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Old 04-23-2013, 12:54 AM   #251
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Has anyone tried this with white grape cherry welchs. All i have is lalvin 71b. Thoughts around this.
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Old 04-23-2013, 09:56 AM   #252
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Go for it,I like the sound of white grape cherry.
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Old 04-23-2013, 11:00 PM   #253
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I made mine in september and still need to bottle it. I am wondering if I could have got renewed fermentation with that much time. Need to find out sometime, I don't know much about back sweetening yet. I do recall it giving off occasional bubbles since I tried to stop the yeast. Need to check the gravity.
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Old 05-22-2013, 02:27 PM   #254
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Ended up bottling mine last night that I made in September. It finished at 1.012 and tastes ready to go. The Welch's grape flavor is barely discernible and tastes more like a wine than that. The honey flavor is very prominent and I liked it better chilled. Still have my 2nd batch to bottle soon, then I am making more. It's quick and easy, but also no problems bulk aging if you want to let it sit for a while.
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Old 05-24-2013, 02:51 AM   #255
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Made a batch of this and followed the exact original recipe but used Ocean Spray cranberry, blueberry, blackberry juice mix. Wow!!! Really good wit no back sweetening.
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Old 05-24-2013, 04:20 AM   #256
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Quote:
Originally Posted by jak1010 View Post
Made a batch of this and followed the exact original recipe but used Ocean Spray cranberry, blueberry, blackberry juice mix. Wow!!! Really good wit no back sweetening.
I did this and backsweetened with peach
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Old 06-12-2013, 07:49 PM   #257
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I made this last year and it was a hit! Be cautious as there is a reason Vikings are well known for making/drinking mead. This stuff is STRONG.

Drink a glass and wait. It does not hit you right off but sneaks in. I would drink a glass and say, "Mmm, that was good! Im going to have another glass." I pour another take a sip and the first glass kicks in full force and the freshly poured glass sits unfettered. Then when I wake up (lol), I must pour it out and waste it.

Im going to get another batch going. Prob follow the recipe loosely. Ill let you know what I end up doing and how it turns out.
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Old 06-13-2013, 01:34 AM   #258
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Nice!

I've done many variations of this but the only change I've made is with the types of juice.

Everything else, honey, yeast etc and the volumes of each remained the same.

So far, all of them have turned out great.

Other changes I want to try are with back sweetening but I prefer dry so I may just do it by the glass.
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Old 06-14-2013, 05:55 PM   #259
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Backsweetened last night and had yeasty smell and taste. How can I get rid of the smell and taste?
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Old 06-14-2013, 08:52 PM   #260
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Quote:
Originally Posted by jkrug View Post
Backsweetened last night and had yeasty smell and taste. How can I get rid of the smell and taste?
Did you do a secondary? You can also do a cold crash. That will help the yeast settle. But if its bottled already you might be hosed :-(

Perhaps some aging will do some good in mellowing the unwanted flavors.
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