Recent content by XGen

Well, I'm back with an update. Its been a bit over a month and fermentation has finally slowed down. I thought this would be a good time to check the gravity. I pulled a sample and measured it. It Looks like 1.140 from 1.200 or 1.190. so around 7% alcohol. quite a bit lower than I...

8 days in and it's is still fermenting along quite nicely. a bubble every 5sec or so out of the airlock. I added some yeast nutrients yesterday to help it along as recommended by Newsman, so I'll see how far it goes.

So almost 4 days now and just starting to get going.

OK so, I decided just to ferment the liquid and see what happens before I do anything else. Like I said I have an infinite supply of this liquid so I can experiment as much as I like. I discussed this with the guy who owns my LHS and he recommended using a sparkling wine yeast due to the high...

Well it's not illegal here in Australia, so I think I'll give it a go. I'll keep you all up to date when I get it going.

I dated a girl named Brandy once, she was a fine one. I was thinking about fermenting and then distilling it. I have never made liquor before but I think I may give it a shot (lol, see what I did there). My LHBS sells some small distillers that I could do it with. Is there a section in this...

Ok, so I have a bit over 20L now and I took a SG reading today. It has quite a bit more sugar than I anticipated. It looks to me like a reading of about 1.180 or 1.190, maybe even 1.200. I don't think I need to add any sugar, but I would like to know what this might be useful for. Any thoughts?

Artisan Bread Baker

Unfortunately the soak is not separated. We mix 12.5kg of saltanas and 4kg of currants into a tub and add 10L of water. Soak for a couple of days and I have about 1.5L left after I take the fruit out.

28,495.5 + 18 = 28,513.5

I guessing they are currents because they are Australian grown. I read that most Ribes grow in the northern hemisphere, but maybe I'm wrong.

We soak sultanas and currents. It probably will take about 1.5 to 2 weeks to have 20L and it's kept in a coolroom @ 3°C the entire time. I know they are organic high quality untreated fruits because I do the ordering and we buy in bulk, about 500kg of sultanas and 300kg of curran a month. I'll...

I work at quite a large bakery and we make a few types of bread that have fruit in them. We soak the fruit(sultanas & currants) in water for a couple days before we mix them into the dough. We do this so the fruit doesn't rob the bread of moisture after it's baked. At the end of the day I'm left...

Welcome. Formerly from Roswell Ga. I live in Sydney AU now.

Oi Mates, Ausie brewer here checking in. Just wanted to say hello and tell you a bit about myself. My name is XGen (pronounced Christian), I'm an American living here in Australia and am getting back into brewing after a bit of a hiatus. I have lived in Oz for about 3.5 years and had to give...