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Old 11-11-2008, 03:24 AM   #11
MikeRLynch
 
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This might be a good exercise in blending. I suggest starting another traditional mead asap to blend this with, that way you can dial in the raspberry from the first mead.
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Old 11-11-2008, 04:45 AM   #12

FYI, this is a cider.
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Old 11-11-2008, 08:13 AM   #13
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Poobah58 - Once again, your way outside of my "no fruit in drink" zone, but once again this looks really great for guest and get to-gathers, please keep us updated on how it comes out.
Question with you having to add nutrients / energizers after pitching. How well did you airate, and do you know what your PH was when it slowed down?
I have read that if you airate well, and have a good PH balance you should never have to mess with it, but getting to that point, especially with a high gravity must is still an answer I don't know.
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Old 11-11-2008, 12:59 PM   #14

I aerated for 10 minutes with an air pump. Didn't even think about pH. It's really bubbling away now. I wonder if the initial fermentation was from some surviving wild yeast.
BTW what is a "good" pH balance?
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Old 11-11-2008, 04:29 PM   #15
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Quote:
Originally Posted by Poobah58 View Post
FYI, this is a cider.
Jeezus I gotta lay off the mead...
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Old 11-12-2008, 03:32 AM   #16

Well the krausen dropped today and now the cider went from a clear cran/rasp color to a murky rusty color. What up?
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Old 11-12-2008, 04:04 PM   #17
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Patience grasshopper. Don't go fiddlin with it, just let her do her thing. This might be a function of the cranberry oxidizing when you poured it in there. The sulfiting should have stopped that, but this seems like the most likely thing. Be very careful not to splash when transferring this to secondary or bottling.
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Old 11-13-2008, 01:17 AM   #18

9 days in and it's down to 1.022. The taste is rather unique! Quite tart and quite a bite. Can't really explain it. Like high alcohol already at this SG. Rather unpleasant. Will try again in a week or two.
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Old 11-13-2008, 02:38 PM   #19
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I made some Welches Raspberry Grape wine from the juice concentrates over a year ago (when I first started down this insane road) and hid a few bottles in my parents cellar. I found them a few weeks ago, and you know what? They were just as tart and undrinkable as when I put them down there.

Rasp/cran is tough, blending might be a good option.
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Old 11-13-2008, 04:11 PM   #20
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My Cran/Rasp cider was tart at the beginning also. I added 1 quart of pure cranberry to a little under 3 gallons and it was undrinkable at first. I ended up adding a cup of sugar per gal. and everyone seems to like it. I'm letting some of it age to see what it is really like. I used raspberry flavoring which turned out ok, but would like to try it with fruit, but I have no idea how much to put it . Any suggestions?
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