If you have a B+M anywhere near you check there for your sugar, local ones to me sell Tate & Lyle at 45p per kilo.
Supermarket Juice Wine How To guide and Recipes.
- Thread starter Chippy_Tea
- Start date
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If you have a B+M anywhere near you check there for your sugar, local ones to me sell Tate & Lyle at 45p per kilo.
magpie2000k
Regular.
Thanks will send SWMBO
goodolpete
Regular.
I put my 800g of sugar into boiling water, the temp drops to 70 degrees.
I heat the mixture to 90 then stir in a teaspoon of citric and wrap the
pan with old towels to keep in the heat. When the mixture has cooled
it is a pale straw colour of invert sugar solution that yeast utilises as above.
Are the ones in the first post in this thread not working for you? http://www.thehomebrewforum.co.uk/showthread.php?t=49462
.
Could I add more sugar
I would like to get one-off them to proper giggle water levels :grin:
Thanks for your input chippy-tea
magpie2000k
Regular.
Hi folks. I have a rgj and Apple mix going. I can see the activity in the demijohn like mad but hasn't frothed at all. I made one replacing Apple for grapefruit juice and it has a head I dream for on my beer. Is this normal.
Thanks for the link
Yesterday they was missing but today there there
Probably my iPad
Two demijohns bubbling away nicely now :thumb:
Pour it gently and you will get most of it out leaving the sediment behind.
Buy a bucket clip they fit onto a DJ as well as a FV and keep the syphon tube steady which makes the job a lot easier.
Gorty
Well-Known Member
The only thing you have to be careful of is that you don't kill the yeast with too much alcohol, most can't take much more than about 15%. If that's not strong enough then you need a yeast that is high alcohol tolerant. Recently I have been using Young's 'Restart' yeast with 'Tronozymol' nutrient, not so much for strength but I've found that some wines like blueberry and cranberry & raspberry can take forever to ferment to dryness and 'Restart' seems to do the trick. An added bonus is that it will ferment down to around 8 degrees centigrade, ideal for this colder weather.
I've now started to use a starter bottle to cultivate my yeast, as anyone who knows me will know I'm tighter than a duck's! So that original packet of 'Restart' has done well over 100 gallons ..... and still going strong!
Gorty
Well-Known Member
You still need to wait until it has cleared then rack off the sediment, filtering is good for getting rid of very slight 'haze' but the filter pads do clog up easily if you try filtering a cloudy wine. And they are expensive!
I use 'KwikClear' for wine that has settled and been racked or for larger batches, 5 gallons, I have yet to find a finings that is as good as Wilko's own, most of the time it goes from a bucket of mud to crystal clear 48 hours sometimes sooner, and no need to rack it off!
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