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I've just had my first disaster too, although considering the success I've had I suppose it was long overdue. Strangely my crab apple wine has tuned out quite good but my cranberry is a bit .... bland! However my 5 gallon batch of Grape and peach is doing my head in. its been 2 weeks today and...

Does anyone know of a better tap for a king keg. Currently I have the standard one you turn anticlockwise. I wondered if there is a lever type one that would fit?

I used Grape and Peach juice and I added an orange plus the zest and 3K of sugar and 10mls of citric acid. The yeast is one that I always use and it has a nutrient already in it. The hydrometer reading was 1.090. As I say I used the must to start off the yeast and it coped with the sugar very...

I mentioned this on another thread regarding making a 5 gallon batch wine. Its been almost 2 weeks now and this is the second time I've added yeast. For some reason it wont start to ferment. The temp is hovering at 22/23C. I started the yeast off in some of the must and it was fine, in fact I...

The landlord of my local thinks he's a wine connoisseur and when I told him I was now producing my own wine (for which he gives me loads of bottles) his reaction was "yeah but its not proper wine if it isn't made with grapes". My reply was that it was better than the £2.99 batery acid that he...

You got a recipe for that ? :)

Still no signs of life in this. Think I'll give another day and maybe pitch in some more yeast :hmm:

Thanks guys. Its a juice wine (Grape & Peach) that we particularly enjoy so I thought I'd scale it up. That's more or less what I've done Moley. It just seems to be taking a little while to get going. Its been 4 days since I pitched the yeast but I suppose its ok for a short while longer,

I seem to remember some time ago that there was a thread about making wine in 5 gallon batches but I cant find it. Ring any bells with anyone?

Hi Ken. Could be. I had a pint of it in Weymouth in around 1974. I remember the slogan on the pumps like it was yesterday and it has been a source of amusement ever since. It read "Give us Gibbs". The worst pint of beer I have ever had in over forty years. :o Happy days :lol:

Well I figured if it works for wild yeast on fruits it should do the same for mould. I think :lol: and anyone who has ever drunk 'Gibbs' in Dorset will know that not everything that tastes like **** will necessarily poison you :nono: :lol:

Hi Guys, Just thought I'd draw your attention to some Welch's juice that I bought today (10 cartons) :x It is 'Grape & Peach' batch number 2248. It was the only carton with that batch number and the rest appeared to be ok. Since I had poured most of them into my fermentation vessel before...

Thanks for that fbsf :thumb:

Hi Peeps, I've just started a Youngs kit. I usually use a King Keg but this time I want to bottle some of it. When is the correct time to bottle. i.e. SG etc? I din't want them to become bombs :o :)

You saying that I also had a crafty taste before it went into the keg and it was hoppy then. Its seemed to have mellowed in the meantime but even so it is still nice beer.

First time I've ever tried Coopers. On the pack it looks like a 'blonde' beer but now that its brewed it has come out much darker than I expected. Its also somewhat sweater. Being a 'real ale' type I expected it to be more hoppy. I'm guessing I should have added some? :hmm:

Ooops! nuf said :thumb:

Ah! OK that could be it then. I was thinking I might have figured out where that 'Kaliber; rubbish comes from :D

Yep I think thats more to do with what's left after the malting and mashing. I was wondering what happens to the surplus liquids remaining after the distillation process. There will be a very large amount of alcohol free 'beer' :idea: ....... :hmm: I wonder, it couldn't be could it :o

I know that after brewing the bi products are often used as animal feed etc. Something thats always interested me is what happens to the liquid left after distillation of whiskey for example? :hmm: