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Looking good man!

I tried the Irish stout kit with 1.5 kg of lme and it turned out very nice indeed although i will not be using the coopers carb drops again..

Simply ginger beer kit used 1.5kg of lme and 1kg of beer enhancer and a jar of honey.. Tried a bottle of this today ,man its very good,not to gingery or sweet ,just right.I will be making this again with exactly the same ingredients.If it improves over the coming weeks,it will have turned out...

Simply ginger beer kit Mine will be ready for tasting next week..its been in cold store for 1 week now..i used 1.5kg of lme and 1kg of beer enhancer and a jar of honey..

I had 2 demijons going they were started 3 weeks apart, one has cleared nicely ,i have some kwik clear wine finnings i could use if needed..i used granulated sugar..its still fermenting very slowly one bubble every few minutes..i could bottle this and back sweeten with splenda as i am adding it...

It may have got infected as it tastes a little yeasty and acidic ,the other one i did cleared nicely..anyone know if this is ok to use or will i chuck it?

I have a heat belt on mine and it still does not seem to be clearing after a month ,fermentation has slowed right down.Its the colour of lemon juice..

Ever tried any strawberry kits?

So storage in the house is recommended..above 10c.... What signs do i look for as an indication that the MLF process is underway, if atol.. :pray:

From what you are saying i think it will be worth the wait.. :thumb: Is there a desired temperature for malolactic fermentation to take place while in the 6 month storage..i was just going to store it in the shead where its pretty cold although i could leave it in the house?.Also i just used a...

Would it benefit this kit any by adding brewing sugar Dextrose Monohydrate (glucose) ,instead of cane sugar ..its supposed to give a much cleaner flavour..

Gray,i have 25ltrs of TC fermenting at the moment which i have added malic acid and tannin.I plan to store this for 6months before bottling..If i were to make another batch for quicker consumption and just add 5tsp of tannin would this taste ok,,i have some tartaric acid also i could add instead...

I was thinking more on the lines of just adding say 454g of honey for flavour..

Has anyone ever added Honey to TC?...

Antone any idea how much sweetener to use for 25ltrs...i know its personal taste although i would like a guide line for my first batch...then add and taste..

What yeasts do you recommend...i have a package of nottingham ale yeast? Also do you think the TC will taste ok with just tannin and no added citric or tartaric acid..

Tartaric Acid any good?..i have a jar from my wine batch..

I plan to mature this for 3-4 months as i have added Malic acid,then bottle.. Could i make a batch without adding the Malic acid, just add the Tannin and bottle in a few weeks and drink?..Wondering if this would taste ok without it undergoing the Malolactic transformation..

For an ordenary none malic cider could i just use 24ltr of AJ/1ltr of cranberry with 5 tsp of tannin bottle and drink in a month or so?.. Also Just started my first TC on Sat,,with 25ltrAJ/1ltr of Cranberry ,5tsp of Malic acid and 5tsp of Tannin,,,fermenting away with a sweetened cider yeast..is...

Has anyone tried an Ale yeast with cider?...i have a package of Nottingham Danstar ale yeast that i need to use .Also have some Champagne yeast ,just wondering which to try...I did read that the ale yeast wont leave the cider as dry as the champagne yeast...