Search results

Yeah I also saw this recipe but there are just too many ingredients. I wanna make mine with as few as possible and if possible only with stuff you can find in the super market. I'd love to clarify it but then I have to also have stabilisers and too much stuff... Hope it will be ok without...

Did you use wine finings or anything like that or just drink it unfiltered?

I made a small batch of this once before without any problems, only difference is i used a fermentation stopper and fining agents. This time I will make it even more simple and would love to hear any opinions on what I could do differently, keeping within my concept of minimal ingredients...

Yeah I definitely won't be using this method again... Also sucks because I now have to empty all this fart water out somehow without stinking my flat out :/ Just wondering though... Doesn't there need to be some kind of contamination to start this growth of stinky bacteria? I usually filled...

Over the last month or two I've been collecting plastic beer bottles to use for future batches. I filled them all with tap water after I drank the beer so that nothing could dry and stick to the inside of them as I don't have the equipment to clean very well.... Well I just opened a few to...

I'm kind of confused, that is what I planned to do no? After it finishes, drop in a 4g packet of the sorbate which I linked to, then sweeten it. Maybe my title was misleading, I mean to stop it when it is almost stopped already, you know that period at the end where it barely bubbles. I just...

I know it may not be ideal, but I am wondering how effective using only potasium sorbate (wine stabiliser) to stop a fermentation? Specifically on lemon wine/fruit wines? My plan is to brew a 20L batch to around 10% with wine yeast, then drop the 4g packet of sorbate in and sweeten in the bottle...

Hmm, interesting point. I noticed my wines taste a bit... punchy when they are young, but never read anywhere anything about it. Maybe I'll drop it down a few % this time, is no way I will be able to handle waiting months to drink them :)

How about in terms of flavour? Do you think 10% would be too much? It was my original plan but now I am looking around and I don't see any ciders that strong. This is actually more of a test batch. I am thinking to try several different sweetnesses, carbonating and anything else I think of...

I want to make 10L cider in a 23L bucket using 10L of high quality supermarket juice without any unwanted preservatives and add around 800g white sugar to increase it to aproximately 10%ABV using wine yeast. Does this all sound like it would be fine? I am a bit worried about having too much...

Yeah this is the direction I think I am going towards, maybe brew something around 9% and then freeze reduce it until I get the desired taste/strength. Now just trying to decide what style of beer to go with...

Just want to double check that this is right because I was expecting quite a bit lower. The juice I plan to use says it is 10g sugar per 100ml, I put this into a calculator and it came out at 6%! That is a lot! And I was planning to add extra table sugar to get it up to around that amount. Are...

Well I wouldn't need to get it perfect, couldn't I just for example freeze 2L of 7% alcohol beer, then let it drip into a 1L container to have roughly double the alcohol/flavour, minus a few % loss from the process? It'll probably have a big range somewhere between 10 and 13% but thats all fine...

So I am a massive fan of strong beers, especially Belgian style, I also tried a few ice beers lately (eg. Schneiderweisse Eisbock from Germany) which were also amazing and now I'm thinking what I could possibly do to make my own strong beer. Either by increasing sugar, decreasing water, freeze...

Yes, it is this kit: http://www.wilko.com/wine-homebrew-kits/wilko-30-bottle-cabernet-sauvignon-wine/invt/0318378 Was expired by about a year but made a successful yeast starter so figured it would be fine. I also have 2 test batches of skeeter pee which are also still fizzing so this yeast...

Yeah I think I will get one for my next brew but for this one I think its a bit late :/ But you are right about sods law, this is my first time brewing without one and of course the time I actually really needed it :/ Anyway, 19 days now and still bubbling slowly :( Really don't know what to...

Well the final alcohol is meant to be around 12% according to the recipe. I once had a beer that took ages to finish, by the time it finally did it tasted pretty bad, I figured because it was fermented too slowly. I heard fermenting too fast or slow produces bad tastes, this beer was pretty...

No I'm in Berlin but I'd really rather not get a hydrometer for now, I have one at my parents house and will get it soon so it would be a waste to buy an extra one. Anyway... Day 14, still bubbling now at 25 seconds per blobloblob so I just gave it the super scientific taste test... and it is...

Unfortunately where I live it is not easy to get these kind of things, they would have to be ordered online and the shipping makes it very expensive :(

I have a cheap S type airlock and when it first started it was bubbling every 5-10 seconds, big clusters of bubbles which actually blew out some of the airlock water. After 4 days it was down to around 15 seconds, then 20 seconds and now I think its around 30 seconds between clusters but it is...