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I've just set up a 30 Bottle Beaverdale Rose kit in my fermentation cabinet @ 13.5 Deg C, as i've read somewhere that a lower fermentation temperature will preserve some of the floral fruity notes that would normally burn away 20 deg C. I know the fermentation will take longer, but it has...

Rosé wine (A forum favourite) 1 litre Red grape juice. 1 litre Apple Juice. 800g Sugar. 1 tsp Tannin or a mug of very strong black tea. (3 bags stirred every couple of minutes as you put the rest of the ingredients together) 1 tsp Yeast (i use youngs super wine yeast compound) 1 tsp...

Rosé wine (A forum favourite) 1 litre Red grape juice. 1 litre Apple Juice. 800g Sugar. 1 tsp Tannin or a mug of very strong black tea. (3 bags stirred every couple of minutes as you put the rest of the ingredients together) 1 tsp Yeast (i use youngs super wine yeast compound) 1 tsp...

I may start doubling up on the finings then. I've used the kwik clear on a mead and a cider and both times it seems to clear to about half way down the DJ, but still remain hazy toward the bottom after 2 days; hence why I leave it longer till its completely clear. I've just been thinking...

My understanding of the way finings work is by adding positively or negatively charged particles to your batch of beer, wine, cider and like a magnet they will attract particles within your brew to themselves, until they are heavy enough to sink to the bottom and settle out. Kwik Clear has 2...

I'll shall do just that!! Thanks for your comments and help :thumb:

Got this one in the DJ now; 750ml of Pom juice (100%) 2no 1L Apple,Grape and Raspberry (40:40:20 - Total 100% Concentrate) 600g Sugar Plus the usual extras - black tea, glycerin, etc. Smells amazing, so I've got high hopes! Too many pages to read the full thread, but can i take it most...

Got this one in the DJ now; 750ml of Pom juice (100%) 2no 1L Apple,Grape and Raspberry (40:40:20 - Total 100% Concentrate) 600g Sugar Plus the usual extras - black tea, glycerin, etc. Smells amazing, so I've got high hopes! Too many pages to read the full thread, but can i take it most...

Didn't even know you could buy those! Thanks a bunch!!

Thank for the reply. Mine is pretty much finished fermentation, so I'll be looking for a method where i can get the oak flavouring in before i keg, or something that can sit in the keg with the cider that isn't going to continue to bleed into the cider, becoming overpowering over time. I...

Has anyone had good tips for oaking cider during secondary? I've seen a video where you mix Vodka and oak chips in a jar to form a concentrate.... but not sure how long it would take for the oak to become strong enough within the vodka so only a small amount needs to be added to the keg...

I've currently got 23L of Cider fermenting away in my Fermentation Cabinet. I'll be priming in a Corny keg (19L capacity), so i'm thinking I'll save the last 4L and make a Mulled Cider ready for Christmas! My initial though was to "Mull" the cider in November, bottle it in wine bottles and...

Hello Everyone - I'm Ryan and I've been home brewing for 11 month now. Over the past year I've gone from; fermenting in a wardrobe and priming in a pressure barrel, too now fermenting in a temperature controlled fridge and priming in Corny kegs with CO2. I've done a few ales, pilsners...