Recent content by simkin

I've not had it but I have read that autolysis (?), dead yeast cells rupturing, can cause a rubbery taste/smell. Seems too matching to be coincidental, possibly.

I think 4 or 5 cherrygoods is a good idea. Maybe 18 AJ and 5 cherry. I use wine yeast for my ciders and like the results. I like the lalvin all-purpose as it leaves good fruitiness and not too dry. No need to boil cherrygood. Oh, and I dont bother with nutrient either in ciders. As for...

I have had some very lively ciders. It won't calm down with time. I ease the lid open til 'gassing', let it get near to leaking out, and re-tighten. I do it til it isn't mad and leave to resettle. It doesn't take long to re-clear since the sediment has clumped into heavier globs. I have been...

Nice tip. I'll try that next batch :)

That's about right really. Its not much when you consider the size of the brew and the metabisulphite ( Campdens ) will do its thing and dissipate over time. If it has totally fermented out you could reduce the sorbate maybe. I do if a wine is completely done and no blips. I just bottle my...

I'd use champagne yeast maybe, seems a lot of folks on here say that makes a hyper-dry cider. I use Lalvin all-purpose wine yeast and its pretty tangy and dry with a slight sweet edge. 3 litres AJ and 1 litre pomegranate drink is my fave turbo cider. Good luck :cheers:

Looks great! Cool its halloweenish; when I had a band I wrote/we performed a song called Cactus Jack too! :cheers: http://www.pumpkingamesarcade.co.uk/CathedralLung-CactusJack.mp3

I think its the monumental amount of stabilizing metabisulphite Wilko kits have, plus the very chemically clearing agents. I did one too and it was potentially lovely pre-stabilizing then horrid. They give over 5 times what a homebrewer would use in a WOW or real wine. After a whole year, the...

Me too! Freezer-reminder :) Someone left the freezer door a little open a while ago, the beginning of the end, so a gallon of blackberry wine just finished fermenting ( in only about a week ). Amazing hue. Used burgundy yeast upon recommendation. Hope its a cracker. Here's to freezers getting...

Sounds really lovely and Summery. Gorgeous DJ too. I agree with Berk, especially with the lava lamp effect it could be a centrepiece ;)

This forum is great and gives great advice from very knowledgeable homebrewers. Lovin' your pic, Conon :) Easy to forget that even stormtroopers need to go to the loo ;)

When simple sugars are aplenty yeast will wanna make hay while the sun shines and partially metabolise some of them, as I understand, resulting in aldehydes and phenols ( not sure ). Then, as food gets scarce, they turn to the partials that give you a hangover and complete metabolisation into...

Hard to tell with fermenting time. My stuff is in my room and often, apart from in winter, a WOW will ferment out in a week and a half. Good idea, if not pushed, to leave it a bit. Yeasties mop up nasties and it'll clear a bit naturally. Just resisting guzzling a new WGJ/pomegranate WOW with...

I'm not sure on weight of sugar per litre to prime. I just do a teaspoon per 500ml bottle currently . . . . though after tasting a friend's beer-kit homebrew from a pressure barrel, I will have to get one soon for beers and ciders - the idea of a summer day and beer/cider on tap is too tempting...

If you're going to barrel it I'd imagine just prime it/syphon directly into that. Priming will get it fermenting a bit to carbonate, then its a short wait until time to visit Cider-Town :D