Recent content by Bobbynog

I carbonate with 160g of sugar in 23 litres,but no wouldn't say its that sweet.

After bottling a Blackrock Cider kit two months ago I am very pleased with the taste but disappointed with the lack of fizz. If I steralise a set of new caps do you think it would be possible to pop the caps off, throw in a carbonation drop and recap?

I use them all the time. Typically making the Kenridge Classic kits. Fill 4 x 5L bags and the rest into bottles and it seems to keep fine for a few months (but doesn't last that long when you have wine on tap!!). I think they key is to only push the tap in to the 2nd notch. This gives a good...

After being pleased with how the Coopers Australian Lager turned out I did a Coopers European Lager a few months ago. The garage was nice and cold so I was able to keep around 14 degrees with heating belts on timers for 3 weeks in primary then a couple of weeks in secondary. After just over a...

Just need to get the classic finished in the next couple of weeks then on with the showcase. Then I will start planning the next red, thinking chateu de roi or Selection Luna rosso.

Ok, maybe a little rash without tasting the classic Sauvignon blanc but hav plumped for the showcase New Zealand Sauvignon blanc. At least I will be able to compare the two!

Brilliant, thanks

Having already racked off a lager into a clean FV can you batch prime by adding the sugar syrup to the beer or do you have to rack the beer onto the syrup?

I have just finished 23 litres of Kenridge classic Barolo and although young is tasting pretty good. I have 23 litres of Kenridge classic Sauvignon blanc on at the moment but as we get through loads of white in summer I want to get the next white started as this one is drawing to a close. We...

Was the Sauvignon blanc the classic or the showcase?

After pouring through reviews I went for the Kenridge classic Barolo and Sauvignon blanc. After trying some very cheap kits in the past I didn't want to be faced with lack of body and flavour so the 10 litres of juice made my mind up. We have hard water so I used value bottled water to make it...

Just checked instructions and says 1kg of brew enhancer 2 or 500g light dry malt with 250g sugar/dextrose. Guess if I can get down to 1.008 will end up around 4% after priming

Cheers, dilemma then! Fermenting at around 16deg so might just leave another week, prime and bottle.

What priming rate have people used? I used two carbonation drops per bottle for the Coopers Australian lager and it came out perfect so would this suit the European as well?

Brewing a coopers euro lager and instructions said to use 750g of sugar. I used 500g of light spraymalt with 250g of brewing sugar. OG started at 1.034 and after two weeks was down to 1.012 so not looking strong at all. Should I have added more sugar and what would happen if I added more now?