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Old 12-06-2012, 04:01 AM   #111
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Chris,

Sounds like a plan and your not out big bucks to do it. I would also recommend some cheesecloth to sanitize and use as a bucket covering. I use a large nylon grain bag that I spray with Starsan...you can see it in my pix on the other thread. Good idea.
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Old 12-06-2012, 01:39 PM   #112
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Awesome, going to mix everything up tonight and try to get started! I have a few large nylon bags, used in my old BIAB setup, so I was planning on using those to cover the bucket.
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Old 12-13-2012, 12:57 AM   #113
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Chris,

Did you get it started? Is it bubbling away?

I started a new 6 Gal batch this last weekend. I put the blueberrys in a nylon grain bag and I think I will be much happier when I do the first racking.
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Mead: Capsicumel, Strawberry, Jalapeno, Triple Berry, Blueberry, JOAM (2g), Apfelwein (20g),
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Old 12-13-2012, 02:01 AM   #114
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Hey opus,
Thanks for following up. Yes I did get it started and it's bubbling away great! Smells very sweet in my office/brew room. Been turning the berries every day. The OG was 1.24. Highest OG I've ever had, will the D47 be strong enough yeast to bring it all the way down?? I thought about doing that, but I figured I have to rack it 2-3 more times I'm sure enough stuff will drop out by then. Now starts the long journey of waiting!
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Old 12-13-2012, 02:30 AM   #115
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1.24? Wow.

Flyweeds readings were:
OG:1.141
1ST Racking: 1.113
2nd Racking: 1.019
3rd Racking: 1.016
4th Racking: 1.033
Tasting: 1.024

Mine was
OG: 1.084
1st Racking: 1.020
2nd Racking 1.013
3rd Racking 1.015
4th Racking 1.010

I was using a Refractometer and not a Hydrometer and I suspect I didn't either calibrate properly or perform the temp adjustment. I think my calc gets my ABV to approx 10%.

D47 usually poops out at 14% ABV. After your two weeks of primary, you can see what the SG is then. The step feeding with each racking should get to the 14%. I sampled the 3rd and 4th racks to see if I was getting it too sweet. I also used the Blueberry extract on the last two rackings. 2 oz on the 3rd and 1 oz on the 4th. I may have also dropped the honey completely on the 4th racking.
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Bottled: Beer: Imperial Pumpkin, Ed Worts AG Porter & Kolsch, Snowpedo, Burned Foot Holiday Ale, Hefewezien, Honey Klosch (10g), Belgian Ale (Schelde), Irish Stout (12yr)
Mead: Capsicumel, Strawberry, Jalapeno, Triple Berry, Blueberry, JOAM (2g), Apfelwein (20g),
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Old 01-15-2013, 06:16 PM   #116
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So I plan on making this in 6 days (Day off work!). I ordered up everything, but just received word the campden tabs were out of stock. Are the campden tabs irreplaceable in this recipe? As far as I understand it, they work in conjecture with potassium sorbate to neutralize the natural yeast in the blueberries. In case it matters, I will be using 3 pounds of pre-frozen blueberry in the primary and 6 pounds in secondary. The primary will have 13 pounds of honey it in, and I will be adding another 3 pounds during the various rackings that get done. I have the yeast nutrients, yeast energizer, and pectic enzyme, along with potassium sorbate, just not the campden tabs. Please advise on what I can do, as I only get time to brew once every few months (SWMBO and 2 y/o son) and I have been planning this day for a few weeks.
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Old 01-15-2013, 07:02 PM   #117
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Quote:
Originally Posted by HeavyHandedBrewing View Post
Are the campden tabs irreplaceable in this recipe?
No. Campden tablets are used to reduce the chances of infecting your mead with potential bacteria. Are they necessary? No and you could probably get away with it if you sanitize your equipment properly and prevent anything from contaminating your batch.

But if you want to minimize your risks, then get some campden tablets.
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Old 01-15-2013, 08:18 PM   #118
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Check your LHBS or online (AHS, NB, Midwest, etc.).

I have made it a best practice whenever I'm introducing fruit or vegetables (peppers) to use campden for 24 hours to help reduce/eliminate the wild bacteria. I just don't want to take unnecessary risk with 12 lbs of good honey and another 10-15 lbs of fruit.
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Bottled: Beer: Imperial Pumpkin, Ed Worts AG Porter & Kolsch, Snowpedo, Burned Foot Holiday Ale, Hefewezien, Honey Klosch (10g), Belgian Ale (Schelde), Irish Stout (12yr)
Mead: Capsicumel, Strawberry, Jalapeno, Triple Berry, Blueberry, JOAM (2g), Apfelwein (20g),
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Old 01-16-2013, 12:55 PM   #119
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Thank you for the follow up rowsdower44 & opus345. I am going to see what I can do about finding it locally. Do you use the campden on the fruit before introducing it in the secondary fermentor as well?
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Old 01-16-2013, 01:57 PM   #120
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Quote:
Originally Posted by HeavyHandedBrewing View Post
Do you use the campden on the fruit before introducing it in the secondary fermentor as well?
Add the campden and the blueberries together when you do the primary. The campden will do it's job and your batch should not need any additional campden tablets afterwards.
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