idrinkstuffnthings
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- Jan 23, 2013
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Maybe they key is using slurry. And montratchet. Beats me.
With my first batch, I learned that Montrachet is probably the worst yeast to use in a hostile fruit must. This is documented in the Skeeter Pee and a couple other threads.Maybe they key is using slurry. And montratchet. Beats me.
I'm giving THIS hard lemonade a try. It calls for Lalvin EC-1118 Champagne Yeast, and it took right off.
The first time (lemon-lime) it sort-of carbed itself in the bottles. This time I'm going to add sugar and make sure it does. It get a very soda-like carbonation.
Started this 2/25/13. Down to about 1.030. Tasting good. Drinkable, but will benefit from some bottle time. Going to bottle this in plastic bottles. Since its at 1030, should I still use priming sugar, or will it dry out a little more if I just bottle without priming sugar and let it carb with the little residual sugar that's in solution? I like the sweetness right now, could be a little drier, but not much. Maybe I'll just use priming sugar to be safe. At 1.030, in plastic, I shouldn't blow up all my bottles doing this, right? I just don't want to not add priming sugar, then find it's too dry.
Extra yeast and nutrient is how I got it where it is now. It tasts pretty good now and is at 12.4%ABV and with our activities happening only a week away, didn't want to wait any longer to bottle. I just need to watch for excessive pressure so I don't get any bombs. I used Groulsch bottles so I can easily loosen a cap and if the pressure seems too high, in the freezer they go.
Only trouble I have now is that I found out the SWMBO has issues with anything citrus and can't drink it. Now she tells me! For the next batch I need to come up with something with little or no citrus in it. Wouldn't have as much trouble with the yeast either.
subd
The same nice person that has the extra hard lemonade recipe that I enjoyed making (brazedowl) on this forum has a wine recipe you make out of juice concentrate also very tasty and 13% which I found easy to do hope all is well
????
Do the same sanitation rules apply as with beer? Also, do you have to ferment it in a dark place like beer as well?
Got to try mine finally this past weekend. This stuff can be dangerous. Goes down like kool aide bust at12.5%, it'll sneak up on you.
I think I will have to try this with just some grape or other juice with less acid / citrus so it would be easier on those with the sensitive stomachs. With less citric acid, could probably jack up the ABV a little more too.
Hardliners are going to say yes... but I'll to out on a limb and say not just no, but hell no. Not for wine.
When I finish a batch, I rinse out the carboy and turn it over and let it dry. When I'm ready to brew again, I inspect for visual signs of un-cleanlyness. If there's none, I brew. If there is. I get a brush out and clean with a bit of dish soap.
I just pull spoons, cups, tools right out of the drawer in the kitchen, and use them with no special sanitation, beyond being in the dishwasher sometime in the past.
I have been known to pour SG samples right back in, and let it ferment in the with no special consideration for light beyond closing the blinds in that room.
The only batches I've had go wrong was the dark chocolate cherry (it was just a bad idea), and pineapple wines (tasted like razorblades).
We scrubbed down EVERYTHING and used sanitizer and whatnot for our first attempt at beer and all three of our batches soured and went off to Nastyland. (I suspect that someone looked at it wrong, it felt insulted, and decided to spite us with bacteria)
Take it for what it is, cleaner is better and I'm not making show-wines... but don't beat yourself up over it
Where should the FG on this wind up? I started with 1.110 which was made on 6/22/13 and today (7/20/13) it is at 1.041. Shouldn't it go a little lower? That makes it about 9% ABV right now.
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