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Old 10-25-2013, 01:52 AM   #71
Eclipse
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Aaa you guys got me joneing!!! Why oh why do I only get paid once a month.
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Old 10-25-2013, 02:01 AM   #72
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Quote:
Originally Posted by Eclipse View Post
Aaa you guys got me joneing!!! Why oh why do I only get paid once a month.
Strippers get paid nightly. Just sayin
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Old 01-18-2014, 12:55 AM   #73
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Threw this together today

3.5 gallons of AJ
.5 gallons of black cherry juice
2 cans of AJ concentrate
WLP060

O.G. 1.064

Really looking forward to tasting this
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Old 01-18-2014, 02:22 AM   #74
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Yum yum

4 gal aj
2lb brown sugar
2lb corn sugar
1gal black cherry juice.

2 packs Cote de blanc yeast

8.5%


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Old 01-18-2014, 04:10 PM   #75
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Nice! Did you cold crash?

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Old 01-18-2014, 04:51 PM   #76
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I did not cold crash or do a secondary. I was in a rush to get it ready for christmas. I back sweetened using sucralose at bottling, about 5 tablespoons of liquid. It is a family favorite, and packs one hell of a punch. I'm sure it would pour clearer if I cold crashed and used a secondary. I also used 6 oz of corn sugar to get carbonation.
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Old 01-19-2014, 01:41 AM   #77
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Well I just checked on mine and it's rolling! I had to throw a blow off tube on it, krausen was coming through the airlock.

I'm planning on just doing a primary and not cold crash too. How long did it sit before you bottled? Was it really dry without the sucralose?

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Old 01-19-2014, 02:25 AM   #78
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Mine finished at 1.007 so pretty dry. I added sucralose to taste. I took my gravity sample, about 4 oz, and added drops until I liked it. Then I extrapolated to 5 gallons. I had it in primary for a month. Bottles took 4 weeks to be perfectly carbed.
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Old 01-19-2014, 07:21 AM   #79
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How the Cote de Blanc yeast come out? I've never used it (on any cider).
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Old 01-19-2014, 07:22 AM   #80
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Dry but good. Lots of bubbles, but not champagne-y... If that makes sense...
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