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Old 06-23-2012, 05:15 PM   #21
Sirthomas42
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Mar 2011
Olympia, WA
Posts: 125
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I ferment everything at 75F. Some yeasts don't mind it higher or lower, but all the ones I use like it at 75.
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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

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Old 06-24-2012, 12:34 PM   #22
brazedowl
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Jul 2009
Fayetteville, NC
Posts: 865
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I just stick it in the back room and let it go. Probably in the 70-75 degree range.
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Old 06-26-2012, 11:53 AM   #23
jtaguy
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Apr 2012
, NJ
Posts: 26


Thanks for the response. I will give this a go soon and will report back.

 
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Old 06-27-2012, 12:51 PM   #24
brazedowl
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Jul 2009
Fayetteville, NC
Posts: 865
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argh. I'm getting a problem I've encountered before when dealing with straight grape, and sometimes with cran-grape when it's more than 60% grape.

The solution seems to be too concentrated and is stressing the crap out of the yeast. I think someone said something about osmotic pressure or something on another thread. Going to have to draw off a half gallon or so and dilute with water. That fixed it last time, and it ended up being one of my tastiest strongest batches ever.

Just thought I'd mention it so that if that happens to anyone they don't panic
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Old 06-28-2012, 12:00 PM   #25
jtaguy
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Apr 2012
, NJ
Posts: 26


Brazedowl,

If I wanted to scale this down to 1 gal, what do I do about the Tablets of nutient and energizer and then the yeast? Do you still use a full tablets and all the yeast? I thought I would try this on a smaller scale before the 5 gal plunge.

Thanks in advance for your help.

 
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Old 06-28-2012, 01:14 PM   #26
brazedowl
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Jul 2009
Fayetteville, NC
Posts: 865
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A) Try a half tsp of energizer and nutrient
B) If you scale-down the sugar it should be like 2lbs. Try 1.5 just to make sure you don't stress out the yeast
C) Speaking of yeast. One packet of yeast is good for up to 6 gallons I think they say. So just put the whole thing in. Unless you're using bulk yeast, in which case just put the same in for one full batch. It wont hurt. You'll just give them more yeast cells to start with. Also, not everyone does this, but I do a starter by letting the yeast sit in some warm water with a tablespoon of sugar while I put everything else together. I find it helps to evenly distribute the yeast when I add it to the batch that way.
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Old 07-07-2012, 07:40 PM   #27
shelbyj
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Jul 2012
Snover, MI
Posts: 1

do you use camden tablets in this or no?

 
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Old 07-07-2012, 09:48 PM   #28
brazedowl
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Jul 2009
Fayetteville, NC
Posts: 865
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Quote:
Originally Posted by shelbyj View Post
do you use camden tablets in this or no?
Only at the end when I'm stabilizing. It has been my understanding that you add it at the beginning to kill wild yeasties, but since everything is canned there shouldn't be a worry about that.
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Old 07-14-2012, 03:25 PM   #29
oogaboogachiefwalkingdeer
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May 2012
, ok
Posts: 873
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What is the starting gravity and the finished? Will it ferment dry. I have a five gallon batch stuck at 1030. It is a little over a month old and the test sample was sweet to me. Going to re pitch some 1118 today and try to get it going. Thanks Mike

 
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Old 07-14-2012, 03:41 PM   #30
brazedowl
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Jul 2009
Fayetteville, NC
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Sometimes the OG is so high that the yeast doesn't get started or can peeter out. Did it start vigorously and then stop? I had to take out about 3L and topped back up with water. It went off like crazy. I siphoned the 3L off into a 4L carlo rosi bottle and topped it with water and it took off too. I'll recombine the two volumes when it comes time to bottle so as not to lose any. That would be my advice, 1.03 is pretty sweet for it to be done.
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