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Thank you!

I'm brewing a 6% lager and have just transferred to secondary vessel tonight (after 2 weeks in primary), and I have just discovered that there is an air leak in the lid of this - all fine if I was on the verge of transferring to bottles, however, I will need this to be stored at 4c for 6 weeks...

Dry is great, and I have faith that cool temperatures and time will allow for clearing without stabilizer ...any alternatives to suggest? Cheers.

Hi, just started a wilko suave kit and I am planning to make half of it into a sparkler. The instructions state that the stabiliser must be added before the finnings A and B. I was thinking would it be ok to add the finnings to the wine, let clear for 7 days and then transfer half of this into...

In combination of both replies - It would be safe to say that adding 20g of chips at the initial fermentation stage, and hanging on a week more (total 2 weeks), would benefit the flavour. Then place the bulk (instead of bottling) into a converted gas priming vessel I have for a period of 4...

Lovely stuff, and sounds really simple. I was hoping to bulk age instead of bottling as I wanted to introduce oak chips...but parhaps I can do this within this initial stage before I bottle in the hope that the wood would impart some flavour in this time frame?

Too long being...? :wha:

Cheers for that Moley :thumb:. I haven't physically got my hands on the kit but was worried within the context of racking (and haven't done a kit before), due to the headspace/oxidisation risk, as I have no smaller vessel than the 25s.

many thanks :thumb: I'm on my way!

I've picked up a muntons premium kit from Wilko (all juice), but I am a bit stuck for spares and I have a 25 litre vat x2 at disposal for the task - that means loads of headspace (too much) any suggestions. Also I was thinking of adding some oak chips and a little (500g) of sugar to bring out...

Flippin heck! Not only sound advice but a fascinating history lesson....didn't see that one coming :electric: thanks! Any takers on the 'dry' twist to the production method?

Good starting point :thumb: So this means the wine will age well over two to three years without going off?

Hi, Has anyone got a dry elderberry wine recipe, as I am thinking of making one this year, and am not into sweet wines; also will anyone have an idea how much lemon juice I would need to add to about 4 gallons, in order to act as a preserving aid (similar to elderflower idea?). Whilst I'm at it...

Many thanks for the reply - I think you might be right regarding the temps being too high, as I try to establish a place for them to drop due to my massive cooler mash tun absorbing so much heat. Never had an issue with not making a starter before, but will take this onboard :thumb:

mashing lager malt with addition of munich, temp 66.5- 70 for 90 minutes, sparging at 68c, fermenting at 10-11c. I thought along the yeast viability issue the first time round, as others have pointed out to me that I should have made a starter with my smack pack - lesson learnt.But this would...

What could be a contributing factor to a wort of 0.130 not being accessable to yeast action in normal brewing conditions? I've explored via different routes of waking up two lagers (see my entries under 'the definition of life') brewed with a bohemian strain, and have finally added DME to the...

My fault for the confusion :roll: , this batch has been re-seeded with a fresh pack of dry yeast, placed in neat. By the way, by now activity has re-commenced slowly, with temperatures still relatively high at 18c to keep the initial activity rolling.

Thanks, I'll give it a try, but it seems that it's rather strange what's happening, as it does not make sense at the moment, as there was a vigourous activity last night, yet no decrease in gravity.

Continuing the saga: Decided to re-animate the first brew with some alternative lager yeast, as there were no signs of life, so after 6 hours there was a very good sign of yeast activity which continued at a slower pace until full stop after 12 hours. I thought it might be that this second...

Re-trying another brew with a cultivation of this brew yeast. Starter made to 4litres, and pitched at 30c this time going down to 22c and staying there for a time - aiming for 12 hours, and then lowering to 11c. So far and 9 hours into activity, moderate bubbler animation, so going for another...