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Old 07-28-2013, 04:52 AM   #1731
Swarley88
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Nov 2012
Chaska, Minnesota
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Quote:
Originally Posted by coldcrash View Post
My first batch.

This is just pulled out of secondary after only 24 hrs. Amazing how much it's cleared in that short time.

Big nose of fresh squeezed lemonade; presents on the palate as a bone dry white wine; medium-short finish of fermented lemons. Very cool!

Wife and I trying to decide how much (if any) back-sweetening, and with what...
Did you use a yeast slurry? I am going to do a batch Monday. I dont have any yeast slurries so I am going to throw in some yeast and see what happens. If nothing is going on in a couple days I'll throw in some more. Very excited to try this though.



 
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Old 07-28-2013, 04:58 AM   #1732
gcdowd
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Jun 2011
Baldwinsville, NY
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Quote:
Originally Posted by Swarley88

Did you use a yeast slurry? I am going to do a batch Monday. I dont have any yeast slurries so I am going to throw in some yeast and see what happens. If nothing is going on in a couple days I'll throw in some more. Very excited to try this though.
I've used dry yeast on both my batches with no issues. I used two packets of champagne yeast. Fermented like a boss both times


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Old 07-28-2013, 05:01 AM   #1733
Fuzzymittenbrewing
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Jun 2013
, West Michigan
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Quote:
Originally Posted by Swarley88 View Post

Did you use a yeast slurry? I am going to do a batch Monday. I dont have any yeast slurries so I am going to throw in some yeast and see what happens. If nothing is going on in a couple days I'll throw in some more. Very excited to try this though.
EC1118 starter

 
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Old 07-28-2013, 05:04 AM   #1734
Swarley88
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Nov 2012
Chaska, Minnesota
Posts: 1,571
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Quote:
Originally Posted by gcdowd View Post
I've used dry yeast on both my batches with no issues. I used two packets of champagne yeast. Fermented like a boss both times
Quote:
Originally Posted by Fuzzymittenbrewing View Post
EC1118 starter
Awesome. I was thinking of using the EC1118 or Red Star Premier Cuvee.

 
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Old 07-28-2013, 04:07 PM   #1735
coldcrash
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Nov 2011
Hanover, Pennsylvania
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Quote:
Originally Posted by Swarley88

Did you use a yeast slurry? I am going to do a batch Monday. I dont have any yeast slurries so I am going to throw in some yeast and see what happens. If nothing is going on in a couple days I'll throw in some more. Very excited to try this though.
I did a starter with two packs EC1118 in half a gallon of Newman's Own Virgin Lemonade (no preservatives, just lemon juice, water, and sugar) straight from the carton.

 
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Old 07-29-2013, 12:42 PM   #1736
mux11
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Nov 2010
Des Moines, IA
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I have always used 1 pack of the dry Champaign yeast, made a starter and no promlem with it starting right away.

I've got 10gal that I am cold crashing before back sweeting... can't wait!

 
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Old 07-30-2013, 09:47 PM   #1737
Swarley88
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Nov 2012
Chaska, Minnesota
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Haha got all the ingredients lined up and my stove breaks down on me today!

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Old 08-03-2013, 05:41 PM   #1738
A50SNAKE
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Dec 2011
Delhi, ON
Posts: 284
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for back sweetening has anyone made the invert sugar for that stage? to help the 6 cups dissolve into the finished product a little easier...just wondering how it would turn out, or if it would ruin my 6 G batch

appreciate any help.

 
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Old 08-03-2013, 05:48 PM   #1739
Fuzzymittenbrewing
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Jun 2013
, West Michigan
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Quote:
Originally Posted by A50SNAKE View Post
for back sweetening has anyone made the invert sugar for that stage? to help the 6 cups dissolve into the finished product a little easier...just wondering how it would turn out, or if it would ruin my 6 G batch

appreciate any help.
I've done it. Works great

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Old 08-03-2013, 05:51 PM   #1740
A50SNAKE
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Dec 2011
Delhi, ON
Posts: 284
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Quote:
Originally Posted by Fuzzymittenbrewing View Post
I've done it. Works great
awesome....thanks.

I'm going to add one cup of water and 1/3 cup of real lemon juice too...see what that does. how did you do yours?



 
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