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Aldehydes are present in all alcohol and are higher after the d word is used. Their often filtered out although not always.(they can give a distinct flavour profile, Jim Beam is an example I believe). It's them that gives you the stinking head by the way.

Leave the airlock in so as to equalise the pressure due to the sudden temperature drop but watch the airlock doesn't drain back into the d/j due to the vacuum created or leave it some where outside with a cloth over it depends on how quick you want to be really. What are you crashing any way if...

Hi, the almondy flavour is actually in the seed inside so the longer they soak the better! I use damsons to make wine then when the flesh drops off at the end I drop the stones in some whisky for a 'few' months, tiny amount of sugar to taste It's loverly!! sloes soak for about 4+ months at least...

I find my eyes are the best foraging calendar followed by my taste buds. Were ever you go just look around you and see what's about (smart phones are a help if your not sure if something is edible or not) Ps sloes are edible but you wouldn't want to eat them raw):p Plums, Bullaces (yellow and...

You certainly can although personally it's not something I do, I just put up with the loss thereby no flavour problems no dilution etc.

I think a week might be a bit quick to prove anything really. I feel that other 'organisms' rather than the yeast added at the outset are more than likely responsible for any 'cleaning up' Each brewery/winery/kitchen has it's own micro flora and fauna which can all add to the flavour in many...

Brewing sugar shouldn't make any difference, as for the taste it's probably the yeast or could be the original juice had a funny flavour that's passed over to the bottle.

Yep, It's mouth puckeringly bitter! Although I have heard that some Belgian brewers actually serve it as a sort of 'health tonic' to local bars!

Hi, try skimming the krausen regularly (I've only heard this mentioned once in connection with kits) I usually do this and it seems to make a difference (missed doing it on one brew and the tang was there) If you are feeling brave give the skimmed krausen a taste, (take a good mouthful) then...

Hi, Lavin's recommend this temp as well on their packets, I've always followed it and had no problems so far. Although I agree it sounds hot.

The glass colour won't make any difference so long as the storage is correct,no my point was that if you choose the bottle colour according to contents then the shape should match as well, different styles and areas have their own bottle shapes (although that might be a bit anal):p

I wouldn't dare hit anyone over the head after they'd had a few glasses of the wild green fiendy liquid!:p

Hi, the foam is called the krausen and cold conditioning beer is usually a good idea it helps to clear proteins. Give it a few weeks, trying it occasionally, you'll know when it's ready or at least to your taste anyway.

Brussel sprout wine! (although the biggest challenge might be finding some one to drink it)!

If your going to that level of detail then you really should use the right shape of bottle as well!

Hi, probably got something to do with giving the beer/wine to much oak flavour from the scrubbing action of fermentation. Also as Tony says they need care in looking after them, so would be difficult to get out all the remains of the previous fermentation which could lead to off flavours. I...

Hi, least you know now. Sometimes the water company will artificially harden the water to raise the PH. which helps to protect their pipe work from corrosion. This type of water if boiled can be very soft afterwards that's all. And I believe the suds will be harmless just leave them draining for...

Hi, stick it outside for a week or so that's the way to find out (especially at the moment, unless you live in the tropics of course)! The proteins will fall to the bottom and should be left behind when you syphon the beer off (anyhow I've never actually used finings in any of my brews just the...

Hi,boiling water will remove the temporary hardness from water this is what causes the lime scale in your kettle although it will not affect the permanent hardness.So boiling it may be enough to make it usable with starsan. Or invest £80-100 in a kettle type distiller these are advertised as...

Hi, as a bare minimum get a kit and a fermenting bin (one with a tap is best), you can pretty well do without the rest to get you started. You've probably got bits and pieces around the house that will come in useful. The only thing to remember is to keep everything clean and sterile. (bleach is...