Search results

Sorry i was busy in the last time and wasn't on the forum for ages. Unfortunately i do not have a recipe for Flensburger, I just really like it. You could try to write to them and ask what ingredients they use, maybe they give you some information.

I just thought I add that in here for any body who had similar problems. I accidentally dropped my thermometer in a demijohn and it got soaked in sugary juice. I opened it up, took it apart and cleaned, dried and put is back together. For the cleaning I used q-tips and just water as it was...

I did some peach iced tea and used 24 cans of tinned peaches. There was about an inch thick layer of mushy peach on the top after about 10 days of fermenting skimmed it off and there is just a little bit on it now. But I added pectolase as well. Have a look HERE

Can have many: - preservatives If yes you need to boil them off. - too cold to ferment. - pitching the yeast when it was too hot. - mix was not aerated well. - old/bad yeast.

The homebrew company, one of the forum sponsor sell wheat spray malt. I don't know if it is 100% but you just give them a call and check it. http://www.thehomebrewcompany.co.uk/ind ... cPath=3_36

Check out some of the Forum sponsors (click the pics on the top of the page) or the www.the-home-brew-shop.co.uk is also good.

My local spoons always has about 3-5 guest ales in and usually also some guest cider. They usually range between £2-£2.50.

Cool will do. Thanks for the help.

I did shake them a couple of times to stir up the yeast a bit but didn't do much. The problem is I am moving end of June so I can't wait that long. I probably do half with yeast injection the other half with out and just have it as wine.

I made a batch of berry champagne it fermented nicely out and I added Kwik Clear Finnigs to it. Unfortunately it does not seems to carbonate properly. I had now roughly two and half weeks in the warmth and less than a shot glass of CO2 has build up in the bottles. When I bottled I used PET and...

There is a tiny bit of CO2 in the bottles, but there are not even close to being finished. I guess the finigs did a really good job but too good as they took too much yeast out. My questions is now could I add a little bit of reactivated second generation SN-9 vintners harvest yeast to get the...

Crabbies is quite hard to get off. Koppaberg is easy. I just soaked them in soapy water. For tougher ones I heard you can use a cloth with vegetable oil and let it sit on the glue for a bit.

There is a couple of different things you can do. - Make it really strong so the yeast gets killed by to much alcohol. Which is quite high depending on the yeast and not very reliable. - Use non fermentable sugars/sweeteners such as Splenda, lactose, etc. Lots of people go with Splenda or other...

I have seen THESE before used in some video, but they seem to be only available in the USA but I didn't have a proper look.

I just cut a hole in the lid with scissors and a scalpel then pushed a normal DJ cork in and it works perfect.

Took another gravity reading and it is down to 0.995. Will rack soon when I have time and add finings and then treat it with campden tablet and potassium sorbate and sweeten to taste.

I guess then I will stick to lemonade, because its all bottled already. Thanks for the warning Gray.

True I might add it when I serve it as it as all bottled and nicely carbonised. I had a little bit before and served it with a shot of lemonade etc.

I won't have that much time to let it ferment so I think I will go for less percent. What ever I do I will write down the recipe and what happens with it.

Sounds good I think mine could have definitely used some malic acid.