Recent content by r3bol

What does this mean? Is it the sugar ratio, like 24% sugar for example? Thanks.

Thanks. It's a shame I don't have access to frozen juice here (Europe). The stuff I have says... White grape juice -- Fruit content: 100% -- No artificial flavorings, preservatives, or colors. No added sugar. Contains naturally occurring sugars. ...so I guess it would ferment, but maybe the way...

Hi, I would like to make some wine from grape juice. I searched the forums and found only recipes that use grape juice concentrate, but the only grape juice I can find says its 'not from concentrate'. It only has grape juice as the ingredients so there are no additives I guess. So my...

Yeah, I left a few inches. But what about the air lock. Do you put it straight on?

Ok, my first batch is in the bucket. It says in the original recipe to put the airlock on without any waiting period. I assume it means straight away, but I also thought yeast needs to 'breath' for the first 12-24 hours (BTW I'm using English ale yeast). Should I lock or not?

Hi, I'm thinking of making a batch of Apfelwein, but don't have a place for refrigeration. Can I let it mature at room temp?

Have a look at http://www.chow.com/assets/2006/09/rootbeer_popup.html they use a plastic control bottle to check the pressure.

I open ferment my soda for 24 hours in a bucket before transferring to bottles for carbonation. I usually do this using my beer racking technique -- with those tube things. I'm a particularly lazy fellow though and I was thinking I could just use a funnel and pour it straight into the bottle...

I've just used Young's cider yeast and didn't really notice any bread like yeastiness at all. It cleared nicely in the fridge and even drinking the yeast at the bottom of the bottle just tasted 'thick'. A 5 gram packet makes 5 gallons.

I've just got into this soda making and was looking at some possible ingredients found in the shop like nectars, cordials, syrups etc... I noticed there were some preservatives in these products like citric acid and absorbic acid. I know citric acid is used in brewing so that one is probably...

Anyone use Golden syrup in their soda recipes? Does it do anything better than regular refined white sugar (like to the flavour or fermentation)? Is it even a viable sugar for fermentation? Thanks.

I'm about to make my first Apfelwein. My homebrew store doesn't stock Montrachet yeast as used in EdWort's recipe. I know they have champagne yeast so would that be ok to use instead? (I really need to get myself a credit card so I can start ordering things online) Thanks.

Thanks for your reply. Can I ask one more thing? When I'm taking the fruit out of the must, should I avoid oxidizing it at this stage or is some casual splashing ok? My must is only a 1 or 2 days old and has had yeast in from the beginning. The main 'frothing' has stopped and there is now a...

I've noticed in some of the step by step tutorials that some authors talk about straining fruit after a few days, and some advise to keep it in. Check this out... If you left the fruity pulpy stuff in the fermenter, it would eventually grow disgusting and rot... and would cetainly not...