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  1. S

    dirty demi johns

    I've always found rice grains (uncooked!!) and vinegar does the job every time.
  2. S

    THBF NEW Glass Info!

    I'd like a pair of these, if I've not missed the boat.
  3. S

    Trying to support LHB Shop not easy.

    My local HBS keeps the same hours but also 10-1 on Saturday, for the first four years I thought it was a failed business that hadn't been sold off. I only realised it was still active cause the door was wedged open when I walked past this spring. There's about 5 different people that look...
  4. S

    Mead that is refusing to clear!

    I've had issues clearing mead sometimes. Try using Kwikclear or similar, I find it drops clear in a few days once I add this.
  5. S

    Cold Storage

    Cold should only slow down or stop fermentation temporarily, it will pick up again when it warms up. Fermentation at higher temperatures tends to cause more off flavours but I've never had low temp cause that issue. Should all be fine.
  6. S

    Campden Tablets

    CTs temporarily stun commericial yeasts, so you can add 1 per gallon anytime you rack or bottle to prevent oxidation and infection by wild yeasts/bacteria. After 24 hours or so the effects dissipate and the commercial yeast will get back to work.
  7. S

    Just found this utility while brewsing the interweb

    Not sure I understand the references here, its still available to download. Also from http://www.xs4all.nl/~mpesgens/thwp/
  8. S

    wine filters

    Its not a closed system in that there will be some air in the filter and a lot in the DJ it drips into but if you drop a crushed campden into the receiving DJ then oxidation will not be a problem. Others have done it without a campden and repotred its fine but anytime wine is exposed I like to...
  9. S

    Cork problems, shooting their load!!

    Do you have a vacuvin type system for vacumn sealing partly drunk bottles? I found with my ginger wine that the corks where popping due to secondary fermentation. Its pretty easy to check by using the vacuvin, after a few pumps you'll see a mass of CO2 bubbles released.
  10. S

    Using champagne yeast......

    I use the Youngs GP yeast for all my wines, meads and ciders (except if a kit provides a specific yeast).
  11. S

    storage of turbo cider

    Leave it a few days at room temp first, then mature somewhere cool for a few week to a month. Then into the fridge ready for drinking.
  12. S

    help please ginger beer

    I'd wait until the bubbles stop and its reasonably clear before priming and bottling. It's hard to predict exactly how low an SG is possible without letting atleast one brew run the full course. Bottle too early and you're asking for trouble, if you let the ferment finish naturally then prime...
  13. S

    is this normal?

    Sounds like you've moved into the realms of country wine making, these often need a few months (or more) to mature before they become drinkable. :thumb:
  14. S

    help please ginger beer

    Not really, yeast has a mind of its own. If the temperature and nutrients are right then a drop like this is not that unusual. Smile, Silenus has granted you his favour. :thumb:
  15. S

    is this normal?

    Are you adding tannin or tea to the brews? That gives a bitterish flavour but it does mellow over time.
  16. S

    Pectolase - an explanation please

    Just bang another tsp of Pectolase in, it won't do any harm. I think you're right about heat breaking down enzymes.
  17. S

    Ginger Cider

    £2(ish)/kg in ASDA, not what I would call expensive. :thumb:
  18. S

    Secondary fermentation

    What's the SG of these wines? It could be that they have fermented out.
  19. S

    Wine from just supermarket grape juice???

    Well this is embarrassing, I think the 1300g figure was started by myself. I was using a program called winecalc to estimate sugar additions but didn't realise it was working out sugar to add to 4.7L rather than sugar in 4.7L. According to Mr Berry, 12% Potential ABV = 1090 OG = 1065g sugar IN...
  20. S

    calderdale homebrewer

    Welcome Mosh. I really should dig out my country plants book, damned if I'd know a bilberry or rowanberry if I saw it.
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