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  1. pgk

    Are these Sloes?

    Life being strange it's not quite such a weird question if you, say, compare the butterfat percentage of a jersey cow with that of a Fresian cross.... But, yes, modern urban folk have lost their links with nature and wouldnlt recognise a horseradish plant if they trod on it.
  2. pgk

    Redbush (Rooibos) tea infused wine

    Ya got to love an article on health benefits of avoiding preservatives that notes they were spraying the vines... (yeah i know there are genuine reasons for so doing but also note the amount of 'routine' spraying that goes on - still using bordeaux?)
  3. pgk

    Curry...!!

    Probably chlorine and hormone deficient...
  4. pgk

    Curry...!!

    Check if Aldi in the USA stock black pudding as they do UK. Their version is pretty decent.
  5. pgk

    Which yeast to use?

    Your high alc yeast = apple wine (I have some on the go) and the calcs needed for sugar to get to that alc + leave some sweetness. Alternatives might be artificial or natural sweeteners to keep the ABV down (if that's what you want). Or you kill the ferment before it does so naturally. Stevia...
  6. pgk

    Supermarket Juice Wine How To guide and Recipes.

    I have 4DJ's on the go just about finished bubbling and starting to clear: one basic WOW -grape/AJ/Water plus the usual sugar, nutrients, tea etc, one pure AJ with sugar and the other bits and one pure grape with sugar plus. The last one is 6oz of ginger root macerated in a kitchen whizzy +...
  7. pgk

    Supermarket Juice Wine How To guide and Recipes.

    I'll bow to your greater expertise but struggle with the logic of that since (grape) wine is made form 100% juice?
  8. pgk

    Cider always stops at ~1.020sg?

    I'm also finding refractometer values higher then they ought to be. i suspect this is due to changes in refractive index from colour and other products in the brew (non-sugar. non-alcohol). The only thing that matters is taste
  9. pgk

    Supermarket Juice Wine How To guide and Recipes.

    Why are WOW recipes usually based on 1/2 supermarket juice and half water rather then full juice+added sugars? sainsbury grape juice (from conc) is currently the cheapest?
  10. pgk

    Rehydrating Dry Yeast.

    After watching the vid and scanning that document I have a number of thoughts to share despite no practical experience of the options. 1) comment on vid re sprinkling dry yeast directly claims higher cell death rate that when reydrated first. That doesn't make rational sense since you are...
  11. pgk

    Backsweeting - heresy?

    Impossible amount of permutations available...suggest also maxing out a yeast in an oversweetened starter then bottling mixed with a percentage fermented to dry at lower ABV for your fizz...
  12. pgk

    So who's growing chillies 2020?

    Just come across this thread.. I have a 20ftx12ft greenhouse with 8 yellow tomato plants (the only one's worth growing in my opinion😈) and a row of some 20 sweet peppers for OH who gets through lots. The other side of the GH is a mass of jalopenos plus a few scorpion and scotch bonnet. We just...
  13. pgk

    Why are hydrometer so small?

    As a senile old fart I usually forget to do an OG and it matters not. In practical terms if it's fermenting and stops and the wine tastes dry then it's done.
  14. pgk

    Why are hydrometer so small?

    Cost and what the 'chinese?' can get away with and reducing volume of liquid needed for your test jar. As it goes I use a refractometer because I liberated one when i retired - not that it's that easy to read with aging eyesight either. If you are able to spend enough then digital refractometers...
  15. pgk

    Pitching yeast

    Some thoughts (whilst I'm in that frame of mind) A sachet of yeast is sold as good for 1 to 5 gallons of brew. The argument being that a minimum colony size is required. It's not intuitively obvious but why limit it to 5 gallons (except that few folk have a vessel larger than that)? So if making...
  16. pgk

    Introduction.

    You're in danger of making me start to consider physics and chemistry here😈... There are sugars and sugars - have a read sugars In reality it probably doesn't matter to us 'cos the yeast can convert most of them. Brown or demarera sugars are less refined than granulated so have some more raw...
  17. pgk

    Introduction.

    I was suggesting one or the other. If proposing using your conc AJ then check the sugar quantity in there - it may not be the same as the lookup I used. 1.6L of 380g/L conc AJ could only achieve what you want if added to about 18L of your brew to make 19.6L - you'ld either have to source more...
  18. pgk

    Introduction.

    About 17g/L sugar is the calculation for an increase of 1ABV so if using concentrated apple juice to up the total sugar it rather depends on available spare volume and the sugar concentration in that conc apple juice. Just adding sugar at 22g/L to the current mix should push your ABV to 7%+. To...
  19. pgk

    Sterilising issues

    I can recall water coming out of the taps looking brown when I live in East Anglia. It also must depend on how old/new the house is. Potable water directly from the mains is as it should be but some older dwellings still have it via loft tanks?
  20. pgk

    De-gasing and clearing?

    Sediment was about 1.5 in deep and I was becoming concerned re effects from it's decomp?
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