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As Brewtrog says, it's usually 1 CT to the gallon, which is ideal when people are using demijohns. But .... if you are making in larger volumes, then SodMet powder would be cheaper. One level 5ml teaspoonful of powder is equivalent to 10 tablets, so for a 30 litre brew you would use half a...

In terms of usage by the wine maker there's little difference between Sodium or Potassium Metabisulphite. In the UK, SodMet is more commonly available from home brew suppliers. Campden Tablets offer a measured dose of SodMet and represent one tenth of a teaspoonful in an inert binder, usually...

Yes, but quality control sampling is necessary, and you must pour some off into a bottle before you come over to my place. On the subject of which, if we're brewing in a fortnight's time then we really do need to sort out a recipe this week in case I need to order any more supplies. Phone me.

No! I have bought A2 and A4 stainless bolts from Screwfix. You could also try a chandlery.

No, not like bleach, they are usually added to the detergents in the washing machine and will be found in the supermarket aisle with all the laundry products. But you don't want the Vanish Oxy Action in the pink tub, look for own brand non-scented products at half the price. I get mine from...

Try a non-scented oxy cleaner and a good long soak with hot water. While I try to avoid most Young's products, their cleaner and steriliser is excellent for shifting stubborn muck. If even that doesn't shift the worst of it, add some sand or very fine gravel and give it a good swirl and shake.

Well I apologise if I've done you a disservice but there does look to be quite a thick sediment and the white in particular looks very hazy. Good luck with the dandelion, I've only ever made that once. At 6 months it was vile, by 12 months it was still quite nasty but after 2 years it was...

And it's people like you who give home wine makers a bad name. I can't read the neck tags or comment on the two darker reds but those others still have a sediment and are not clear! They needed racking again and leaving for at least another month or two before bottling.

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http://www.thehomebrewforum.co.uk/showthread.php?t=11805

Not much, only around 7% by weight, so that's 140g in 2kg.

Can I ask what yeast you have used for the wines which are trying to escape? I currently have a mixed red fruits wine on the go. After straining off the pulp I only had 22 litres in a 30 litre fermenter but it was still overflowing. I have used a Vintner's Harvest R56 yeast for the first time...

Not a bad start for 8 months. I only use my (40 or so) DJs for long term maturation now. For the quick stuff (a year or less) I use office water cooler bottles. Anyway, years ago there was something called the Harris Quickfine filter system. That included a mixing bucket, a canvas bag and...

If the yeast's in and it's already fermenting vigorously, do not tip dry sugar in! Have you seen those videos where people drop mints into fizzy drinks? Whoosh! It's down to something called nucleation sites. Dissolve it first in a quantity of the wash.

Ok, you've got a problem here. 'Sugar Bulking' is approx. 600ml per kg. In other words, if you add 1kg of sugar to 1 litre of water you get 1600ml of sugar solution. So if you've added 8.5kg to 25 litres you will have 30 litres with an OG of 1.101 and should end up with around 16% alcohol. If...

Fermentation can produce some weird smells, it is basically a controlled rotting process using an organism (yeast) which happens to leave a by-product which we rather like (alcohol). In the process they make things called aldehydes, which have a vinegary smell. If you're making cider it can...

Glenfiddich doesn't count. I've toured Glenfarclas and was fairly horrified by all the stainless steel and computers. I have very fond (if rather hazy) memories of The Glenlivet distillery, which I visited one February when it was closed to the general public. After being shown around by one...

'Worro' from a Black Country mon (who still works there but doesn't live there anymore). For those who don't know what the hell we are talking about, 'Ado' is a contraction of 'How do you do' and 'Worro' is a contraction of 'What ho!"

Absolutely no sugar, but they will use very specific yeasts. So Celera, which distilleries? I have toured a few in the past but none since I became an AG brewer.

Blow off tubes into water bottles are very noisy though. I don't think I would ever trust myself with a glass carboy, too ham fisted, I will stick with plastics.