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Old 01-04-2011, 06:45 PM   #21
DaveMcPhee
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Feb 2010
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Quote:
Originally Posted by Christafer11 View Post
At the end of the day it's what homebrewing is all about trying new things because we can. I did taste about one drop tasted like pure sugar but a lot of yeast work still to be done and I will dry hop so might help. I figure I won't quit on it I have hundreds of empty bottles (I keg now). So it will sit in bottles for a long time no need to dump and quit any time soon.
Whatever happens, please reply to this thread once you've started drinking it and report on what something like this tastes like.


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Old 01-04-2011, 08:14 PM   #22
wildwest450
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Dec 2007
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Quote:
Originally Posted by DaveMcPhee View Post
Whatever happens, please reply to this thread once you've started drinking it and report on what something like this tastes like.
Just take a shot of molasses and vodka, should be close.


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Old 01-04-2011, 10:45 PM   #23
Christafer11
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Oct 2010
gardnerville nv, nv
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I will for sure post when I try it, I will for sure try one on 5-24 for my own reasons but I dont think it will be any good for a lot longer than that.

 
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Old 01-10-2011, 01:44 AM   #24
Christafer11
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Oct 2010
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Ok update time. I just checked the brew and it still has an air bubble about ever two seconds. It's at 1032 right now and still coming down. My question will be from this point, Should I pitch the champagne yeast and if yes when? I am planning to rack to a secondary just not sure of time. Now or when the org yeast (dry notty) stops? If I add the second yeast should I do it in the secondary? I am going to dry hop whole leaf 2oz cascade in secondary also.

 
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Old 01-10-2011, 02:08 AM   #25
KAMMEE
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Mar 2010
Peoria, Illinois
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If it was me, I would make a starter with the champagne yeast, bolster the levels, and pitch that to get as good a result as possible out of that yeast. Just one packet may not be enough to chug through, but with a starter I would think it could cut some of the sugars down at a quicker pace.

 
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Old 01-10-2011, 02:22 AM   #26
D0ug
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Oct 2010
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Quote:
Originally Posted by Christafer11 View Post
Ok update time. I just checked the brew and it still has an air bubble about ever two seconds. It's at 1032 right now and still coming down. My question will be from this point, Should I pitch the champagne yeast and if yes when? I am planning to rack to a secondary just not sure of time. Now or when the org yeast (dry notty) stops? If I add the second yeast should I do it in the secondary? I am going to dry hop whole leaf 2oz cascade in secondary also.
If your notty is still going (by SG movement, not bubbles) then I would say wait for the notty to finish and see where your gravity is. You probably don't want it to dry out too much, you'll need some residual sweetness to balance out the alcohol.

Rack over to a bright tank after the fermentation is complete and bulk age until palatable, add the dry hops about 10 days or a week before bottling. If you dry hop to soon the volatiles will dissipate before you have a chance to bottle.

I would only add the champagne yeast if the notty couldn't get it to the low 20's, and I would try to make a starter for it so it had some alcohol conditioning.

That's what I'd try were I in your shoes.

Edit: I will be watching for updates too, I'm curious about how it turns out. To the spirit of trying things to see what happens!
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Old 01-10-2011, 02:28 AM   #27
KAMMEE
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Another thought... if the champagne yeast doesn't work out, you may want to throw some bugs in... not sure how alcohol tolerant they are though.

 
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Old 01-12-2011, 10:31 PM   #28
Christafer11
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Oct 2010
gardnerville nv, nv
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Just checked my sample bottle still at 1032 so it looks like the notty is done. I will rack to secondary and pitch the champagne yeast tomorrow. Any idea what fg it should get to?

 
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Old 01-13-2011, 12:49 AM   #29
D0ug
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You're gonna have to wing it with this one, try tasting it to see if there is enough sugar to balance the alcohol.

It's going to be a matter of personal taste on this one, when it is dry enough for your taste use some campden tablets or k-meta (? check me on this one, I'm not sure what will be most effective. try searching the wine forum for pointers.) to kill the yeast and terminate the fermentation.

I would think you'd want to be in the 1.02x range myself, but I really don't know. If you dry it out too much it will be thin and hot.

It might have a good balance at 1.032, did you try a sip?

 
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Old 01-13-2011, 02:24 AM   #30
Apendecto
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Rockwood, MI
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How much lower could you get with 5 lbs of crystal?!



 
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