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Old 04-04-2013, 12:43 AM   #10991
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Yes,one pack is fine.
Alright. Thanks!


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Old 04-04-2013, 05:46 AM   #10992
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If I brew a 6 gallon batch of this will 1 packet of yeast still be sufficient? Im new to brewing and would rather buy the 6 gallon better bottle becuase I feel it would be a better addition to my limited equipment.
Welcome to the addiction.

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Yes,one pack is fine.
And, +1 on one packet being fine.


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Old 04-04-2013, 05:10 PM   #10993
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I have 2 Carboy's, dating from Dec and January, they're both bulk conditioning, still on the yeast cake. I'm storing them in the room i use for fermenting, therefore a constant 70f. I have another room i keep at 64f, I was wondering if I should move them into the colder storage for the remainder of their stay with us :-) ??
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Old 04-04-2013, 05:29 PM   #10994
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Originally Posted by timcadieux View Post
I have 2 Carboy's, dating from Dec and January, they're both bulk conditioning, still on the yeast cake. I'm storing them in the room i use for fermenting, therefore a constant 70f. I have another room i keep at 64f, I was wondering if I should move them into the colder storage for the remainder of their stay with us :-) ??
I would think that the 70F sounds a little warm for storage, but only by a few degrees. Cold will drop your yeast really nicely, but will slow down the aging (from both the temp and loss of yeast)

If you like how it tastes right now, go ahead and move to cold, then keg/bottle... but I'd leave it "warm" for a few more months yet.



On my own note, I just started 24 gallons this week. Used a mixture of corn sugar, a little light brown, and sucrose. Just used up some old bags to make up my total sugar weights.
Picked up the gallons of apple juice from Wal-Mart for ~2.50 apiece.

This is all being made to be given away as wedding favors when I get married this summer. Plan is to force carb in a keg and then bottle in 1L swingtops, with instructions on the label to drink on our 1st anniversary
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Old 04-04-2013, 11:00 PM   #10995
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I'm curious to know the taste of this at 6-12 months.. I see everyone say it tastes like a dry white wine with an apple taste.. would you say it would make a good house white wine? Wondering if this could be a good replacement versus actually making wine(which I haven't done yet)?
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Old 04-05-2013, 12:39 AM   #10996
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Can not wait to make this. Getting the ingredients to make this weekend.
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Old 04-05-2013, 03:25 AM   #10997
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When I started my carboy was topped up fine. Is it usually to lose volume like that? Should I top up? It's been fermenting for like 5-6 days.
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Old 04-05-2013, 03:35 AM   #10998
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I'm curious to know the taste of this at 6-12 months.. I see everyone say it tastes like a dry white wine with an apple taste.. would you say it would make a good house white wine? Wondering if this could be a good replacement versus actually making wine(which I haven't done yet)?
Yes and no. The flavor is definitively good enough, but a bit to distinct in my opinion to totally replace white wine. I would say the flavor would tend to overwhelm delicate flavors, fish, vanillas, etc... It should be fine with something with a stronger flavor, chicken, or pork. Probably a little weak, unless you make a spiced version, for beef.

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When I started my carboy was topped up fine. Is it usually to lose volume like that? Should I top up? It's been fermenting for like 5-6 days.
I wouldn't bother. The liquid probably just dropped in temperature a little.
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Old 04-05-2013, 03:36 AM   #10999
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Just made this a few minutes ago... Thanks for the recipe!
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Old 04-05-2013, 03:39 AM   #11000
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Originally Posted by Leadgolem
Yes and no. The flavor is definitively good enough, but a bit to distinct in my opinion to totally replace white wine. I would say the flavor would tend to overwhelm delicate flavors, fish, vanillas, etc... It should be fine with something with a stronger flavor, chicken, or pork. Probably a little weak, unless you make a spiced version, for beef.

I wouldn't bother. The liquid probably just dropped in temperature a little.
Ok thanks! I'm gonna let it sit in there for like 6 months I just didn't know if it could oxidize or something from not being topped up.


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