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Old 02-16-2010, 10:34 PM   #21
AZ_IPA
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Quote:
Originally Posted by jezter6 View Post

How'd the sample taste when you racked? Was it still too sweet for you, or just hoping for more ABV?
I was hoping it would finish at 1.010 when all was said and done. Adding 5.25 lbs of cherries is gonna bring that up some if fermentation doesn't restart. But, like you said, diluting with a dry mead will bring it back down some.

The sample sweetness was were I want it. And yes, time is gonna be my friend on this one.

I think I'll use the puree next time - whole pitted cherries are too much of a PITA to work with using a carboy

 
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Old 02-16-2010, 11:00 PM   #22
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Quote:
Originally Posted by AZ_IPA View Post
I was hoping it would finish at 1.010 when all was said and done. Adding 5.25 lbs of cherries is gonna bring that up some if fermentation doesn't restart. But, like you said, diluting with a dry mead will bring it back down some.

The sample sweetness was were I want it. And yes, time is gonna be my friend on this one.

I think I'll use the puree next time - whole pitted cherries are too much of a PITA to work with using a carboy
It likely will ferment out a little bit from the fresh cherries and remaining sugars. What yeast did you use and what tolerance does it have?

If I remember the dates you started -- this thing is barely 3 weeks old. Probably hasn't really finished up yet, even if main airlock activity stopped. (My airlocks are still going at 1 every 8 seconds a month later)

And, if it doesn't - then you still have the dry top-up mead to bring it back down a little.

Sounds like this is gonna be tasty this time next year.
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Old 02-16-2010, 11:13 PM   #23
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I used 71B-1122 (tolerance ~14%)

I know this is still really young - but man that SNA really got this fermentation going quick!

Can't wait to try this on valentine's day 2011

 
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Old 02-17-2010, 12:32 AM   #24
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If you're using a 14% tolerance yeast, and you're at 13...you're probably damn close to done, if not completely done. That last 1% is probably the hardest. Might come in secondary, who knows...but this will probably end up sweeter than 1.010 unless you top up with something dryer.
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Old 03-13-2010, 09:28 PM   #25
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So I racked this to tertiary today. The gravity was 1.012, which I'm pleased with (I thought it would be much higher after the addition of the 5.25 lbs of cherries in the secondary). Then I topped off with some show mead (same honey & yeast) to replace the volume loss from the cherries.

The color is absolutely amazing, and the aroma is awesome.

I'll bulk age this until the rest of the lees drops out, then rack again and age until crystal clear, and then maybe oak?

 
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Old 05-20-2010, 06:58 PM   #26
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any news on this

 
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Old 05-20-2010, 07:18 PM   #27
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Quote:
Originally Posted by humann_brewing View Post
any news on this
haha. funny you should ask

I was going to respond in TapRoom.

I racked off the lees again a few days ago and am going to let it bulk age for awhile. I may split it off into three 1-gallon carboys and oak one, leave one alone, and then carb one gallon.

Aroma and color are absolutely amazing!

 
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Old 08-19-2010, 03:26 AM   #28
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Quote:
Originally Posted by summersolstice View Post
Notice how similar these primaries look!

showoff, nah man im really jealous at this time, im thinking about making one of this too

 
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Old 08-31-2010, 07:26 PM   #29
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racked this onto an oak spiral today and will let it sit for ~6 weeks, and then bottle...

The color is absolutely amazing. Th hummingbirds thought it was feeding time


 
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Old 08-31-2010, 07:35 PM   #30
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Hmmm, let's see 6 weeks + 4 weeks ..... Is it too cold to visit Pinetop in early Nov?

 
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