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LS_Grimmy - As Jeepsn beer posted, Honey lacks nutrients (and also acid) for a yeast to get a fast ferment. Use both for better results

I use the second one and have for years with wine bottles. I use it with a small hammer and the 'sanitized string tip' with no problems. When finally it breaks (and there's no sign yet!) I'll upgrade to a floor corker.

EXACTLY what I'd do! (Although I'd never have used cinnamon in the first place!:D ) Britishbloke - I'm sure you'll be fine with the cinnamon only being in your brew for a couple of days. It could have been a lot worse........ Cloves.

Another Carboy won't hurt. Go on...... :D

I can 'hear' 19KHz but it sounds like I'm picking up on the 'recorded background' rather than the actual pitch. I'm listening on some half decent Pro DJ Headphones - SWMBO (who's 15 years younger than me) can hear 20KHz.

Orfy, It says on the label "Prodotta da Scottish Courage Ltd (etc) in agreement with Robert Porter (or is that Poyser?) A Co. (London) Ltd." I assume this is just a label you've found that's the same beer but the exported version. Where have you found it???? Spill the beans..... :)

If you bottle up to the top of your bottle and cork it you don't need to worry about having too much air inside to cause oxidation. Breathing into the bottle(even with some sort of attempt at sanitising the breath) isn't a good idea - I'm sure human lungs aren't that efficient at processing the...

WAY too much cinnamon for my personal taste so if you like it you'll be fine!:D The 'creamy' coating is fine - Don't worry.

Go read. He posted in it.

I'd suggest leaving it for more time. Why the rush?

If you bulk age it under airlock it will clear. Getting some gas out when racking from primary to secondary will help the process.

Rosemary and vanilla notes together seem strange to me (a cup of plain black tea is usually used for tannin to help age and balance a country wine). The rest is fine. Citrus and carrot are a nice combination.

kouphax - Loads of questions in your post! Most of them can be avoided by getting a bigger primary! Plastic brew buckets really come into their own with added fruits. no 'bottle necks' to foam up and easy to clean afterwards. Either use an airlock on a bucket (if it has a grommet) or tie a...

I have one on the go now - It's in secondary. I didn't use pectin enzyme and it's looking good so far!

Good work zoebisch01! As you've found it's the easiest thing to make and as long as you have the sense to just wait and let it mature it's great - simply 'forget' it when it's bottled and get on with brewing beer as normal! I'm collecting 'ceramic' type bottles (La Trappe from the...

It's perfectly normal for ciders to drop to 1.000 (or lower with Champagne/wine Yeasts). Ciders often taste 'odd' or 'harsh' when newly brewed. It will improve with age!:)

If you haven't got a got a blow tube attached the best bet is to just make sure you clean it up as and when it blows - be careful that the fruit pulp doesn't block the airlock. I always use a plastic brew bucket for primaries rather than carboys.

I thought you used those PRS guitars????

The only thing I'd add to Lorenae's advise is buy a small inexpensive ceramic/stainless steel pestle and mortar to crush campden tablets - saves buying paper plates as treemuncher does!:D

Almost missed this one! If you can't get a beer till next week go get your boilersuit washed and pressed instead. Don't want any of that nasty dust on it now do you?;) Happy Birthday Cheyco!:mug: