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Old 11-09-2012, 01:33 AM   #11
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I will let it sit ... definitely don't want any mishaps especially while learning wine making ...

Thanks a bunch

 
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Old 11-09-2012, 01:37 AM   #12
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One more question since i can't expect it to go to .990.... should i expect it to be at 1.040 ? Or where? Its so much easier to make beer for me lol but i won't give up, i want to learn this and learm it well

 
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Old 11-09-2012, 01:45 AM   #13
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Quote:
Originally Posted by Big_Cat View Post
One more question since i can't expect it to go to .990.... should i expect it to be at 1.040 ? Or where? Its so much easier to make beer for me lol but i won't give up, i want to learn this and learm it well
If you add some nutrients, and keep it happy, it might go as low as 1.040.

The ending gravity is a function of where it starts. All yeast will die of alcohol poisoning at some point. Some strains will go to 12-14%, some will go up to 18%, and may even surpass 18%. But it's usually through some pampering to get there, and not starting at a high OG which stresses them.

Next batch, start with an OG of 1.085-1.100 and you'll end up with a more predictable finish.
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Old 11-09-2012, 02:08 AM   #14
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Thank you so much for the advise

 
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Old 11-09-2012, 03:08 PM   #15
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In the future if you want to have high starting gravity, such as your current one, consider starting at 1.080, let the SG drop by 1/3 and add a specific amount of sugar, say 1 cup per gallon knowing it will add another 0.020 to your starting gravity, taking you to 1.000( total sugar added...just be sure to document your new SG after feeding)...and repeat this process until you ultimately hit the starting high gravity just based off of sugar additions alone. And as mentioned, keep in mind the yeast you pair this with as you may be able to reach alcohol toxicity and kill off the yeast or even have a natural residual sugar. I have found this definitely makes for a happier environment for the yeast, with less stalls.

Have fun!
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Old 11-09-2012, 06:37 PM   #16
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Great idea... i will do just that.

Thanks

 
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Old 11-17-2012, 02:37 PM   #17
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Update:

I've been taking readings every third day and it hasn't changed from 1.050 so yesterday decided to do a taste test and wife loves it lol she says its sweet but yummy and the alcohol seems to sneak up which she prefers... I will be making more today but this time i will try it with keeping my SG below 1.100 and will update soon



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Cheers

 
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Old 11-17-2012, 04:23 PM   #18
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Quote:
Originally Posted by Big_Cat
Update:

I've been taking readings every third day and it hasn't changed from 1.050 so yesterday decided to do a taste test and wife loves it lol she says its sweet but yummy and the alcohol seems to sneak up which she prefers... I will be making more today but this time i will try it with keeping my SG below 1.100 and will update soon

Cheers
BigCat...

How much of this one did you make? Just thinking that you will want to keep this cool after bottling in case you do have live yeast in bottle. Or, bottle pasteurizing will kill any live ones.
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Old 11-17-2012, 06:12 PM   #19
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I made one gallon ...

 
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Old 11-17-2012, 06:18 PM   #20
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Doesnt pasteurizing change the flavor?

 
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