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i remember reading that you need to boil the ribena stuff befor toget rid of the preservatives. wildbrew would know.

waste

only saw this video and i am put off enough to watch another one. still shaking my head about the 29 degrees brewing temp, he should read the yeast pack

especally if you compare the price of a ruind brew to a new fermention bin

Hi, If you have a big enought pot, and thinking that you normally do allgrain, you should. Just boil the water a day/night before and let it cool down with the lid on. That gets rid of any gas and the mentiond Campden tablet should fell out the calky parts very nicely Maddy

WLP099 white Labs yeast the answer to every problem :) Yes, I want to ferment it in steps. Hence why I need to know how much water and honey I need. Basically 1 kg yeast with 75% of the water to start and than adding more honey (and water to rinse out the jar) later. If somebody is good in...

Hi, I recently had the urge to make a really strong mead. but I cant work out how much honey and water I need for a final brew of 9 liters and an abv of 24.5%. I know honey is 80% sugar and 20% water. The yest has 80% Flocculation. Anyone can help? LG Maddy

really? he seams more like a "i try any crazy stuff guy to get likes/views" and a bit chaotic. but thats my impression, others can have a colete different picture about him

stove

Hi I misss the one word game :) You still doing weekly new recepies or run out of ideas by now? LG Maddy

wonder how he will scrape the hops and yeast out of the tiny opening and when did we move up recomanded fermenting temp by 10 degree

Hi, first never use brewing sugar, they overpriced. use half dem and half sugar if you must. but 100%dme is better for the flavor/feel/look. second, mark the fermenter you do the sour in, its ruind for life. you will never get the stuff out of the pores completly. (if you dont have a stainless...

hi I always used to use sugar, so much easier to handle and considered how little you add, nobody will be able to tell if you used sugar or dme. Taste/head changes only come from using dme in your main brew, if you use sugar or brewing sugar (biggest ripp off in the wrold) in the main, you get...

the world strongest beers are all freez distilled and reach nearly 70% what you can archieve depends on how patient you are and what method you use. either freeze the brew in a big bucket and skim off the ice OR freezde it all in a 5liter plastic bottle and than put it at minus 5degree to...

Not correct. You can freez distill very leagal in most countries in the world.

mates

Hi I am new to this forum :) Did a bit of brewing a few years back. Just starting again on a read up level and gain knowlage back. Wanted to do a mead wine version and an elderflower champ before I start with my all time fafourite wheatbeer. LG Maddy

hi @wildbrew, you still active here?