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Old 01-08-2012, 08:53 PM   #8821
nukinfuts29
 
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Nov 2011
Pike County, MO
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1.5-2in is all i ever leave.
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Patience, my Padawon. The yeast can sense your tension.
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Maybe you want to educate yourself instead of just having a bunch of pre-conceived notions based on ignorance.

 
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Old 01-08-2012, 08:54 PM   #8822
BrewPirate
 
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You don't need much extra space if you are using the Red Star yeast. I have two carboys going full force right now and there is nothing going on up top. It just gets cloudy.

 
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Old 01-08-2012, 08:56 PM   #8823
chevs15
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Dec 2011
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Thanks

 
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Old 01-08-2012, 09:01 PM   #8824
nukinfuts29
 
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Nov 2011
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Nottingham forms a thick head, but the 1.5-2 in is plenty there also
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My Recipes: Drunken Emu Hard Cider, Drunken Emu Mississippi River Water
The Jack Keller Collection

Quote:
Originally Posted by Cpt_Kirks View Post
Patience, my Padawon. The yeast can sense your tension.
Quote:
Originally Posted by Revvy View Post
Maybe you want to educate yourself instead of just having a bunch of pre-conceived notions based on ignorance.

 
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Old 01-08-2012, 09:05 PM   #8825
Ramitt
 
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Quote:
Originally Posted by nukinfuts29 View Post
Kind of a debated area. Most wines you are racking at three months is fruit wines.

Ed kegs after three months and allows them to age in the keg.
Sure, like I said "may want to", not had to.

 
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Old 01-08-2012, 09:14 PM   #8826
nukinfuts29
 
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Nov 2011
Pike County, MO
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For the record Apfelwein is the only wine I will ever keep on the lees longer than 3 months.
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My Recipes: Drunken Emu Hard Cider, Drunken Emu Mississippi River Water
The Jack Keller Collection

Quote:
Originally Posted by Cpt_Kirks View Post
Patience, my Padawon. The yeast can sense your tension.
Quote:
Originally Posted by Revvy View Post
Maybe you want to educate yourself instead of just having a bunch of pre-conceived notions based on ignorance.

 
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Old 01-08-2012, 09:19 PM   #8827
emjay
 
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Jan 2011
Toronto, Ontario
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Quote:
Originally Posted by nukinfuts29
For the record Apfelwein is the only wine I will ever keep on the lees longer than 3 months.


I have a batch still in primary since 11 months (less a day). Should probably bottle it soon... I even bought champagne bottles for it several weeks ago.

 
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Old 01-08-2012, 09:23 PM   #8828
kevin476
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Nov 2011
Anchorage, Alaska
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Well I mad 5 gallons of original recipe a few weeks ago and I'm taking edworts advice and starting another one today. I bought 4 gallons of apple and 1 of cranberry raspberry and this time I might use 3 lbs of dextrose. What do you guys think? Anyone done a combo like this? I tried a search and couldn't come up with anything. Also I will be using montrachet yeast again.

 
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Old 01-08-2012, 09:36 PM   #8829
nukinfuts29
 
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Nov 2011
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No need for 3lbs of dexatrose, thestuff is potent enough
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My Recipes: Drunken Emu Hard Cider, Drunken Emu Mississippi River Water
The Jack Keller Collection

Quote:
Originally Posted by Cpt_Kirks View Post
Patience, my Padawon. The yeast can sense your tension.
Quote:
Originally Posted by Revvy View Post
Maybe you want to educate yourself instead of just having a bunch of pre-conceived notions based on ignorance.

 
Reply With Quote
Old 01-08-2012, 10:12 PM   #8830
chevs15
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Dec 2011
Posts: 87

Do I active the yeast before adding it?

 
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