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Sounds like you've made your kit in the keg and not a fermentation bucket - the keg is your final storage/ as bottles :wha:

Theres little to be gained by using spraymalt to prime imo but it will work :thumb:

had a quick play :thumb: top work andy 8-) 8-) :cheers: CS

The sachet is usually sufficient for a 25L batch so I see no probs splitting it between the two demi-johns. Don't forget to leave some headroom in your demi to allow for any head that develops, then top up after this initial head dies down. Leave it till it stops bubbling, but check with...

There should be a section in the forum controls which allows the changing of certain words, set up to avoid swearing etc. but this default could be used on certain words that people struggle with i.e LAGER :D ;) :cheers: CS

I had this too, and it did dissolve in 'very' hot water if left to soak a while, its just hard trying to agitate it from inside the bottles :cheers: cs

I print my labels off and the ink never runs, in fact, you can often soak the labels off and re-use them no problems :thumb: :cheers: CS

Hello. My wife can be a witch sometimes :grin: :cheers: CS

:thumb: CS

I guess the way to go is trial a small 5lt batch and see what the results are Cheers Chaps :cheers: CS

I was thinking of priming a 23L batch of TC with blend of AJ and AJ with preservatives to retain more appley flavour, would this work or would the preservatives (pot sorb) kill off the yeasties? anyone tried this? :cheers: CS

bizarre :shock:

More or less as you say Moley 1.140 OG I think I measured, I topped up with more juice after the initial thrust and it carried on quite happily for about 2 weeks, then stuck on 1050 - although I havent measured again since adding the re-start yeast. There is some fermentation taking place...

Maybe Samarith? :thumb: I used 4lt red grape juice - no preservatives, although I will double check, but I'm pretty sure otherwise i wouldnt have bought it And 1kg of sugar :cheers: CS

Ok update, I added a whole sachet of in date Re-start yesterday afternoon and there was a small amount of activity..... but this morning nada! :wha: Its certainly got me this one :hmm: :cheers: CS

Thanks guys, it is currently in my spare bedroom that has an ambient temp of 20-25c. Although intinially a couple of weeks ago this rose to 35c - could the yeast have worked to fast during the early stages perhaps? I will try and get some restart in the meantime :cheers: CS

Well I have a red grape juice wine that seems stuck, it was fermenting away quite happily for 2 weeks then appeared to have slowed right down and stopped, so i checked it and its still on 1050 and sweet as you like I used youngs super wine yeast with added nutrient, I have since added another...

Call me daft, but if you stopped it at 1000 with stabiliser, how did you prime it to get it fizzy?

Lookin good :thumb: I love TC combos now 8-) Instead of using Splenda try ASDA sweetening granules in yellowy plastic jar, same ingredients as Splenda but alot cheaper :thumb: I also add glycerine now to my TCs, for a 25L batch I would add a small bottle(supermarket cake section) It will...

I had a bottle of Edme lager that i made in january tonight with my tea, top pint :thumb: