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This could be interesting. I had a closer look at the ingredients of the concentrate and it contains potassium sorbate as a preservative. Unless im mistaken this is used in home wine making to kill fermentation to cut the risk of exploding bottles. This would suggest using concentrate to prime...

I may stick to a TC from now on.

This is interesting reading. I started a youngs brew buddy cider kit and it smells a little eggy too. Fermentation almost finished. I tried some tonight and the taste doesnt seem to come through but i was unsure whether to bother bottling it if its going to stink. So the common view is that the...

Nobody?

Interesting, thanks for your input. I suppose mead is a far more "natural" brew so would take longer than the kits of wine/beer/cider i'm used to. I shall leave it to do its thing. Once its finished then i add campden and potassium sorbate, which would stop secondary fermentation if i back...

Could i use apple squash concentrate (the Tesco double concentrated diluting squash) to prime my cider when bottling? I have used it to mix with my first batch of cider (fully made and bottled already) which was too dry for my taste. As well as sweetening it, it also gave a boost to the apple...

I started my first attempt at mead a few weeks ago. I tested it after 2 weeks and calculated around 11%. I thought fermentation was nearly finished but since racking it to a DJ its still going strong and bubbling away. I was wondering if adding campden powder would stop the fermentation? Could...

I use Tesco Artificial Sweetened - same as splenda but much cheaper. Works every time for wine or cider.

I did add these to the must, perhaps not enough.

I started a spiced apple "christmas" wine in December just gone, its two months old today so i'm racking it off the sediment to mature. SG was 1082 and is now 1002 the calculator says around 10.6%. I just had a wee taste and it seems a little bland. Not sure if this is just because its very...

The first batch of cider i made from a kit i split between a barrel and bottles. The bottles tasted great, the barrel was tastless. Not sure if this has anything to do with it or why your's is tastless. But i always bottle now rather than barrel and have never had the problem since.

always easier to batch prime. Personally i used 1 teaspoon of sugar per 750ml of cider (this was the amount on the instructions of my first kit cider). I've used this many times since on proper home brews and its the perfect level of fizzy for me.

I used tesco artificial sweetener (i.e own brand Splenda). As for the dry cider already brewed, a spoon in the glass before you pour your drink sweetens it perfectly i find.

No, this is for xmas 2010 (i.e next year!). I wasnt brewing this time last year but i've really got into it. I have plenty of variety maturing waiting for drinking!

In the spirit of planning ahead I started a wine today, thinking in a year it will be about right for drinking. Went for a Christmas theme - Apple and apricot infused with cinnamon, cloves, vanilla and raisin. I'll let it blend for a day and then pitch it. Tastes ok now, we'll have to see in a...

i've tried shining a light through and it doesnt help. i'm just worried about it going off in the DJ, just like corked wine. I'm not planning on drinking for at least one year anyway to give it time to mature but thought it would be better in bottles than in the DJ?

I brewed up some Elderberry and Bramble wine in September. All went well and I calculated a stregnth of around 14% after fermentation. I racked it off into a clean demi-john and its been sitting with the airlock settling. Its 3 months old next week. There is a small layer of sediment on the...

still no natural fermentation so i've added 1/4 teaspoon of yeast (only making 6 bottles).

ive been wondering about priming myself.

24 hours gone. no natural fermentation yet but has potential on the taste front.