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Old 09-27-2013, 02:40 AM   #61
Leadgolem
 
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Quote:
Originally Posted by TangoHotel View Post
I try my hand on Friday.
I would recommend against autocannibalism.
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Old 09-27-2013, 02:45 AM   #62
TangoHotel
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Quote:
Originally Posted by Leadgolem View Post
I would recommend against autocannibalism.
But I'll drink the unicorn blood while eating my own grilled and seasoned hand...

Found h
R j knudsons black cherry. Has anyone tried any other juice for this. There was pomegranate which interested me.

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Old 09-27-2013, 02:48 AM   #63
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Quote:
Originally Posted by TangoHotel View Post
But I'll drink the unicorn blood while eating my own grilled and seasoned hand...

Found h
R j knudsons black cherry. Has anyone tried any other juice for this. There was pomegranate which interested me.
I haven't tried pomegranate. I've done straight blueberry with added sugar to bump the ABV. It was very good. Straight black cherry with no sugar makes a fantastic, but very low ABV, wine.
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Old 09-27-2013, 02:52 AM   #64
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Quote:
Originally Posted by Leadgolem View Post
I haven't tried pomegranate. I've done straight blueberry with added sugar to bump the ABV. It was very good. Straight black cherry with no sugar makes a fantastic, but very low ABV, wine.
I'm making it for a buddy. He wants a turbo boosted unicorn blood cider. I am adding 2 lbs of corn sugar and 1 lb of brown. Cherry and apple seems too tart. Thought the sweetness of the pomegranate would be a good match for the tart of the apple after fermentation.

 
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Old 09-27-2013, 02:59 AM   #65
Leadgolem
 
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Quote:
Originally Posted by TangoHotel View Post
I'm making it for a buddy. He wants a turbo boosted unicorn blood cider. I am adding 2 lbs of corn sugar and 1 lb of brown. Cherry and apple seems too tart. Thought the sweetness of the pomegranate would be a good match for the tart of the apple after fermentation.
If it comes out to dry, you're better off back sweetening. I don't think the black cherry really gets tart when it ferments. The straight black cherry doesn't come out tart at all anyway. I could see that with sour cherries, or cranberry though.
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Old 09-28-2013, 12:40 PM   #66
TangoHotel
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Made it with the Black cherry, 1 lb corn sugar and 2 lbs brown. I can't wait.

Fastest fermentation start ever. It was bubbling in 2 hours.

1.070 is my starting point.

 
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Old 10-02-2013, 02:45 AM   #67
thgirtruoc_nairb
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Going to be making 6ish gal tomorrow.
1 gal black cherry
5 lb honey
10 lb brown sugar
Topping off with cider

Was going to do it tonight, but realized I was out of yeast.

Edit: 5 gallons, not 6.
So I used lalvin k1-v1116
I know its more sugar than the yeast can handle, and since I finished putting it together so late last night I forgot to get a gravity reading. I will take a reading at the end.
Oh, and it was 3&3/4 gallons of cider to top it off.
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Old 10-04-2013, 12:08 AM   #68
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Quote:
Originally Posted by thgirtruoc_nairb View Post
Going to be making 6ish gal tomorrow.
1 gal black cherry
5 lb honey
10 lb brown sugar
Topping off with cider

Was going to do it tonight, but realized I was out of yeast.
Have you made that recipe before? I have been wanting to do this for awhile and there is an empty 5 gallon carboy calling my name.

 
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Old 10-04-2013, 01:50 AM   #69
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Quote:
Originally Posted by thgirtruoc_nairb View Post
Going to be making 6ish gal tomorrow.
1 gal black cherry
5 lb honey
10 lb brown sugar
Topping off with cider

Was going to do it tonight, but realized I was out of yeast.
I would suggest adding about 1/2 of your sugar, make sure it's completely dissolved, then take a gravity reading. I just did a quick estimate in my head and put that at about 1.160 for an OG. If that's what you're going for, cool. It's pretty high for most brews though...If it finishes out dry at about 0.992 like I would expect from that sugar mix that would be 22.4% ABV. I don't think your yeast could tolerate that.

EDIT:Made some corrections to the info above with a better estimate. I assumed a base gravity of 1.050 for the juice. 1 lb of table sugar = 46 gravity points, or 460 for the whole addition. 5lb of honey is usually about 200 gravity points. 660/6=110 additional gravity points per gallon. 1.050 + 0.110 = 1.160.
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Old 10-22-2013, 04:05 AM   #70
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Been reading this for a while and wanting to try it. Looks like this will be part of this weekends brew list.
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If it can be brewed, I'm interested.

 
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