Recent content by Skunkylager86

So I took DocAnna's advice and moved a bottle inside the house to test for a few days. Just cracked it open and the lemon taste has faded significantly and it's starting to taste like lager, it's not quite there yet but it's close. Thanks your help DocAnna.

Thanks for that. I'll give that a go.

Thanks for the reply I just used granulated sugar for priming and didn't dissolve it. My house didn't get over 15C while it was carbonating so I'm wondering if the sugar hadn't been fully used up after 2 weeks when I moved the bottles out to the shed The bottles have been out in the shed...

Hi all, I've had a Simply Lager kit bottled for 6 weeks now and am wondering how long is best to leave it to condition before it's at it's best. I've tried a few bottles and it has this strange lemon sherbet kind of taste that does seem to be dying down over time. It didn't taste like that...

Hi all, As far as ales go I like Old Speckled Hen & Abbott Ale. Are there any kits out there that are in the same ball park? Cheers

I just used bog standard Ritchie's wine yeast, about a teaspoons worth. I didn't use any nutrient so I'm starting to think that might be the issue.

I fermented mine in 2ltr plastic lemonade bottles Half litre red grape juice, half litre apple juice Sugar made up to 500G (I might cut that to 400 next time as it is quite strong) Tea Half shot glass of lemon juice for acidity Topped up with water I have a question though, my wines are taking...

I've been making juice wines for a while but hadn't tried the forum rosé until now. WOW is right, as good, if not better than a supermarket rosé and the colour is the only way you'd know it wasn't shop bought.

Would it be best to go with peppermint tea or get some extract?

That might not be a bad shout. Then I wouldn't have 40 pints of mint if it turns out I don't like it

Hi there, I have a Cooper's Irish Stout kit on the go at the moment which I have pimped up a bit with a tiny bit of coffee and some cacao nibs. I'm intrigued by the idea of adding some peppermint tea to it and having something that will taste a bit like After Eights in stout form to drink over...

I decided to email the company about this and got this response. Every day is a school day. "Thank you for reaching out to us. This is because sucrose table sugar is more fermentable than Dextrose. Meaning, table sugar just has a higher content of sugars. I hope this helps, please let us...

Sorry to resurrect an old thread but I have a couple of these kits and see that they say to add 3.5kg of white sugar or 4kg of brewing sugar. Does anyone know why this is? Does brewing sugar produce a lower ABV than regular sugar or is it a flavour thing?

Hi all, I'm kind of new to home brewing and have a question about making juice wine. I've read that pectolase is needed to help certain wines to clear but it's not needed for wines made from juice. I was watching this video on YouTube where the guy is using pineapple juice which obviously...