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Old 02-04-2013, 07:42 PM   #11
saramc
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Feb 2011
suburb of Louisville, KY
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Quote:
Originally Posted by Hrahn1995 View Post
Do you need both to stabilize? i was planning on just using sorbate, then adding some honey, but if you need both, i shall add K-meta to my shopping list
Yes, if you are backsweetening you need to add k-meta plus sorbate..they work together. In lack of backsweetening, one typically stabilizes with k-meta. Just part of the process for protecting all your hard work. K-meta is commonly used on the front end also.
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Old 02-04-2013, 10:33 PM   #12
Hrahn1995
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Mar 2012
New Orleans
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alright. Thanks! i think i will go ahead and backsweeten with some honey.
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Old 02-15-2013, 07:56 PM   #13
TLProulx
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Dec 2010
Montreal, Quebec
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Look like a turkish sweeten mint tea ...

Does it taste like a cold one?

 
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Old 02-16-2013, 03:09 AM   #14
Hrahn1995
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Mar 2012
New Orleans
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i have never had a turkish sweetened mint tea. I havent made this yet, its part of my next batch starting in march probably.
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Old 02-19-2013, 06:08 AM   #15
Brann_mac_Finnchad
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Apr 2012
, AK
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Sounds tasty--might just have to make some myself.

D-47 would work nicely (with the usual caveat of temp.). I would use an ale or beer yeast though.
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Old 02-19-2013, 10:58 AM   #16
Hrahn1995
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Mar 2012
New Orleans
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What is the caveat with tempwith d-47? its hard for me to control temp would you sugggest i use another yeast? (i only have wine yeasts at the moment)
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Old 02-19-2013, 03:23 PM   #17
Matrix4b
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Nov 2008
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Quote:
Originally Posted by Hrahn1995 View Post
What is the caveat with tempwith d-47? its hard for me to control temp would you sugggest i use another yeast? (i only have wine yeasts at the moment)
D47 should not go over 70F. It is better if you keep in in the mid 60s. When it gets over 70F the yeast can produce some off flavors.

Matrix

 
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Old 02-19-2013, 08:00 PM   #18
Hrahn1995
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Mar 2012
New Orleans
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alright then i wont have a problem i dont think, it will also work well with my Altbraggot idea using the dusseldorf yeast for the first 2 weeks then introducing the d-47 when i put it into the colder temp (~50)
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Old 03-23-2013, 01:18 AM   #19
Hrahn1995
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Mar 2012
New Orleans
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So i started this today using 1.25lbs of honey, ec-1118, and 4 mint tea bags. lets see how this goes!
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Old 03-23-2013, 05:15 AM   #20
Brann_mac_Finnchad
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Apr 2012
, AK
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I started one last Saturday, as well. Using 1/3 cup of dried spearmint, about 'bout a pound of honey, and used safale 05 yeast.

What was your OG?
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