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Old 07-17-2011, 02:51 PM   #81
Brewmiser
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Jul 2010
Knoxville, TN
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Funny i was just thinking the same thing about using extra light malt extract.
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Old 08-03-2011, 06:45 PM   #82
Brewmiser
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Jul 2010
Knoxville, TN
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Taste great, didn't go as low as I thought it would though but i'm okay with that. So i'm going to prime & Bottle today.
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Primary: Lambic, Flanders Red,

Secondary: Orange Cinnamon Metheglin, Black Cherry Melomel.

Bottled:Imperial Chocolate Coconut Porter, Pinot Noir, Strong Dark Belgian, Hard Lemonade, Black Hops IPA. Dunkelwiezen, Old Rasputin Clone, 1554 black ale clone, BarleyWine

Keg, Rye IPA, Chocolate Coconut Porter, Apricot ale

 
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Old 08-26-2011, 08:27 PM   #83
hyperslug
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Mar 2011
Arlington, TX
Posts: 39
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I was trying to decide between skeeter pee and this but ended going with this because it seemed a bit easier. I rehydrated and then pitched 1.5 packets of EC1118. I used the recipe to a tee other than the yeast and I filled a 6 gallon better bottle to close to the top. I had disolved all 10lbs of sugar in 4 gallons of water but it still collected on the bottom after it cooled. On day two it is bubling nicely, every 2-3 seconds. I am going to ignore if for awhile but maybe shake it a bit the first couple of weeks.

I didn't do a gravity reading so won't truly know the ABV. I would think it is going to take more yeast pitching to eat up all that sugar. Any thoughts and how much and how often to repitch. Seems like if you are not getting 10%+ alcohol content from this then you are wasting a lot of sugar.

 
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Old 08-27-2011, 01:41 AM   #84
brazedowl
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Jul 2009
Fayetteville, NC
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I've never repitched. I just let it go until it's done and clear. The last batch was actually too sweet and I "watered" it down with some skeeter pee that was painfully dry and sour. worked out pretty well. Going to drink a significant amount of it watching Isabel roll through tomorrow.
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Old 10-21-2011, 02:49 PM   #85
Ecc97
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Oct 2011
, Kentucky
Posts: 4

I am very new to wine making. When the recipe calls for "regular cane sugar," is the "sugar-in-the-raw" type or would regular brown sugar or white sugar work just as well?

 
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Old 10-21-2011, 03:24 PM   #86
lextasy23
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Jan 2011
Dirty Water
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Regular old white sugar from Domino in a 5lb bag. (Sucrose)

...as opposed to corn sugar (dextrose)
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Old 11-18-2011, 10:19 PM   #87
hyperslug
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Mar 2011
Arlington, TX
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Mine has been fermenting since 8/24/11 and followed the recipe except used EC1118 and re pitched about a month ago. Waiting for it to become less sweet. What is the longest anybody fermented this stuff and did it eventually get less sweet? I'm considering diluting and bottling.

 
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Old 11-18-2011, 11:45 PM   #88
brazedowl
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Jul 2009
Fayetteville, NC
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I let mine go about this long once. how much did your sg go down?
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Old 11-23-2011, 10:40 PM   #89
hyperslug
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Mar 2011
Arlington, TX
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I am beening lazy and did not take sg. Gonna bottle this weekend.

 
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Old 11-27-2011, 01:15 PM   #90
Satisfaction
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Oct 2011
Brunswick, ME
Posts: 389
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Tossed this batch together last night, thanks for sharing!

Cheers

 
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