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Old 01-14-2013, 01:44 AM   #11
Newbrew12
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Mar 2011
Sioux Falls, South Dakota
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After 6.5 hours of grapefruit peeling I got the must finished yesterday. Went with the EC-1118. Sittin in the basement fermenting now around 65 F +\- 2 or 3 degrees. Only went with 3 pounds of golden raisins chopped, no tannin addition. That's the only decision I'm hoping doesn't come back to bite me. I really don't want a low body to this but we'll see. SG was sittin right at 1.08 which is exactly what I was hoping for. 30 pounds of pulp are fermenting in strainer bags along with a little under a cup of zestings. Fermentation has already blown up and smelling great!
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Old 01-14-2013, 01:57 AM   #12
Leadgolem
 
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X2 on tasting before oaking. A fair amount of what is extracted by oaking is tannin. Since your going to have tannic acid in the brew already, you may not want to add tannin to it as well.
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Old 01-14-2013, 08:29 PM   #13
WilliamSlayer
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Aug 2012
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Quote:
Originally Posted by Newbrew12 View Post
After 6.5 hours of grapefruit peeling I got the must finished yesterday. Went with the EC-1118. Sittin in the basement fermenting now around 65 F +\- 2 or 3 degrees. Only went with 3 pounds of golden raisins chopped, no tannin addition. That's the only decision I'm hoping doesn't come back to bite me. I really don't want a low body to this but we'll see. SG was sittin right at 1.08 which is exactly what I was hoping for. 30 pounds of pulp are fermenting in strainer bags along with a little under a cup of zestings. Fermentation has already blown up and smelling great!
Just remember, you can ADD things but not take them out again. Tannin included! :-)

 
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Old 01-15-2013, 01:16 AM   #14
Newbrew12
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That's kinda what I was thinking with waiting on the tannin. Whole house smells of fermenting grapefruit glory so at this point I'm just cracking open a bottle of some home brew and waiting
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Old 01-20-2013, 12:59 AM   #15
Newbrew12
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Well here it is all broken up.



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Did one gallon lightly oaked, one gallon to be dry, one will back sweeten, and two carbed for summer time. OG was 1.080 and put in secondary at 1.014. Tasted great today, just a tad bitter but for a young wine full of grapefruit I'm impressed so far.
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Old 01-20-2013, 11:16 AM   #16
WilliamSlayer
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Wow, they look like milk in the picture! Really cloudy? Pectic?

 
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Old 01-20-2013, 11:16 PM   #17
Newbrew12
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Idk nothing too different than what I saw in my last wines. Only was in primary for 5 days so I figured it would be cloudy. After a day there's already a good amount of sediment in each of the gallons. I imagine it'll take a while to clear but I've never had an issue with waiting. I imagine I won't bottle for at least 6 maybe 8 months with letting it clear naturally
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