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I started this kit on 4th October and it's only now reached and stabilised at 1012, so double the length of time yours has been going. Mine has been in the kitchen which tends to be between 15C and 19C. In the last few days since it hit 1012 last weekend, it does seem to have cleared pretty...

I made this as my first kit brew back in June and bottled conditioned it in Coopers PET bottles. I've made two other brews since then and have another just finishing, but I'll make another of these as it really is delicious. I was surprised by the depth of flavour for such a reasonably priced...

I started a kit of Woodforde's nog on 4/10/13, with an OG of 1.042. It's finished brewing now - SG stable at 1.012 and clearing in the FV. Using the calculators, this gives me a final ABV of 4.0%, excluding the bit extra that comes with bottle conditioning. The kit states that the ABV will be...

Hmm - thanks, Michael. I suppose if the logic is that the secondary fermentation just adds more alcohol and tidies up rather than anything else, I don't need to do that. Mine is already getting on for twice the strength of the commercial ones, so it's getting closer to the flavour I had...

It's definitely supposed to have a whole load of extra sugar added in for a second fermentation, though. I've just opened a bottle of Lindeman's kriek for comparison and it's lovely - at the moment, mine is pretty horrible and undrinkable; I wouldn't waste the bottles and storage space on it if...

Hi, I've lost my instructions for the Brewferm kriek I've been making. I'm pretty sure that I need to get the second fermentation going now, but I don't know how much sugar to add or what the SG should be when this is done. I actually think that I may have left it too long for a second...

Lambsie rub: 1 boned leg of lamb, deep slits cut into the thicker areas of the meat 2 lemons - finely grate the rind, juice the rest a good glug of olive oil 4 cloves garlic, crushed 4 large sprigs rosemary, chopped Mix all the marinade together, chuck Lambsie into a suitable container and rub...

Is there anywhere to buy small beer bottles from? I'm thinking ahead for when my kriek is ready as I'd like to bottle in quantities smaller than the 500ml bottles that are easily available. I'd prefer to cap these rather than use screw tops and either green or brown glass. Thanks!

Didn't Worf declare beetroot juice to 'be a drink of warriors' in one episode?

Lucky me! Two brews on this evening - St Peter's ruby red ale and Brewferm kriek. All done whilst listening to 'Rivers of London' talking book, but sadly not drinking a beer as I'm being very good and only sampling the Wilko golden ale at weekends whilst it's conditioning in bottles down the...

That's okay - I followed the instruction quantities. The syrup is lovely - sticky, bitter cherries. It's as well that dinner was over and done with, I could have poured the kit over ice cream it's so nice! Yum, yum!

Brilliant - thanks. I'll get the kit mixed now and hopefully chuck in the yeast before I go to bed. Hope it doesn't take too long to cool, or it could be a late night! I'm having a busy brew evening - already put on St Peter's ruby red ale. I'm hoping that they'll both be ready around Christmas.

I'm making a brewferm kriek kit this evening, my first of this type. The instructions are a little inscrutable and I want to be sure I've got it right before diving right in. As I understand it, I mix the kit with the required amount of water, mix the yeast separately and then when the...

I bottled mine two weeks ago and as I'm new to homebrewing, I felt duty bound to drink one bottle per week to educate my ignorant palate on how the taste changes over the weeks. Nothing to do with not being able to wait, oh no, not me. I can't compare it with any other kits as it's my first...

Thanks, Tim - very helpful. I always wondered why you were supposed to wait for sloes to be frosted before gathering; this and macerating the currants before steeping in the alcohol makes a lot of sense in your explanation. I shall keep my eyes open for the PYO near to home for when they add...

Reminds me of 'Operation Good Guys' when DI Beech got so sunburnt he was doing his Elephant Man impression - so, so funny.

Does anyone know how to make an approximation to crème de cassis/crème de framboise? I really like kir in the warm summer weather, but crème de cassis is quite expensive here and crème de framboise almost impossible to get hold of. If anyone has a recipe, that would be great as...

Okay, so it's too warm for any beer to be brewed and looks likely to stay that way for at least a week down here, so I'll get on with some other yeast work and make bread. We're going to brave the beach this evening and so I've made some Italian style bread to go with the picnic; it has some...

Hubby and I like to head down to the beach for a swim in the evening when we've had hot days like this (he works in a factory and it's usually about 10 degrees warmer than whatever it is outside), but we've been having second thoughts this year because of the state it gets left in by visitors...

Thanks, both. I think I'll wait till the current warm temps fall a little, then, as I'd rather not waste the kit and it'll be several months till this is ready for drinking. phettebs - I dream of such brewing sophistication! This is only my second kit, so it will be some time until I'm making...