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Nice to hear from you ChewedKandi, this year the plumbs got half inched by my father-in-law (Not actually sure what happened to them all). But on the plus side, the lack of plumbs caused me to find another source of free booze and I opted for the apples, after a long day of food processing and...

GOD DAM! THAT'S A BLAST FROM THE PAST... christ has it been a year since I made this?... yes. In the end, the "bloom" in the wine caused me to chunk most of it out, which was a poor decision, as the DJ I kept cleared up and tasted pretty good by Christmas. I've been finishing a college course...

i'm not sure, that's to say i'm not confident that it's not contaminated, so what i've done is taken off 1 dj's worth, capped it and have now left in in my wardrobe, I'm planning on just forgetting about it until after Christmas and then see what it's like - thank for all your helps :cheers:

i think it's all gone to pot... sadly, there are now "things" floating suspended in the brew. I'd left it since the 11th of October to start clearing, it's still pretty cloudy, but now has things which look like white grains weroith small fiberous tails attached. I guess this isn't normal and...

sorry to be dense (sorry!? I make no appologies!) but does RACKING simply mean - the process of putting wine into a bottle or container, or does it contain some element which means it's not just bottling?

Hi all, I'm keeping this thread going untill I think I've asked EVERY possible question I think, which leads me nicely on to... Right, I strained, I Demijonathaned, I airlocked and put my three DJs of sweet nectar plum juice under the stairs on the 13th September, as I write this (the evening...

ALSO... why I'm filling in my knowledge deficit. Potassium Sorbate :?: What is it, what does it do and how? If you don't mind of cause...

as pointed out (ahem) I'm not VERY experienced in this (how very dare you... ;) ) SO... it does sound like a less complicated system to allow it to go its course and then sweeten as required. Just to clarify, dryness is the polar opposite of sweetness then? So if something is dry, adding...

Interesting point... my own preference I would say lead me to favour a sweeter easier to quoff drink, rather than a dry saliva zapping brew. So lets say I'm aiming for something "medium" if I'm at 1095 and I'm wanting to stop somewhere to get a medium sweetness A) Where? B) How? (i.e. strong...

RIGHT THEN! Second phase underway... or is it the third? Okay, couple more questions regarding this. The must has just spent the last 4 days sitting in the conservatory ticking over nicely. As instrcuted I've been stiring it twice a day, 08:00 and 20:00 with a very clean, stainless steel...

JESUS H Christ! I'm going to have to forget about any plans I had this year, I think I'm going to go into a full time alcohol production. Cider, ahh cider my friend. That was the reason this whole affair started, the Ginger Beer was practiced and was first attempt rubbish, but the second one...

Yeah, good question, been thinking the same. I went out today and saw a couple of bushes, I still can't help pulling one off and chewing it - neeeeaaaaar! just sucks the moisture out of your mouth :D Anyhooooo, yes I've heard you should wait for the first frost and/or the last week in...

I know exactly what you mean about not needing to mess with something simple, after years of rubbing god knows what on chicken skin before roasting it, I've just decided now there's nothing better than just a juicy roasted chicken with salt and pepper. I wasn't thinking of shoving cloves and...

Hiyall, A friend of mine has just been talking about a sloe hunt soon. Got me thinking about sloe gin :hmm: The normal recipe is .5 lt gin in a 1lt bottle, topped up with sloes and about 150g of sugar I believe, a bit of aggitation and away you go. I watched Oz and Hugh Drink to Christmas...

Thank you, great help as always! Incidentally, despite my earlier comment about the weather being a little cooler than normal, this afternoon in sunny north Lincolnshire it went semi-tropical and the backroom got up to about 24C, I noticed some bubbles forming in what I thought was the dead and...

Hello Moley, Well, I've done my 2nd batch of Ginger Beer and it was again, not great, too weak (2.8%) I think I didn't add enough sugar, also I couldn't get any secondary fermentation going, I've got 2 DJs of very flat, very weak Ginger Beer which I think is going to have to take one for the...

I've been bugging hawkinspm for a while now (bless him, he still answers my questions), but it's not fair to punish someone for showing some patience to your idiotic questions, so I thought I'd spare him... I had switched the laptop off and was about to watch Jaws II I recorded last night, but...

That sounds excellent, also I've never used Campden tablets before, so i'm interested in getting some more experience with that. I'll PM you ro update this if I get stuck (if that's okay :D )

Hi Peeps, I've got a tree laden with plums, minus the obligatory crumble, pie and quantity for the fruit bowl which we ritualistically watch rot over a series of weeks, that leaves about 4 cubic tonnes of the sugary orbs of lovliness which I'd like to ferment. I've only recently popped my...

Hi there, I'm starting my very much maligned Ginger Beer Mk II at this very moment on a Sunday. Not wanting to blow my own trumpet (I have had ribs removed) but I do have more than a splattering of Biological understanding having spent more than 4 years at University studying this. However, I...