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Old 04-28-2013, 03:52 AM   #3031
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Originally Posted by Leadgolem
When I do peaches I generally just wash, quarter, and freeze. However, I don't use commercial sanitizer. Not ever. So, it's up to you.

If I was concerned about infection for some reason, I would probably blanch the fruit after it's been quartered.
Blanch then freeze? Or just dip in ice water?


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Old 04-28-2013, 03:57 AM   #3032
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Blanch then freeze? Or just dip in ice water?
Yes, blanch then freeze. The heat should take care of most of the surface bugs, and if you drop the heat fast enough then you shouldn't cook the fruit much. Unless the fruit is rotten you shouldn't have much inside the fruit.


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Old 04-29-2013, 12:56 AM   #3033
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Brooklyn Brew Shop recipes. Yay or nay?
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Old 04-29-2013, 01:17 AM   #3034
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Brooklyn Brew Shop recipes. Yay or nay?
Yup good stuff
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Old 05-05-2013, 05:55 PM   #3035
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Finally finished my first ever home brew. All-grain, 1-gallon batch. Turned out great!
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Old 05-05-2013, 05:59 PM   #3036
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Hello out there, we're on the air, it's 'Hockey Night' tonight.

*wipes away a tear*
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Old 05-05-2013, 06:33 PM   #3037
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No no no.....hockey day at 2pm
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Old 05-05-2013, 06:43 PM   #3038
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I do one gallon batches because my stove is a stupid electric glass top and takes about 3 weeks, 2 days and 36 minutes to bring my ~2 gallons to a boil. I couldn't imagine trying to bring 6-7 gallons to a boil.
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Old 05-05-2013, 07:24 PM   #3039
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Originally Posted by Brewmex41 View Post
I do one gallon batches because my stove is a stupid electric glass top and takes about 3 weeks, 2 days and 36 minutes to bring my ~2 gallons to a boil. I couldn't imagine trying to bring 6-7 gallons to a boil.
I was having the same problem so I bought a propane camp stove at an estate sale dirt cheap and can now boil anything ...... still do mostly one gallon batches though, just a lot faster
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Old 05-05-2013, 08:06 PM   #3040
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The tiny ones? I got a buddy who said there's an old Turkey fryer in good shape at the auto repair shop he works at, and he's going to see if he can grab it for me.
I'd probably do 3-4 gallon batches and put them into 1 gallon fermenters to experiment with yeast and other variables, but for now I like my 1 gal setup.


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