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Old 12-01-2012, 11:29 PM   #10481
goodsuds
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Apr 2012
St. Louis, MO
Posts: 194
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Quote:
Originally Posted by Smithman View Post
Do you have to degas this stuff like wine to put it up in in wine bottles?
Yes. Or just bottle it still in beer bottles.

 
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Old 12-03-2012, 02:32 AM   #10482
pollard
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Mar 2012
Posts: 4

Click image for larger version

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Just opened up my batch to bottle and found this. Any idea? This is my first batch so not sure exactly how it is supposed to look.

 
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Old 12-03-2012, 02:56 AM   #10483
tschmitt
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Jul 2012
Dayton, OH
Posts: 64
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I followed the directions to the T. Put it in the fermentor on 8/11. Mixed with corn sugar and bottled tonight. It is very good as is. I think with the carbonation and a few more weeks it will be lights out fantastic. Stoked. Thanks to all that post here...great to learn from you all.

My FG was below 1, I am guessing with temperature adjustment from 72 to the calibration at 60 it was about dead on a 1. Is this the norm?

 
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Old 12-03-2012, 02:59 AM   #10484
tschmitt
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Jul 2012
Dayton, OH
Posts: 64
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Pollard, man, I feel bad after posting my first batch. I am not sure what it is but I don't have any more experience at it than you. It may be fine as is, I am sure a real brewer will chime in shortly one way or the other. What type of yeast did you use? Also, don't get discouraged, it will work out.

My batch did not have anything on the top.

 
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Old 12-03-2012, 03:12 AM   #10485
pollard
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Mar 2012
Posts: 4

No worries. It's seems to taste ok. Yeast was red star premier cuvée

 
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Old 12-03-2012, 03:13 PM   #10486
bknifefight
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Dec 2009
PA
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Pollard, It looks like an infection but I wouldnt let that stop me from bottling it and drinking it. It may be a good idea to keep all the bottles cold to prevent the infection from advancing.

 
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Old 12-07-2012, 03:26 PM   #10487
blefferd
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Feb 2007
Jacksonville
Posts: 454
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I noticed from the last batch I brewed using 4lbs of corn sugar has resulted in massive hang overs.

I have a batch going now with 2lbs of corn sugar, so once that one is finished I am going to try to cut the sugar in half and see how the hang overs are with a lower percent.

http://homedistiller.org/intro/methanol/methanol

Do any of you dedicated wine makers know how to clear up the methonal content of high pectin fruit wines?
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Old 12-09-2012, 06:55 AM   #10488
strumke
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Sep 2011
Washington, DC
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I made this in Oct 2011, and now it's Dec 2012... I didn't like it at 6 months, so I just left it in the carboy...

I tried it tonight and it's f-ing awesome...lesson learned, let it be because it'll become awesome at some point. Making another batch of this tomorrow to put it on a 6 month schedule.

 
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Old 12-09-2012, 06:58 AM   #10489
Leadgolem
 
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Jul 2012
Denver, Colorado
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Quote:
Originally Posted by blefferd View Post
I just made another batch using Pasture Champaign yeast, not sure how it will turn out! It's bubbling away though.
Usually pretty dry. Champagne yeast tends to chomp almost anything fermentable, and it's got highish alcohol tolerance.

http://www.wyeastlab.com/hw_yeaststr...tail.cfm?ID=38
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Old 12-09-2012, 11:30 AM   #10490
lakeslad
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Dec 2012
Manchester, cumbria
Posts: 55
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H im sorry if this has been asked but there are so many posts on this brew its hard to find out !! lol
i want to make this in a uk 5 litre demi john, can some one reproduce this in the right amounts for a demi john please?, and then what would be best to do with the grew? put it in bottles?,and if so do i have to add gas to it?
many thanks
lee.
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