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Forum: Wine Making Forum 03-24-2011, 07:57 PM
Replies: 8
Views: 438
Posted By wildfoodie
Thanks very much for your feedback guys. I added...

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 weeks
Forum: Wine Making Forum 03-17-2011, 06:56 PM
Replies: 8
Views: 438
Posted By wildfoodie
I put in the airing cupboard but that did not...

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...
Forum: Wine Making Forum 03-17-2011, 06:42 PM
Replies: 8
Views: 438
Posted By wildfoodie
Please help me identify why my fermentations are stuck!

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...
Forum: Cider Forum 09-25-2010, 10:04 AM
Replies: 9
Views: 557
Posted By wildfoodie
I have now moved it outside where the temperature...

I have now moved it outside where the temperature at night drops to about 50 at night in an effort to slow it down
Forum: Cider Forum 09-23-2010, 10:30 PM
Replies: 9
Views: 557
Posted By wildfoodie
It's wild yeast. I have tried keeving but it did...

It's wild yeast. I have tried keeving but it did not work - http://www.homebrewtalk.com/f32/keeving-194360/
For future reference then, should I add a campden at the start to kill off the wild yeast...
Forum: Cider Forum 09-22-2010, 04:26 PM
Replies: 9
Views: 557
Posted By wildfoodie
Slowing fermentation down

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...
Forum: Cider Forum 09-06-2010, 05:28 PM
Replies: 3
Views: 431
Posted By wildfoodie
Identify my yeast infection! Plus sulphiting

My latest batch of cider has some growth on it (sorry for the fuzziness of the pic)
http://i21.photobucket.com/albums/b262/disco_stu123/th_SAM_0110.jpg...
Forum: Cider Forum 09-06-2010, 04:35 PM
Replies: 2
Views: 792
Posted By wildfoodie
I didn't buy any enzymes. I just used chalk and...

I didn't buy any enzymes. I just used chalk and salt which I believe is the old fashioned way.
Forum: Cider Forum 09-05-2010, 09:41 PM
Replies: 2
Views: 792
Posted By wildfoodie
Keeving

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...
Forum: Cider Forum 09-02-2010, 10:39 PM
Replies: 4
Views: 518
Posted By wildfoodie
These are my concerns. In that case, can anyone...

These are my concerns. In that case, can anyone recommend a cheap storage container to brew fairly large amounts?
Forum: Cider Forum 09-01-2010, 09:44 PM
Replies: 4
Views: 518
Posted By wildfoodie
Brewing in water butts

Anyone done this? I'm looking for a cost effective way of brewing this year's cider and thought this may be the way forward.
Forum: Cider Forum 08-31-2010, 03:45 PM
Replies: 1,104
Views: 283,859
Posted By wildfoodie
Does pasteurizing not taint the flavour? I was...

Does pasteurizing not taint the flavour? I was under the impression doing so would give the cider a cooked apple-type taste
Forum: Cider Forum 08-30-2010, 09:45 PM
Replies: 2
Views: 387
Posted By wildfoodie
Fermenting in buckets

I have pressed a few gallons of juice but all my demijons are in use. I currently have the juice sitting buckets like this...
Forum: Cider Forum 10-29-2009, 01:08 PM
Replies: 3
Views: 748
Posted By wildfoodie
Film yeasts

How do you prevent these occurring in the first place, and how do you get rid of them once you have them? Thanks
Forum: Cider Forum 10-19-2009, 12:44 PM
Replies: 3
Views: 410
Posted By wildfoodie
No fermentation

Hello,

I pressed 4 gallons of juice yesterday which was a mixture about half and half of dessert apples and some rather more tart, sour ones but not quite cooking apple tartness. I've not added...
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