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Old 03-20-2013, 05:03 PM   #1271
Clifton
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Quote:
Originally Posted by LoneTreeFarms

when you keg this stuff, are you stabilizing and backsweetening alittle prior to, and then force carbing? i'd like to hear your process. i've got two 5 gallon batches aging and two new corny kegs
I haven't kegged it. I've just used co2 to scrub the sulphur out. If I did, I would stabilize and backsweeten then force carb.

 
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Old 03-20-2013, 05:53 PM   #1272
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Quote:
Originally Posted by LoneTreeFarms View Post
when you keg this stuff, are you stabilizing and backsweetening alittle prior to, and then force carbing? i'd like to hear your process. i've got two 5 gallon batches aging and two new corny kegs
I stabilized and back-sweetened as it was going into the keg.
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Old 03-20-2013, 10:20 PM   #1273
SilverZero
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Well, I just started my first batch of SP, and I already screwed up! I topped up to 7.5 gallons (I'm doing a 1.5x batch) but I forgot to add the lemon juice. I put it all in the bucket, which brought the total up over 8 gallons, and now I'm wondering what to do while I wait for the must to "rest" before I get the yeast starter going. I'm at 1.066 now, I kinda want to bump it up to 1.070 or greater while I've already got 10.5 pounds of sugar in the batch

I only have about 1.5 inches of head space in the bucket as it sits now. Should I drain it back down to 7.5 gallons and just call the extra a loss? Save the extra and dump it in the next batch? Drink it now? I suppose since I still have 48oz of lemon juice to go in, plus the yeast starter, I should pull the volume down a bit, right? I don't know what the foaming is like on this (is it proper to call it a kraeusen?), does it get pretty tall?

What would you do?

EDIT: I went ahead and drained 96oz of the must back into my original RealLemon bottles and labeled them as "must" for a future and/or mini batch. I'm back down to 7.5 gallons, missing a tiny bit of nutrient and energizer (whatever was diluted into the whole batch, so I'm basically down a bit over 9% - not worried about that) but otherwise ready to go. I bumped the entire batch up to 1.070 before I parted it out, too.

Also, 500th post!!!

 
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Old 03-21-2013, 12:47 AM   #1274
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Congratulations on the post!

Throw a cup of sugar in there at the next feeding, or not, either way I think it will be fine. If you weigh your sugar it ends up being over the stated amount anyway. 1.066 and 1.070 are kissing cousins. It all depends on what you can live with. I think it should be fine.

You are 6% off on volume and 6% on gravity. Let it roll and go on to the next challenge.
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Old 03-21-2013, 04:46 AM   #1275
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I'm just getting ready to sweeten my SP, first batch ever, and it has a pretty strong H2S smell. I'm going to toss in about .1-.2ppm of copper sulfate solution and then rack it unless anyone has a better solution?

 
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Old 03-21-2013, 05:40 AM   #1276
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I made a few batches using a berry blend, it was good, I changed up the recipe and made a berry blend Melomel, amazing stuff! At two months old, it took a bronze medal at the Missouri Valley competition!

 
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Old 03-21-2013, 10:42 AM   #1277
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Quote:
Originally Posted by Mark_ View Post
I'm just getting ready to sweeten my SP, first batch ever, and it has a pretty strong H2S smell. I'm going to toss in about .1-.2ppm of copper sulfate solution and then rack it unless anyone has a better solution?
I have not but i am thinking of giving this a try. I found this article:

http://morebeer.com/public/wine/Prod...ions/CuSO4.pdf
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Old 03-21-2013, 12:16 PM   #1278
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I am interested in doing a bach of this for the summer. I have been reading the thread and sub'd to it. I have a question I hope someone one here with more experience can answer. I see that many report fermenting out at something less then zero.
How can you possibly get a below zero graviy? If pure, distilled water at 1.00 has no sugar, how can you get less then no sugar to read below zero?
I am a confussed noob (have done 1 bach of beer and no wine before) and could not find an anwer on Google.

Thannks,

Chris

 
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Old 03-21-2013, 01:10 PM   #1279
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I just kegged mine and it keeps coming out of the post when i carb it has this happened to anyone else?
And what can i do to solve it.

 
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Old 03-21-2013, 01:41 PM   #1280
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Quote:
Originally Posted by ChrisL_ View Post
I am interested in doing a bach of this for the summer. I have been reading the thread and sub'd to it. I have a question I hope someone one here with more experience can answer. I see that many report fermenting out at something less then zero.
How can you possibly get a below zero graviy? If pure, distilled water at 1.00 has no sugar, how can you get less then no sugar to read below zero?
I am a confussed noob (have done 1 bach of beer and no wine before) and could not find an anwer on Google.

Thannks,

Chris
Alcohol has a lower SG than water. So the sugars are replaced with alcohol getting the fg below 0

 
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