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Old 06-04-2009, 12:09 AM   #21
Ooompa Loompa
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Dec 2007
Colorado
Posts: 531
Liked 2 Times on 2 Posts


Haven't been on HBT lately. Glad to hear that some others are enjoying this recipe.
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Primary: Apfelwein, Irish Stout
Secondary: Nada
Bottle conditioning: Centennial IPA
Drinking: Super Shpadoinkle Blonde Ale

 
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Old 06-04-2009, 12:11 AM   #22
Ooompa Loompa
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Dec 2007
Colorado
Posts: 531
Liked 2 Times on 2 Posts


Quote:
Originally Posted by MauiMaltMan View Post
did you use cork (Champagne) bottles or beer bottles?
I used beer bottles
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Primary: Apfelwein, Irish Stout
Secondary: Nada
Bottle conditioning: Centennial IPA
Drinking: Super Shpadoinkle Blonde Ale

 
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Old 06-25-2009, 08:20 PM   #23
jcobbs
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Jun 2009
Alabama
Posts: 448
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The SWMBO in my house likes Seagram's Strawberry Daiquiri malt beverage, so I used this recipe as a jumping off point to try something similar. Used:
1 gallon apple juice (no K-sorbate)
1 can Welch's strawberry cocktail (strawberry & other fruit juice mixture)
1/2 tsp raspberry concentrate (McCormick's, from the grocery store)
2 cups organic sugar (like a very light brown sugar)
1 pk Red Star Montrachet

Just started it today. The game plan is to ferment till the bubbling dies down, tweak the sweetness with Splenda if necessary, then prime and bottle. SWMBO tasted it just before pitching the yeast and pronounced it delicious, but a little too sweet, which should be perfect. Depending on how it looks after fermenting I may think about a few drops of food coloring if it looks too different from what she's used to. I'm a noob, so I'm open to suggestions.

 
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Old 06-29-2009, 11:34 PM   #24
JSomps6
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Jun 2009
Grand Rapids
Posts: 232
Liked 4 Times on 3 Posts


So mixed this up on Saturday the 27th, fermintation is not looking as active as the video... There is quite sediment layer on the bottom as well. I get a bubble about every 10 seconds... should I be worried?

 
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Old 07-03-2009, 07:02 PM   #25
basfords
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Jun 2009
Mission Viejo, CA
Posts: 4

I would like to try this, but I would like to make 1 gallon. I can do the math, but my question is will it hurt to still use the full cans of concentrate?

Will it add flavor or overpower everything?

Thank you,

Sean
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Old 11-30-2009, 01:19 AM   #26
jaeg1
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May 2009
Schertz, TX
Posts: 9

I followed the original recipe with two minor exceptions:
1. I used Cherry/Pomegranate juice concentrate since I could not find the Blueberry.
2. I used one pound of light DME instead of sugar since I had some in the brew closet.

Any thoughts on how the changes might affect the final product?

Thanks,

 
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Old 12-01-2009, 04:57 AM   #27
dracus
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Aug 2009
cincinnati, ohio
Posts: 296
Liked 10 Times on 10 Posts


Id like to hear how it turned out?

P.S. Anyone have the recipe for 5 gallons, might as well make a bit more..

 
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Old 12-18-2009, 10:38 PM   #28
HOP-HEAD
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Oct 2008
West Michigan
Posts: 503
Liked 10 Times on 9 Posts


Anybody tried this with Notty Yeast? I want to throw this together tomorrow for the little lady, but the only yeasts I have on hand are Notty and Windsor. As clean as the Notty finishes in beer, I'm guessing it'd be just fine.

 
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Old 12-20-2009, 09:21 AM   #29
corexcore
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Aug 2009
Maine
Posts: 67

Seems like an ale yeast might give trouble getting it to bottle carb. Probably fine if you take that into consideration and don't add too many fermentable sugars though, I'd expect.

 
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Old 12-29-2009, 03:05 PM   #30
jaeg1
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May 2009
Schertz, TX
Posts: 9

Bottled this last week. I am trying real hard to wait for New Years eve to bust one open. One concern though, I'm not real sure I got the lactose mixed well enough. I heated 1.5 cups of water for the sugar and fruit flavoring, then added the lactose. It did not mix very well. I kept stirring gently to try and keep the lactose suspended but when I was done bottling , there was a thin layer of lactose on the bottom of the bucket. I have since found several posts on this site about boiling 1.5 cups of water just for the lactose to dissolve in. Anyone else have additional suggestions?

Thanks,

 
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