Yes, will be fine. Sugar doesn't need a best before date.
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Supermarket Juice Wine How To guide and Recipes.
- Thread starter Chippy_Tea
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In fairness, you can use regular white sugar for wine / cider but for beer brewing sugar is better.
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I would use normal sugar so you can iliminate any problems if you are unlucky to have any with the next batch,, once you are back on track then give it a try.
Just done 5l with rgj (welche's) 1kg sugar and cold tea and 5l Tesco orange (2l pack) , 1 kg of sugar and cold tea.
Both started at 1.10+, and the dry pitched baking yeast had it going in a few minutes.
I will get some stronger yeast from ebay...any recommendations?
Both started at 1.10+, and the dry pitched baking yeast had it going in a few minutes.
I will get some stronger yeast from ebay...any recommendations?
Young's super wine yeast compound which I have used for 3 years and never had a stuck one.
Quick one, just put an Asda Pink Grapefruit on (3ls Juice, 600gs sugar, 3/4 pint strong tea) starting SG of 1.090 and was wondering if I should back sweeten when done. The orange WOW I bagged the other day "probably" could of done with it but Im still hopeful it will be ok in a month or so...just thinking grapefruit might be a bit on the bitter side at the end
Members do back sweeten but i would wait and see how it turns out it might not need it.
This is a siily Q to ask the last couple of days when I was trying to bring my WOW back from the dead I was going to add some Yeast Nutrient to see if that would help but followed what it said on the pack and diluted it and it had this strange smell.But the thing it was a smell that can remember from my past but for the life of me can not remember where I have trying to remember where it came from and it is driving me nuts.I am hoping someone can help tell what that smell comes from I did think it could be smelling salts but not sure.By the way my WOW wine has gone down the drain I am going to make a new lot this weekend I will let you know how i get on. this Time I will use Youngs Yeast and Nutrient.Sorry about the silly Q
I cannot help as I put everything in the DJ including the sugar (I don't dissolve it in a pan of hot water as it's a right pain wating for it to cool) then use my degassing wand to thoroughly mix all the ingredients together, this works a treat and you save a lot of time and cleaning up.
pvt_ak
Budding Brewer !
I do the same , don't faff with dissolving sugar etc. All in the DJ. Means you can stick on a simple white, red or rose in no time at all [emoji106]
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I think I have got it now it was smelling salts it reminded me of When you say you dump everything in inc sugar rather than melt it I must admit I like that idea but what about the Nutrient where it says on the pack dissolve in a cup of water do you do that or just throw in the crystals in the demijohn> Many thanks for the help Chippy
I throw everything in as it comes out of the pots and it always works.
pvt_ak
Budding Brewer !
Vinotinto
Landlord.
An alcoholic volcano that will not taste that great anyway. Imho.
needmorstuf
Regular.
pectolase smells of smelling salts (amonia).. not yeast nutrient.. well at least mine does.
If that was 3 litres of grapefruit juice it will be
:sick:
It may well need a bit of back sweetening to bring it to something you enjoy, you could also use it as the alcohol ingredient in a fruit punch if it proves to be to much for your palate.
Same here My misses said it smelled of **** same thing really back in the old days they used men **** for tanning leather and keeping colour in materiel I think. Do not know if they used ladies though
:thumb::lol:
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