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  1. hill1649

    Over sweet Ribena wine

    Will be looking this out.
  2. hill1649

    Over sweet Ribena wine

    Yes, it had preservative which I boiled off. My wine had fermented down to 0.994. The sweetness is, as expected, due to the artificial sugars. It actually has a nice, fruity flavour with some residual dryness. If you like sweet wines, you'd like this.
  3. hill1649

    Over sweet Ribena wine

    Thanks, will give this a go. May also try fortifying some of the wine with brandy and added oak chips to create a Port like wine.
  4. hill1649

    Over sweet Ribena wine

    I have made a Ribena wine - starting gravity of 1.095, finishing gravity of 0.994 giving me a 13% wine. The wine has a nice fruity flavour with a dry undertone but is very sweet due to the artificial sweeteners in the Ribena. Has anyone any suggestions for how I might reduce/tone down this...
  5. hill1649

    Stuck fermentation and fizzy wine!

    I've been checking on my 2021 wines (still in demijohns) in preparation for bottling and have discovered 2 specific problems that I'd like some help/advice on. Firstly, my Tea Wine and Rose Petal Wines have not cleared at all and seem to have both stuck at a high SG. The Tea Wine at 1020 and...
  6. hill1649

    Recipe for wine made with grape concentrate

    I've bought some grape concentrate (Garffen Red & White Grape Juice Concentrate 65 °Brix: Concentration factor 4) mainly to use in my country fruit and flower wines. Last year I bought some 1 gallon wine kits and made those up so that I also had some grape wines alongside the country wines...
  7. hill1649

    Replacing Acid Blend / Citric Acid with Grape Concentrate

    I am adding 250 mls Grape Concentrate per gallon to my country wines (dried flower and berries) - do I still need to add the Citric Acid or Acid Blend or does the concentrate contain enough acidity?
  8. hill1649

    Stuck Fermentation - Advice!

    Beer, don't you just love it! Those yeasties just have a mind of their own! 😀😀😀
  9. hill1649

    Stuck Fermentation - Advice!

    We'll, finally dropped to SG 1010/1011 so I've bottled some and barrelled the rest - tastes okay but not as sour as I'd like so will probably go back to my original recipe using lactobacillus rather than than the acidulated malt! I guess experimentation is what makes the home-brewing experience...
  10. hill1649

    Stuck Fermentation - Advice!

    Did you prime the bottles? I do want a bit of fizz but don't want the beer overly sweet.
  11. hill1649

    Stuck Fermentation - Advice!

    Yep, just checked my SG today and it is now down to 1014! Will give it another few days and then bottle! Tastes okay, just not very alcoholic but maybe it's good to have a weaker beer alongside the 6.5%ers!
  12. hill1649

    Stuck Fermentation - Advice!

    Thanks everyone - going to try and exercise some patience!
  13. hill1649

    Stuck Fermentation - Advice!

    Good point! I didn't think to check the SG straight after adding the raspberries!
  14. hill1649

    Stuck Fermentation - Advice!

    The acidulated wheat was the only experimental part of this beer - that's why such a small run. My understanding with a Gose is that you add the salt and coriander in the last 10 minutes of the boil in order to mimic the water and beer style. Neither of these or the Lactobacillus (previous...
  15. hill1649

    Stuck Fermentation - Advice!

    I brewed 6.5 litres of a Raspberry Gose on 20.07.21 using a different recipe from normal (see below) - all went well, got the expected 1.043 SG, aerated well and added a pack of Mangrove Jacks's M21 Wit Yeast. Fermentation took off (it was VERY hot in the house - 25-27 degrees). On 23.07.21 I...
  16. hill1649

    Kveik Yeast in American Amber Ale

    Just barreled and bottled the beer - dropped nice and bright after 3 days! I've got to say this is the fastest brew I've done. Initial tasting is good - obviously, it needs to carbonate properly - but, great citrus, floral, slightly sweet flavour with well balanced bitterness. Am going to leave...
  17. hill1649

    Kveik Yeast in American Amber Ale

    So, the fermentation was over in 2 days!!! Final SG of 1012 achieved. Beer racked into secondary to further clear before Barreling. I'll do 6 bottles as well to see how it lasts and improves over time. Initial tasting was okay for an unmatured beer, looking forward to seeing how it improves with...
  18. hill1649

    Kveik Yeast in American Amber Ale

    Well, I'm impressed! Not the best picture but, this is the Voss Kreig after 4 hours! I used 6g, reconstituted in water and added to the wort at 34 centigrade. I've never had a yeast work so quickly! Looking forward to harvesting this yeast and tasting the beer!
  19. hill1649

    Kveik Yeast in American Amber Ale

    Will do - just started brewing this morning!
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