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Hell no! It'll be bottled in litre PET bottles, but will definitely be shared around. Not one to drink on your own!

Not necessarily. Some yeasts do produce a really eggy smell, especially lager yeasts. I recently did a Coopers pilsner which stunk the house out. Mrs Crusty was not impressed..... :D

Yeah, I added the syrup at the start. It is strong, but tastes lovely! With 23 litres of the stuff to get through, there will be some very drunk people at my place come BBQ time...... :D

Well, mine has fermented out now. I decided against making a WOW, so will keep it as a strong TC. Ended up at 11%, but after a sneaky taste I was surprised how nice it tastes - you definitely get a lovely hint of raspberry / summer fruits. Not too harsh or overpowering at all. I've racked it to...

Excellent, thanks for that mate.

Ahh, ok. Cheers mate. Might run with it as a wine to see how it pans out. Tannin, along with pectolase and malic acid is already in the mix, so will chuck in some glycerin once the fermentation has calmed down. Would I need to add that stuff to stop fermentation at some point to stop it going...

Hmm, something has occurred to me..... I've never made wine, but given my TC strength is likely to be in "wine territory", is it worth not carbonating and seeing how it pans out as a vino? I'd obviously need to degass it and clear it a bit more, but I'm open to advice from experienced TC /...

I was going to say the same thing as MyQul (salt making it, errrm, salty) but I didn't want to sound daft..... :D

Won't be so posh once she's drunk a bottle! hahahahaha!

The missus reckons my first TC got her smashed on one bottle (litre bottle.) That one was around 7%, so this stuff will have her swinging from the chandeliers!......

This is the first one I've done using syrup mate, so will have to let you know. Yeah, I reckon it'll be pushing 11 - 12%..... It's bubbling away like a good 'un! haha!

I got 5 gallons on the go the other day. 23 litres of Tesco apple juice and a bottle of lowicz raspberry syrup. I added 2kg of sugar, so it had a starting gravity of 1.082. Also added pectolase, malic acid, tannin and youngs wine yeast compound. If it gets down to the usual sub 1 gravity, it'll...

Just to add to the water comments, I ALWAYS brew my beers with Tesco Ashbeck bottled mineral water. It's as cheap as chips (In 5 litre bottles) and superb quality. As the water here in Essex is very hard, it's a no-brainer.

Breaking Bad is hands down the best TV show ever made!

Yep, we use it. I think it's great! It's especially good if you have young children. The endless supply of Peppa Pig is a godsend to keep the kids happy! As for adult stuff, there's loads of TV shows and films. Always something new to watch. We love it, and think it's much better than...

I brewed a Grand Cru recently (an 18 litre double batch.) It's just come good after about 10 weeks in the bottle. It's a very nice, typically Belgian beer. Very strong! It only gets better with age, but I really can't see it lasting too long! :D

Hi guys. I brewed up a 12 litre batch of Youngs barley wine a while back (tweaked with extra DME), which after a long secondary ferment is now ready to be bottled. It's being brewed for Xmas, so I'm hoping a nice long soak in bottles will make it a good brew. Problem is, I've lost the...

I've just drunk the obligatory "carb checker" bottle of this. All I can say is........ WOW! This beer is beyond awesome! I brewed a double batch to the letter, including a two week secondary ferment, using Tesco Ashbeck water. If it's this good now, God knows how good it'll be once it's...

I'm about to bottle my first TC but I'm not sure how much sweetener to add. My missus likes cider dry, but we don't want it mouth twistingly, undrinkably dry. Maybe just enough sweetener to "take the edge off". Any ideas?

I'd wait a bit longer if I were you. Minimum two weeks carbonating in the warm, followed by at least two weeks cool conditioning.