Recent content by BFR

that was my plan.... let it go whats the worst that can happen? will look at getting pics soon

yup been in the light, opps?

I have done a batch of this on the weekend 2 cups of rice 4 cups of water and 4 yeast balls.... all's been going well I have the separation of rice and liquid like in other photos but I have a layer of mould on the top.... black mould is this normal? everything was clean and sanitized the only...

So I've got a gallon of mead I made a while back and after sampling decided mead is far too sweet for us so was thinking how about turning it into a braggot?? I was going to make up a gallon or there about of a pale ale wort primary it for a week then rack it onto the mead. the only prob I...

I did sim.... I do alot of 1 gal batches and rather than waste the lees I combined them all and added fresh juice.... took a while to clear and I had to rack it off about an inch of lees after the first week but came out all good.

I've just bottled a brew but find it's fermented out very tart. Recipe as below: 1 gal of store bought juice 1/2 cup of brewers sugar 2 1/4 cups of light spray malt 1 cup of brew enhancer (light spray malt and sugar blend) 1/4 tsp of nutrient 1/2 tsp pectinase also very light...

personally.... rack it into a secondary (just to get it off the spent yeast cake) and leave for 2 weeks if ferment is not finished than it gives it time to, otherwise it gives it time to clear and age a little

I have done batches that ended with a sulfur taste/smell.... it tended to age out also the vinegar taste could be maltic acid.... there is an English cider Aspal that tastes very sim to what your describing. age is your friend here

What is the flavor that makes it bad? Is it tart or dry? Sulfur flavor?

scratter and press all in one.... nice looking bit of kit... I assume you have 2 baskets so while pressing one the other is filling? then once full it's slid fwd under press and hay presto? is there a solid base under the slats on the shelf?

Well after racking I thought why not give it a go.... as I had 2 batches I had racked I combined the lees (bothe the same yeast from the same batch) added more juice (all my leftovers e.c.t) some more sugar a good old dollop of nutrants and air locked it.... twas away within an hour the fastest...

I've had a batch in the fridge for the last couple of weeks to clear and am planing on bottling it tomorrow.... can I reuse the lees? would the cold have caused the yeast to die out or will it just take some time to restart? Obviously I will have to use new juice e.c.t.

My first cider was done like this.... got give a few kilos of apples and have no press e.c.t so i chopped the apples placed in bucket with rasins poured over boiling water added campden and left for 24 odd hours then added bout 2 kg of sugar and pitched yeast and waway we went... i now know I...

Went looking for acid blens the other day but my LHBS don't have it!!! I can get citric acid maltic acid and have tartaric acid but how do I know what to use and how much of each.... do I need to figure what acid is most common in the fruit i'm using and add that or can I make my own blend???

Did a ginger wine..... came out very dry so used for the first time wine sweetner and have overdone it...... so is there anything I can use to sort this out or am I better to tip it out and start again??? cheers for any help