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A good clean tasting light beer, one of the few pretend lagers without the horrid aftertaste.(as long as you leave alone for a couple of months) The lighter the drink the harder it is to cover any aftertaste in my experience, so it has to be commended for that. My problem is it's pretty...

Good read there Tony, Well done !

I've just started on mine, the tang has just gone over this last couple of weeks to leave a lovely brew, darker than an old English ale but not quite a stout, a fantastic companion brew to the wherry I have also on tap :) well pleased with this one :thumb:

It'll just be ready for Christmas :thumb:

Hmmmm...You learn something every day. I can imagine this being an issue for some. "A final, but very important consideration, is that if your customer insists on leaving out the sulfite from their wine kit, they must also leave out the sorbate. Sulfite suppresses malolactic bacteria, but...

The Vineyard near us is building holiday lets for people who will be paying to come and work ... I kid you not !

Exactly, I prefer to make mine without any chemicals (tap water excepted) then at least I know that it has been crafted by me and like you say I have some control over what I'm drinking. I suffer from migraine and I have had problems with some of the cheaper end bringing on an attack after only...

Doubt many wines on sale are less than a year old by the time they get to the shelf Tony, a lot of kit wines are designed to at least be palatable after only a few weeks.

I often wonder what they add to kits in the way of chemicals to get a wine that is drinkable so quickly and needs to be drunk young before it goes past its sell by date. I think I read somewhere in the dim and distant, that they don't have to list all the ingredients ? I have a suspicion that...

When I was a kid in the 60's When Dad first started home brewing he did an ale which for some reason he racked into a large empty plastic vinegar container and put it above the cabinets in the kitchen. We'll it blew up over a couple of days like A football and went from square to a fat round...

I have two brews in 5 litre Pet bottles a plum and a dandelion that have been there for Just over 2 years and taste fab. I intend to bottle soon as they are just ready for drinking. Some O2 is essential in the ageing process it is an art though recognising which brews are best young and which...

Interesting experimentation there Tony, makes for good reading

Where required I have add sultanas to whites, raisins to rose, dried elderberries & raisins to Reds

That is a very good tip indeed and to add : I have been lead a merry dance in the past after been totally convinced the must had been well mixed. It takes more that you would imagine to get the sugar concentrations totally mixed out and get a reliable sg reading

Ps if you are dividing your brews into two, let me know their sg's and ill let you how much to add.

Yeah too much sugar there. Quick tot up... 1050 is 136 G of sugar per Litre You would need a further 106g of sugar to get 1090 (242g/l total) You have total sugar of 304g/L which is a SG of 1.114 around 15% ABV You should have added a total of only 481G for a gal

Yes you can in fact it is regularly used to add vineousity to non grape country wines. Get a hydrometer from Wilkinsons, print off a brix/SG chart from the internet that will give you % alcohol once your yeasties have finished and add what you want, keeping in mind what you think will work, have...

Stopped selling it in our local Morrison, wonder if it has anything to do with word wine shortage :hmm:

Well that's the PH meter purchased, got the one with the best reviews, not bad for under a tenner and they pay for the carriage all the way from China.

Wow 3,500 dollars ? There must be a good supply of rich gullible people out there. I don't think a garage full of equipment I have including cornies, regulators immersion, buckets, Fv's, demi's, corker, capper etc etc comes to much more than 500 quid and with that lot I can make a whole lot...