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Old 11-25-2005, 10:22 PM   #11
david_42
 
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I second using fruit, extracts are nasty. Somehow I'd gotten the inpression he was trying for a bracket.


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Old 11-25-2005, 10:45 PM   #12
homebrewer_99
 
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I agree. He mentioned grains and hops, but he said he was NOT using them.

It would have been easier for us to translate had he left those words out.


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Old 11-26-2005, 08:01 PM   #13
fsinger
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Well my "sweet mead" yeast is working today, ready for the brew day tomorrow. I appreciate all the lively contributions, it was fun - and educational. I have committed to the HBS raspberry extract flavoring, all I want is the hint of raspberry. I got it in a 4 oz bottle from Beer Beer & More Beer along with 12 lbs of orange blossom honey. Nobody mentioned nutrients for the yeast, but I'm going to make a trip to the HBS and get some help there.

I'm interested in the sweetness discussion. I understand that yeast will work making alcohol to a certain tolerance, and then stop, leaving some residual sweetness. That doesn't make sense to me, because if I prime with sugar or DME, I expect the yeast to work enought to create the co2 for the fizz, etc. What am I missing?

All this fussing - my dad made homebrew when I was a kid in the 50's like this: Take one 5-gallon pickle crock, add water, 6 lbs of corn sugar, a can of malt syrup, two cakes of bread yeast. It sat covered with a towel (no air lock) on the hot water heater for a week. It was then siphoned into "stubbies" with a 1/4 tsp of corn sugar, capped and stored for a week. I worked every time, even though it tasted like ****.
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Old 11-26-2005, 09:38 PM   #14
homebrewer_99
 
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Quote:
Originally Posted by fsinger
I'm interested in the sweetness discussion. I understand that yeast will work making alcohol to a certain tolerance, and then stop, leaving some residual sweetness. That doesn't make sense to me, because if I prime with sugar or DME, I expect the yeast to work enought to create the co2 for the fizz, etc. What am I missing?

All this fussing - my dad made homebrew when I was a kid in the 50's like this: Take one 5-gallon pickle crock, add water, 6 lbs of corn sugar, a can of malt syrup, two cakes of bread yeast. It sat covered with a towel (no air lock) on the hot water heater for a week. It was then siphoned into "stubbies" with a 1/4 tsp of corn sugar, capped and stored for a week. I worked every time, even though it tasted like ****.
I'm glad you appreciate the banter and opinions.

Did you use Champagne yeast? There will be enough yeast left in your mead for bottle conditioning (it's called "carbonation" if you use gas).

As far as you don't understand our fussing...re-read what you wrote about your dad's HB...especially the last sentence..."it tasted like ****". Enough said? Don't repeat your dad's mistakes!
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Old 11-27-2005, 12:23 AM   #15
Caplan
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Quote:
Originally Posted by fsinger
White Labs Sweet Mead yeast.
Quote:
Originally Posted by homebrewer_99
Did you use Champagne yeast?
I love it here!

 
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Old 11-27-2005, 12:33 AM   #16
homebrewer_99
 
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Quote:
Originally Posted by Caplan
I love it here!
I guess we don't need to send you a Valentine's Day card then, huh?
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Old 11-27-2005, 08:08 PM   #17
Caplan
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Quote:
Originally Posted by homebrewer_99
I guess we don't need to send you a Valentine's Day card then, huh?
No need Old Bean! The Three-tier system i know you're all sending me for Crimbo will suffice!

 
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Old 11-28-2005, 08:37 PM   #18
fsinger
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Quote:
Originally Posted by homebrewer_99
"it tasted like ****". Enough said? Don't repeat your dad's mistakes!
I won't repeat his mistakes, but for 5 cents per quart or less (his cost) he didn't care what it tasted like. Me, I want good beer!
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Old 11-28-2005, 08:47 PM   #19
fsinger
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Sorry, I checked the White Labs yeast bottle, it was Sweet Mead/Champagne yeast, so I guess it is champagne yeast after all.

It's been brewing for 3-4 days now, no active head on top, and modest bubble activity in the airlock. Odd, all my ales have a huge head by the 2nd day. This stuff is interesting.

Try this out - I stop it at the sweetness I like and KILL the yeast remaining - then mini-keg it with co2 for carbonation. Actually I may split the batch and try both methods, mini-keg 2 gallons and prime/bottle 3 gallons.

And I may end up dumping the whole batch. . .
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Old 11-28-2005, 09:37 PM   #20
Caplan
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Quote:
Originally Posted by fsinger
Sorry, I checked the White Labs yeast bottle, it was Sweet Mead/Champagne yeast
Eh? I assume you mean DRY Mead/Champagne yeast

If you DID use a champagne yeast it'll ferment to dry in good conditions. How do you plan to kill the yeast before this happens?



 
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