Recent content by daithi23

If I fill a load of bottles with cleaner/steriliser and let then sit overnight can I reuse the liquid the next day to clean/sterilise my fermentation bin? I use VWP at the moment. Thanks!

Hi, thanks for the help - just to give some feedback: Checked the FG again (a week later) it was steady at around 1.022. It also had a 'burnt' taste to it, would this be due to the fast fermentation?

It just dawned on me that following instructions from the Coopers site I only filled the bin to 17 litres to leave some space for the foam whereas the final volume would be 23 litres. Using http://www.brewheads.com/newsg.php the SG would be 1.016 when we're up to 23 litres. Do you think there's...

So I'll leave it another while and check the SG again. Surely though, even if it has fermented out, 1.022 shouldn't be the FG? I can't remember exactly what the FG was the last time but it was much closer to 1.000 than that. Is there still unfermented sugars in there and are you saying it's not...

I was thinking that might be the case :( So what's with the really slow bubbling? So should I put it into a fresh fermentation bin (leaving the dead yeast behind) and add a champagne yeast?

Hi, I'm making a strong stout from Coopers kit (how-to from their website below). Within 24 hours there was a nice frothy krausen. The temperature of the wort at that time was steady at around 26 Celsius (around 79 Fahrenheit). I went away for a 3 days and came back to a non-fermenting stout. I...

Hi, I've brewed (vinted, whatever) some wine recently and just started Hugh Fearnley Whittingstal's recipe for Ginger beer (although with a bit more sugar!). I want to try my hand at some beginners beer and I've heard Coopers kits are pretty good for the novice, just wondering what the best way...

Hi, SammyK, thanks for the reply but I really want to know about the use of plastic and problems of oxidisation due to oxygen seeping through said plastic container. @ Noe I mean both, both primary fermenter and the whatever is used to store the wine as it matures. I'm new to making wine and...

What I actually meant was the total time spent in plastic. For example some recipes call for the wine to be left for 6 months before bottling. The problem being that plastic is porous and slowly oxidises the maturing wine...

I was wondering how long is "too long" to be leaving your drink in plastic? Reading through some articles and threads it doesn't seem recommended to leave your drink in plastic (even food grade) for a long time. From what I gather one problem is to do with oxygen seeping in through the plastic...