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Hi all. Just looking for any thoughts on using Medlars in a mead or wine. I know what they are and how to blett etc etc but I'm more curious about the actual process of using them in the recipes... I.e once bletted would you put them in a pan of hot water then strain the juice after? Any and all...

Hi all. Just looking for any thoughts on using Medlars in a mead or wine. I know what they are and how to blett etc etc but I'm more curious about the actual process of using them in the recipes... I.e once bletted would you put them in a pan of hot water then strain the juice after? Any and...

Hi guys.. bit of an old thread I know but I think I've just discovered a bunch of wild pear trees in my local sainsbury carpark... very sweet but with a slightly bitter? aftertaste... not sure that's the right term but I think you'll probably know what I mean. I have an apple press so next year...

Hi.. thanks for your reply . .. Usually when I've done this recipe before I've used 50/50 malt and sugar to same Initial S.g. Fermentation always completes to 1.000. I then backsweeten (yes its a lot of sugar but its supposed to be) and bottle condition for 5 days to carbonate before...

Ok so stupid question time... drum roll please. .... I've made mead wine cider etc etc before so not exactly a novice but I'm making a ginger beer with 100% light spray malt as the fermentables instead of 50/50 with sugar. I'm not a beer guy so malts etc aren't really my bag, this is more of a...

I recommend doing some reading up on yeast and how it behaves. Also check 'bottle conditioning' and 'yeast stabalization'

So essentially pasteurization involves the use of heat to kill of any active Yeasts and also bacteria that may be in your brew after you made it fizzy in the bottle. Put your filled, carbonated bottles into a large pan. (You may have to have a couple of goes depending on how many bottles you...

I used to work at a cider farm who force carbonated there product so that is another option. They also used pasteurization but for large quantities I don't think it's an option. (They used it for small batch hedgerow wines) I don't know what producers like Crabbies do... It's obviously not...

I think you would need a lot of non fermentables to make it sweet, to the point that it would make the flavour seem almost artificial. Not done it myself but seems to be the opinion of a lot of people who have tried it when making Ginger beer. I'm no expert though so....

What these guys said.👍

Yeast is a tough bugger to kill. In favourable conditions yeast will continue to eat sugar until it's all gone. Then the yeast just shuts down but doesn't really die, so yes potential for bottle bombs if you add sugar then bottle. This is the problem... You can't bottle condition (make it fizzy)...

I'm all up for authenticity, but ginger beer that tastes like yeast is just plain bad! I'll give it some time.

Well my beer is bottled and fizzy, but won't clear... Been in bottle for 3 weeks now. Perhaps I'm just being impatient but I'm sure it didn't take this long before. Ho hum. Just have to forget about it for a month or so.

Well I had no idea about the cinnamon.... Every day is a school day! I'm sure everything will sort itself now.

How was the hygiene along the way? Did you use any campden tablets? Any idea what the pH is?

This seems to be everyone's issue...the dryness. Perhaps we should attack this issue head on and chip in our 'top tips' on keeping the dryness at bay. Mine would be: 1) use brown sugar instead of white 2) use low attenuating yeast such as WLP011 yeast 3) include some sort of malt in the brew...

Will do! And you!:thumb::grin:

I. Shouldn't have thought it takes a lot.. The amount of sugar required is less than 100g for a 2.5 co2 rise. Guess the less there is the longer it may take, which isn't necessarily a bad thing. Less sediment too. Will just see how it goes. I can't say I have ever had a problem with a yeast...

The ferment is slowed right down to every 30secs and the s.g is 1.004. It tastes ok.. Not sweet but not too dry or harsh which isn't bad considering it is still cloudy..

Well I can't really comment on the recipe as I'm not making the original from the beginning of the thread, but mine is basically the same just with different sugars, spices and yeast (so may be nothing like it?!)I assume you were going for a bottle 'conditioned' fizzy beer? I'm not going to...