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Old 08-16-2011, 01:54 PM   #11
nodson
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Sep 2009
Ft. Collins, CO
Posts: 31
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If you wait for the FG to stabilize you should have no problem with bottle bombs. I was too eager and forgot to check FG.
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Old 08-17-2011, 02:33 AM   #12
jcbrewin
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Aug 2011
west babylon, ny
Posts: 22

well ill continue on as planned then, but wait till fg of 1.000 then seems to bemagic number for this yeast, so what did you prime with normal corn sugar and how much?

 
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Old 08-17-2011, 01:29 PM   #13
nodson
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Sep 2009
Ft. Collins, CO
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I just had a pack of bottling sugar. I believe 5 oz.
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Old 10-12-2011, 12:25 PM   #14
crj5000
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Mar 2011
Orlando, Florida
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Did you use seedless grapes, or seeded grapes? Would it make a difference with tannin levels? What exactly is a puree? Is it blended to almost a mush, or is it just a few spins with the blender to break open the grapes?

 
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Old 02-04-2012, 03:08 PM   #15
TheWeeb
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May 2010
Denver, Colorado
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Quote:
Originally Posted by crj5000 View Post
Did you use seedless grapes, or seeded grapes? Would it make a difference with tannin levels? What exactly is a puree? Is it blended to almost a mush, or is it just a few spins with the blender to break open the grapes?
I would like to revive this thread with the same question. I have a slightly modified version of EdWort's Haus Pale Ale in primary, plan it to secondary on 2-3 pounds of grapes and some dark char oak cubes in an attempt to replicate a chardonnay barrel aging. I am not concerned over the time it would take, as I have three other brews going and can wait until summer to bottle if that is what it takes.

Thoughts?
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