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Yep it is shame nobody is help me or know how do it, I have found a book from Amazon.co.uk it said a very a little info about Plums cider except stout. I am wait couple more weeks for the plums to turn ripe at my local farm then I will start as a experiment. Here is what I bought...

I have brew my own stout last year at ABV 5.9% it went well and my family love it. Today I though try other one but this time is to add plums because I have trying St. Peter's Plum porter I really like it. So is that easy to do plum? squeeze juices and drain in a filter to collect piece skins...

Thanks for all your helpful tips. I have learn something new everyday. athumb..

I am sure the copper is poison to human I can remember that at school science? if I want to put in do it reaction with the sulfur reduce copper inside? or filter it before to bottles to cut down cooper go in bottles? this is all new to me sorry to keep ask question!

Youngs Brew Wine Yeast For White & Red Wine Dessert High Alcohol Yeast 5g Sachet

Today is cool day 20c inside my home, the cider produce less smell than yesterday and the day before it could be a good sign. How long should I leave it for finish to fermentation 2 more weeks or 3 weeks?

My local alcohol shops where they sell beer, wine, brew kits and etc. told me the recommend to use is "Youngs Brew Wine Yeast For White & Red Wine Dessert High Alcohol Yeast 5g Sachet" is a high alcohol tolerance but it doesn't said what the range of temperature is? also forgot to include more...

My brew beers have been successful in the past with no issue, but I have issue with my very first brew cider, which start at 1.050 on Monday the 19th of August. Now it been over a week the airlock still bubble but the awful smell like a rotten eggs in my room it must be a hydrogen sulphide...

Yes I will try that leave other week. Thanks

No it is nice taste no metallic but it takes a time in my mouth to start get the flavour but not that much. Carbonation was inside bottles for 3 weeks and 3 day, when I serve in child zero c to 4c no foam but a little bit foam at 12c I am not sure if stout is suppose to be like that?

I want to know what I have gone wrong, yesterday open my first 500ml glass bottle is Irish Black Stout, no top foam it do have bubbles but the flavour is bit weak and no smoothing is like a tap water. This is not what I am expect as my other Brown Stout was beautiful. Before I mixed start to...

That is good idea, I have not thought of this before I will do it thanks Terrym

I am glad to hear this! thanks for posted.

Hello everyone, my first brew last month it was Stout brown ale it was successful at 5.2% with temperature keep in the range of 12c to 18c, Now I have been making the second brew is Irish black Stout on 4th of February. Today I just found that my fermentation was reach 32c! that my father...