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If you're topping up while it is still fermenting then you could take an SG reading immediately before you top up, then do another immediately after you top it up. You can then use the change in the SG to adjust the OG to OG(approx). You can top it up once you rack off the sediment (there will...

Its a good few years since I've seen Aviator, came out around the same time as Kamikaze IIRC. Both from memory were good beers.

Cats are the way forward, ours is brilliant at catching mice. Only problem is, it sees them more as a play toy than target to be removed with extreme prejudice. The last one was chased into a corner, put under siege for a couple of hours and then off'ed. The mouse sitting looking back reminds...

Thanks for the replies, Moley, yes you are thinking of the right kit, 2 buckets (one with a hole in the middle) and some powders. Titch, those bags look exactly like the one I remember but are they appear shallower than the one my sister's partner has (had). Even if I don't manage to get...

As the thread title says, where do you get a replacement bag for a Harris Quickfine. I've been give one, it is minus bag, but when the bag was with it there was a hole in the material so wasn't much good as a filter.

If it were me, I take Moley's advice from similar threads and let it ferment out and then top up with boiled water to lower the final ABV. That way the yeast go through their normal life cycle rather than being killed off part way through with sorbate.

The simple answer to the question, you boil the water to kill off any bugs in it which might turn your gallon or more of wine to which you have devoted many hours into vinegar. Filters are good at removing dissolved chemicals and solids but bacteria can live on the filters (if we're talking of...

Now, that's what a press should look like. Normally used for pressing bearings but what will quash a lot will pulverise a little.

A report on the Cherry, I know racking wine after midnight. It has fermented out to 992 with yeast from the same tub. For a juice wine it is going to need some aging but it is still nice enough to drink right now. I've also checked the SG of my elderflower which is at bucket stage, started at...

I was thinking about that OG, 5.5kg of sugar into a total volume of 20lts works out at 275g per lt or 1105, I know the temperature wasn't 20oC when I checked the OG but hadn't checked to see what it actually was. Even so it has only fallen by 45 points.

I was going to edit, it was Ritchies, not Youngs as I thought. The recipe I used made up 20 litres; 8 pints Dandelion flowers 1tsp per gall Tartaric acid 1tsp per gal Yeast nutrient 1tsp per gal Tannin 1tsp per gal Pectolase 5.5kg Sugar (made up as syrup) Water to 20lts I am fairly certain of...

In April (23rd) I started a batch of dandelion wine, OG 1090, i used Youngs GP yeast from a tub that was bought last year. It went like a train for the first three weeks and since then slowed down and started clearing so today I racked it off only to find the SG is still 1060. So is it time to...

Thanks for that, i'd seen elsewhere online that using a normal freezer doesn't always preserve the flavour of flowers but I guess sealing them in a bag before freezing may help with that as the flavours are likely to become attached to any moisture in the bag and that can be extracted as ice.

A general question, is there any reason why you wouldn't freeze elderflowers? My mum was asking about it for possibly keeping some for use out of season for making cordial and infusing jellies and I have spotted the potential for making a few gallons of wine out of season as well.

So there I was last Friday waiting for a train at Oxford and my sister's partner came over and said M&S Food were selling 3lts of Cherry Juice for £5. Well all I was going to do was sit on a train for 3 hours so didn't exactly need to worry about lugging the cartons about so bought some. I...

I made one gallon last year but have 4 on the kitchen window sill at the moment going absolutely nuts. We had one of last year's bottles last night and it was great. I'd watered mine down to <12% as >15% means only I'd drink it and then I'd fall over which I don't like doing. I used the recipe...

It sounds similar to what happened to some cranberry juice wine I made last year, racked, filtered and bottled then into the fridge and came out hazy. It eventually settled out and stuck to the bottle so hard you could shake it up and it wouldn't come off which solved the problem of serving hazy...

Thanks for that, I thought someone would probably use it. I guess I made up my solution rather strong then, what do you store it in? When I've used it for its intended purpose I have noticed some plastics don't like it and go funny colours. Especially the pressure vessels for cleaning nitro keg...

Does anyone use pipeline (the purple beer line cleaner) for sterilsing equipments? I only ask as I have several litres of the stuff which I was given, it is Potassium Hydroxide so not very nice stuff to play with. I have already used some to clean a fermenter in ~1:40 mixture.

I use Kwik Clear and found you can use the bottle cap to measure out the required amount.