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  1. L

    Mincemeat wine/sparkle

    Hmmmm. I havent tried it before a year of maturation. So I cant comment on that. I dont think it would be possiable. But it does say in the description of the recipe: "This wine has also taken a highly commended for me at the National 2008 at a mere 4 week old" So depending on the fermentation...
  2. L

    Mincemeat wine/sparkle

    Have you tried the Christmas Pudding Wine? I much approve!
  3. L

    Slush syrup

    Soda stream flavors are meant to be usable. Not tried it myself... But others have: http://www.thehomebrewforum.co.uk/viewtopic.php?f=41&t=15105&hilit=soda Let me know what you think. :) Liam
  4. L

    Apple n ruhbarb cider

    I would be tempted to make a simple TC and add some ruhbarb into the mix? Its something I have wanted to do for ages but not got around to it... :drink:
  5. L

    Hello from Bristol

    A warm welcome from the only somerset brewer! ;) :cheers:
  6. L

    Toffee Apple Cider Recipe (UPDATED!)

    Tried my first bottle tonight. Tasted like scrumpy! :sulk: I really wasn't aiming for a scrumpy... :nah: (I left it to mature for 3 months and primmed with 1tsp sugar per 500ml bottle ) I followed the exact recipe. Has anyone else had this?
  7. L

    Just a lil' Blueberry TC...

    Sounds nice! :thumb:
  8. L

    Port - Malolactic ferment

    Sorry I must disagree with you... I have just got my ginger wine to 20% with Young's super wine yeast!
  9. L

    Pushing Yeast to the limit

    Just did this with my ginger wine. My Young's super wine yeast has just eaten up 2kg of sugar (per gallon)! So im presuming its at least 20% The trick for getting high % wines is to stagger the adding of the sugar. Adding all the sugar too quick will kill it. (eg. day1-1000g, day5- 500g...
  10. L

    Confusing book?

    Thanks for clearing that up guys! :lol:
  11. L

    Free cider

    Yeh, I got that impression aswell! :evil: :lol:
  12. L

    Check the Classifieds!

    Hey sounds like a bargin! Any chance you could message me the recipe for the blackberry brandy!? :o Sounds lush!!
  13. L

    Confusing book?

    Thats exactly my thoughts! :lol:
  14. L

    Confusing book?

    I recently brought an old old homebrew book called: 'Gail Duff & Vic Morris Home Made Wines & Drinks 1985'. After flicking through the book I read I got to the standard wine making procedures (1 to 25 in steps). But one of the steps didn't quite make much sense to me?: "20. Fit the...
  15. L

    Experimental! Strong Ginger Wine

    Its been 10 days since I last added any sugar, still loads of activity! The Gravity is now 0.995. So using the calculator it should have made 7.3% more alcohol? The total abv should be 20.6% already!?! (not adjusted for temperature correction) And that's only 1.5 kg of sugar!? I added 500g...
  16. L

    This forum

    I agree. Thanks all!
  17. L

    Experimental! Strong Ginger Wine

    (The og was 1.100.) After two days in the bucket the gravity is 1.000. So using the calculator it should already be about 13.3% (not using temperature correction)? I have added another 500g of sugar. Which made it up to 1.500. I really cannot wait although it tastes like fire at the moment...
  18. L

    Alcotec 48 turbo yeast

    I have never used the product. Sorry I cant offer much help... Are you using 8kg of sugar per gallon?!? :o
  19. L

    Experimental! Strong Ginger Wine

    I had 1 kilo of molding ginger donated to me. I couldnt use it up by making ginger beer because I already have 5 gallons of ginger beer on the go! So I thought 'feck' it! Why not experiment! I rather fancied making a strong ginger wine. Heres my recipe: -1Kg Ginger -2Kg Sugar -200g Raisins -1...
  20. L

    Ginger Beer fizz?

    Okay you have two options: A) Did you prime the bottles with sugar? Or have you just added the ginger beer straight into bottles (with no sugar)? If you have added the ginger beer straight into the bottles without any sugar it will be flat. B)I have no experience co2 injecting but im pretty...
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