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Old 11-15-2010, 08:05 PM   #1
RobWalker
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Nov 2009
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I'm going to put 2 brews on, but I'd like them to be ready for the end of the year if possible. What's the best way to ferment, clear and bottle fast without causing any bottle bombs or affecting flavour hugely? I'm not much of a connoisseur, so losing subtle differences isn't a big deal for me - I have a brew belt and an extremely cold conservatory this time of year, so keeping it at an optimum temperature and cold crashing are both easily possible for me!

 
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Old 11-15-2010, 09:02 PM   #2
bknifefight
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The best way to ferment completely and quickly is to pitch the right amount of healthy, happy yeast. It seems like you have plenty of time. I generally ferment for 3 weeks and give the beer 3 weeks in the bottle. You roughly have 6 weeks before new years, so there you go!

 
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Old 11-16-2010, 12:10 PM   #3
RobWalker
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That's good advice, I've never pitched yeast before, just added it as an ingredient. per say.
also, this is wine

 
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Old 11-16-2010, 02:13 PM   #4
bknifefight
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Oh, opps. I didn't read which forum this was on, it was just under the Unanswered Threads. I have no idea if you can have any ready by New Years, sorry

 
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Old 11-16-2010, 03:27 PM   #5
CampFireWine
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Nov 2010
SE Indiana
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It depends on the recipe and how well the byproducts are controlled. If you controll the byproducts, you can drink it the same day as racking, if you don't it could take months to age out to be able to drink it.

 
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Old 11-17-2010, 08:19 PM   #6
Justibone
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Apr 2010
Indianapolis, IN
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Lower ABV = faster ferment.

If you really need homemade wine fast, it won't be amazingly good. You could ferment a low ABV wine and then kick up the alcohol by mixing another wine (or liquor) into it.

 
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Old 11-17-2010, 09:11 PM   #7
CampFireWine
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Nov 2010
SE Indiana
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I make 20% in 7 days in primary and 7 days in secondary. I never blew anything up but blew the bung on the carboy because I switch off the airlock too soon.

 
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Old 11-17-2010, 09:43 PM   #8
Justibone
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From your descriptions, I think your wine probably would not suit my palate, CampFireWine. Just sayin'!

 
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Old 11-17-2010, 09:48 PM   #9
CampFireWine
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SE Indiana
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It's more of a stout cocktail then a wine. Like the Island Mist. It's too strong for a wine glass and too weak for a shot glass. It's right inbetween.

 
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Old 11-18-2010, 12:27 AM   #10
RobWalker
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Nov 2009
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I've made something similar using pie fillings and tinned fruit cocktail - it works great mixed with lemonade, you can use it as a cocktail base too and add a few spirits. Suppose it's a liquor, not a wine
Taking low ABV in mind I'm going to make a christmas cider (a little like apfelwein with more christmassy flavours) at around 6% so it's ready quickly, and cold crash as soon as it reaches the desired percentage, and the other can wait until after christmas because I'm in no rush (I have a strawberry rosť and another batch of fruit cocktail liquor ready, so I'm not without!)

 
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