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Old 08-21-2013, 11:15 PM   #11
Iam
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Is it possible to be still fermenting?

 
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Old 08-22-2013, 02:27 AM   #12
Honda88
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doubt it. its probably just residual sediment. When you first bottle wine, it may look clear and then it will start dropping sediment in the bottles...id drink it up

 
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Old 08-22-2013, 05:29 AM   #13
Iam
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I'll send you a bottle. You drink it first and tell me what you think.

 
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Old 08-22-2013, 01:05 PM   #14
cmiller356
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Jun 2013
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Shoot if you are sending out bottles, hit me up! I'll if you don't hear from me then it's actually killed me.

 
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Old 08-22-2013, 05:05 PM   #15
Honda88
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lol If you aren't going to taste your own wine what makes you think I want too?? I am just giving my input on what I think it is. I don't think its anything serious but I can't be 100% sure so I guess you will have to decide what you want to do with it.

 
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Old 08-22-2013, 05:09 PM   #16
BGBC
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Quote:
Originally Posted by Honda88
I guess you would have to ask yourself....Do you really want to drink something that has microorganisms growing in it???
You mean like almost any homebrewed beverage?
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Old 08-22-2013, 05:11 PM   #17
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Quote:
Originally Posted by Iam
I'll send you a bottle. You drink it first and tell me what you think.
I'll love ice wine. I'll take a bottle.
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Bottled/Drinking: Apfelwein, Vanilla Rhubarb Mead, Evolution of Funk (Vol's 1-4), Long Story Short...Quad, BRB Melomel, Fluffy Pantaloons (100% Wheat), Funky Pantaloons (100% Brett), Funky Jersey Weisse, Petite Farmhouse (TYB), Riviere Rouge Flanders Red, Frankencyser, Fuzzy Math (golden sour w/ peaches), Wild Cider ('14), Unseasonably Pale v2
Primary/Secondary: Evolution of Funk (Brett Saison solera), Lion Cut Kriek, Bochet Mead, Wild Cranberry Cider ('15), Dirty Dozen Mead, Farmhouse Cyser

 
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Old 08-22-2013, 05:25 PM   #18
Honda88
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Quote:
Originally Posted by BGBC View Post
You mean like almost any homebrewed beverage?

lol other then yeast....you got me...good job....

 
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Old 08-22-2013, 05:32 PM   #19
Johnnyhitch1
 
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Most of the time when beer/wine is stored improperly mircoscopic protiens/fatty acids will congeal and start to clump.
This could be from high temperatures, large temp swings and/or direct sunlight.

If you've ever had a wine where it tastes grainy and theres sediment left in the glass this is the same thing.

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Old 08-22-2013, 05:35 PM   #20
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Quote:
Originally Posted by Iam View Post
I'll send you a bottle. You drink it first and tell me what you think.
FYI, pathogens cannot grow in anything above 2-3%ABV. This includes anything that can harm you....why do you think everyone drank "ale" instead of water 100s of years ago??

It was safer than the water even when it was infected with pedio/lacto/brett!!
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Beer: NZ Brett (BD:9/16/12)
Mead: Blueberry-lemon, Raspberry-Lime, Habenero, POM, Traditional.

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