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Wow that's great info DrKnow! I've made a few sours now with brett dregs added at bottling and have been really happy. Dumb question but how do you know when your culture is bad? Is it just smell or do you taste it as well? Cheers.

Yup. I do a number of water, gingerale bottles etc which also later seems to help my kayaking. You should buy some of the white screw on caps with new gaskets at the hbs tho.

Very cool! I'm waiting to bottle my perry at the moment. I looked up some of the apple varieties you have growing locally- a little different. Cheers and good luck.

I have a weird old bench capper that the newer bell wouldn't screw onto. So far my wing capper has been fine tho I haven't done a huge batch yet.

Welcome! Just curious is there much of a cider making culture over there?

Something seems a bit off to me but when i need something warmed up in my house I put things on top of a tile on my furnace. It couldn't hurt to put a couple bottles in a warmer spot to see if it makes a difference. Another idea would be to always include a plastic bottle in your collection of...

I have two of the North American style regular cap bottles but keep them separate from my more numerous Champagne bottles to avoid confusion.

You need the 29 mm caps and a different "bell" that should screw onto your capper. There is some regional variation in size I think but I believe the french cap their champagne before disgorgement and then cork and cage. Cheers.

Just thought I'd mention that I always have a bottle of Ribena (5x black currant concentrate and sugary) in the fridge in a squirt bottle. I like dry cider but if we need to sweeten it up just add a bit plus it adds a nice colour.

Welcome and a quick comment or two. First I simply freeze my fruit (probably not 100% effective but I haven't had a problem yet). Second it is much easier to ferment in a loosely lidded pail and stir often. Adding Campden is prolly not necessary but helps make sure the yeast you add has no...

I use a seedling heat mat which I wrap around the carboy with a big copper wire inside my small chest freezer. I put the probe in between the wire and carboy away from the mat. In march I grow stuff with the mat.

Yeah some of my first wines were a little hot. I regret buying the cheap corks at the homebrew supply because longer term aging and lotsa space seems useful!

OK thanks. I guess what I'm asking is I pulled the bag of rhubarb and raisins out after three days and then put in the yeast like you suggested in the original recipe. Everywhere else seems to let the pulp ferment and then pull it out. For what its worth the cloudy half glass I drank was...

Gotcha! I guess I assumed you were leaving it in a carboy for over a year. I wondered how much that would help. I don't drink that much cider so its nice to take out an old bottle now and then.

Hey Maylar those are some good looking pics! How much yeast do you pitch if bottle conditioning? Cheers!

Yup thanks. I was planning on giving one a try around Christmas. I've been a little gun shy to go all in on a Brett beer so this is like my gateway attempt. Thanks again. It's been nice to have you around for all the advice! Also the website looks good too!

Thanks for the quick reply! So a bottling bucket and transferring siphon (in my case) just need to be cleaned with PBW? Perfect thanks again. I also added some brett dregs that I cultured for a week to a number of thicker bottles and am looking forward to comparing them in the future! I used a...

Hey Yooper just fermenting my first rhubarb wine. Everything seems to be going well. Quick question in the past I've always fermented with the entire fruit in the pail and then strained or pulled out a mesh bag. Just wondering what the advantage is to pulling the remaining pulp after 2-3 days...

My latest co-sour reached 3.2. Wow sour but delicious! Quick question my glucoamylase just arrived in the mail. I've heard or read that the enzyme can easily be transferred to a different brew without rigorous cleaning methods. Like for example my biab bag. Is this a thing?

My cider usually gets down to 1.00 - 1.004 depending on the yeast. Another thing I did was to buy a small freezer and hook it up to an inexpensive thermostat to control the temperature and turn it into a fridge/fermentation chamber. This is the kind of admission you make to non brewing friends...