Search results

You were right - come morning, its bubbling just fine!

So I've finally got my first brew in 10 years going. Also its my first brew without using a kit. Ginger beer - 30 litres and 6kg of sugar Temperature: 34 degrees Yeast (sprinkled in): Red Star Pasteur Champagne (rated up to 35 degrees) It's been a few hours and nothing is happening. I did...

It's clear to me where this forum stands in regards to illegal activities based on references to d******n. Keep in mind that its not legal in all countries to ferment. I'm between Singapore and Thailand :D

Thanks for all your help. Remember though I think the number of countries in which the tap water is drinkable is a fraction of those in which it isn't!

Very difficult without getting a cooling sleeve. The yeast I have bought is rated for high temperatures - it says: Pasteur Red A strain of Saccharomyces bayanus from a French wine yeast. Good tolerance to ethanol. Very low producer of foam, urea and fusel oils. Recommended for reds, whites and...

Sorry guys, I just realised that I left lots of important information out - such as: 1) I am not using a kit and don't have malt - I'm using raw sugar - what nutrients could I use in lieu of malts if I was to make a 'starter' 2) I'm making ginger beer and using lots of raw young ginger, oranges...

Hi, I have a couple of questions before I get started with my first batch in 10 years. 1) The water where I'm living is semi-drinkable. You're unlikely to get sick from it unless you have a very sensitive stomach - most people boil it before consumption - however, boiling 30 litres of water is...

Hi Scott, can you please explain your calculation of 61ml? I ended up with a different result: Every 100g of sugar, yields 53.8g of ethanol The density of ethanol is 0.789 g/cm³ 1L ethanol = 0.789*1 => 0.789KG Therefore 53.8g of ethanol = 68.23 millilitres of ethanol

I'm about halfway through the 30 page post on ginger beer. My only problem is that I think eating artificial sugars is unhealthy - some have been linked with cancer :nono: Possibly if you wanted to naturally carb it and use natural sugars to sweeten it, could you put just the right amount of...

What about making a really thick syrup by inverting? Caramelizing the sugar won't change the flavour of the brew right?

Hi everyone, I'm planning on doing a ginger beer - however I have a few questions. 1) Do I need to invert the sugar from regular table sugar / coconut sugars? From what I've read elsewhere on the forum it speeds up the fermentation process. However, given that the temperature where I am doesn't...

No offence taken and I recognize that I'm the kind of individual the needs an occasional kick when I get a bit too enthusiastic. I hope that at some point I could meet a few of you and sample some of the various brews - I take it most posters here are from the UK?

Yes, I recognize the arrogance of my original post. I think I could spend months just reading everything already posted here and just try to learn. I'm overwhelmed with the number of responses I'm getting, the sheer amount of knowledge on this forum and how active it is. I really think I'm...

I will be getting a hydrometer with my new kit - so i'll have to learn how to use it. So I have a question regarding the stuck fermentation people are talking about. Is that the result of very cold temperatures? When I was in Brisbane it seemed that fermentation took 3 days tops - but in summer...

I'd like to do this for 2 reasons: 1) Brewing yeast is really expensive where I live as it all has to be imported by me. 2) I'd like to experiment a lot. To do this, I'm going to buy lots of bungs & airlocks for standard bottles and ferment in the bottle. So I think the best approach would be...

Thank you all very much for your replies. I didn't realize that not all sugars ferment. When using a hydrometer, as the ethanol content increases, the density of the brew becomes lower - Can you tell the alcohol content from the final reading only? Or do you need 2 readings since possibly...

When the chemistry is more accurate? (assuming all sugar is fermented) For those that like Chemistry: C12H22O11 + H2O + invertase => 2 C6H12O6 C6H12O6 + Zymase => 2 C2H5OH + 2 CO2 So 1 mol of sucrose yields 4 mols of ethanol. Molar mass of sucrose = 342.30 g/mol (based on molecular weight)...

What an amazing array of brews you have going! Inspiring! If I were to make a mango wine - can I buy puree which has been treated (preservatives) or will those same preservatives prevent fermentation?

Hi everyone, I'm new to the forum - but not to brewing. I used to do it during my university days, but since my move to a country where alcohol is heavily taxed, I've decided to start up again. I prefer to brew ginger beers and alternatives to traditional beer which are certainly more...