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  1. Twisted

    Suitable as a fermenter?

    Good shout, hadn't thought about that. As a noob that sort of common sense had eluded me 😆
  2. Twisted

    Suitable as a fermenter?

    Thanks Jof. I have a decent pipe brush that'll keep it clean and incase you're interested I've bodged an airlock together using a balloon, a synthetic cork and a 6 bubble airlock. Tested it earlier using fizzy water to see if it bubbled, it did indeed.
  3. Twisted

    Suitable as a fermenter?

    Hello again all, I was recently given several 18.7L office water jug wassnames (see image) Are these suitable for fermenting in? Thanks in advance.
  4. Twisted

    Long term viability of this bottle?

    Thanks for your input :) Any knowledge on the reliability of cheap bulk bottle buys on places like alibaba?
  5. Twisted

    Long term viability of this bottle?

    Been looking around at some fancy (and very cheap) bottles on alibaba recently, saw this barrel bottle (see image) and had a question... I can't imagine this would be viable for long term storage as it is, but if I were to seal it with wax would that change things? One other question, has...
  6. Twisted

    Actual volume output of a 100 liter fermenter?

    Thanks Chippy, I've never actually recorded my losses as I've only done 5L musts, but with your estimate I can guess that (and giving decent wiggle room) I may lose up to 5L, that's actually not as significant as I had imagined.
  7. Twisted

    Actual volume output of a 100 liter fermenter?

    Evening all, Can any one tell me (or give an estimate of) how much wine is actually made when using a 100L vessel? Sounds like a stupid/simple question but what I really want to know is the estimated volume which is retained, after racking off the fruit, lees, and further processes which...
  8. Twisted

    So I now have a drink problem

    It all started in March when I began my journey into vintner-ing, it all seemed so innocent and fun at the time, make pretty bottles filled with pretty and tasty liquids, what could go wrong? The first month saw only 1 must, but the month after I couldn't help myself and ordered 2 more...
  9. Twisted

    Another noob in need of aid.

    Wow, glad I hadn't just had a placebo buzz, can't wait to drink it at Christmas, thanks for answering :)
  10. Twisted

    Another noob in need of aid.

    Sorry to necro this but I would like some guidance on my maths for this brew. My IG was 1.130 and bread yeast fermented that down to 1.062, it stalled and then using proper express yeast with nutrients it fermented down to 0.986. Now here's where I'm a little confused/unsure on things, when I...
  11. Twisted

    Another noob in need of aid.

    A very tasty raspberry wine, thanks again for the advice on De-stalling?... Un-stalling?... You know, getting it going again. :)
  12. Twisted

    Looking to discuss yeasts and starters [Shower thought I'd like to discuss]

    Thanks for the great response. I'll need to look into Kveik. I hadn't even thought about saving the slurry, I had assumed that by the end of a wine ferment all the yeast would have pretty much died off. My logic(ish) to creating a starter was that the flour would replace the 'compounds' to some...
  13. Twisted

    Looking to discuss yeasts and starters [Shower thought I'd like to discuss]

    [Insert salutation appropriate to time of reading] All, I've recently had a shower thought I'd like to share and discuss. After watching several videos on making sour dough (yeast) starters for breads and reading that a starter can be spooned out thinly on a baking sheet and then dried to...
  14. Twisted

    Another noob in need of aid.

    Advice followed and it's now bubbling away quite nicely, you have unstalled my must. Thank you again :)
  15. Twisted

    Another noob in need of aid.

    Thank you kindly :)
  16. Twisted

    Another noob in need of aid.

    Wine yeast arrived today, another quick question... Why add a couple hundred mls a time, over a few days and not all in the one pitch? The reason I ask is that I was thinking all in 1 pitch reduces the time the wine can spend in contact with oxygen or am I being too anal/worried about...
  17. Twisted

    Another noob in need of aid.

    Thank you very much for the book recommendation, I'll try and get myself a copy as it sounds like there's some great info in there :)
  18. Twisted

    Another noob in need of aid.

    Thanks for your reply. Could you suggest a decent starting gravity for my experiments using wild yeast, I'm guessing around 1.050 ish would be near what I'm after but still getting my head around the maths.
  19. Twisted

    Another noob in need of aid.

    I'm aware of the differences in yeast to some degree but you've helped expand my knowledge in that area thanks for that and the other info. Most of my wine making knowledge isn't from the internet, but old books my uncle left me and time spent with him as a kid. I thought I'd try a bread yeast...
  20. Twisted

    Another noob in need of aid.

    Yeah I was thinking that would be the case, thanks again for the response.
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