Recent content by norn_irn

cheers blackgoat

Ive bottled my beer now 3 weeks ago, had a sample last week and coming along nicely. my question is.....once its carbed, how long have i got to drink it lol. I followed kit instructions for the priming. would there be a possibility for bottle bombs?

What was your recipe for the pear and raspberry wine?

Hey guys, so I've just bottled 5 gal of Applewein, couldn't help myself at the weekend and by goodness this is great stuff. Also I've a skeeter pee on the go and had a wee taste of it the other day and 10/10. To keep my carboys filled and on the go I was looking at doing a Ribena wine, has...

that was our B team Dinnerstick :) or maybe our C team as the Republic of Ireland have stole some of our players :mad: lol, going to get ready to watch England beat France (i hope), well at least one of the British teams qualified lol what would be the ratio for campden tablets for 5gals

just out of curiousity, would potassium sorbate work on its own? Potassium metabisulphate is quite expensive at £10 a tub

cheers Dinnerstick, hup Holland in the euros :)

hopefully i will get to start skeeter pee this week or towards the weekend, but im finding it difficult finding some of the chemicals on UK sites, can someone advise to what else i could use instead or point me in the direction of where i can get these. im assuming sparkaloid is a fining agent...

what alcohol % does that come out as??

the Apfelwein is on the go, swmbo was giving off last night as she could hear the bloop bloop coming from the airlock :) , edwort says to leave it in there for 4 weeks until the yeast drops out, so heres my thinking now; if i leave it there for 3weeks then transfer it to the secondary and...

ive ordered Lalvin from the homebrewcentre.com, hopefully it arrives today so i can get her going tonight

@ roadymi, is it okay to crack straight on without further sanatizing?? im going to do an Apfelwein, so once i rack it of the primary i can just start adding sugar and lemon juice etc.

cheers guys, i havnt used American liqued yeasts yet, the costs maybe to much to transport

okay so looking to make this famous Apfelwein, do i have to use Montrachet yeast? all the UK online places i look dont seem to sell this, what other yeasts would be good??

yea i know Doctor, hence the reason it didnt ferment ;)