Recent content by cwrw

Thank you!

I'm brewing a 6% lager and have just transferred to secondary vessel tonight (after 2 weeks in primary), and I have just discovered that there is an air leak in the lid of this - all fine if I was on the verge of transferring to bottles, however, I will need this to be stored at 4c for 6 weeks...

Dry is great, and I have faith that cool temperatures and time will allow for clearing without stabilizer ...any alternatives to suggest? Cheers.

Hi, just started a wilko suave kit and I am planning to make half of it into a sparkler. The instructions state that the stabiliser must be added before the finnings A and B. I was thinking would it be ok to add the finnings to the wine, let clear for 7 days and then transfer half of this into...

In combination of both replies - It would be safe to say that adding 20g of chips at the initial fermentation stage, and hanging on a week more (total 2 weeks), would benefit the flavour. Then place the bulk (instead of bottling) into a converted gas priming vessel I have for a period of 4...

Lovely stuff, and sounds really simple. I was hoping to bulk age instead of bottling as I wanted to introduce oak chips...but parhaps I can do this within this initial stage before I bottle in the hope that the wood would impart some flavour in this time frame?

Too long being...? :wha:

Cheers for that Moley :thumb:. I haven't physically got my hands on the kit but was worried within the context of racking (and haven't done a kit before), due to the headspace/oxidisation risk, as I have no smaller vessel than the 25s.

many thanks :thumb: I'm on my way!

I've picked up a muntons premium kit from Wilko (all juice), but I am a bit stuck for spares and I have a 25 litre vat x2 at disposal for the task - that means loads of headspace (too much) any suggestions. Also I was thinking of adding some oak chips and a little (500g) of sugar to bring out...

Flippin heck! Not only sound advice but a fascinating history lesson....didn't see that one coming :electric: thanks! Any takers on the 'dry' twist to the production method?

Good starting point :thumb: So this means the wine will age well over two to three years without going off?

Hi, Has anyone got a dry elderberry wine recipe, as I am thinking of making one this year, and am not into sweet wines; also will anyone have an idea how much lemon juice I would need to add to about 4 gallons, in order to act as a preserving aid (similar to elderflower idea?). Whilst I'm at it...

Many thanks for the reply - I think you might be right regarding the temps being too high, as I try to establish a place for them to drop due to my massive cooler mash tun absorbing so much heat. Never had an issue with not making a starter before, but will take this onboard :thumb:

mashing lager malt with addition of munich, temp 66.5- 70 for 90 minutes, sparging at 68c, fermenting at 10-11c. I thought along the yeast viability issue the first time round, as others have pointed out to me that I should have made a starter with my smack pack - lesson learnt.But this would...