Search results

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...

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...

Hi all. Just a quick one... I'm doing a ginger beer recipe with ale yeast for the first time. If I want to make it fizzy in the bottle, is it best to rack and bottle before the ferment has finished, or wait until it has finished, clear, prime and re pitch? I'm all a bit confuzzled because of...

Hi all. Does anyone know whether this yeast will finish my ginger beer in the 0.9 region or will it leave some sweetness? I'm using it in a ginger beer. Any info or alternative suggestions welcome. Thanks

Hi all. Just about to make another batch of ginger beer and wanted to pick your brains about the recipe. Ingredients as follows (ish) 3 gal water 1.5kg Fresh ground ginger 2kg Demerara sugar 500g Light malt extract Juice and rind of lemon and lime Cloves Pinch of cinnamon Lalvin ec118...

Hi all. Just about to make another batch of ginger beer and fancied mucking about with it a bit. Just wanted to pick your brains about yeast type. Ingredients as follows (ish as I havnt really worked it all out yet, any input greatly received.) 3 gal water 1.5kg Fresh ground ginger 2kg...

Hi guys. I have 2lb of damsons and 2lb blackberrys left over from doing standard wines. I was wondering if there would be enough between the two do do a dessert wine or port style wine? Never tried either so any recipes/pointers would be good. Have given up on blackberrys for the year but plenty...

Ok, so I have been attempting to make wine from hedgerow berrys for the last couple of years, and this year I'm in the process of doing it again. This time I'm keen to increase the quality of my wine, and I'm paying more attention to PH and SO2 levels. Am I correct in saying that a good PH to...

Hi all. Can anyone recommend a cheap SO2 test kit? (I appreciate you get what you pay for, but times is hard) Having trouble finding one..... I know the rough dosage etc, but have no way of testing free SO2 before bottling. Thanks

Hi all. Just a quick one to enquire if anyone has had experience using malt extract in ginger beer. Ive been getting good abv and flavour, but not much body. I noticed that malt extract is used in commercial ginger beers and was planning to use extra light spray malt in a 3 gallon batch. What...

Hello everyone. I'm. Looking for some advice. I recently made 5 gallons of elderberry wine. it's finished fermenting but now tastes very acidic and has a pH reading of about two. Recipe use tartaric acid I have a feeling that it was either too much or something has gone wrong. I'm just about to...