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Search: Posts Made By: Dicky
Forum: Cider Forum 05-11-2012, 03:45 PM
Replies: 11
Views: 848
Posted By Dicky
Ahh, honey in apple juice. That thar is a cyser,...

Ahh, honey in apple juice. That thar is a cyser, unless I am mistaken. And a bloody good one I will bet.

Go with the vanilla beans, that sounds like it will be a very good addion. Personally...
Forum: Wine Making Forum 05-11-2012, 03:17 PM
Replies: 4
Views: 754
Posted By Dicky
I've not staggered the nutrients, but I did add...

I've not staggered the nutrients, but I did add them at the beginning. Mine has been going (quick note check) 12 days and i'm going to rack it today.

It's a ginger mead, and a quick sniff of the...
Forum: Wine Making Forum 05-08-2012, 01:11 PM
Replies: 14
Views: 1,678
Posted By Dicky
I've used just simple Youngs brand yeast in the...

I've used just simple Youngs brand yeast in the past, turned out pretty good. You can pick it up at Wilcos.

Dicky
Forum: Wine Making Forum 05-08-2012, 01:04 PM
Replies: 7
Views: 838
Posted By Dicky
http://www.grapestompers.com/hydrogen_sulfide.aspx...

http://www.grapestompers.com/hydrogen_sulfide.aspx

This helped me.

Dicky
Forum: Cider Forum 05-08-2012, 12:46 PM
Replies: 2
Views: 494
Posted By Dicky
Shouldn't take too long. Try racking it to a...

Shouldn't take too long. Try racking it to a different carboy, top it up and leave it. Should help it along.

Dicky
Forum: Cider Forum 05-08-2012, 12:44 PM
Replies: 9
Views: 666
Posted By Dicky
I've added banana to the primary before. It...

I've added banana to the primary before. It turned out great!

Dicky
Forum: Wine Making Forum 04-17-2012, 10:55 PM
Replies: 10
Views: 788
Posted By Dicky
There's an encouragement for poor sanitisation....

There's an encouragement for poor sanitisation. Haha!
Forum: Wine Making Forum 04-17-2012, 10:52 PM
Replies: 9
Views: 426
Posted By Dicky
I call it an airing cupboard. :) If your...

I call it an airing cupboard. :)

If your week has been similar to mine, the temperatures won't have affected it that much. Just sounds like your yeast was dud.

Give it a couple more days in the...
Forum: Wine Making Forum 04-17-2012, 10:48 PM
Replies: 9
Views: 878
Posted By Dicky
Did you add yeast nutrient. I think it's a must...

Did you add yeast nutrient. I think it's a must for pee.

As for your question, it will taste different as fermentation tends to alter flavours. For the best or worst, I don't know. What recipe are...
Forum: Wine Making Forum 04-17-2012, 10:43 PM
Replies: 6
Views: 727
Posted By Dicky
It looked like dirt. It really wasn't a great...

It looked like dirt. It really wasn't a great loss. I know where I can get an abundance of sloes when they're in season now so i'll try again next year.

Dicky
Forum: Wine Making Forum 04-03-2012, 12:42 PM
Replies: 10
Views: 680
Posted By Dicky
The yeast in the sediment will almost certainly...

The yeast in the sediment will almost certainly be dead after that amount of time.

Drink the wine though, sounds brilliant!

Dicky
Forum: Wine Making Forum 03-27-2012, 08:54 AM
Replies: 6
Views: 727
Posted By Dicky
Yes, you don't want to put that in. It's used to...

Yes, you don't want to put that in. It's used to make jams.

And a pectic haze is a rubbish thing to get in your wine. No matter how great the wine tastes, you can't get over the fact that it looks...
Forum: Wine Making Forum 03-23-2012, 03:45 PM
Replies: 8
Views: 1,393
Posted By Dicky
That. And I would say use fruit juice for...

That.

And I would say use fruit juice for your first go. It's not hat baaaad.

Dicky
Forum: Wine Making Forum 03-23-2012, 03:41 PM
Replies: 5
Views: 1,205
Posted By Dicky
I made it to be very lightly carbed, worked out...

I made it to be very lightly carbed, worked out really well. Basically, wait for it to finish fermenting, leave it to clear by its self, ans then bottle. Leaves just enough carb to add to the...
Forum: Wine Making Forum 03-22-2012, 12:06 PM
Replies: 3
Views: 467
Posted By Dicky
Never done it, but i'm not a massive fan of...

Never done it, but i'm not a massive fan of putting oak into lighter wines. They work better in reds to add more depth.

I hear cinnamon works well though.

Dicky
Forum: Wine Making Forum 03-22-2012, 12:02 PM
Replies: 2
Views: 332
Posted By Dicky
Good luck! Couple of quick bits of advice....

Good luck!

Couple of quick bits of advice. Wine kit quality generally improves with the price. And it takes a much longer amount of time to make wine than it does beer.

Have fun with it though....
Forum: Wine Making Forum 03-15-2012, 02:52 PM
Replies: 15
Views: 584
Posted By Dicky
That's true of the first ferment, but from there...

That's true of the first ferment, but from there on you shouldn't really be leaving any air space.

Dicky
Forum: Wine Making Forum 03-15-2012, 11:07 AM
Replies: 4
Views: 976
Posted By Dicky
I was born in 87. :) Loving your apfelwein...

I was born in 87. :)

Loving your apfelwein though. Literally the best thing i've ever brewed. I've got 2 batches going.

Dicky
Forum: Wine Making Forum 03-15-2012, 10:50 AM
Replies: 1
Views: 340
Posted By Dicky
I would say let it sit in primary for a little...

I would say let it sit in primary for a little while longer, wait until fermentation has slowed way down. Then transfer to secondary. More than anything you want to give the wine time to clear, degas...
Forum: Wine Making Forum 03-15-2012, 09:57 AM
Replies: 7
Views: 418
Posted By Dicky
But that will eventually stop fermentation, they...

But that will eventually stop fermentation, they just want to slow it down. I would just drop the temperature. That will do the trick.

Dicky
Forum: Wine Making Forum 03-14-2012, 03:01 PM
Replies: 2
Views: 265
Posted By Dicky
I agree. Take it off the lees, and leave it for a...

I agree. Take it off the lees, and leave it for a good couple of months.

Dicky
Forum: Wine Making Forum 03-14-2012, 03:00 PM
Replies: 3
Views: 398
Posted By Dicky
You can if you want. Honey and parsnips go hand...

You can if you want. Honey and parsnips go hand in hand. It would be a melomel, or a cyser. :)

Parsnip wine does sound...unusual though.
Forum: Wine Making Forum 03-14-2012, 02:57 PM
Replies: 13
Views: 1,000
Posted By Dicky
Yeah, oak tends to be for deeper flavours such as...

Yeah, oak tends to be for deeper flavours such as elderberry. Softer flavours would go nicely with it, such as elderflower or rose.

I don't think that strawberries are massively high in pectins, i...
Forum: Wine Making Forum 03-14-2012, 01:42 PM
Replies: 6
Views: 611
Posted By Dicky
Well, there's an excuse for a trip to Ikea if...

Well, there's an excuse for a trip to Ikea if I've ever heard one.
Thanks for the tip!

Dicky
Forum: Wine Making Forum 03-14-2012, 01:39 PM
Replies: 7
Views: 243
Posted By Dicky
To be fair, 1.000 is dry anyway. Is there much...

To be fair, 1.000 is dry anyway. Is there much point in bothering for such little gain in ABV?

Dicky
Showing results 1 to 25 of 227

 
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