Search results

That's the one. My hydrometer misses off the first digit after the decimal point. and 10.5% sounds more likely than 30%. (btw, I used 7KG of sugar in a 23Ltr batch)

As I say, I don't know if it was correct What do you think it was? As I said before, og was 1.300, before all the sugar had dissolved. Fg was 1.050

30% ABV. If it will only last 5 years or so, we might as well drink it then. It was a nice thought though!

I posted about this about a month ago https://www.homebrewtalk.com/f25/plum-wine-yeast-268234/ I had added the champagne yeast the Friday after this and the fermentation had pretty much stopped so I racked it off the sediment last night. I also thought I'd try a bit. It was delicious! Has...

Apparantly there is a lot of pectin in plums. Friends made jam and didn't need any pectine. The recipe says it needs lemon juice but never says when to add it. I'd assume at the same time as the sugar.

Everything is in a fermentation bucket at the moment with a lid on. The lid only comes off to give it a stir and everything is sanitised. I'll crush a few campden tablets in for now and order some proper yeast. It seems like it will be a much better in the long run.

I didn't use any campden tablets. the recipe said to chop up the fruit and pour on boiling water. Leave for 4 days, stirring twice daily. we are at the fifth day now. would you crush a couple of campden tablets in and order some proper yeast? Also, being a UK resident, where would you order...

Hi, I'm still fairly new to home brewing, but the in-laws had a load of plums and asked if I'd try making plum wine out of them. I've been following a recipe and have had the plums soaking in water for 5 days and was about to strain into another fermentation bin and pitch the yeast. I'd...

Ha! I wasn't expecting good results on my first batch. It was more just a dry run to see how it goes and what not.

I had to do the sugar individually. Well, I left my wife to it, so I'll blame her. The bottles were the swing tops from IKEA. Apparantly the washers on them are a bit naff. Basically it could be a number of reasons. Luckily the wife has just told me to buy more bottles.and another kit. I'll...

I hear adding a bit of rhubarb to your sour dough starter for the first week can help. I've not tried it yet. Personally, I'd rather not add anything to mine. I'd rather not taint my bread with rhubarb :) As for pizza bases, I probably wouldn't use a sour dough recipe. Sour doughs benefit from...

Sorry to dig up my old thread, but I just thought I'd let you know the results. I bottled my beer 3 weeks ago tomorrow. It is lovely and clear. Taste wise, it is good. It has a slight tang, which is down to the use of granulated sugar, I assume. If I was served it in the pub, I wouldn't mind...

Ah, I remember now. I think I glossed over it because the UK is on a higher voltage. I'll take another look at that. EDIT: By the looks of it, we should be able to handle a 3000 watt unit, and potentially bring the time down to around 35 mins

I'm finding this quite interesting. I was very much considering an induction cooker at some point. Mostly for safety reasons as apparantly the ring doesn't ever get hot, apart from heat transfered from the pan. I've seen a 2000 watt hob on amazon for cheap. Are there any definite answers...

From what I've read, no bubbling doesn't mean no fermentation and I think the general advice is, stick at it. Take a hydrometer reading after a week or so to confirm whether there is activity.

28°C/82°F is fine. When baking bread I use water at blood temperature (around 37°C/98°F) to get the most out of the yeast. Not sure how that sort of temperature would affect beer though. I'm keeping mine at a 'cooler than room temperature' limit.

Stumbled across you a few times while looking for homebrew advice, but what what really pushed me to register was a recommendation by Wesley Crusher. http://wilwheaton.typepad.com/wwdnbackup/2011/07/in-which-my-son-and-i-make-our-own-beer.html

Couldn't wait 2 weeks for my first brew. Opened a half-bottle that I had prepared. It was very gassy, Had a nice colour. Flavour was good, but had a strong aftertaste (not unpleasant, but unexpected). I suspect that leaving to mature will help it settle down though.

Also, as I found out, it is very difficult to take an accurate reading through an opaque fermenting bin!

Yup! I didn't (still don't) have a wine thief. I'll be ordering one next. Along with an auto syphon, 23 litre carboy and my next batch. I'll then use my current fermenting bucket as a priming bucket as I didn't have a large enough vessel to d that, so just added sugar to my bottles. I had...