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wine making (possibly spoilers?)
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Tylen
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 Post Posted: Wed Mar 21, 2007 6:02 pm    Post subject:
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Probably not for most people here
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Tao



Joined: 19 Nov 2002
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 Post Posted: Wed Mar 21, 2007 8:19 pm    Post subject:
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Tylen wrote:
Probably not for most people here



LOL! Unbelievable. Heh.
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Tao



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 Post Posted: Thu Apr 05, 2007 6:38 pm    Post subject:
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Code:
As you pop the seal on your fermentor a stong odor fills the air. Vinegar may have place in the kitchen, but not in your fermentor.  With a sigh of frustration you empty the contents of your fermentor.


I have 3 ferms in my home. All 3 are filled with the 3-mixer with 1 yeast and 1500 sugar. The first batch comes out fine, but the other two turned out to be vinegar. Why is that? They were done the same day. All the same amounts of sugar and yeast. What went wrong? Tainted berries?
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Denavae
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Joined: 02 Dec 2006
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 Post Posted: Thu Apr 05, 2007 6:51 pm    Post subject:
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Out of the two I just did, I needed at least 2000 units of sugar per. It may have been somewhere between 1900-2000 though, but I didn't feel like getting that specific.

So ... mebbe you accidentally had more sugar in the first one then you thought?
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Tao



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 Post Posted: Thu Apr 05, 2007 6:55 pm    Post subject:
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Denavae wrote:
Out of the two I just did, I needed at least 2000 units of sugar per. It may have been somewhere between 1900-2000 though, but I didn't feel like getting that specific.

So ... mebbe you accidentally had more sugar in the first one then you thought?



Unless Randy tweaked things, I've been using 1500 sugar for all my batches and never had a problem. If the first one had too much sugar, it would have either turned them all to vinegar or the first one would have just been vinegar.
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soundless
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 Post Posted: Thu Apr 05, 2007 7:18 pm    Post subject:
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is it possible you forgot to add yeast?

ugh, i have twelve fermenters i need to drain. i was uber-lazy this week and now i'm all behind. hopefully they're not all sour!
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Tao



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 Post Posted: Thu Apr 05, 2007 7:24 pm    Post subject:
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No i added the yeast.
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Denavae
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 Post Posted: Thu Apr 05, 2007 8:14 pm    Post subject:
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I just filled up both of my home fermentors, and they both took 2k in sugar. I even tested at 1500 and again at 2000. Unless of course, cooking plays a part and lowers how much sugar is needed or something.

Too much sugar doesn't turn it to vinegar, though. It's not having enough.
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soundless
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 Post Posted: Thu Apr 05, 2007 10:58 pm    Post subject:
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i don't think the cooking skill does anything yet, at all.

that said i just drained 10 fermenters and nothing went wrong.
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Xavain



Joined: 22 Jun 2003
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 Post Posted: Sun Apr 22, 2007 11:21 am    Post subject:
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HR-Randall wrote:
No this was a random lag in the increase in prices, it will do that every so often, used to simulate a stagnated market for 6-14 days. None of the wines should have increased in this time


So, after 15 days if the value hasn't gone up then it's reached it's maximum age?
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HR-Randall



Joined: 18 Feb 2006
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 Post Posted: Wed May 30, 2007 10:34 pm    Post subject:
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mosy likely
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Xavain



Joined: 22 Jun 2003
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 Post Posted: Wed Oct 24, 2007 8:05 am    Post subject:
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I originally posted this in the General Discussions-Component Bags thread because Xil brought it up there but then realized it's better suited here so deleted that one and posting it here.



indigone wrote:
HR-Trevor - 9/12/07 wrote:
But at this point, the only other changes I personally see as a must to anything remotely related to this topic is the issue of massive amounts of wine turning into free money by sitting around and aging. Randall and I will be discussing this issue and working out the best approach, because like bureaucrat interest, wine is currently producing a lot of effortless money in the form of just letting objects sit around and grow in value.


I don't think my wine has appreciated since this was posted. Is that a bug, normal, has the market completely flattened, or does wine now take ALOT longer to actually age?


I've had wine on the racks for just over 2 months now and it's only gone up $1168. Just offering the info in case it helps. Used to by now it'd be maxed out at $13,115.

Oh, and these are the prices the guy at the diner offers me. I have a control sample that's maxed out that I ask him how much he'd buy for and then I take a bottle from the rack and ask him about that and compare the difference.

Someone else could get better prices for the same bottles I'm sure but it lets me know where the wine on the racks stand.
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HR-Randall



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 Post Posted: Sat Oct 27, 2007 10:37 am    Post subject:
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The aging process has slowed considerably since the beginning of September. It is still in place, but much slower.
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Xavain



Joined: 22 Jun 2003
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 Post Posted: Sun Jan 06, 2008 10:48 am    Post subject:
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HR-Randall wrote:
The aging process has slowed considerably since the beginning of September. It is still in place, but much slower.


It's been just a few days over 1 full month since the value of my wine has gone up, just wanting to make sure this is intended. Since the aging takes so long, and is possibly broken, I added two rooms to my house and filled em with wine racks. Will see what happens with those.
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indigone
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Joined: 09 Oct 2005
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 Post Posted: Sun Jan 06, 2008 5:10 pm    Post subject:
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Xavain wrote:
HR-Randall wrote:
The aging process has slowed considerably since the beginning of September. It is still in place, but much slower.


It's been just a few days over 1 full month since the value of my wine has gone up, just wanting to make sure this is intended. Since the aging takes so long, and is possibly broken, I added two rooms to my house and filled em with wine racks. Will see what happens with those.


Bah! No reason to check on my wine then. :p
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