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Old 11-16-2012, 07:47 PM   #71
brazedowl
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Jul 2009
Fayetteville, NC
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1.130 will make a nice strong brew, but it will also stress out the yeast. If it doesn't take off or doesn't start at all, consider cutting it with some water. I normally fill a gallon jug 3/4 full of the wine and add water to fill it. I set that side and add the 3/4 gallon of empty carboy with water. It'll take right off after that. Then when I bottle I recombine the two.
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Old 11-17-2012, 03:07 AM   #72
dawnpd
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Oct 2012
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Thanks will keep an eye on that btw do u stir the yeast in or just shake on top ?

 
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Old 11-17-2012, 12:22 PM   #73
brazedowl
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I normally start the yeast in some warm water with a bit of sugar while I'm putting everything else together in the carboy. By the time I'm ready to pitch, it's good and foamy.
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Old 11-20-2012, 11:39 PM   #74
jkrug
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Jun 2012
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Added sugar to back sweeten more and it started fermenting again. What should have I done to prevent this? It doesn't hurt if it ferments again? Do I need to let it sit again& clear?

 
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Old 11-21-2012, 12:19 AM   #75
brazedowl
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Jul 2009
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a) it won't hurt if it ferments more, just makes more alcohol

b) you need to stabilize it with some sorbate and campden. I normally add a table spoon of potassium sorbate and 5 campden tablets (1 per gallon) and dissolve it in 1 cup of warm water and rack my wine onto it. A day or two later I'll backsweeten and bottle.
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Old 11-24-2012, 02:59 AM   #76
jkrug
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Jun 2012
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Is there a way to get it to stop fermenting? Tried it on Thanksgiving and boy it was a little sweet but good. Getting anxious to bottle and start drinking?

 
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Old 11-24-2012, 01:03 PM   #77
brazedowl
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Fayetteville, NC
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Don't know where you are, but if it's cold enough you could stick it outside and the cold will cause the yeast to go dormant and settle to the bottom. It's called cold crashing. I've never tried it, but you can search around the forum there's threads that explain it.
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Old 11-24-2012, 03:53 PM   #78
Meadrol
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Apr 2012
Lubbock, Texas
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You can stop the ferment by cold crashing it in the fridge for a couple of days; then rack onto sorbate and campden tablets to keep fermentation from restarting (stabilization).

 
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Old 11-25-2012, 01:00 PM   #79
brazedowl
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Agreed. I always forget about that option because my fridge can't fit a 5gal carboy in it.
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Old 11-25-2012, 03:11 PM   #80
jkrug
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Jun 2012
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Unfortunately i cant fit a 5 gal carboy in my frig either.

 
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