Recent content by kirton

Hi, I'm looking for a bit of advise as I've messed up somewhat? I've just made up a 5 gallon batch of blackberry wine, however I've added far to much water for the initial fermentation leaving it only 2 inches from the top of my bucket. I know from before that as soon as I add the yeast and...

I've now tried adding amalase (twice), pecolase and wine finings and the haze is still refusing to clear. Apart from drinking hazy wine, does anyone have any other suggestions?

Mine was really slow after reaching about the same SG. It got there in the end though and finished at about 1.005

LME / DME ???

Absolutley no idea! Why don't you try one of each?

I watched the Mongolians brew up some milk with Ray Mears. They then distilled it! Interesting.

In the end I went for a Green Tea as I found some in the cupboard that I brought home from Morocco :cheers:

Not bad idea. If it's the same process as parnip then i could get a nice soup out of it too. See my parsnip post here... and i'm now thinking carrot and corriander :cheers:

I'm looking at buying a number of Morgans kits as their are on offer here. I was thinking of the; MORGANS GOLDEN SHEAF 40 PINT WHEAT BEER KIT, MORGANS IRON BARK DARK ALE and MORGANS ROYAL OAK AMBER ALE Has anyone got any experience with these kits? and are they any good?

I've already got about 1 1/2 gallon of WOW left on the rack and 2 more brewing. I was thinking more outside the box with this one!

I used to have a Dog Bolter glass, half inched from a pub in Perth WA. Unfortunatley it's long gone :(

I've got a spare clean DJ in the kitchen just waiting to put to use. What should I make? I'm sort of toying with either Coffee or Tea & Raisin but I've also got a bag of last years green beans in the freezer that are probably no longer edible. Green Bean Wine? Sugestions anyone :hmm:

A gallon of parsnip wine 1 gal of apple and 1 gal of apple and elderflower (both from juice) They're all bubbling away quite nicely in the kitchen. The Blubs are once again in the Kirton household, it's been far too long :party:

The only reason i can think of is that you've had a spout of secondary fermentaion (something to with lactic acid I think!) and from what I've heard this usually improves flavour. I would leave it little while until the bubbbles stop and then rack it, give it a good shake to degas it, wait a...

The answer is to wait. The timings on the box tend to be a little on the optamistic side. I have also found that the last couple of inches sometimes takes a little longer than the rest to clear, but it gets there eventually. All you need is a little patients :cheers: