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It's posted on there website (homebrew.ie) I'm gonna have 2 say it 2 them as I'm really p**t of ad I new I was a bit off with the sg bt I'm a mile away if that goes 2 18%.ad there the cheapest here and at the moment money is tight I really have 2 use them. Yeh I like the honey nd really like...

O rite the home brew store i use told me it would only go to 14%abv max. is ther any other options as dont really want to add more expense to this as i dont no if ill like it or not

Just made my first mead today 6# honey 2gal water(9ltrs) Lalvin k1-v1116 SG-1.080 I was hoping for a sg of 1.115 but i tink i added to much water as its my first time ill take note of it and learn for next time Would i be right in assuming this is gonna be really dry?? Will some sweetness...

If you keg it and use keg 2 serve aswell would that not carbonate it?? I tought mead wasnt usually carbonated and served like wine

Sry I wrote dat wrong its 1 two per 750ml

I find with kit ciders i usually just add 1tsp of sugar per 75ml bottle. I usually then leave it in my hotpress for 2weeks and then in my shed for another week to mature that usually does the trick.

Good job

I would just use bolts for this project as your looking to flaten it down for storage.depending how stuck you are for space i would only consider welding this if you can store it fully assembled. Personally i would go with bolts as it would be quicker and i would tink itd be a better job as its...

I have now left the fruit in for 5 days,racked both batches 2day as dere was a good load of sediment in both of them. The 1 I added the fruit to I had a problem syphining of the fruit it kept blocking the syohon so had to pour it through a strainer so not sure if I've wrecked it of how it will...

Any chance of sharing the recipe?

Tanks for the info I tink ill go with option 2 as id like to no the abv of it.is it candem tabs dat stop the fermenting? I've already invested in a lalvin yeast for my next batchs. Just made a mistake with this 1 So I'm gona leave it another week for the fruit flavours to go trough it then ill...

Day 1 of my hard lemmonade

A

The problem im facing now is that i used a all purpose white wine yeast(that ill never use again)and i cant find the alcohol tollerance anywere on the internet even my supplyier doesnt know,and i dnt want this to go to dry,i tasted it 2day and already its a bit on the dry side for me but at the...

I used frozen fruit let it defrost and mashed it i read on a site cant remember which one that if i leave it in a cool place for a week or 2 that most of the yeast would settle to the bottom and when i rack again it would leave enough yeast behind to stop it fermenting anymore so thats what i...

Its now 3weeks since i started my hard lemmonade,i racked both gal batches 2day i got gravity reading of1.010 Racked 1gal onto 600grams of mixed fruit after i added the fruit i got a reading of 1,016 i just mashed fruit lightly with patato masher and added. im planning on leaving the...

Yeh I could say da same ting.ha ha

Yeh the home brew shops on this side of the pond call them demijohns (glass gal bottle with a handle on each side of its neck)