much aging. I will love to know how the Nottingham turns out.
Here is results to date:
OG 1.070 and stopped at 1.010
Racked it to 2ndary and cold crashing now.
Plan is to backsweeten using APRICOT concentrate and WGP concentrate.
More to follow in coming weeks - planning to keg this for my 50th this Jan.
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Old 11-20-2012, 04:22 PM   #52
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Hey Arpolis -
Plan was to back sweeten with Apricot. Could not find any so I used 3 cans WGP concentrate.
Was fine without the sweetening - very peachy nose and nice crisp finish. Wife wanted sweeter so did it for her tastes (Rieslings).
I really like how this turned out and have it sitting in keg now. Plan to sneak a bit for T-Day
Will let you know how it turns out once naturally carbed.
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Old 11-20-2012, 05:53 PM   #53
Arpolis
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Hey shep thanks for letting me know. I back sweetened with two cans of wgp concentrate myself. I did not carb mine but I bet that would only help. With the 71b I don't think this is very peachy on the nose but defiantly there on the back end of the taste.

Oh and privat messages cleared out now. Gotta keep that clear.
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Old 11-23-2012, 04:52 PM   #54
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just sweeten my 5.5 gal batch with sugar it tasted just as good as backsweeten with cont. you can still taste the peach at the end

 
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Old 11-26-2012, 10:03 PM   #55
winewrangler
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looking nice would like to try it I have one question, can i make use of fresh fruit instead of juice?

 
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Old 11-27-2012, 04:29 AM   #56
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mine actually had 2 lb of fresh peaches added. I think is helps with the body.
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Old 11-28-2012, 01:12 AM   #57
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Quote:
Originally Posted by winewrangler
looking nice would like to try it I have one question, can i make use of fresh fruit instead of juice?
Well...not at this time of year. Not in the Western hemisphere, anyway.
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Considering: Sparkling raspberry wine, carrot wine

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In Secondary: Pumpkin Pie Mead; Traditional Mead; Dried Elderberry Wine; Blueberry Wine; Texas Persimmon wine; White grape/peach wine; Texas Twang; Hi, Biscus! Metheglyn; A Maize-ing Wine

So far, so good.

 
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Old 12-24-2012, 02:46 PM   #58
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just put on another batch of this stuff it is great to make and drink while my other wine ages in the carboy

 
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Old 11-27-2015, 03:52 PM   #59
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So I was looking at this recipe and was considering a few tweaks to it. I'm new to the whole brewing thing (having one cider, beer, and wine under my belt) but I was looking to boost the abv up to the 15ish range, along with a powerful flavor.

For a 5-6 gallon batch, could I attain this by:
Adding two extra cans of the concentrates
Adding sugar to boost the og to about 1.125
And using lalvin ec-1118

I'm looking to keep it bubbly, not still, so I was hoping to get some reserved sweetness once fermentation is complete.

Any ideas how this would work???

 
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Old 12-08-2015, 08:35 PM   #60
Cheeto
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Quote:
Originally Posted by Weaves View Post
So I was looking at this recipe and was considering a few tweaks to it. I'm new to the whole brewing thing (having one cider, beer, and wine under my belt) but I was looking to boost the abv up to the 15ish range, along with a powerful flavor.

For a 5-6 gallon batch, could I attain this by:
Adding two extra cans of the concentrates
Adding sugar to boost the og to about 1.125
And using lalvin ec-1118

I'm looking to keep it bubbly, not still, so I was hoping to get some reserved sweetness once fermentation is complete.

Any ideas how this would work???
1.125 is attainable, but I would try to stay away from Dextrose or table sugar.
EC-1118,IMHO, is not the right yeast. it will dry it out and could take away quite a bit of the flavor.
Try Agave Nectar for your sweetness, and RC-212 for your yeast.
As for wanting it bubbly if you have a keg set up, that works great.
I have bottled with Carb Tabs but it wasn't as good
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