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Old 03-18-2014, 02:31 PM   #11
TheManchesterMorgue
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Did anyone ever finish a batch of this? Was it good?

Currently Brewing: Cherry and Cinnamon Teabag Apfelwein; Mango and Cinnamon Teabag Apfelwein; Yooper's Banana Wine; Coffee Wine; Disturbd Chemist's Jalapeno and Cucumber Mead; Jalapeņo Cream Ale

Aging: Various Teabag Wines; Cherry and Vanilla Cyser; Show Mead; Various Fruit Teabag Wines; Parsnip Wine

Drinking: Apfelwein; Hard Tea; Fruit Teabag Wine.
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Old 03-18-2014, 04:16 PM   #12
newbiewinemaker
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I am just getting ready to make this. I ordered 20 LBS of Fresh Strawberries from Florida on a Fruit Truck that comes through once a month. I will post how it turns out. Might be awhile
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Old 03-19-2014, 01:59 PM   #13
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Can someone clarify this for me. The recipe says to add K-meta (basically camden tablets) at the beginning and at the end. Is this correct? I thought camden tablets prevented the yeast from starting to ferment and if I were to put it in in the beginning would the yeast even start? I know there is a 24 hour period from the time that is added and the yeast is pitched but I am still hesitant on this.


Thanks
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Old 10-28-2014, 08:48 PM   #14
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Just bottled this. It is amazing. Been bulk aging for about 8 months. Good strawberry taste with a good chocolate finish. With just a little warmth from the brandy. Highly recommend making this one. Thanks wade. Cheers
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Old 01-08-2015, 01:09 PM   #15
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Can you elaborate on the frozen daiquiri mix? So many sizes and variations.
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Old 01-08-2015, 03:44 PM   #16
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Mine has been going since March. It has kinda cleared on the top but half way down its still hazy. Is there something I can use to help clear this. I have already put some isling in it. Or just let it sit longer?

I used the regular single serving size of the daquri pouches. Worked good. This stuff does taste amazing I just wish it would hurry up and clear!!
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Old 02-17-2015, 09:25 PM   #17
johnl5centdeposit
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This recipe ferments down to SG of .998 My understanding is for port you would stop fermentation around 1.040 - 1.030 SG to retain sweetness. This recipe doesnt call for any sweetening after the initial SG of 1.115 (if I remember correctly) Does the final result have all the characteristics port?
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Old 02-17-2015, 09:39 PM   #18
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The initial camden tablets or sulfite prior to pitching your yeast is typically done to kill off any wild yeast/bacteria that may reside on your fruit. You need to kill these off because they can make the fermentation unpredictable giving off flavors or turning your wine.
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Old 08-30-2015, 07:26 PM   #19
Weaves
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Wouldn't you want to use Campden or something if you're squeezing the juice straight in?
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Old 08-30-2015, 07:28 PM   #20
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Should have read the rest before asking lol sorry
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