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Wine Making & Grape Growing Forum > Wine Making > Kit Winemaking > WineXpert Question about LE Australia Grenache and Cab with Grape Skin

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Old 05-19-2017, 04:34 PM   #21
Brian55
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Added the EC1118 today, it was just over 1.010 at the time.

 
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Old 05-19-2017, 10:58 PM   #22
Trick
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Quote:
Originally Posted by Brian55 View Post
Added the EC1118 today, it was just over 1.010 at the time.
That is when I am planning for pitching the EC1118.

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Old 05-20-2017, 09:36 AM   #23
Cellar_Dweller
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Quote:
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Added the EC1118 today, it was just over 1.010 at the time.
That is about when I did, and it finished up at 0.990.

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Old 05-22-2017, 10:10 PM   #24
Trick
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Quote:
Originally Posted by Cellar_Dweller View Post
That is about when I did, and it finished up at 0.990.
Sounds like there is a good chance to expand this strategy to other kits, i.e. start fermentation with a widely recommended yeast to promote the variety aroma or taste and then bring in the killer to finish the sugar to make it dry.
Thanks for the input.

 
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Old Yesterday, 10:44 PM   #25
deneed4spd
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Mine finished at .990. Tasted pretty sweet.

 
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Old Yesterday, 11:03 PM   #26
Trick
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Quote:
Originally Posted by deneed4spd View Post
Mine finished at .990. Tasted pretty sweet.
should be dry at that sg. interesting.
I just started mine with 'cold soak'. skin in must without pitching yeast for 3 days. hope to extract more phenols.
will squeeze bag every day until secondary.

 
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