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i think i'll toss the turbo yeast in the drawer and give the youngs stuff a go, on that other forum some guy said it works well for his wines, it'll be an experience anyway! as for back sweetening, the idea of it is appealing but unfortunately my fridge isnt that big and i wouldnt want to risk...

yeah sure send it on! the other option would be is to not go that high, what i'm looking for is a nice tastey hard cider, with a higher alcohol content than most. taste is important, no point in brewing sewage for the difference of a few percent! what would ye think about the youngs yeast aiming...

sorry for the caps, i copied and pasted it from my order on my LHBS website

when i picked up that yeast, i also picked up a tub of YOUNGS SUPER WINE YEAST COMPOUND, any experience with that?

it would actually! :) Alcotec Turbo Pure 48 to be exact, and thanks for the link, i'll check it out!

Ok so im getting ready to do my first cider at the end of the month, shiney new fermenter for it too! but here's the catch, you've heard of hard apple cider yes? well i was thinking of pushing the boat out a little further again, i've picked up a yeast that will ferment up to 20% ABV, question...

hmmmm maybe im just talking through me arse!

hmmmm if we say use the following formula Q=m.Cp .dT, where Q is the amount of heat transferred, Cp is the specific heat capacity and dT is the temperature difference we don't exactly know, while ignoring heat transfer to the environment around the boil pot or whatever, what temperature will...

Over here in Ireland if you go outside of dublin there are very few actual stores, if ye want to have a look at the crowd i order my gear from, pm me and i'll send the link, i don't know what the rules are about posting up links to homebrew stores in these forums. but bottle caps should be the...

i think what we're both neglecting is that is its not just a simple matter of heat capacities, we also need to take into account the amount of wort to be cooled, and the amount of coolant that would be used. i think to solve this we would need to work out what the equilibrium temperatures would...

its not a pound of frozen ethanol firstly, in the right ratio solidification does not occur, think of homemade ice packs for injuries, the point of adding the vodka is so that the solution inside will not solidify, but reach much lower temperatures than just dropping ice in. we used a...

just to add to this old thread, bottle caps aren't as cheap as that over here, for 300 bottle caps you would pay the equivalent in dollar of about $8, still relatively cheap though!

you should really look into some alternative ways to cool your wort. one idea: get half a dozen ice making bags and fill them with maybe a 1:4 parts vodka:water ratio, seal them completely, lob them in your freezer for a few days before you boil. the alcohol has the effect of lowering the...

removed the last message, it was retarded of me to even ask it. too much study, not enough boozin

and by the way, i'm irish, so they cant take it away! lol

Yeah i'm really in kilkenny, i live about 10 mins walk from the St. Francis Abbey Brewery. unfortunately i'm only brewing from kit at the moment due to lack of funds to make myself a mashtun, and get a grain mill, hopefully in a couple of months i will be able to sort it out. this coopers kit...

Just an update, just took a hydrometer reading, its now at 1.012, down from 1.042, it will be left to finish and clear for a few weeks while i'm away. had a wee taste, the flavours just need to settle down a bit, but she aint turned to vinegar yet anyway :)

if you can hold off a day or two, if a new pack of yeast cant be gotten in that time frame, it may be possible to get a natural yeast culture going from the skins of unwashed apples. probably not helpful for what you want but sure, i said i would throw it in the mix

As unfortunately i'm under time constraints i will unfortunately have to bottle on the 6th or 7th of january as i'm heading back to uni to do exams :( but it will be fine, i will allow a little longer for conditioning in the bottle N

i've passed high krausen and i'm conditioning at the moment, yeast is still relatively active, with significantly reduced CO2 production. i may pick up some agars from uni, for future sterility testing