Last Activity:05-14-2011 3:05 PM
Posted in thread: Please help me identify why my fermentations are stuck! on 03-24-2011 at 07:57 PM
Thanks very much for your feedback guys. I added some yeast nutrient and that kicked things
off. Hopefully the wines will all be fermented out to the desired SG levels within a couple of
Posted in thread: Please help me identify why my fermentations are stuck! on 03-17-2011 at 06:56 PM
I put in the airing cupboard but that did not make a noticeable difference. I used young's
re-start yeast. I bought it a few days ago so it's not old and I rehydrated in half wine half
warm boiled wat...
Posted in thread: Please help me identify why my fermentations are stuck! on 03-17-2011 at 06:42 PM
I made 6 batches of wine (sloe, blackberry, blackcurrant etc) of a gallon each. I started them
all 6-9 months ago and after fermentation that was initially encouraging things slowed right
down to the ...
Posted in thread: Slowing fermentation down on 09-25-2010 at 10:04 AM
I have now moved it outside where the temperature at night drops to about 50 at night in an
effort to slow it down
Posted in thread: Slowing fermentation down on 09-23-2010 at 10:30 PM
It's wild yeast. I have tried keeving but it did not work - future reference then, should I
add a campden at the start to kill off the wild yeast and then add some of my own yeast so I
can control t...
Posted in thread: Slowing fermentation down on 09-22-2010 at 04:26 PM
My cider is fermenting too quickly for my liking. The SG is already down to 1.02 and do not
want it to go much lower. I have racked it off twice already and left some lees behind but
there still seems...
Posted in thread: Identify my yeast infection! Plus sulphiting on 09-06-2010 at 05:28 PM
My latest batch of cider has some growth on it (sorry for the fuzziness of the pic) has a
vinegary smell to it. Does anyone know what it is, how I can get rid of it, and what I should
do to prevent i...
Posted in thread: Keeving on 09-06-2010 at 04:35 PM
I didn't buy any enzymes. I just used chalk and salt which I believe is the old fashioned way.
Posted in thread: Keeving on 09-05-2010 at 09:41 PM
I mashed the apples up and let them stand overnight before pressing and then added chalk and
salt in the recommended doses to the pressed juice, as you are supposed to do for keeving.First
signs were ...
Posted in thread: Brewing in water butts on 09-02-2010 at 10:39 PM
These are my concerns. In that case, can anyone recommend a cheap storage container to brew
fairly large amounts?