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I made a 'PERRY' here in turkey from fresh pressed pears - obviously not real perry pears as dont think anyone can get them here. Non the less it turned out superb done with an SN9 vintners yeast. Loads of peeps liked it too so was considering calling it Bebekcham ! (bebek = baby in turkish!)...

Whack it somewhere cold for a while to see if it drops out

Good stuff the Vintners range - i did a test gallon batch of 'Hock' with my grapes and the AW4 yeast - turned out superb :cheers:

If it was fresh fruit i would get it out of the bucket and press/strain the fruit into a secondary under airlock as that should release more sugar into the brew and fermentation may continue. Try taking an SG reading before and after transfer/straining.

AH ! I was thinking of doing this as i have access to the pine leaves the locals use in their 'tea' here. In winter its quite common for them to infuse 'Mountain Pine' Leaves in boiling water to make a cay (tea) which they lace with tons of sugar, I have had some too and its quite a nice...

Yeah i do - either fresh pressed lemons or the bottled stuff you can get for cooking, i find it just gives it a nice 'twist' without being overpowering and it probably masks some 'odd' flavours you can get. Once finished i usually bottle in 500ml bottles with a t spoon of sugar to carb them up...

Vintners SN 9 is a great champagne yeast i use it all the time in apple ciders and Sour cherry turbo ciders too. I just racked off a cherry made from pressed cherries - i thought it had stopped but its still fermenting away at the mo. When you say yours started fermenting how long had you left...

Wouldnt bother with those - :sick: - they are covered in oil. Better off with shredded licorice sticks. :cheers:

Andrews has citric acid already in it so you dont need much added, Epsom salts is an ingredient in Andrews but has no citric of its own so just use either. Vitamin B1 Tablets are a nutrient too but bought from homebrew shops they come in 3mg sizes - i just got some brought out from uk that are...

Epsom salts and citric acid, or a tub of Andrews liver salts all same stuff.

Ah roger that - i didnt know they did that. Bloody expensive out here those things over 300 quid for a small one. :thumb:

Thought i'd seen this correctly - the aircon unit is in the box too? wouldnt that defeat the object as surely it will heat up in use too? Just wondering as i have a small wash room and in the future i am thinking of ripping my 15 year plus aging fridge freezer apart to do such a job. But was...

Yep no probs at all, they can hack up to 80 psi. Best thing to do is leave around 3 inch air gap when filling then squeeze bottle to expel air then tighten down the top. Leave in the warm for a month then somewhere cooler to let it drop perfectly clear and all the yeasties to drop out of...

Mix a small amount of washing up liquid in water and spray the hops that will sort out the aphids, even better catch loads of ladybirds and put them on the bines they will decimate an aphid infestation :thumb:

My villa is in three parts, the inside is an old turkish 2 up 2 down solid stone affair with 18 inch thick walls. The outer parts front and back are the 'new-ish' design which is a concrete skeleton and bricks full of air holes which are supposed to keep cool in summer and insulate in winter -...

LOL think you got problems ! it's over 45c here in Turkey and i got 230 ltr of various stuff on the go all inside where the temps are around 24c. I started a fresh pressed apple cider off yesterday and left it outside (shaded patio) and its off like a rocket it started fermenting within 30 mins...

I use dimes and Jucy here both are 100% Apple juice and both make a decent cider too. I am currently testing two different batches one with jucy and champagne yeast and the other with dimes and cider yeast. I usually use 12 cartons of juice 1 ltr of strong turkish tea 3 ltr boiling water with 2...

Stunning work ! always wondered how they were made. :thumb:

Is this stuff any good ? - i normally use kwikclear?

Great stuff this i add lemon juice to it too about 2 cup fulls per 20 ltr. I have 40 ltr on the go at the moment in 2 FV's I use it as alcho water and add flavours once its bottled conditioned. :cheers: