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Yup, just ordered some. Will wrap it in blankets and see what happens.

That's what im unsure about. As my stick on thermometer is broken. It's not been in the direct path of any cold chills etc. It's been in a warm room.

I started a porter a few weeks ago and fermentation was good However it's ended at 1.022 but started at 1.054 i was expecting 1.015 Mangrove Jack M36 - Liberty Bell Ale Yeast was used Here's my recipe Recipe Specifications -------------------------- Boil Size: 21.52 l Post Boil...

I just started my first ever All Grain Brew using a BIAB method for 12l of beer over the weekend, I recently purchased a cheeky 20L Cast Steel Stock Pot. It's perfect for my short beer batches that I plan on doing. As I can have a few different smaller batches conditioning and find something I...

So LIDL have a fantastic offer on Cherries currently. Really nice flavor too. I already have a cherry honey mead from last year, so figured beer time! So I'm just getting into All Grain Brewing after starting my first short batch (5l) over the weekend. Seems to be doing well. I'm deliberately...

So I'm finally getting into All Grain Brewing. After doing Beer Kits, Wine, Cider etc, and having my arm twisted by my CAMRA Branch :P Currently, so far it's only short batch brewing right now. So 5 Liters. I'm using a basic kit right now. Called Stove Toppers -...

I can safely say after a year in the bottle this beer just gets better. Don't get me wrong it was nice after 3 months, and 6 months but 1 year oh yer! The flavor gets richer and has really good body to it.

Perfect :) So would using Lyle's Golden Syrup 600g be to much for the kit or is that the right amount?

I just purchased one of these as it was on offer. Will be planning on having this bad boy ready for Winter months and hopefully Christmas time. I was planning on just using normal sugar from the supermarket in this one unless there's any extra benefit of spending extra on brewing sugar.

I just put this kit on yesterday as I really fancied a short batch of lager and my prayers got answered with this kit. I bumped the water to 3 gallons then added a bit extra sugar to get an SG of around 1048. So I expect this to be around 4.5-5% when done if it gets to 1010 The thing went...

This is going to be my next purchase. Just been reading over the instructions online. I plan on leaving this in the bottle for atleast 2 months when it comes to bottling. Will it need more? However has everyone used the amount of priming sugar they say or decreased it?

Does this mean I can use just this and no need to use a campden tablet or do I need to use a campden tablet as well

I have some Wilko wine stabiliser at home and was wondering if it will be sufficient on its own. The reason being is some people add a crushed campden tablet but after checking the ingredients on the stabiliser it contains the main ingredient that's in campden. Sodium metabisulphite

I'm in the process of sorting out my wine. I have just racked off the plum wine from the FV to a demijohn and will leave it to settle. This wine was fermented outright and is around 10% and I intend to back-sweeten it just a tiny bit Quite a lot of gunk has dropped out of suspension so far...

Hi All Random question here, I have quite alot of blackcurrant wine on the go, with a mystery ABV :P Yer I messed up and forgot to take an SG, however in my defense the freezer had broken and everything was defrosting :P http://www.thehomebrewforum.co.uk/showthread.php?t=56212 I was...

Chippy_Tea had a good recipe for this http://www.thehomebrewforum.co.uk/showthread.php?t=55577 It looks like it's a gallon batch so will need to be adjusted.

Not bad at all. However quick question How long will the wine keep in these bottles for as I have looked and people said corks are better for aging wine. But at the same time I do like the idea. I currently have no wine bottles anyway so am open to whatever.

Oh no I did not consider them. I guess that way you get a perfect seal on them.

I'm a little way off corking my wine. About to rack it off into Demijohns from my massive fermenting barrel next weekend. Anyway I wanted to get some information so I can get sorted. I have only ever done bottled cider/beer with great success. So I currently don't have any wine corking...

Well if we take out the fruit from the equation. I assume if I do it based on potential alcohol from sugar I get 10% min surly. Is it worth pitching more sugar? The yeast has a 14% tolerance