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Old 12-19-2011, 08:43 PM   #21
UpstateMike
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Nov 2011
Marion, NY
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Quote:
Originally Posted by AndyShank View Post
How long do you plan on letting this roll in primary? I'm about four days behind you in the process. I'm hoping for a dryer, not as sweet end product. My airlock has slowed down bubbling but is still rolling about once every ten seconds.

Thanks for the great recipe and detail!
Well...

The recipe that I based this on went 28 days @ 66F in Primary, and had a FG of 1.002. That may be what you are looking for. I've been running ar temps of 62-64, so I may be a bit slower than the original.

I want to end a bit sweeter, (1.015 - 1.020). Right now I'm trying to decide between pulling it when it gets to that range and bottling straight away, or racking into a secondary, let it clear a bit, then backsweeten with a frozen Apple-Raspberry concentrate that I found at Wal-Mart the other day.

Been about 6 days since my last reading, I'll take one tonight and post results and do a taste test.
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Originally Posted by Shooter View Post
Oh, and get a hydrometer. Psychic brewing is great and all, but hard numbers get rid of MUCH of the guess work.
"No longer drink only water, but use a little wine for your stomach’s sake and your frequent infirmities." ~ 1 Timothy 5:23

 
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Old 12-20-2011, 02:37 PM   #22
RugenBrau
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Sep 2008
Finger Lakes
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This looks interesting. I think I'm in for a shot. I think I'll just experiment and do 2 3 gallons batchs with different yeast.
How are you planning on stopping fermentation?
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"Your HYDROMETER is the only BEST indicator of fermentation activity. Nothing else is accurate or consistent"...Revvy

 
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Old 12-20-2011, 05:05 PM   #23
Bookem15
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Apr 2011
Davenport, Wa
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+1 how are you planning on stopping fermentation?

 
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Old 12-20-2011, 05:46 PM   #24
UpstateMike
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Nov 2011
Marion, NY
Posts: 931
Liked 162 Times on 92 Posts


Quote:
Originally Posted by RugenBrau View Post
This looks interesting. I think I'm in for a shot. I think I'll just experiment and do 2 3 gallons batchs with different yeast.
How are you planning on stopping fermentation?
Quote:
Originally Posted by Bookem15 View Post
+1 how are you planning on stopping fermentation?
I was thinking bottle it, let it carb up a bit, then stovetop pasteurize.
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Quote:
Originally Posted by Shooter View Post
Oh, and get a hydrometer. Psychic brewing is great and all, but hard numbers get rid of MUCH of the guess work.
"No longer drink only water, but use a little wine for your stomach’s sake and your frequent infirmities." ~ 1 Timothy 5:23

 
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Old 12-20-2011, 08:18 PM   #25
buffalo
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Dec 2011
Cape Coral, Florida
Posts: 76


Quote:
Originally Posted by UpstateMike View Post
I was thinking bottle it, let it carb up a bit, then stovetop pasteurize.
Please do,thats what i'm planning on doing and following your thread is helping me out

 
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Old 12-20-2011, 08:38 PM   #26
RugenBrau
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Sep 2008
Finger Lakes
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thats what I do also. I have 5 gallons ready to be bottled this weekend
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"Your HYDROMETER is the only BEST indicator of fermentation activity. Nothing else is accurate or consistent"...Revvy

 
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Old 12-22-2011, 02:01 AM   #27
UpstateMike
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Nov 2011
Marion, NY
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18 days along, took a reading, 1.028, so about 5.7% ABV. A 0.010 drop in 8 days since the last reading. Krausen in the carboy is still nice and thick. Tasted the sample, can still taste the apple and berries, it is coming along nicely. Will check again probably on Christmas.
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Quote:
Originally Posted by Shooter View Post
Oh, and get a hydrometer. Psychic brewing is great and all, but hard numbers get rid of MUCH of the guess work.
"No longer drink only water, but use a little wine for your stomach’s sake and your frequent infirmities." ~ 1 Timothy 5:23

 
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Old 12-27-2011, 12:06 AM   #28
UpstateMike
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Nov 2011
Marion, NY
Posts: 931
Liked 162 Times on 92 Posts


Day 23, got a reading of 1.020. About 6.8% ABV currently. In 3 days it should be about 1.015, and at that point I think I will go straight to bottling.
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Quote:
Originally Posted by Shooter View Post
Oh, and get a hydrometer. Psychic brewing is great and all, but hard numbers get rid of MUCH of the guess work.
"No longer drink only water, but use a little wine for your stomach’s sake and your frequent infirmities." ~ 1 Timothy 5:23

 
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Old 12-27-2011, 12:13 PM   #29
BoatmanTom
 
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Oct 2011
York, PA
Posts: 39

Did you use any acid blend, yeast nutrient, or wine tannin? I also was thinking of adding raspberries to the mix, would they taste ok together?

Thanks,
Tom

 
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Old 12-27-2011, 03:33 PM   #30
buffalo
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Dec 2011
Cape Coral, Florida
Posts: 76


Regarding your original post i wanted to mention that mine just got done in primary yesterday and my blackberries were white,just wanted to let you know.

 
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