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Old 09-20-2011, 01:04 PM   #111
jgilmour
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Jun 2011
franklin, ma
Posts: 51

Can someone post a picture of it in a glass. Curious to know how clear its supposed to be.



 
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Old 09-23-2011, 11:06 PM   #112
Fletch78
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Feb 2010
Athens GA
Posts: 1,345
Liked 25 Times on 18 Posts


It looks like red wine. It is clear. The EC-1118 makes a very compact lees, and as Joe Mattioli states, the welch's is already clarified. I've made it before, and it's the only mead recipe I'm making twice. It is exactly as advertised, unlike Joe's Ancient Orange.



 
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Old 09-24-2011, 02:25 PM   #113
CanaBeer
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Mar 2011
Waterloo, Ontario
Posts: 10
Liked 1 Times on 1 Posts


+1 to Fletch. Mine came out as bright as a rosť after about 6 weeks, and I followed the recipe to a T.

 
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Old 09-25-2011, 03:31 PM   #114
Fletch78
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Feb 2010
Athens GA
Posts: 1,345
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I never added the buckwheat honey. Is that added at the beginning or during backsweetening?

 
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Old 09-26-2011, 12:13 PM   #115
huesmann
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Mar 2011
Kensington, MD
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I put mine in at the beginning.

 
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Old 10-09-2011, 02:00 PM   #116
huesmann
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Mar 2011
Kensington, MD
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I whipped up a 5-gallon batch yesterday, but didn't have any buckwheat honey, so I just used more clover. It's quickly bubbling away already.

 
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Old 10-10-2011, 02:56 AM   #117
interceptor
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Oct 2011
pullman, wa
Posts: 10

I got all of the starting ingredients rounded up.

I'll be starting it tomorrow. Pics to come...

 
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Old 10-11-2011, 01:51 AM   #118
interceptor
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Oct 2011
pullman, wa
Posts: 10

Here it is.

Start date: 10/10/2011

I'll try to keep this updated. Also, this my second attempt at making wine/mead haha. Still getting the noobness out...

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Old 10-20-2011, 04:47 AM   #119
interceptor
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Oct 2011
pullman, wa
Posts: 10

10/19/11 Update

She's still bubbling along. I'm shooting to rerack sometime next week.
Should I wait until fermentation has slowed down considerably?
Or will the Sorbate/Campden combo stop it for sure?

 
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Old 10-20-2011, 04:51 AM   #120
AZ_IPA
PKU
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Jun 2008
The Cold Part of AZ
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Wait until it is done fermenting before racking or stabilizing. It can be hard to stop an active fermentation.



 
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