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Old 09-16-2012, 01:10 AM   #41
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Well sometimes if there's too much sugar and it can stress out the yeast, you may need to actually dilute it. Have you measured the specific gravity?

also if you're really really new to it I posted a step-by-step on this other thread.

http://www.homebrewtalk.com/f25/newb...p-step-347214/
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Old 09-16-2012, 07:57 PM   #42
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Just tasted my cranberry batch and racked to secondary today. It's good but it's quite tart. I'm thinking it may need to be blended 50/50 with something else but I'm going to give it a while to clear up more first. Definitely encouraging but that 50/50 grape/cranberry is sounding like it might be my next attempt here.
Just bottled this one today. Definitely tart but tasted very good so I bottled it as-is. SWMBO was very happy with the taste and I have been directed to get another batch going.
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Old 09-17-2012, 01:23 AM   #43
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Recipe called for 10# sugar and I only added 2#. Figured I would back sweeten.
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Old 09-17-2012, 09:16 PM   #44
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have you measured the gravity at all?
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Old 09-17-2012, 09:17 PM   #45
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SWMBO was very happy with the taste and I have been directed to get another batch going.
Glad it went well!
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Old 09-18-2012, 02:06 AM   #46
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It reads 1.01 I think. Very top blue section on hydrometer.
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Old 09-18-2012, 04:56 PM   #47
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Well if you started with only 2# of sugar it might just be that the yeast ate all that sugar real quick and it's done fermenting. Does it taste sweet?
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Old 09-18-2012, 05:07 PM   #48
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If I put more sugar in it can begin fermenting again? Or do I need more yeast for that? It is not sweet.
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Old 09-18-2012, 09:24 PM   #49
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Yea I would dissolve more sugar into it. What is your volume?
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Old 09-19-2012, 05:03 PM   #50
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Added 3 more pounds sugar and fermentation started back up. Thanks for opinions and info. This was every helpful for a newbie.
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