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No photo yet since it's still fermenting. The pH ended up around 3 which I suspect has retarded the yeast. It's now week three and there is still fermentation slowly happening. The current hydrometer reading is 1.006 which I could stop it at but I fancy getting it all the way down to 1.000 or...

To bring out the juices of the berries (and also deal with any pesky critters in the flesh that I failed to notice) I slow boiled them like I would a jam, but in some of the apple juice instead of adding sugar. Oh yeah, I added some cinnamon bark while heating them too. Then once the berries...

Thanks guys, I'll look into all this stuff. Seems White Labs are fairly popular.

Thanks guys. I could only pick 1kg just now and got impatient. So I went with 1kg of blueberries for about 8L. Will find out how it went when they're bottled and matured. 2lbs for 6 gallons would be a kilo for 22L so I'd either say you're going light... or I went heavy with 1kg for 8L...

As the title states, I have a quick wee yeast question. Currently I am using Youngs Multipurpose Yeast, which is a strain of saccharomyces cerevisiae. However I'm starting to run low and I plan on making more cider and cider like fruit booze. So the question: What yeast strain/brand would...

Cold crashing wont kill the yeast, which is why you most likely will have bottle bombs if you bottle. Is it still in the primary? If so then seal 'er up and let it be for another week or so to let the yeast get back to it. Then test the SG every two days when you think it's time. If the SG...

Hey folkies, how many kilos do you think I'll need for 8L of blueberry perry? I went out and picked some blueberries the day and I reckon I have 1kg of blueberries in my hat.

One of the still bottles.

Ok so I was planning on giving the cider three weeks but I took a test reading just in case it was ready, due to the low sugar content in the original mix. The final reading was 0.998 which means I'm now sterilising my bottles, ready for bottling. I'm thinking of splitting the batch into two...

Interesting colour on that, may have to attempt this myself at some point. Damn, another recipe to add to the todo list.

Thanks :D

Hey dude, sadly the only experience I have from Chicago is O'Hare but umm... It looked nice flying over it. Brew! Brew as your heart doth demand it! I wont be able to help with the wine, but just wanted to say hi. :D

I asked a biochemist I know to estimate the pH and he estimates 3 so that's within the pH of my yeast.

Also the lemons were baked for half an hour which should lessen the acidity.

Hmm I'll have to buy some litmus paper to properly tell what the pH is. Since it's lemon, I was worried about the pH but it's been diluted by a good 8L of water.

Umm ok. It's been about a week or so since I pitched the yeast. Not seeing any activity with the airlock so I carefully snuck a peak by removing the airlock and peeking in. I could see the yeast is there, foam and all. Could also hear hissing which I assume is CO2 releasing. Odd how there...

It's currently fermenting away. I decided to make it pink lemonade so I chucked in a couple of punnets of raspberries. In a few weeks I'll bottle it and let it mature then I will indeed give a photo. Next batch after one of my current runs are done was going to be another apple cider but I'm...

Ummm... Hi bot. Are you testing whether people are R/G colourblind?

I've taken to washing out glass bottles with cold water almost immediately after use so that when it comes time to steralise, there's not too much scrubbing to do. :D

Labels don't bother me too much. I figure when push comes to shove, a bit of sellotape and paper with writing does the job. These aren't going to any fairs or competitions.