Search results

Hi everyone Every country wine recipe I've used in the past has suggest to leave the crushed fruit and sugar liquid in a bucket covered with a t-towel for about a week to extract as much juice and flavour from the fruit. Same goes for grape wine. After day 1 you are advised to add the...

Hi everyone I bought a Ritchies Acid Wine and Beer Test kit a year or two ago, but I lost the instructions and was wondering if anyone had them and could post online please so I can run my test. Many thanks

Hi everyone I want to find out about old oak barrel fermentation. Specifically, how did they ferment in the barrel before airlocks were invented? Did they not explode during secondary fermentation? And if the barrel was somehow exposed to air, how did it not spoil or oxidise immediately...

Hi all I'm brewing a 4% dark velvet stout. I'm on day 9 now, and fermentation has ceased. SG went from 1034 to 1012 which gives me an ABV of about 2.8% There are bits floating in my beer. The first is 2 or 3 clumps of whitish material. Could just be dead yeast cells i guess. I thought...

Hi all I'm brewing my first Wilkos kit beer. A dark velvet stout with expected ABV 4%. Supposed to finish fermenting within 4-6 days I'll admit I may not have cooled the wort enough before I aerated, and I may have not aerated enough. Anyway it started at 1034, and has been at 1012 for the...

Hi everyone I have one of those beer kits from wilkinsons for a dark velvet stout. The instruction booklet suggests using brewing sugar or light spray malt (DME) for a maltier flavour. I really like my beers dark, sweet and malty e.g. London Porter, or dark trappist beet such as Blue Chimay. I...

Hi everyone I'm trying to be self sufficientish at home, and brewing is a big part of that. Been brewing wine from foraged fruits for a few years now I've got wheat sprouting all over my allotment so that's a good start, but I plan on planting barley. Anyway, looking forward to brewing some...