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Old 08-20-2012, 05:35 AM   #881
opus345
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Quote:
Originally Posted by CreamyGoodness View Post
Fatbloke, I believe it was, said that d47 will make this recipe very dry. FYI.
Now I do trust Fatbloke's experience, but I made side by side one gallon batches, one with Fliechmans and one with D47. The bread yeast was sweeter and the D47 was drier, but I don't think you would call it very dry. There was a very nice residual sweetness and I would use D47 again. You do need to pay attention to the ferm temps with D47 and try to keep them below 68F.
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Old 08-20-2012, 08:34 PM   #882
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Quote:
Originally Posted by CreamyGoodness

For the record, none of your pictures show anything visibly out of the ordinary at all.

Aside from prayer and/or superstition, I would avoid "doing" anything at all with this for the next couple months. Just let God, the faeries, and science do its thing.
Lol ok.
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Old 08-24-2012, 05:14 AM   #883
Vomtaylor
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Dec 2011
Temecula, Ca
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I made this about 2 months ago and ran a blow off tube. I only get slight bubbles. No kraousin (sp). Pitched WL sweet mead yeast. WLP720. Just pulled a sample. It's good, really sweet. Any thoughts? The fruit is all still floating too..........?

 
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Old 08-25-2012, 01:20 PM   #884
Bigbeavk
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The fruit doesn't always sink. Just leave it alone until it clears then bottle.

 
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Old 08-25-2012, 01:31 PM   #885
rack04
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What is the typical serving temperature?

 
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Old 08-25-2012, 02:23 PM   #886
tulsabrewdaddy
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Been almost 5 months, the fruit is falling and it's still not clear....thoughts?

 
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Old 08-25-2012, 03:13 PM   #887
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Quote:
Originally Posted by tulsabrewdaddy View Post
Attachment 73088

Been almost 5 months, the fruit is falling and it's still not clear....thoughts?
Have you jostled it perhaps?

In any event, I would give it more time. Who knows what variable might be at play here.
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YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!


 
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Old 08-25-2012, 03:19 PM   #888
tulsabrewdaddy
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Quote:
Originally Posted by CreamyGoodness

Have you jostled it perhaps?

In any event, I would give it more time. Who knows what variable might be at play here.
No it has been in a temperature controlled fridge the whole time. I'm thinking about moving it to a secondary to see if that helps.

 
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Old 08-25-2012, 04:15 PM   #889
CheeseSarny
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May 2012
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Hey all first time poster.

I decided to try the recipe and everything was great, until I went to check it today and saw some brown... stuff on top.

Any idea what it is? Should I be worried?
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Old 08-25-2012, 04:32 PM   #890
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Fear not the yeast goo. When the mead clears, you can rack the mead away from the goo using a rubber hose. Seriously, I get it all the time.
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See, that's where the real story is.
In the competition for the attention of the space aliens.
Everyone's equal in the eyes of God, but the space aliens, you've got to figure they would play favorites.




YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!


 
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