Well, I'm not holding out much hope for mine. Followed instructions exactly and although the taste is just about spot on, the eggy smell is still there 4 weeks later.
Is it me or does the 8kg of sugar seem wrong? From my calculations, theres 1090g of sugar in the strawberry ribena (2 litres) already. I'm guessing that I need to add about 4-4.3kg of sugar to get a decent % end result. I'm basing this on no other experience other than making a WOW which uses...
To make 5 gallons of this, is this correct and what % (approx) is it likely to be?
5ltr ribena (not artificially sweetened must be 'Original').
5 teaspoon of citric acid or juice from 2.5 lemons.
1 sachet of winemaking yeast.
1 teaspoon of yeast nutrient.
3.4kg of sugar.
I've made 2 kits so far (Coopers Australian and Magnum Strawberry Cider) and I'm also making the raspberryade that's discussed on this site.
I'm keen to start making more "home-made" stuff that other users have shared on here rather than kits but a lot of the recipes say to use yeast but don't...
Got a bit impatient and have just made a batch of this using Youngs Champagne yeast, about 1.5 grams. Does this seem right or should I have added more/less?
I started my first brew on 3rd February which was a coopers Australian lager made with 1kg of brewing sugar and the hydrometer was showing 1.047. Within 24 hours, I could see that pressure was building up inside the barrel and the temp was always between 20-24 degrees. I never seen the airlock...
Hi all
Just thought I'd post here to get my post count started.
Ordered my first coopers home brew kit the other week and got started straightaway with the australian lager and 1kg of brew sugar. Took 6 days at 22/23 degrees before the hydrometer was showing no change (1.005) from the...