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Old 12-17-2009, 11:57 AM   #5921
Recluse
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Aug 2009
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Depending on the juice and whether or not 'dry' means SG= 1.00 or something less (common with Champagne Yeasts) your ABV is probably around 8.3-8.5% or thereabouts.

 
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Old 12-17-2009, 12:46 PM   #5922
Ruckbeat
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Dec 2009
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Thanks, Recluse. My FG was a little below 1.00 on my cheap hydrometer, but i wasn't sure how mucyh to trust that reading.

 
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Old 12-17-2009, 04:35 PM   #5923
KeithinSB
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May 2009
Goleta
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Quote:
Originally Posted by Tennessee View Post
So, I have a batch that has been in the carboy for 3 months on 12/27/09 but it is still not clear, I used unpasteurized, non-treated juice & everything else according to the recipe. Think it is OK to bottle it?
Hows it taste? Hows the gravity?
Sometimes raw juice takes a long time to clear.
Did you use a few campden tabs and wait over night before pitching the yeast? Or did you use the wild yeast from the raw juice?
If its fermented all the way out, then yes you could bottle.
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Old 12-17-2009, 04:41 PM   #5924
Tennessee
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Jun 2009
M'WAUKEE
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Quote:
Originally Posted by KeithinSB View Post
Hows it taste? Hows the gravity?
Sometimes raw juice takes a long time to clear.
Did you use a few campden tabs and wait over night before pitching the yeast? Or did you use the wild yeast from the raw juice?
If its fermented all the way out, then yes you could bottle.
I will be pulling a sample this weekend. I didn't uses a campden tablet.
I used Montrachet as the recipe calls for.

 
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Old 12-17-2009, 05:47 PM   #5925
HalfPint
 
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Oct 2009
Houston
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Quote:
Originally Posted by Ruckbeat View Post
Thanks, Recluse. My FG was a little below 1.00 on my cheap hydrometer, but i wasn't sure how mucyh to trust that reading.
Put your hydrometer in the test tube filled with distilled water at the temperature that your hydrometer is designed to read at. If your hydrometer reads 1.000, your hydrometer is calibrated. If it doesn't, you're going to have to adjust for the difference every time you use it.

 
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Old 12-17-2009, 09:22 PM   #5926
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Quote:
Originally Posted by MikeSpike View Post
Yeah, you need to go 4 weeks. I really don't bother with a secondary, I just use a 5 gallon carboy. Is the 4-weeks for just for natural carbonation to build, or are there other necessary processes going on during that time which require 4-weeks?
It will not carbonate (well, only in negligible amounts) in your carboy, regardless of how long you let it sit. The carboy allows CO2 to escape. In order to carbonate, you need to rack it into a bottling bucket on top of priming (corn) sugar, bottle and let sit for a minimum of 3 weeks.

Letting it sit for 4 weeks ensures that the yeast have finished doing their job and that they have cleaned up after themselves. The extra time also allows the yeast to settle and for the entire batch to clear up and letting it sit on a flocculated yeast cake will allow it to condition.
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Old 12-18-2009, 12:05 AM   #5927
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Apr 2009
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Quote:
Originally Posted by Reno_eNVy_446 View Post
It will not carbonate (well, only in negligible amounts) in your carboy, regardless of how long you let it sit. The carboy allows CO2 to escape. In order to carbonate, you need to rack it into a bottling bucket on top of priming (corn) sugar, bottle and let sit for a minimum of 3 ADDITIONAL weeks.
Fixed that for you.
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Old 12-18-2009, 12:57 AM   #5928
ds5160
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Nov 2009
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Just mixed a batch of this tonight. Forgot to pick up the montrachet yeast, but I had read somebody else used an ale yeast, so I used the Safale S-04 yeast I had at home. Original gravity is somewhere near 1.070.

 
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Old 12-18-2009, 01:47 AM   #5929
JonGoku
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Feb 2009
Orange County, CA
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Quote:
Originally Posted by ds5160 View Post
Just mixed a batch of this tonight. Forgot to pick up the montrachet yeast, but I had read somebody else used an ale yeast, so I used the Safale S-04 yeast I had at home. Original gravity is somewhere near 1.070.
Just a thought...

In theory, if this doesn't finish as dry as you want it, couldn't you repitch with the montrachet or other wine yeast with a higher alcohol tolerance and drop the FG a few more notches?
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Old 12-18-2009, 01:56 AM   #5930
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Quote:
Originally Posted by JonGoku View Post
Just a thought...

In theory, if this doesn't finish as dry as you want it, couldn't you repitch with the montrachet or other wine yeast with a higher alcohol tolerance and drop the FG a few more notches?
Repitching with the same yeast is unlikely to make any difference at all; you could do better by just swirling the carboy to get some of the settled yeast back into solution, or by raising the temperature.

Adding some fresh yeast of a different strain may work, but almost completely fermented wine is not an easy environment for them unless you made a starter. You'd probably be best off just bottling that batch and changing something for the next.
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