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Old 07-27-2013, 05:26 PM   #31
Honda88
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Originally Posted by Ridenour64 View Post
Every time I try to do it and think maybe it won't this time. It does lol.
you need to consider fermenting your wine in the bucket until it calms down and then transfer over into the carboy. Just curious what is the air temperature in the room that is in??

 
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Old 07-27-2013, 08:23 PM   #32
Ridenour64
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75 + or - I usually don't pay too much attention to temperature. But that was the most explosive fermentation I have ever seen. And I do have a fermentation bucket. But I'm just not a big fan of plastic because I hate having to worry about scratches and stuff in the bucket. I'm gonna have to start tho because that turned into a mess

 
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Old 07-27-2013, 08:36 PM   #33
Arpolis
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I don't use buckets. What I have started doing is using a 2 liter or 1 liter plastic bottle to hold some of the must before I pitch the yeast so the carboy has plenty head room. After fermentation dies down I top up with the plastic bottle of must which has been chilling in the fridge up to that point.
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Old 07-28-2013, 04:12 PM   #34
Ridenour64
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Arpolis, I actually thought about doing that, but in the end decided not to. I wish I would have tho.

 
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Old 08-01-2013, 09:39 PM   #35
jak1010
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Quote:
Originally Posted by Ridenour64 View Post
I went out and bought the energizer and earl grey tea. I can't wait to get this batch going. I've made a few batches using only 2 concentrates / gallon and I haven't really liked them. So I'm
Excited for this batch. I think It'll fit my taste a little more.
Did you use 4 cans? What flavor?
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Old 08-02-2013, 03:23 PM   #36
Ridenour64
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Quote:
Originally Posted by jak1010

Did you use 4 cans? What flavor?
I used 4 cans/ gal. But made a 3 al batch so I used 12 cans. I used welches frozen white grape and peach. Smells great so far!


My fermentation took off like crazy but didnt really last too long. There hasn't been any activity what so ever in the carboy for the past few days.

 
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Old 08-02-2013, 03:40 PM   #37
Arpolis
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I remember fermentation did not last long at all with this recipe. Another friend that did this said his main fermentation was only a few days like 5 or 6. I think last I paid attention to it it was about 8 or 9 days for me.
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Old 08-23-2013, 03:42 AM   #38
Ridenour64
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Quote:
Originally Posted by Arpolis
I remember fermentation did not last long at all with this recipe. Another friend that did this said his main fermentation was only a few days like 5 or 6. I think last I paid attention to it it was about 8 or 9 days for me.
Started mine on July 25th put in my fridge 2 weeks later and has been there ever since.

The wine has not cleared yet tho. Do you recommend
1 leaving it where it's at until it clears
2 rack it ( would prefer not because I only have 1 three gal and don't wanna go to bucket then back in, that's bad isn't it?)
3 using pectic enzyme or something else.

 
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Old 08-23-2013, 01:33 PM   #39
Kdog22
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Give it some time, it should clear on it's own. You don't HAVE to rack it if you don't want to but I would recommend it. You can rack it into a bucket and rack back into the cleaned primary vessel. Just have to be careful to siphon and be gentle with it. (as in don't pour from one to the other) To help avoid oxidation. Should be fine to do that, IMO.

 
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Old 09-14-2013, 10:48 PM   #40
Ridenour64
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So I bottled this today. The peach aroma is still there, but the flavor is kinda watery. Alcohol content seems low. Is it because I just bottled it? Will time help? I followed the recipe correctly. But I never took gravity measures.

 
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