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  1. W

    Dead wine

    Well that is it....init! You add a campden tab to stop a wine! but all is not lost. It will not kill the yeast only stun it, so give it a good aeration and it will start up again if there is still sugar present ;)
  2. W

    supermarket wines update!!

    Looking good! :thumb:
  3. W

    Leibfraumilch

    No, don't even think about it, give it as a gift to someone next Xmas ;)
  4. W

    stopping fermentation

    Rack it and add 5 crushed campden Tabs or 1/4 tsp of SM and 2 tps of PS...that will stop it!
  5. W

    old corks..

    As said they are not second hand just old....do your corks come with a best buy by date or use by date on falafael....no, so you do not know how old the cork is. A soak in sodium met over night and they will be fine to use ;)
  6. W

    bottling....screw tops

    You can certainly use them but be careful because the glass at the neck is much thinner than cork type bottles and there is a risk of breakage. Best to use capsules also as the corks will be looser, or some folks just put the screw top on over it.
  7. W

    old corks..

    Well now....I believe in waste not want not (tight as a crab's ass) and would use the corks after a good sterilisation without hesitation, they are likely of better quality than many you buy now. Yes, looks like you have scored a heat mat but as far as the vinometer goes you may as well chuck...
  8. W

    Ribena Wine......

    That is true, a half tsp of nutrement is a bit small....better still is a tsp or 2 of Tronozymol, that stuff is the ******** and also contains B1 :thumb: P.S. still not to late to add some more nutriment at this stage CptnCrackoff ;)
  9. W

    Ribena Wine......

    I recon you will be very lucky to get it started and if you do it will stick when still horrendously sweet. Make it up to 2galls with all the ingredients you used initially except sugar and then adjust the SG to about 1.090 ;)
  10. W

    Turbo Cider

    Very true.....like it that admin are nice and chilled on here 8-)
  11. W

    Turbo Cider

    I know of another brewing forum where all this talk of nuns crotches would have resulted in several warnings from the mods by now if not suspension of accounts lol :lol:
  12. W

    Turbo cider how much yeast

    Put the whole lot in unless you have another brew in mind, then make a starter & go half & half ;)
  13. W

    Lidl Cherrys!

    Don't waste the syrup mate.......get it in there!!! :D
  14. W

    Multiple Musings

    Now I find that type of plastic stopper to small, at least in the screw tops I have tried :|
  15. W

    tannin and yeast questions

    CptnCrackoff.....I make beetroot and it can be a bit bland unless you add something else. Just a suggestion but a tin of grape concentrate or 8oz of chopped raisins will help as will boiling with a few whole cloves or some bruised ginger.
  16. W

    Beetroot wine storage

    From my experience it will turn a brownish color what ever. Keeping it away from light is a must and slows the process. It is a shame really because when first made the color is great! A trick I use when showing it is to add some red food coloring to restore it (but don't tell the judges) :D
  17. W

    Lidl Cherrys!

    Good recipe from leondz above but if you want a version that matures much more quickly then this is one I use. 2 lb tinned or bottled cherries 1/2 pint red GC (or 8oz chopped raisins) 2 1/2 lb sugar 1/2tsp tannin 1tsp citric acid Pectic enzyme Nutrient Port or GP yeast Mash cherries and remove...
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