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I've just made a similar recipe and it has been fermenting 11 days now. I won't even look at it for another week otherwise it will have more chance of spoiling. I used the same amount of ginger with 1 litre of of Ribina concentrate 1 kilo of brew enhancer and 1 kilo of brewing sugar. As well as...

It's not too bad he is a model engineer and is building a scale steam engine in the shed. He is allowed out at weekends to go to engineering shows. :thumb:

Thanks mate, I will do that. I suppose the juice is blended anyway so will probably have a bit of everything in there which should ensure consistency. This forum is great. :D

That will explain that one then. :thumb:

I wish mine would after 28 years of marriage she still thinks she can change me. The future looks bleak as her mother is still trying to change her father. He has learned to live in his shed most of the time coming out at mealtimes. Only to be bullied in the amount of sugar, fat, cholesterol...

I learned a trick back in the 80's to keep the ferment cooler especially lager. Stick the FV in your kitchen sink filled with cold water and leave the tap dripping about one drop every 5 seconds. It's enough to maintain a constant temperature. After a few hours you will see how it works as...

Hi Guys, I used to love Gaymers olde English cider in the brown glass bottles back in the 80's. The modern stuff seems to have changed and does not have that combo of sweet, bitter and tang. Does anyone have a recipe with % of cider, cooking, dessert apples to come up with a brew with similar...

I bought this book in the early 80's too. It was the only real information I had to go on back then. I wish the internet came about 20 years sooner. I've learned more in the last couple of weeks reading the old posts on here than anything I have come across before. I think you guys are great...

Mine was a really powerful pear flavour almost alcopop in strength. But is mellowing out and becoming a little cidery. I poured a little tumbler last night and it had quite a good head on it which probably comes from the malt, at least it has cleared now. (Not used to having a head on my cider...

Bottled this today after 16 days in the pf. I used 1 kg of Muntons beer enhancer and 1kg of Wilco's brewing sugar + yeast nutrient. Og: 1060 FG 1008 It was bubbling within 2 hours and the Krausen touched the lid of the PF. As usual I tasted the brew from the hydrometer jar and would say it...

I tasted mine today from a hydrometer glass and it turned from a nice sweet thing into a typical young pear cider flavour. The Gravity has dropped to 1006, luckily I didn't add priming sugar to the keg but a short squirt on the Hambleton Bard. I think this may take a while to condition as I...

I bottled the same brew 2 weeks ago. It cleared very quickly in the fv and was almost bright when it went into the bottles. The funny thing is that it seems slower to clear after the second ferment in the bottles. I'll taste one next week and let you know how it is. :thumb:

I personally don't see the point of brewing anything less than 3% ABV and that would be for the ladies. Mind you, I do come from Yorkshire where our blood is 2% ABV before we start drinking. :D

If I remember rightly and we are talking over 20 years ago here. The brown barrels were designed for cider as they normally require a much longer condition. As stated above it was to stop the light getting into the brew and make it skunky. At least that's what I remember the unicorn saying...

Try B&Q in the plumbing isle, you might get lucky they normally have a good selection of washers.

Thanks Mate. :cheers:

This thread has got me thinking. :grin: As mentioned above the initial cooling will take a while because of the temp of the wort. I am thinking on the lines of using copper car brake pipe and several coils connected to a couple of matrix outlet/inlets. My thinking being that the copper wall...

I have read on an American site :o that using an old needless syringe half filled with the brew from your glass then squirted back in under the surface has a similar effect to pub creaminess in stouts etc. As mentioned above air is 78% Nitrogen so that is probably the science behind it.

I suppose it depends on what caused the eggy smell. If the brew was too warm during fermentation or you had a lack of nutrient the chances are it will get better over time as the yeast cleans itself up. If it was caused by an infection you may be stuck with the smell/taste.

It claims to be a 5% ABV kit with the addition of 1.5 kilo's of brewing sugar. The ingredients are quite interesting for a pear cider. Concentrated apple juice,Barley malt extract and "natural flavouring". The supplied yeast is: X TZB. Which after a bit of research turns out to be a packet of...