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Old 08-30-2012, 03:00 PM   #11
rifraf
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Quote:
Originally Posted by 35se

oh really? I have heard freezing sanitizes them but havent heard to boil them.
Freezing only makes bacteria and yeast go dormant, doesn't actually kill it.


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Old 08-30-2012, 03:09 PM   #12
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Hmm. Ok cool well im glad I found that out. lol

Thanks for the info!


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Old 08-30-2012, 07:01 PM   #13
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Has anyone tried just using 100% fruit juice? I have a few bottles of 100% Sweet black cherry that I'm thinking about using.
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Old 08-30-2012, 08:46 PM   #14
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I'm sure that would work. I have a buddy that puts yeast in fruit juice and makes beer out of that.
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Old 08-30-2012, 08:57 PM   #15
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There is a thread somewhere about using fruit juice instead of priming sugar, that could work as well.
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Even ales take too long. I need something I can ferment during the boil and drink from the kettle!
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Old 09-04-2012, 09:37 PM   #16
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Another question on adding fruit.

Has anyone messed around with the timing of adding the fruit?

Like ive been reading around and i see some people add the fruit to the primary instead of the secondary. My wheat has been in the primary for about 9 days so im wondering if I may have missed my timing for that?
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Old 09-05-2012, 02:51 PM   #17
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No u can add it when u want to. The later u add it the more up front flavor ur going to have. I added mine bout the same time ur at right now. But if u want that yeast I would add it to the secondary. And put an air lock on it.
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Old 09-09-2012, 02:28 AM   #18
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So umm. Added cherries mashed up to secondary and Mis calced like crazy. first off siphoned to much and some came out the top.

Thankfully I have blowoff on standby because it went crazy. I had beer sitting 8 inches up the blowoff tube for like a day or two.

Kinda worried about how it is going to turn out tbh. Live and learn i guess.
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Old 10-25-2012, 04:35 AM   #19
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The cherries u added had that much sugar in them. How much did u add?
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Old 10-25-2012, 07:14 PM   #20
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5 lbs


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