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Old 03-06-2012, 07:07 AM   #661
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Quote:
Originally Posted by Bigbeavk
I was just playing it safe not knowing what to expect. Should I top off with some honey and water? Of course we wouldn't want to water it down any. lol
Id just watch it for infection or oxidation, your co2 levels might be high enough I don't know w/o looking at it. Id venture to say your fine though if you properly sanitized.
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Old 03-06-2012, 04:01 PM   #662
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I dunno. If you have to unlock the carboy for whatever reason, you might consider pouring it all into a smaller one with little headspace. But if you leave your airlock on from pitching your yeast until you bottle, I don't see a need to worry, since no air should be getting in.
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Old 03-14-2012, 02:10 AM   #663
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I'm going to give this a go for the first time today. The guy at the brew store was a bit skeptical about using bread yeast. Ahh well..

Being a kiwi I'm going to try one that uses chinese gooseberries in it instead of oranges :P
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Old 03-14-2012, 03:08 AM   #664
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Quote:
Originally Posted by MacrosNZ
I'm going to give this a go for the first time today. The guy at the brew store was a bit skeptical about using bread yeast. Ahh well..

Being a kiwi I'm going to try one that uses chinese gooseberries in it instead of oranges :P
The guys at my HBS were the same way until they tasted it. Go for it, it's fun and easy.
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Old 03-21-2012, 11:40 PM   #665
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Took a sample after a month and some change in the fermentor... It appears that my bread yeast crapped out at 1.045. Doing to pick up some D-47 from the store on Friday and see if that will finish it off.
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Old 03-22-2012, 01:49 AM   #666
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Just for clarification .045 after 5 weeks.with no activity is.way too high right? Would repitching be advisable at this point?
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Old 03-25-2012, 02:36 AM   #667
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Just bottled 5 gallons, I made this one without the orange pith and it was 10x better than with the pith. There is no bitterness.
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Old 03-25-2012, 05:28 PM   #668
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At one month, didn't add the extra water though. Was a little clearer when I took it out but one of my hands twitched while setting it down

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Old 03-26-2012, 05:40 AM   #669
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gotta do this about 50 times just to make sure I like it!
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Old 03-26-2012, 12:20 PM   #670
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Hey guys, I started a batch of this just over 3 months ago, but it still looks kinda cloudy:



(JAOM on the right, batch of apfelwein started at the same time on the left)

What's the recommended course of action here? Leave it in the carboy until it clears (though I need to bottle it within a month since I'm moving out) or just bottle it now? It was fermenting at about 60F so I guess it might have been going pretty slowly. Thanks in advance!
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