Recent content by Amadeus

Cheers i'll give them a look at the weekend. :thumb:

Not been on here for bloody ages as I had to pack everything away for a while. But i've a nice new house now and no longer live in London. Some of my equipment didn't survive so after a few bits and bobs and wondering if anyone here can recommend a local place? Planning to put an 8 gallon WOW...

Yeah, 50p is a lot of money. Calling us cheap..... *mutter* I've bought a drink in a pub and not enjoyed it because at the back of my mind I was thinking I could haver made a gallon of wurzels for that.

How much?? :shock: Thats over 30 quid to make up 1 gallon of wurzels using that... Thats 5 pounds a bottle! I'll stick to my 40p a bottle jobs, 50p if i've been fancy and used fruit tea bags.

275L of wurzels brewing? Bloody el, that'll be some aroma! When I do a 25l match the whole house smells of elderly oranges and CO2 for a few days. Can't imagine what 11 times that amount will be like :shock: You'll need to make sure that CO2 can escape otherwise you may have the mother of all...

sounds interesting! Maybe this way I won't have to wait 2 months for a "vintage" :D Maybe the freezing breaks down the fruit part? Might be interesting to see if freezing for longer or repeated freezes improves matters more. Will give this a try too.

Well been 3 and a bit months so thought this is now a vintage and should rack it!... Back sweetened with some white grape juice and it's very nice. Needed a lot of degassing though. Lovely mandarin aftertaste, I think the zest really helped. Would do again if I ever see cheep mandarins.

I've a youngs black cherry kit on the go. Last time I made one it tasted ace. Hopefully yours would be even better :thumb:

Wurzels clears up nice don't it :D This was after 2 weeks, though I did add a little vin clear....

Cheers, i'll give it a go tonight. :thumb: [edit] Was looking at the ingredients for Ribena and wasn't impressed with the fruit juice content (22%) so picked up a bottle of asda blackcurrant high juice which is 45% and about 80p cheaper. It's got Sodium Metabisulphite but I assume this can be...

Cheers for that, I saw it before posting. Is that from the concentrate though? Also would you use the cranberry if you're doing a blackcurrent ribena?

Wish I had read this thread back when I started. Made a red grape juice job and it came out flat without body. I left it alone for a few months and just used it to blend with a wine that came out too sweet. So worked ok in the end. :thumb:

Using the syrup etc. I've seen a few on the net but none I can find say they're using syrup or the ready diluted one. cheers :thumb:

I ferment in 5 gallon batches, clear and then use glass djs for storage. It's a great sound hearing whine glug from a glass demijon :D 1 DJ will last a week between me and the GF so no time for the airspace to cause a problem.

Stick some place dark and cool then check up on it in a few months might have turned into something more drinkable!