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He Zero and welcome. you might find it a bit quieter in here than previously... there's a reason for that. There are of course other brewing fora available, for discussion of the craft of brewing, if you don't like the look and feel of this one...:whistle:

you could try serving it as a mix with fresh apple juice - ratio of about three quarters cider to one quarter AJ. this also has the affect of making the drinkable ABV less too (which you may or may not want)

My brother has a pear tree in his garden (I've no idea what variety), and I made some pear cider (possibly perry) just from pears from his tree. It's been bottled a while, only 2 champagne bottles worth (1.5 litres total) but at the weekend I finally got round to taking it to his house to try...

to be fair, the FV was only filled up to somwhere between the 5 gal mark and the bottom of the shoulder, and this was apples from the local pub garden, and 4 litres of Lidl apple juice, and I forgot to take any notes at all, so don't know if I added yeast or not, but I probably did add champagne...

I had double seven in the office sweep, which came in third.

I have a FV on the go at present which has undergone MLF without me adding anything special to it, and it tastes wonderful.

at the very top, in the black banner, on the left hand side, is a search box, type in rhubarb wine there, and you get lots of results.

there are several threads already out there ... and a few weeks ago I'd have suggested doing a search, or done one for you, to find them, however the forum has changed format recently, and I've not idea any more how to do a search... but if you find out, then there are already threads. I've...

is the other 58% water?

I used a brew belt once wrapped around/between three DJs - I controlled the temperature very inacurately just by plugging the socket into a timer at the wall socket. The sort that you put on lamps in your lounge to persuade burglars that someone is in the house. I set it to go on for 15 minutes...

I knew my parents were doing something wrong! they were constantly telling me to concentrate more - who knew it was illegal all along!? :shock:

a slightly cooler temperature might help, but to be honest, the initial vigorous fermentation doesn't last long, within 24 hours it'll have calmed down, after which a clean up, and re fit a clean sterile airlock, and jobs a goodun.

it is - since 9.47 I've looked at 260 grids - found nothing conclusive, but a couple of white blobs that look a bit 'artificial', or too large to be natural wind blown white surf...?

have any of you joined Tomnod? (as per initial post) surely by now someone has found something!

find a coin ever so slightly larger than the size as the internal diameter of the bottle, or make a blank from some sheet metal, put that on top of the cork inside the cork inserter, then the force of the plunger is equally distributed, and the cork gets pushed fully in, and the blank doesn't -...

the second link in the OP now shows that this is indeed a hoax, and the real idea is to turn wine into water. They're looking for funding to make filters and wells, and other stuff to make 99.9% drinkable water for poor people in countries where clean water is not accessible.

I'd also recommend Real Cider Making (Pooley and Lomax) - it's the first book I got, and had everything I needed as a beginner, and some more advanced stuff in there too.

I drank about 2/3 of a bottle of this on Saturday night, and it was remarkable good. not sure I'd do another 6 bottle kit, as it's a faff just for 6 bottles, and the bigger kits are better value for money.

is it a woman thing? I can't buy any more pickles/chutneys etc until I start to finish open jars in the fridge. I also can't add more DIY jobs to the list until some of the jobs that have been on there for four years have been done and crossed off. when I'm in a shop and see some alcohol that...

21 should be ok, but maybe slightly too warm. I personally wouldn't throw it out - it might taste horrible now, but you'd be amazed at how often terrible stuff turns out ok after 6 months in the bottle - plus if it is terrible, then you'll know what terrible tastes like, and what to avoid next time.