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Old 12-23-2013, 08:54 PM   #211
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Originally Posted by JonathanCook View Post
just transferred to my second stage carboy. The recipe is an 80% white grape and 2 cans of raspberry pie filling and it's extremely cloudy should I have any concerns or just let it ride. I use Vintner's Harvest CY17 yeast seems to have fermented well for the two weeks..


Just give it time and it will clear on it's own. You can always use a fining agent like bentonite if you are impatient.
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Old 01-01-2014, 04:42 PM   #212
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Originally Posted by JonathanCook View Post
just transferred to my second stage carboy. The recipe is an 80% white grape and 2 cans of raspberry pie filling and it's extremely cloudy should I have any concerns or just let it ride. I use Vintner's Harvest CY17 yeast seems to have fermented well for the two weeks..
Did you add any pectic enzyme before you pitched the yeast? That pie filling is practically jelly in the amount of pectin, and although great for flavor, it can sometimes leave it cloudy pretty much forever without clearing agents.

I just whipped up a batch of cran-grape from concentrate and a batch of grape-strawberry-cranberry-cherry (mix of concentrate, and pie filling).
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Old 01-11-2014, 05:30 AM   #213
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Made this twice (grape cranberry for one and strawberry kiwi ) and both times they don't really taste like either flavor?

Will age help this at all? Both fermented to 1.000.

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Old 01-11-2014, 02:23 PM   #214
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Made this twice (grape cranberry for one and strawberry kiwi ) and both times they don't really taste like either flavor?

Will age help this at all? Both fermented to 1.000.

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I find that doing cran-grape you need to err with more cran than grape. A 50/50 mix will pretty much just taste like grape.

I haven't had much success with strawberry anything because it's just such a light flavor.
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Old 02-14-2014, 07:41 PM   #215
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Did you add any pectic enzyme before you pitched the yeast? That pie filling is practically jelly in the amount of pectin, and although great for flavor, it can sometimes leave it cloudy pretty much forever without clearing agents.

I just whipped up a batch of cran-grape from concentrate and a batch of grape-strawberry-cranberry-cherry (mix of concentrate, and pie filling).
Wow thanks for the little tip on clearing help

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Old 02-20-2014, 11:44 PM   #216
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Hi

ok so I have done this several times all amazing but I don't clear it I don't kill the yeast (fleischmann's yeast) getting 11 to 14 ABV. I just drink it

what is the benefits of champagne yeast over fleischmann's yeast?
why clear it?
why kill the yeast?

I just bottled some with bottling sugar to see what happens in 4 weeks I am hooping it clears and is carbonated
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Old 02-27-2014, 09:13 PM   #217
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Default General Concentrate Wine


Champagne yeast ferments cleaner with less yeasty taste. And WOW, I've never heard of bread yeast getting that high. Ive heard 9% max. What did you bottle in? If you bottled in wine bottles and your yeast is active it will either blow your quarks or make the bottle explode.


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Old 03-08-2014, 04:18 PM   #218
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I agree. Bread yeasts make... well... bread-y tasting wine. A pack of redstar runs less than $0.50 and will make a shocking difference. The yeast is bread (as in producing offspring, not food) to flocculate, clump together and settle out. Bread yeast will float around for a damn long time.
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Old 04-02-2014, 01:22 PM   #219
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Can I just use appropriate quanities of regular juice (such as cranberry) since, I live in the country and the frozen juice selection at my local store is very limited. We've got the basics only. Besides, if I bought 10 containers there wouldn't be anything left for anyone else. :-) I saw another recipie on here where the guy used regular juice. Just wondering.
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Old 04-10-2014, 04:23 PM   #220
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Originally Posted by brazedowl View Post
As long as there aren't any preservatives in the daiquiri mix than you can ferment it.
Back in the 70s my dad noticed that Tang Instent Breakfast Drink had no preservatives, so he made a batch of Sparkling Tang Wine.
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