Recent content by davemorton

Just measured it. 23x25x61 inches

It's free. I can measure it in the morning. Ir should fit, but as its quite tall, it may stick out the back a bit.

Before I offer it on FB, thought I would see if there were any takers here. I have a working tall larder fridge, ideal for making into a brew fridge if anyone wants it. Collection only, in the SR3 (Sunderland) area.

Many thanks to all. Gave it a good stir and got a much healthier reading of 1.058.

Its an old hydrometer thats always seemed okay, but thats the first job today. Should have been mixed okay but that is a possibility as I had added a couple litres of ice to bring it down to temperature. SO will give it a good rattle today and take another sample. Many thanks all.

Found a HBC Full Extract Munich Helles kit I had forgotten about the other week, well out of date, but thought what the hell, ordered some new yeast and cracked on today. Had some old candied sugar (about 200g) and also the left overs of a bag of spray malt (about 200g) so added them into the...

Have not brewed this year, but with lock-down, and time on my hands, thought I would knock a 5 gallon brew up. First thing, yeast was out of date. Pitched it anyway, but after a day it didnt seem as if there was any life in it, so ordered another one. Once the new one had turned up (2 days)...

How would you rate it alongside the Kenridge showcase range (16l juice)? I know the Kenridge is more (about 35p a bottle more?). I need to get another brew on so it has time to mature, and the Amarone is the best I have tasted, as good as any bottle I have bought, but always looking for...

Cheers Ken. I will get some bought this week, have a taste, then decide.

Nope, I asked about adding chalk in my local HB shop, but they said it wasnt really needed. I did think I should be adding it. Can I add it now or is it too late?

Does the non fermenting sugar not leave that sweetener aftertaste you can get? I have some battery acid, I mean rhubarb wine that I need to try and sort out, but a bit nervous about adding sweetener incase I get that aftertaste.

Cheers for the answers. It does seem to be clearing well by itself, so might just leave it to do its thing. Its been on a month now, so well on its way, and it is indeed a california connoisseur, a pinot grigio. 8 months though, dont know if I can manage that, I will have to hide them...

I have brewed a 1 gallon white wine kit with a view to make it into a sort of prosecco. I intend to bottle it in swing top bottles with a little champagne yeast and a teaspoon of sugar per bottle. With the kit, should I be missing out both/one of the following steps please, or still doing...

Well just racked it off, and it is reading 0.940. Tasted it, and it is rather sour, so hope it sorts itself out. edit: Hmm, that makes it 18%, does not sound right.

Okay, did as above, and have now added Lidl's GJ, and topped up with bottled water so it is 5 gallon. The reading is 1.080, so does this mean it is only going to be about 10.5%, I was hoping about 14%. To make it to the desired strength, how much more sugar must I add about please? Edit...