Just Started My Christmas Apple-Cinnamon Wine - Dec. 8 - Page 10 - Home Brew Forums
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Old 03-13-2011, 04:27 PM   #91
kellogg70
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May 2010
Goodlettsville, Tennessee [TN]
Posts: 2

I have a quick question. How do you get all that sugar in the must?

Does all the sugar dissolve in the juice or do you need to boil some juice/water and add the sugar to the boiled portion?



 
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Old 03-15-2011, 12:55 AM   #92
CampFireWine
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Nov 2010
SE Indiana
Posts: 287

I use a brew belt that warms the juice and fermenter up to 85F for fermentation. At that temp it is no problem dissolving that much sugar. I stir as I am dumping it in then stir every so often as the temp rises. By the time it's warm enough to pitch in the yeast, it is a nice thick syrup. No need to completely dissolve everything on the very first stir though.



 
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Old 04-19-2011, 06:43 PM   #93
CidahMastah
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Nov 2010
, New York
Posts: 4,241
Liked 42 Times on 39 Posts


Quote:
Originally Posted by DrMaltyVonHopenstein View Post
I am going to have to argue that CampFireWine has absolutely never, ever tasted truly good homebrew. More likely, it seems as though he is stuck in a perpetual state of noobiness. For quite a while when I was first starting I thought my homebrew was awesome until I learned some patience. But if nothing has lasted over a month in the bottle after a short brewing process, nothing has reached its potential. This is not how we do things.

p.s. Please, for those of you that are looking into homebrewing, please do not make this "terlet prison wine"
You kill me with this. A buddy and I made some stuff that was way up in ABV and it was pretty chokable to drink. We kept calling it our "prison hooch". We have since come a long way with our home brew... good times

Anyway, Campfire - do yourself a favor and age this some. From the sounds of the posters who have done your recipe they have all pretty much admitted the stuff was a tad harsh. Perhaps you are missing out on what could be pretty good at the end of the day (though I am thinking no less than 6months).

I am not surprised at the outcome though, ever seen 1 year old whiskey on the shelf? Wanna know why? That stuff needs years to mellow.

I am not coming down on you, i am just saying, grow from where you are at. You might be onto something, but you will never know until you broaden your skill set. Good luck!
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Old 04-20-2011, 08:19 PM   #94
Bradinator
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Oct 2008
Calgary, AB
Posts: 655
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Subscribed. Very interested in seeing everyone's results.

 
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Old 04-20-2011, 08:22 PM   #95
CidahMastah
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Nov 2010
, New York
Posts: 4,241
Liked 42 Times on 39 Posts


Quote:
Originally Posted by Bradinator View Post
Subscribed. Very interested in seeing everyone's results.
See the results on post #80 "click here"
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Man,... That's a lotta hooch!
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Old 01-09-2015, 06:20 AM   #96
newbrew86
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Jan 2015
Posts: 30


hell yeah im bumpin this three year old thread. bout to make this **** when i get a free glass carboy available!

i've been looking for something much higher in alcohol % to make..



 
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