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I'd make sure everything is clean (sterile) then carefully pour it straight in. This would keep the exposure to air at a minimum. You could syphon but this would involve having the FVs open for longer. If you're worried about a stuck fermentation, take a hydrometer reading. I wouldn't add any...

I'm only 4 brews in to AG, so I'll let others help on the more experienced issues. As to the malts, unless you have your own miller, you'll want it crushed. A good place to work out what you need would be "Brewing Classic Styles' by Zainasheff and Palmer or the BYO recipe archives...

I've done dandelion, cherry-plum, elderflower, elderberry, blackberry, sloe, rose-hip, apple, and pear; all easy to identify. Have also done a 'druid-brew' mead with elder(berry), blackthorn (sloe), hawthorn (haw), rowan(berry), oak (leaf), and apple. Even more comes from the garden fruit and...

No. It'll still help but you'll need to add half as much again.

Bananas will take a long time to clear and also contain a lot of starch. Did you use any amylase?

I'm certainly interested...

That's an interesting option airymary. I live less than a mile away from MaltMiller and noticed that they do a cutting service. I may well look into that! Also, as Wilfy says, this could be great for sparge water. :hmm: Thanks.

Thanks chaps.

Right ho. The problem with propane is I don't have a garden. I'm pretty certain what herself would say about using it indoors :nono: Thanks for the input Covrich.

I'd aim for around 5 gallon batches. I'm currently using a 33l pot on the stove (2 partials and 1 full grain so far), but it's hard work and not very efficient. I need all four rings on and the cooker guide says it's a real no-no. I've read the thread on the ACE boiler which is currently around...

Afternoon all. I've just spotted this: https://www.vidaxl.co.uk/p/250465/wine-warmer-water-boiler-25l boiler for £49 and was wondering if it would be useful to use as a boiler. As always, I'm on a real tight budget so the price looks damn good. Could it be re-purposed? Thanks for any...

I'm no expert but... They aren't the same thing. Both complement each other and both are useful in making mead. Honey lacks many nutrients and is hard to ferment so the addition of both is advisable. It's better to mix the doses with a bit of the must and add back than to add straight to the...

a whole packet isn't too much. The first thing the yeast will do is multiply. You could use less (though it isn't usually recommended) but no harm will come from using the whole packet.

I've made about a dozen meads with varying levels of success. The best was from honey from a bee-keeper friend. As has been pointed out, they can be a git to get going. One thing I have noticed is that they can have a tendency to 'stall' and, once bottled, spuriously start to ferment again...

Just one packet / sachet.

Hi GB2014. What are they fermenting in and what makes you think nothing is happening? Ferments always seem to act in secret if they can get away with it...

Well, there's keeping the kids fed and watered. I make wine, cider and just moved on to partial grain beer (have done loads of kits). I have no where to lager, so that's out of the question. I like foraging and gardening. I also make jams and chutneys, soft cheese (will advance at some...

Well, they're all grapes... Currants are very dry so may absorb more liquid. Whether that's enough to make any difference or not, I don't know. I've used raisins and sultanas pretty much interchangeably.

I can't guarantee it as I don't know all the factors. However, time is one of the most important ingredients in a good drink. It's really hard when first starting out as you want to know you did everything right before trying again. I've made around 200 gallons of cider over the last 4 years...

Young cider is heart-burn inducing stuff. It's best treated similar to a wine. Now this is tough advice I'm afraid, but the best thing to do is to leave it. Ideally for 6 months but even in 3 it will be much more pleasant. Wraeccan