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Old 11-08-2012, 10:27 PM   #1
AndrewD
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Aug 2012
Santa Rosa, CA
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So I brewed a small American Wheat Ale on 10/19 (4.3 lbs Wheat and 4.5 lbs 2 row pale, willamette/citra, WLP001). After about 5 days, I racked it onto 10 pounds of Muscat grapes that I had cleaned and frozen, covered with water and brought just to boiling and cooled. The fermentation has been slow and steady ever since. I tasted some today and it's a little more tart than I wanted. I was concerned about this initially as the Muscats weren't all that brown banana color, although even the green ones were sweet and Muscat-ey. I am thinking that I want to rack this off of the grapes and stop fermentation to preserve a little residual sweetness to tame the tartness. As it is now, it has a very cider-ey quality.

There is a thick raft of grapes floating, and a thick layer at the bottom of the bucket as well. Should I just siphon between the 2 grape layers carefully? Or should I just wait for the raft to drop and see what happens with the flavor? Also, should I use campden or just cold crash it? I have campden but have never used it before.


edit: Or should I just cold crash it in the grape bucket?

 
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Old 11-09-2012, 03:13 AM   #2
AndrewD
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Aug 2012
Santa Rosa, CA
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So much for residual sweetness; gravity is 1.002

 
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Old 11-09-2012, 03:52 AM   #3
BadHorsie
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May 2012
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Why don't you back sweeten it.

 
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Old 11-09-2012, 08:30 PM   #4
DAlexander
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Apr 2012
Acampo, CA
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Quote:
Originally Posted by AndrewD View Post
So much for residual sweetness; gravity is 1.002
Back sweeten with muscat concentrate!!!

 
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