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Old 03-31-2012, 11:36 AM   #11
brazedowl
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Jul 2009
Fayetteville, NC
Posts: 865
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When you rerack from one carboy to another you'll loose a little bit to yeasty yuck at the bottom. The half gallon is what I keep aside for topping up. You want to keep the level of the wine up to the neck of the carboy.
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Old 04-03-2012, 01:48 AM   #12
bljacks
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Jan 2012
Posts: 2

How long in secondary?

 
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Old 04-03-2012, 05:25 PM   #13
brazedowl
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Jul 2009
Fayetteville, NC
Posts: 865
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Until it's clear. If it gets too much gunk on the bottom re-rack gain.
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Old 04-05-2012, 07:02 AM   #14
Sirthomas42
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Mar 2011
Olympia, WA
Posts: 125
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I ended up only racking twice. I racked it out of the primary bucket, and 3 months later I racked it off the lees. A month or two later it had been clear for several weeks, so I bottled it.
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Pendergrast Family Wines: Bottling in memory of Thomas and Glennadene Miller

Primary: Spiced Apfelwein, Banana, Habanero Mead, Mango Wine, White grape-Raspberry

Secondary: Apfelwein, Choco-cherry Mead, Plum Mead, Blueberry-Vanilla Mead, Mixed berry wine+mead, Cherry Wine

Bottled: Too many to list!

 
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Old 04-07-2012, 02:54 PM   #15
brazedowl
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Jul 2009
Fayetteville, NC
Posts: 865
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how'd it turn out? I've got a 5gal batch i'm going to bottle up soon as i get home from visiting family.
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Old 03-26-2013, 11:44 PM   #16
aschupner
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Mar 2013
Sioux Falls, SD
Posts: 53
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Just started a batch of this over the weekend. It is fermenting like crazy. The sweet scent of this fermentation is filling the house. Hopefully this comes out as sweet as it is smelling.

 
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Old 04-04-2013, 06:55 PM   #17
brazedowl
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Jul 2009
Fayetteville, NC
Posts: 865
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Oh it will. Never had it be under-sweet.
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Old 04-08-2013, 12:51 AM   #18
aschupner
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Mar 2013
Sioux Falls, SD
Posts: 53
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Been going now for 2 weeks. Started at 1.118 now sitting at 1.032. The wine is VERY sweet, but also very cloudy yet. I know it has a ways to go yet....

 
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Old 04-08-2013, 03:27 PM   #19
brazedowl
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Jul 2009
Fayetteville, NC
Posts: 865
Liked 41 Times on 31 Posts


You're just about at 12% so sounds lie it's going to be tasty and strong.
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Old 04-11-2013, 04:46 PM   #20
ZAZusmc03
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Mar 2013
Allison Park (Pittsburgh), Pa
Posts: 10


Could someone post a picture of the finished product? I'd love to see it. I imagine it looking as great as it tastes, and look forward to starting a batch!

 
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