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thxs, not keen on the back sweetening method, think im gonna just kill ferment.( besides if sg drops much more gonna get rocket fuel,have 13.5alc % at mo)

think you might be needing a few more apples in that vodka, as is, i think the cinnamon will be the stronger flavour. maybe wrong but lemme know how it turns out :thumb:

ok so having drunk several glasses of the stuff i find the taste interesting but quite drinkable :cheers: SHOULD I drop in some campdent tabs was thinking the usual 1per/gallon?

ok so my ciders had a two weeks fermenting(poss 3, not sure) and my gravitys dropeds down from 1100 to about 1007 which is all great, umm but its still fermenting away...bad.. dont wont it to go any dryer so should i drop some campden tabs in to stop it? Problem is i think it tastes a little...

whilst looking for soju recipes i found this... is for korean rice wine (basically the same, poss stronger). looks fairly simple, hope it helps.... Well, first you have to make normal yakju/takju (korean rice wine). Then you have to distill it to make soju. As for the first part, go to a...

yes.. it all sounds interesting thxs, think the idea defiantly warrants further investigation :thumb:

thxs

making 20%ish spirit sounds interesting... So I gather i need alcotec48, potassium sulphate, turboklar and some activated carbon granuals to filter thro.. anything else? 2 questions... 1. whats the recipe/method & 2 whats turboklar thxs :mrgreen:

i'm in, wine or cider not sure which yet will wait and see which turns out more drinkable :shock:

anyone tried making horseradish wine/booze.. is it possable? the idea came to me last night......... :tongue: Ps was thinking a recipe along the lines of parsnip or ginger wines.. also think it would need to be quite strong alc %. would anyone recommend a suitable yeast,{mostly just use a...

will post recipe shortly :thumb:

Hello all, I'm 30 yr old from Leeds, made a few ciders over past 2/3 years. making a few country wines this year and maybe a beer next year( want to grow hops first) . :drunk: Currently got a Rosehip wine about to be bottled a Blackberry wine fermenting...

good to hear... Rosehips i took stems of plus the black bit of the other end. froze and thawed them. then put in blender briefly in batches, (till blender broke) worked for me and didnt break up the seeds too much.

going to start a rowan wine in nxt week or so will let you know how things go....

anyone made made it before know what colour its ment to be? Am guessing sort of pinky/red.. well mines sortof a orangey/yellow colour. Help/advise/discuss :cheers: