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Old 10-09-2012, 02:18 AM   #41
Arpolis
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Jan 2012
Tulsa, Oklahoma
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My second day brew is under way but had a problem with my starter. I had not racked my skeeter pee and am not really ready to do so yet so tried to siphon off the bottom and make a starter but after over 24 hours there was absolutly no fermentation in my starter or day one brew. So I am on plan two.... I had a different small 1 liter batch that was extra must made up of a Ginger mead with Lalvin 1116 & was going to use this to top off after racking but since there was a small yeast cake there. I drained off the still young and musty must and used that cake of yeast as a starter. Now waiting to see if it takes off and then will re-pitch into the marshmallow wine and into the next wine I have:

Franks Red Hot Original sauce wine!

Same 53 fl oz su bee bottle
3 fl oz of Franks Red Hot
1 drop of home made "Ghost chili Mad dog 750000 scouville unit hot sauce)
3/4 cup of sugar.

This one should light some fires!
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Old 10-09-2012, 05:01 AM   #42
jcam91
 
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Sep 2012
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Saramc honeysuckle wine sounds really good.


LOL hot sauce wine- takes hot alcohol bite to a whole new meaning
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Old 10-09-2012, 09:16 PM   #43
saramc
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Feb 2011
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Attaching Day 1....jujube

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Old 10-10-2012, 04:34 AM   #44
saramc
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Feb 2011
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Updating pics....day 2 creation is honeysuckle wine, which I have to say makes the most excellent tea, iced or hot...very fragrant. O.G. 1.080,.EC-1118


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Old 10-10-2012, 04:46 AM   #45
saramc
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Feb 2011
suburb of Louisville, KY
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Announcing today's creation, day 3, 10/9...peanut butter and jam wine. A unique use of peanut butter by using a product called PB2, which is made from roasted peanuts and has 85% less fat(just 1.5gm fat and 5gm protein per serving size of 2 tbsp) than traditional peanut butter. It is a powder and is also known as peanut flour. I just happen to always have PB2 in my pantry for inclusion in sports shakes for my guys and for the special meal replacement shakes I like to throw together for myself. Find best price on Amazon!!
This wine also incorporates Smucker's Strawberry preserves. Using EC-1118 and aiming for an O.G. of 1.075-1.085

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Old 10-10-2012, 04:50 AM   #46
estricklin
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Apr 2012
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Ahhh bummer, I work 14 12s ina row then 7 off and I go back to work tomorrow. You guys have fun.

 
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Old 10-10-2012, 08:59 PM   #47
saramc
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Feb 2011
suburb of Louisville, KY
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Day 4, 10/10....cucumber mint wine, 2L batch....1 lb of thinly sliced cucumbers-unpeeled, 1 cup fresh mint(combo of peppermint, spearmint, orange mint), 2 cups sugar, pour bouling water over all and allow to steep for a minimum of four hours, then strain and proceed with ferment. Will use EC-1118 yeast.
Sorry for duplicate photo.
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Old 10-10-2012, 10:01 PM   #48
Stocky_S
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Sep 2010
England
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Wow guys i feel terrible, i started this post however so far haven't done any due to a family funeral and lots of other things coming up at the wrong time.
I am planning on making this an ongoing thing so maybe post 1 post with all 7 brews at the end of their period.
I will start mine as soon as things as soon as i have 2 seconds.
Thanks
stocky_s

 
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Old 10-10-2012, 10:37 PM   #49
jcam91
 
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It okay stocky I stuck at work right now have note been able to complete last two days ill be jumping on it tomorrow it looks like
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Old 10-15-2012, 11:47 PM   #50
saramc
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Feb 2011
suburb of Louisville, KY
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I had to stop with Day 5: Coconut Spice (photos pending) due to emergency Thursday afternoon and just got home today. Exhausted, have to turn around and go out of town in three days related to same emergency. Will be delayed in reporting, sorry.
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