Recent content by dirty squid

I have recently bottle two 30 bottle kits, one a rose from wilkos and the other a californian white zinfndel and both of them have an unusual after taste. I would say that the taste is a little like sherbet is the closest thing i can think of, its almost a slightly chemical taste but it might...

I have one of these kits and i was just wondering how other people have found it after 6 months, the instructions claim that you have to add Potassium Metabisulphite but you do add a sachet of this to the wine as its part of the kit. Any other comments you would like to add to your posts are...

Just out of interest do you have to keep the end of the syphon pipe underneath the surface of the liquid when you rack wine/beer?

Haha, your household sounds like mine. I feel lucky that the garage has a concrete floor and its shadowed by large trees as its always cold in there. Many thanks for your help, i really didn't think you could do this but its going to save alot of time :thumb:

Thanks for the advice, how do you know when the pressure is low? Also does anyone know how long wine would last like this, i don't plan on doing any country wines for the keg as they will go in a bottle but for 30 bottle kits of rose that don't take to long to age it would save alot of work. It...

My main concern is if it will taste alot different to wine from a bottle, i was going to charge the keg with a CO2 bulb but would it be better to use a bottle to avoid to much fizz in the wine. A little fizz can be normal for rose but i don't want to end up with champagne :lol:

Is it possible to do this? The reason why i am asking is that 95% of the wine that we will be drinking is rose which doesn't take that long to age and certainly doesn't take long to drink with the wife around :wha: Its just a bit of a bore having to prep everything and syphon it into bottles...

Your not like me then bottler, i am tucking into a pint of it right now :D

I have bought mine inside ready for tomorrow when i will move it over to the keg, i had 1008 and like yours it tasted great :drink: Makes you wonder how the aussies can produce such a good beer kit but at the same time produce such **** commercial beer.

I was thinking of brown sugar or something else that might add to the flavour. I have taken a reading tonight and it looks ready, hydro is at 1008 and the alcohol is just over 4% which isn't bad for 500g sugar & 500g medium spray malt. The only issue i had is with the damn turkey baster, it...

Thanks for that, i was worried that i might not get and pressure in the barrel if i added it now buts its nice to know that it will still pressurise the keg :thumb:

I have only ever used this stuff a few times with beer but i have a stout thats about to go into a keg and i would like to add some finnings to it. What i need to know is when to add the finnings, is it a case of adding it to the fermenter now or adding it to the keg when syphoning commences?

So what tends to be a better steriliser in regards to the content. We also have some milton sterilising fluid in 5l tubs but it can't be used on anything metallic. I think this is the one http://www.ebuyer.com/380835-milton-liq ... m=products

Thanks fella, thats a good way to keep it accurate. :cheers:

We have some of this in at work and i was eying it up for a cleaner/steriliser for all of my brewing equipment. http://www.newlineltd.co.uk/acatalog/Ti ... r_394.html Cheap aswell compared to buying wilkos steriliser or VWP.