Recent content by ThePrisoner

SG is now 1.004, no bubbles. Guess it has finished

I had added nutrient. 1 tsp per gallon. I'm wondering if there's too much left over sulfite or something. I mean it's literally it stops completely, I put in a warm water bath and suddenly the bubbles start again. They're at room temp, it's not cold or anything.

I've only really brewed cider before. Wanted to try a beer but I don't have a cooking pot big enough to cook up 5 gallons. Can you boil up a concentrated wort on the stove somehow and then just top up the carbuoy with water?

You can also give it a warm water bath. 30 degrees or so. 1 gallon in the kitchen sink. 5 gallon in the bath.

Fermented a gallon with 118 for 10 days, bubbles stopped so I racked to secondary and added 1litre of fresh juice to top it up to just below bottle neck. I would have expected with the addition of a little juice that bubbles would start again for a short while but there's nothing. Worth adding a...

I'm going to press some supplies tomorrow. Have only done cider with store bought juice before. I want to make some normal apple juice and some alcoholic cider. I was going to pasteurise for the normal apple juice but for the cider should I throw in Camden tablets only and not pasteurise?

10 handfuls? :) I'm guessing it's like 10:1 wet: dry ratio

I have some hop plants and wanted to make some beer with the hops this year. How many fresh hops would I need per gallon? Haven't had time to weigh yet so are we talking a handful or much more/less than that?

On the hand corkers, how much smaller is the hole than the cork on the bottom of the chamber?

Just tried a #8 cork. Same thing. It mangles the cork. Won't go through the hole at bottom of chamber. The hole in the chamber is maybe half the size of the cork.

Still not working. Wet cork, wet chamber. It just mangles the cork. The cork only fits in the chamber, I can't push it through the hole. Worth noting that these corks don't seem to spring back into shape after. Could they be beer bottle corks? :confused:

I've got one if these hand corkers using 19mm nomacorks but I cannot seem to get it to work, it just squashes the cork and seems impossible to get onto a bottle. Any clues as to how they work? The instructions were in Italian! :)

Flavor seems nice. I guess I just meant light not dark like a grape wine. If I going to make it a dessert wine, what's a starter amount of sugar to add per gallon?

I made a couple gallons of beetroot wine. It's quite dry right now, not very full bodied more like an extremely light rosé. I saw some mentions of it being a dessert wine. If so, how much sugar should I add the second gallon before bottling and sorbating?

Can I store a CO2 tank full on a garage over winter? Temps get down to around -22F sometimes. More worried about the rubber o ring than the gas I think.