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Old 11-19-2011, 11:58 PM   #1
MontyKi
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day 7 into fermenting my first batch!!

contents: 5 gal apple juice + 5 lb honey (too much?), champagne yeast, temperature 60-66 F, bubbling is reduced now compared to day ~2 peak bubbling.

I just tasted it, 'not bad'

hydrometer reads 1.01 (if I add the temperature correction 0.01), have a reading of 1.02+/-0.01

I would like to increase alcohol

when to bottle?

or should I get mesef a keg??

Thanks from a newbie,

Monty


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Old 11-20-2011, 12:14 AM   #2
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ps. I'm wanting a relatively high alchohol, dry, bubbly end result. Any advice please.


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Old 11-20-2011, 03:26 AM   #3
kapribadi
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what was your original SG? After you added all that sweet stuff?
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Old 11-20-2011, 04:29 AM   #4
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5lbs of honey is definitely not too much. You should have no problem at all completely drying that out, especially with the champagne yeast. I've done 5 gal AJ/5 lbs honey, and it usually finishes with around 10-13% abv. The apple flavor is definitely in front, but that ratio of honey adds some nice flavors and body. I usually wait two months before I bottle. If you want it sparking, 22oz bombers are definitely the way to go- you only have to sanitize and rinse half as many. 5 gallons will get you about 25 bottles. Conditioning takes about three weeks.
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Old 11-20-2011, 04:35 AM   #5
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those 22oz bottle definitely BOMB easier than the 16oz bottles!
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Old 11-20-2011, 05:42 PM   #6
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Thanks for valuable feedback/confidence, means A LOT, e.g. re: not too much honey, and use bombers.

To have some fizz and end up dry and highish alcohol, what is recommendation for timing of bottling? We're now on day 8 and bubbling on the decline.

I failed to measure SG at outset Live and learn.

Procuring 25 22 Oz bombers shouldn't be too much trouble in the coming week+ I'll just have to put my beer/cider consumption into overdrive. And I'll ask friends who have bombers.


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