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Old 12-07-2008, 10:59 PM   #1
Toppers
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I have 5 gallons going at 58F for experimental purposes. It's still bubbling away after 2 months, and I just took a hydro reading: 1.030



 
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Old 12-07-2008, 11:00 PM   #2
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lower temp= longer time. It shouldnt matter though- its not like there are alot of lees that drop. Maybe 2 more months to go?


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Old 12-08-2008, 03:39 AM   #3
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Quote:
Originally Posted by Toppers View Post
I have 5 gallons going at 58F for experimental purposes. It's still bubbling away after 2 months, and I just took a hydro reading: 1.030
Thanks for the numbers on this. I'm doing a batch right now that's probably gonna ferment between 55-62 just do to the cold house temps this time of year (unless Brew_MU turns on his heater). I was expecting it to take quite a bit longer...

 
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Old 12-09-2008, 10:16 PM   #4
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most wine makers and expensive wineries vary the temp they ferment cold in the beginning and raise the temps as it goes along, even up to 80 deg for a short time. the varying temp offers a much bigger profile. however the hotter ferment temps can destroy the more fruity flavors or "jammy" as most call it.

if that helps any maybe... haha just trying to help.

 
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Old 12-09-2008, 10:20 PM   #5
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I just posted a thread about a batch that I left for 70 days in primary. It fermented at about 64 for 3 weeks then after it cleared I let it warm up to 71. It now has a bit of a vomit sourness on the back of the palate. Not very pleasant, but I'm giving it time in the cold before I judge.
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Old 12-09-2008, 11:11 PM   #6
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I have some that has been fermenting a month - it is now clear and no more positive pressure in the airlock. I'm guessing it's done and can be stabilized and backsweetened now? and bottled soon for aging?
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3 gallons strawberry lemon
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1 gallon lime
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Old 12-09-2008, 11:16 PM   #7
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Quote:
Originally Posted by bkvail View Post
I have some that has been fermenting a month - it is now clear and no more positive pressure in the airlock. I'm guessing it's done and can be stabilized and backsweetened now? and bottled soon for aging?
My rule from now in is going to be 5 weeks. I also think I'm going to try just using apple juice without any added sugar.
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SEMPER FIDELIS ET SEMPER PARATUS Bringin' the 'pane...the propane.Coming Up:..[Hefewiezen][BCS Robust Porter][EdWort's Haus Pale Ale][Peated Ale]
Fermenting:.
Conditioning:[Oaked Cider][ESB]
On Tap.........[The Munchner][Spiced Cider][English Cider][Simcoe IPA][Triple Hops Grooved][Cider'n 'gnac]

 
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Old 12-10-2008, 12:39 AM   #8
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Quote:
Originally Posted by Coastarine View Post
My rule from now in is going to be 5 weeks. I also think I'm going to try just using apple juice without any added sugar.

that would make it similar only lower alcohol content, correct?
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3 gallons strawberry lemon
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Old 12-10-2008, 12:41 AM   #9
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I just finished a batch that was 7 months old.


Smooth and fine as Apfelwein!!!!!!
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Old 12-10-2008, 01:09 AM   #10
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Quote:
Originally Posted by bkvail View Post
that would make it similar only lower alcohol content, correct?
Yep. And less complications. I don't know if I have the juice extract to blame or what, but I'm thinking I'd like apfelwein better if it were more of a session drink.


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SEMPER FIDELIS ET SEMPER PARATUS Bringin' the 'pane...the propane.Coming Up:..[Hefewiezen][BCS Robust Porter][EdWort's Haus Pale Ale][Peated Ale]
Fermenting:.
Conditioning:[Oaked Cider][ESB]
On Tap.........[The Munchner][Spiced Cider][English Cider][Simcoe IPA][Triple Hops Grooved][Cider'n 'gnac]

 
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