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Old 01-23-2013, 08:20 PM   #51
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The throw away was ice crystals. That flaky like appearance. I tossed it in a sieve to get all the fluid out. Threw it outside. It's so cold it's still there. Looks like frozen snow. No color. Gonna strain out some more ice tonight. I wonder at what temp the alcohol might freeze too.
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Old 01-23-2013, 09:27 PM   #52
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I guess the most important question is..."how's it taste?"
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Old 01-23-2013, 09:43 PM   #53
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Damn the last 3-1/3 is almost frozen solid. It's only ten degrees outside. It was so hard to taste because it was toooo cold.
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Old 01-24-2013, 12:02 AM   #54
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Quote:
Originally Posted by Corriveau View Post
Here is a picture of apple jack. O.G. 1070. F.G. I want to say 1000, I don't really remember.
Now I'm thirsty
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Old 01-24-2013, 04:35 PM   #55
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Quote:
Originally Posted by MarkKF View Post
Damn the last 3-1/3 is almost frozen solid. It's only ten degrees outside. It was so hard to taste because it was toooo cold.
Just doing a general estimate from the previous freezing temp post in this thread, it looks like you are around 40 proof. right?

40 proof liquor with no taste is scary dangerous...
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Old 01-24-2013, 04:40 PM   #56
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Quote:
Originally Posted by Unferth

Just doing a general estimate from the previous freezing temp post in this thread, it looks like you are around 40 proof. right?

40 proof liquor with no taste is scary dangerous...
Eh, it's just 20% ABV. Dangerous in quantity.
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Old 01-24-2013, 07:19 PM   #57
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Also depends on if you are one of those "sloppy" types or not. In moderation right?
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Old 01-25-2013, 01:33 PM   #58
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If its still freezing solid the second time around doesn't that mean its over 20%?

Yes all things in moderation... I meant dangerous in a good way if that makes sense.
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Old 01-26-2013, 08:48 AM   #59
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I might have to try this out. I'm planning a 3 gallon cyser this spring, I think I'll play around with a gallon of it.


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Old 01-26-2013, 08:48 PM   #60
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Mines in the freezer now after a ten day fermentation. I just threw the lees and all in there. Ill post pics when I harvest.
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