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Old 12-02-2012, 03:15 AM   #81
jkrug
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Jun 2012
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I just started a 2 gallon batch of Welches white grape. Started this past Tuesday. Followed the recipe, except i added some oak to the fermentation bucket.. the batch has not Started foaming yet, so i am thinking it is not fermenting yet. Added the nutrient & energizer for the yeast. Tried adding more sugar yeast enegizer & nutrients this morning. Still no action in the bucket, Any thoughts around this?



 
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Old 12-02-2012, 03:59 AM   #82
brazedowl
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Jul 2009
Fayetteville, NC
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If you scaled down the recipe then you added 4# of sugar? What was your OG?


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Old 12-03-2012, 02:27 AM   #83
jkrug
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Jun 2012
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It did start back up again today. Thanks for the quick response.

 
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Old 12-17-2012, 03:27 AM   #84
jkrug
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Jun 2012
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I have decided to cold crash my rasp concentrate wine. Its been fermenting for about 1 month, second time around. My SG was about 1.02 or 1.03. How long should I keep it in the frig? Never done this before.

 
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Old 12-17-2012, 01:57 PM   #85
brazedowl
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Jul 2009
Fayetteville, NC
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I've never cold crashed before so I'm not sure. I've had a damn straight-grape concentrate wine that's been going since July and is still dropping like .001 a every week or two. Down to 1.022 and driving me CRAZY with it's slow slow slow bubbling.
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Old 12-17-2012, 10:33 PM   #86
rialaigh
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Nov 2012
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Quote:
Originally Posted by brazedowl View Post
I've never cold crashed before so I'm not sure. I've had a damn straight-grape concentrate wine that's been going since July and is still dropping like .001 a every week or two. Down to 1.022 and driving me CRAZY with it's slow slow slow bubbling.
Aging and fermenting this long in the primary (or secondary if you have racked) it is going to be really damn good...mines been sitting a month or two but I dont even plan on moving it from the primary for another month or two and Im not going to bottle until june or july

 
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Old 12-18-2012, 11:35 PM   #87
Meadrol
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Apr 2012
Lubbock, Texas
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Cold crash for 24 hours to stun the yeast and make it fall to the bottom of your carboy, then rack onto your sorbate/campden to prevent fermentation restart.

 
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Old 12-20-2012, 09:32 PM   #88
Meadrol
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Apr 2012
Lubbock, Texas
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Oh yeah, one more thing...when you are buying your concentrates be sure to look at the ingredients and make sure it isn't sulfited; if it says that you'll never get it going because it's been stabilized to make sure there isn't fermentation.

 
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Old 12-29-2012, 04:33 AM   #89
GunnyB
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Sep 2012
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Just started a batch last night per recipe using apple kiwi strawberry in a Carlo Rossi 4L jug filled up to the base of the neck. Airlock showed activity within a couple of hours and hasn't let up since. The yeast seem to be having a field day in there. Thanks for the recipe :-)

 
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Old 12-29-2012, 06:11 PM   #90
dgrums
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Sep 2012
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About three weeks ago I started 2 1-gallon batches of various flavors. Yesterday I decided to do a gravity reading out of curiosity and tasted the sample. Dear lord... I will not even look at these again for a month. Tasted like strawberry flavored rubbing alcohol. I'm sure the flavors will blend better over time but that was something I'd never tasted before.



 
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