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Old 08-19-2013, 04:18 PM   #1751
Swarley88
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Nov 2012
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I am going to split the five gallon batch and rack one of the halves on raspberries. What are peoples suggestions on quantity of raspberries?

 
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Old 08-22-2013, 10:54 PM   #1752
pvtschultz
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Feb 2010
New Berlin, Wisconsin
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Quote:
Originally Posted by Swarley88
I am going to split the five gallon batch and rack one of the halves on raspberries. What are peoples suggestions on quantity of raspberries?
I use 12 ounces of frozen raspberries per gallon of beer if that helps at all. I would describe the flavor intensity as medium.
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Old 08-22-2013, 10:55 PM   #1753
Swarley88
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Nov 2012
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Awesome thanks. I just bottled half of it-regular. will be putting raspberries into the other half tomorrow.

 
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Old 08-26-2013, 12:47 AM   #1754
BamaProud
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Mar 2013
, Tennessee
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I pitched this on 8-5.
It took a couple of days to get going I eventually added Montrachet but its only just today below 1.00 SG. I didn't think it would ever finish!

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Ferm1-Blackberry Merlot Ferm2-Apfelwein
Ferm3 -Apfelwein, Ferm4 -Skeeter Pee, Ferm5 -Jawbreaker Pale Ale

 
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Old 08-26-2013, 01:04 AM   #1755
Fuzzymittenbrewing
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Jun 2013
, West Michigan
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Quote:
Originally Posted by BamaProud View Post
I pitched this on 8-5.
It took a couple of days to get going I eventually added Montrachet but its only just today below 0.00 SG. I didn't think it would ever finish!
0!?!?!?!? You mean below 1.0?

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Old 08-27-2013, 04:05 PM   #1756
dchd1130
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Jul 2013
Littleton, CO
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I started around the first week of August as well and was just below 1.0 over the weekend. I added the potassium and sparkloid on Saturday, and its already clearing up. Ive got a party coming up on 9/7. That would be when I add the sugar to sweeten. Is it going to be okay to serve at that point or is it really necessary to wait another 2 weeks?

 
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Old 08-28-2013, 01:48 AM   #1757
BamaProud
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Mar 2013
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Quote:
Originally Posted by dchd1130 View Post
I started around the first week of August as well and was just below 1.0 over the weekend. I added the potassium and sparkloid on Saturday, and its already clearing up. Ive got a party coming up on 9/7. That would be when I add the sugar to sweeten. Is it going to be okay to serve at that point or is it really necessary to wait another 2 weeks?
I am kinda in the same boat. Party on the 6th.
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Wine-Down Brewing and Winemaking
Drinking White Zinfandel, Orange Hefeweizen, Apfelwein, Jawbreaker Pale Ale, Brown Ale
Ferm1-Blackberry Merlot Ferm2-Apfelwein
Ferm3 -Apfelwein, Ferm4 -Skeeter Pee, Ferm5 -Jawbreaker Pale Ale

 
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Old 08-28-2013, 03:05 AM   #1758
gcdowd
 
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Jun 2011
Baldwinsville, NY
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As soon as it's clear, you can rack and back sweeten. The only reason to wait to package after you back sweeten is to make sure that fermentation does not restart. I think if you wait 3 or 4 days after you back sweeten, you should be fine.
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Old 08-28-2013, 03:57 PM   #1759
Swarley88
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Nov 2012
Chaska, Minnesota
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Quote:
Originally Posted by dchd1130 View Post
I started around the first week of August as well and was just below 1.0 over the weekend. I added the potassium and sparkloid on Saturday, and its already clearing up. Ive got a party coming up on 9/7. That would be when I add the sugar to sweeten. Is it going to be okay to serve at that point or is it really necessary to wait another 2 weeks?
You can drink instantly when you backsweeten. No need for conditioning.

Edit:I also at the time wasn't worrying to much about re fermentation. I just wanted to drink it!

 
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Old 09-02-2013, 12:04 AM   #1760
JuneHawk
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Nov 2012
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I really want to make Skeeter Pee but I only have a 7 gallon fermenting bucket and a 6 gallon carboy. Can I make a half batch (2.5) gallons in a 6 gallon carboy without worrying about oxidation? To preempt the make-the-5-gallons comments, I don't need that much as I don't drink that much nor do I have friends who drink much either.
Thanks!

 
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