Recent content by yerbabie

Throw in some Yeast Nutrient?

Yay, I found some, and it's only 32 times the price of Suger :drunk: Fingers crossed....

Thanks Maylar, I'll try to grab some today, the bubbling has stopped and it's bottomed out at 1, I'll drop the temp a bit and try to clarity for a few days then rack and look into adding some brown suger and Xylitol for a sweet carb, maybe add some black tea?

I'm in Tasmania (Australia), I'll keep digging about locally and see if I can find something better. if not I guess it wont hurt to run it through a few bottles... never know I may be onto a winner....

I guess I'm only going on what the majority of articles say, that adding extra flavour / extract helps prior to bottling. It's my first time working from scratch. :)

I guess thats a no then.... :)

Hi all, I mainly stick to off the shelf cider, and they normally come with a satual of "something" that you add to make it sweet on bottling. What is this? I'd like to get some to add to a batch I have on the go at the moment made from scratch, I'm not sure I want to go down the stove top...

Hi All, I've got an apple cider on the go at the moment, started from scratch, juiced and strained, heated etc, Anyhow most people suggest adding additional flavouring prior to bottling but I can't find anything local. My local home brew shop has nothing other than Apple Schnapps Liquer for...

Hi, I think I've done my calcs correctly, 23L is about 6Gal, and most people say to use 1/2 Lb or 250grams of lactose. This is approx 0.015 / 6 or 0.0025, which I add to the final FG of 1.007 for the brew I'm creating (Pear + Strawberry). Should I place it in during fermentation, of after...

Yep, that all sounds logical, I might try with an alcoholic one to start with, maybe add some lactose prior to bottling with the primer. It seems 200-250grams is about the norm for 23L.

Hi All, I've made a few ginger beers from off the shelf style products, and I'm wondering if I can reduce the yeast? Ideally I would like to make a sweeter cider, adding say 300gm sugar to the mix before bottling, but only have 150gm of that carbonate etc, the remainder stay un-fermented...