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Old 12-20-2011, 08:02 PM   #121
nukinfuts29
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Nov 2011
Pike County, MO
Posts: 1,593
Liked 28 Times on 27 Posts


Gimme a while and you can have a pic of mine. It's just not there yet.


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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 12-21-2011, 12:14 AM   #122
brazedowl
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Jul 2009
Fayetteville, NC
Posts: 865
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haha mine got all drank up over the summer and I've been doing all my holiday brews up till lately. soon enough I'll picture it up.


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Old 12-21-2011, 01:43 PM   #123
hyperslug
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Mar 2011
Arlington, TX
Posts: 39
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Here's an early ferment pic.
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Old 12-21-2011, 01:51 PM   #124
nukinfuts29
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Nov 2011
Pike County, MO
Posts: 1,593
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I can do one of those. Still has quite a ways to go, too sweet yet but moving along nicely.
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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 12-21-2011, 05:53 PM   #125
Colesrt8
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Mar 2011
Bozeman, Montana
Posts: 44

Quote:
Originally Posted by nukinfuts29
Relax, Don't Worry, Have A Home Brew.
I see lol, that's just to damn funny

 
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Old 12-21-2011, 06:52 PM   #126
brazedowl
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Jul 2009
Fayetteville, NC
Posts: 865
Liked 40 Times on 30 Posts


Quote:
Originally Posted by nukinfuts29 View Post
I can do one of those. Still has quite a ways to go, too sweet yet but moving along nicely.
Do I spy Christmas cookies?? YUM!!
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In Progress: Blueberry Wine (3 & 5 gallons)
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Old 12-21-2011, 07:36 PM   #127
nukinfuts29
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Nov 2011
Pike County, MO
Posts: 1,593
Liked 28 Times on 27 Posts


Yea SWMBO is taking those ones to work. I have been promised cookies for me, but have been stealing work cookies just in case.
__________________
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 12-27-2011, 09:20 PM   #128
JoshuaW
HBT_SUPPORTER.png
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Dec 2011
South Bend, Indiana
Posts: 614
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Quote:
Originally Posted by JoshuaW View Post
I pitched mine with Nottingham on Friday, since that was all the "spare" yeast I had, and I didnt really feel like driving 20 miles to the LHBS just for a yeast run. So far it has been slow to start. There is definitely some activity, the lid on the bucket kind swells after 2-3 hours, but there has not been any airlock activity. The airlock is floting, so I have a feeling that it is bubbling, just at a significantly slow rate. It hasnt been very long, so I am going to stick it out and see what happens. At what point should I consider repitching, or is there anything I can do to help it along? I am kind of thinking maybe make up a warm sugar/water solution, take a sample from the batch, and create a second "starter" assuming that the sample has enough viable yeast, of course. Good learning experience, I suppose.
I want to update, it did get going. By the 22nd (six days after originally starting) I finally got noticeable bubbling on the airlock (still slow, about once every two minutes at best) and my gravity was lower by 0.002 from start. It is still going super slow, but it is clearly working. In the future I most certainly will use a stronger starter, maybe mixing part of the sugar solution with some energizer and letting that work for a few days before adding the lemonade.

This is WAY slower than beer and cider, almost enough to drive you mad! But, it is crawling along.

 
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Old 12-27-2011, 09:36 PM   #129
nukinfuts29
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Nov 2011
Pike County, MO
Posts: 1,593
Liked 28 Times on 27 Posts


Mine is going slow also, but should be finishing up sometime this weekend. All in all I'm very impressed with the yeast, since I simply dumped all this right onto a old apfelwein cake.
__________________
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 12-27-2011, 11:06 PM   #130
scotched
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Dec 2010
Pasadena, California
Posts: 309
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My 2nd batches (earlier in this thread) used:

10 cans concentrate, 10lbs sugar, US-05 *started* + EC-1118 *finished*, 90 day ferment. The result was a sweeter, highly alcoholic. I think my yeast morphed and couldn't finish.

My 3rd batch (started yesterday) will use 8 cans limeade, 6lbs sugar, and nottingham. I wonder if notty will kick through the entire batch.

If it doesn't, do you think a wine yeast like Cuvee or Cote de Blanc could finish it the way EC-1118 does? I want to avoid EC-1118 if I can.


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