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Yes a tap on the side would do the trick wonderfully.

my Garage (brewery can accommodate it) - but yes I did get a few funny looks. when I get it on my tesco delivery the bloke/lass always asks if we are doing a bake sale, to which I reply - Yes. Not sure where they think I get the flower/butter and eggs from.

That is a bargain! as a side note 2 x 1kg sugar (silver spoon) is £1 in farmfood 15kg sugar (T&L) is 53p per kg in costco (15x1kg bags) - I got 60kg at the weekend.

I did clear one completely after racking off of the yeast. What I noticed is that on the ridges that give the container its strength (the ones running around the bottle) sediment collected on them - so when I was syphoning into another container although the sediment remained undisturbed at the...

So it cleared nicely and I have placed into 5l pet bottles for some ageing. I added 1 teaspoon of glycerine per gallon in an attempt to reduce what I translate as acidity in my mouth. It seems to have worked. Here it is compared to my Beaverdale Merlot. Yes I can add some colour but I am going...

I know! like I said it tasted nice enough.. few days and it'll be ready for another rack.. might bang in some oak for a week or so. if it's drinkable it's certainly cheap! gonna do same blind tests against the bewverdake merlot. I used 550gm and didn't go much over 20l so it should have...

well you have no idea how much i smiled when i got home and saw this...

I messaged the seller through ebay asking about colour and saying LED_ZEP didn't have such a lackluster brew and they replied with this "Hello, We are sorry to hear about your experience when using our products. Our shop is currently on holiday until 11 Sep and the person who might assist you...

solid plan. I will first sieve through my nylon bag into pet carboy to clear onto campden tablets. Then leave to clear. Then rack again to get my volumes before fortification.

The first 1.7 litres was boiling, straight out of the kettle. then I add hot water from the tap (about 60c) to take it to about 5 or so litres until all the sugar is dissolved. Then top off with cold. I do have to wonder why they have started sending the grape extract.. and it does say on the...

maybe they included the skin extract to make up for the lack in colour... I'm not fussed either way. If it tastes nice, had good body I am happy to adjust colour for others. I'll just drink it as it is tbh. My powder certainly was a good dark maroon/purple colour.

my first batch has fermented out, this is just after adding stabiliser and campden tablets.. pictures next to a cleared Beaverdale Merlot. I am not being Judgey as I have the red grape extract to darken it up. I did have a sneaky sip and the taste was fine, nice acidity and some body. I will...

rack it off, I did mine twice before bottling it.

more musings.. so if i am to take my brew to 16%... my SG was 1.1 indicating sugar per litre of 265gm and a potential 13.4% wine .. to get to 16% I need 315gm per litre.. so for my ~21 litres of water (2.5kg of blackberries and 6kg sugar in the total volume of 25l) I need: (315-265)*21 =...

Yes I see what you are saying and that never crossed my mind tbh.. and that option is still open to me as it's only 24 hours into fermentation, I could feed it sugar until it stops out and back sweeten. Thus the amount of spirit I need to add would be reduced and have less of a dilution effect...

re stabiliser, yes I agree when i take the abv to 20 then the yeasties will die.. just not sure if campden are required but I guess that as the abv is going to be high that it should be ok. 2045 - that's funny.. only way any will last long is if I misplace it. I used ec1118, I did think about...

i have done a beaverdale nebbiolo and just recently a beaverdale merlot. Both are lovely. I personally prefer the merlot, they are £38.99 for the kit. But yes, I am also hopeful for the powder as it's cheap, 4kg sugar £2.60, 550gm of the powder ~ £9, yeast £1.50, nutrient 50p...

adding raisins seems to be a trick for more body.. or add some powder to the kits? I wouldn't purchase wine to add to a kit.. sort of defeats the object imo.

my home made stuff from apple juice failed to prime in the bottles as I left it to clear too long. i guess all the yeast had died.. the other batch I had on the go got left to clear about half way then added to the batch that failed to prime.. mixed it all up and then reprimed all 8 litres of it...

update I took water to 23l before adding extra sugar (added 3kg to start) and needed to add another 3kg and final water got to 25l.. so being worried about it having a nice robust flavour I am going to add another 150gm of grape powder and have just got 500gm of raisins to also add.