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Old 10-06-2006, 05:48 PM   #1
Oct 2006
Posts: 117
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Sorry to post this here but I might be be brewing today and probably need to make a starter or something so if any of you have advice on "loganberry champagne" I posted in the Wine brewing section about it. Thanks!!!

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Old 10-06-2006, 07:41 PM   #2
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,599
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I've never bothered making a starter for wine or ciders. More often than not, the problem is containing the blow-off. Fruit juices are mainly fructose & the yeast will just rip through it.
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

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Old 10-06-2006, 08:50 PM   #3
Oct 2006
Posts: 117
Liked 1 Times on 1 Posts

since no one seems to pay attention to the other forum:

I bought a can of Loganberry concentrate and want to make 5 gallons of "champagne" from it for my girlfriend. I have the following ingredients:

Wyeast 402 Champagne Yeast
96 oz Vinter's Harvest Loganberry Fruit Wine Base
15 lbs Corn Sugar
Diammonium Phosphate
Pectic Enzyme
Acid Blend

My plan was to make a yeast starter using a quart of water and a cup of corn sugar.

Then I plan to boil the rest of the ingredients in 5 gallons of Seattle tap water for a few minutes, run through my chiller and pitch the yeast starter.

Rack to a secondary once fermentation subsides.

Bottle with some corn sugar into beer bottles to carbonate in the bottle.

Will this be tasty?? I want a high alcohol content, but also want some sweetness in the finished product. Please comment on my plan and let me know where I might go wrong. I have never brewed anything but beer before. Should I re-pitch additional yeast at some point?

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Old 10-06-2006, 09:09 PM   #4
Apr 2006
North Carolina
Posts: 182

beer bottles want hold up to the presure of Champagne.
On Tap: Pansy's Pale Ale
Bottled: Pansy's Pale Ale ("lager"not)
Bottled: My Sweet Cherry Juice (wheat)
Bottled: Raspberry Overload (wheat)
Bottled: Cheesefood's Caramel Cream Ale
Bottled: Holiday Cheer (belgian wheat)

Fermentor: Traditional Mead
Fermentor (2): Common Apple Cider
Secondary: Holiday Cider
Secondary (2): Common Apple Cider

Up Next: Heffenweizer

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