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CHeers, but that website only lets you download the label (I have designed mine already) and I need printing instead. The local shop can sell me write on stickers, but this isn't overly elegant.

I have made around 60 bottles of wine for my wedding in 7 months, and now need the labels printed? I don't care too much about highest quality, just something good enough to get the job done and look nice. Where is the cheapest place I can get my labels printed?

Hi, I recently got back into drinking lager, and I want to brew some. Now I know you need cool fermentation and cold storage, but I have none if these. What will be the result if I brew a lager at say 21 deg c? Can anyone recommend a good lager kit? Also, if lager is not a good idea without...

No worries, temperature raised along with my tinge scale. Will try again in a week...

Given it a little bit of a shake, made the ambient room temp 25°C and will give it 3 days and see where I get to.

The OK was about 1.063 too

Ok, My triple has been fermenting for the past two weeks, starting at 18°C and raising to 22°C. That is dispute Brewferm saying keep in a room of 25°C. I just too a reading and it is 1.022, much higher than the 1.010 I assume I am heading for. Does this mean it still needs more time? One...

Do another starter. Make sure it is of the right volume for your brew and the right amount of yeast is being pitches. Use www.mrmalty.com to calculate it. You also add the starter when it is fully going for it so the yeast is ready to much at your brew. Just throwing a packet of year in won't do...

To be honest I canny think of a good reason not to use an airlock in primary. Thirds is because out allows you to control the points where infection could come from. If you are worried about blow offs then use two air locks with two pipes, this reducing the pressure on each lock from the foam...

Thanks guys! I will reuse my year following the calculations! The triple I have is relatively could with only 1. 063 starter rather than the 1.083 advised by the style. Well, it was a simple kit so I'm happy enough with that.

Right now I'm brewing a brewferm triple, and will start a brewferm Abbey beer in a few days. 1) what are the advantages to reusing yeast from one batch to the next over a fresh sachet of yeast? 2) what is the best way to reuse yeast if you plan to use it strait away (or as soon as possible)

Would you recommend tasting the beer during lagering? also can you over lager?

Wow, I had no idea it worked like that. My og was 1.63 so I should lager for 6 1/2 Weeks?

Ok, I have removed the shelves in my fridge and can fit two demijohns in. so my fridge is now going to become a lagering cabinate. Now I know the higher the temp the shorter the lagering time required. But what is there highest temp I can get away with, and how long will it lager for?

Ok, thanks. I will decant the unfull one to a growler, and put the remainder into topping up the 'full' one. Thanks!

I have just racked my wine and was wondering if I should just leave them as they are, or top them up with water + concentrate made to the same gravity as my original must. See photo:

Can you tell us more about the technique?

I am thinking of building an open source home brewing and wine making calculator. What do you think?

I was wondering, apple juice in the supermarket is 100% pure apple juice concentrated, shipped, rehydrated and then shipped to me. If I added some more sugar to this, maybe some yeast nutrient and yeast, would I get a decent cider?

Thanks guys. I thought as much but needed to get my paranoia under control.