Recent content by Twisted

Good shout, hadn't thought about that. As a noob that sort of common sense had eluded me 😆

Thanks Jof. I have a decent pipe brush that'll keep it clean and incase you're interested I've bodged an airlock together using a balloon, a synthetic cork and a 6 bubble airlock. Tested it earlier using fizzy water to see if it bubbled, it did indeed.

Hello again all, I was recently given several 18.7L office water jug wassnames (see image) Are these suitable for fermenting in? Thanks in advance.

Thanks for your input :) Any knowledge on the reliability of cheap bulk bottle buys on places like alibaba?

Been looking around at some fancy (and very cheap) bottles on alibaba recently, saw this barrel bottle (see image) and had a question... I can't imagine this would be viable for long term storage as it is, but if I were to seal it with wax would that change things? One other question, has...

Thanks Chippy, I've never actually recorded my losses as I've only done 5L musts, but with your estimate I can guess that (and giving decent wiggle room) I may lose up to 5L, that's actually not as significant as I had imagined.

Evening all, Can any one tell me (or give an estimate of) how much wine is actually made when using a 100L vessel? Sounds like a stupid/simple question but what I really want to know is the estimated volume which is retained, after racking off the fruit, lees, and further processes which...

It all started in March when I began my journey into vintner-ing, it all seemed so innocent and fun at the time, make pretty bottles filled with pretty and tasty liquids, what could go wrong? The first month saw only 1 must, but the month after I couldn't help myself and ordered 2 more...

Wow, glad I hadn't just had a placebo buzz, can't wait to drink it at Christmas, thanks for answering :)

Sorry to necro this but I would like some guidance on my maths for this brew. My IG was 1.130 and bread yeast fermented that down to 1.062, it stalled and then using proper express yeast with nutrients it fermented down to 0.986. Now here's where I'm a little confused/unsure on things, when I...

A very tasty raspberry wine, thanks again for the advice on De-stalling?... Un-stalling?... You know, getting it going again. :)

Thanks for the great response. I'll need to look into Kveik. I hadn't even thought about saving the slurry, I had assumed that by the end of a wine ferment all the yeast would have pretty much died off. My logic(ish) to creating a starter was that the flour would replace the 'compounds' to some...

[Insert salutation appropriate to time of reading] All, I've recently had a shower thought I'd like to share and discuss. After watching several videos on making sour dough (yeast) starters for breads and reading that a starter can be spooned out thinly on a baking sheet and then dried to...

Advice followed and it's now bubbling away quite nicely, you have unstalled my must. Thank you again :)

Thank you kindly :)