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I agree about the thermometer strips as I found they are always at least a couple degrees out room temperature is usually around 20c in my house which is perfect for brewing I've never had any problems with off flavours etc

Its a good beer I always add hops though either goldings or fuggles both work well in a hop tea although I have found john bull IPA far better than any coopers drink, also I use gervin/Nottingham yeast with mostly all my brews now I actually think Nottingham yeast is better than safale/saflager

Best off using wine yeast young's super wine compound is cheap and good stuff 😊

I use the Nottingham yeast and find it better than safale/saflager plus half the price

Amazing that the last two of these I brewed and bottled have zero sediment I left them in the FV for over 22 days and got to say patience is a virtue 😊

.amazing pint with added brew sugar and light malt extract I'm starting another and using medium malt

Yes chippy I used the young's super yeast compound it is strange though as I got 6 demijohns on the go and the all have a yeast cake on the bottom, this is fermenting but nothing on the bottom apart from black particles a taste test will be the only way to tell

Thanks for this I actually never used the young's super compound until recently normally just wine yeast, it makes sense that its bentonite especially as it has no off smell and is bubbling away I was paranoid that something I added was dodgy all new stuff as well, happy days I'm getting another...

It is fermenting but I am a bit worried about the black bits but surely it can be an infection, I was wondering if it could be over heated sugar also I added a little bit of maple syrup to the pan of sugar and juice maybe its to do with that, I tried to upload pictures on here before but I am on...

I would say wilco definitely have the finings in store my local always has plenty but not much ale yeast its also good stuff the gervin Nottingham yeast, I agree with chippy about de-gassing the gas holds up the sediment I swirl my wine a few times a day it just releases the gas

Hi there I was wondering if anyone had ever had this problem, I started a wow last night with all the usual stuff nutrient, young's super wine compound etc , it didn't hardly start fermenting it had a short burst for an hour then I noticed small black grains in the bottom and looks like no...

That is true juice alone is around 6% they say once you hit 7-8 % its actually classed as wine, I do the wows as they are quick, something to drink while my ale and lager condition

Obviously not a turbo cider but similar and I think better most recipes are 800g of sugar not including the juice check out chippys thread its a good one http://www.thehomebrewforum.co.uk/showthread.php?t=49462

I spent over a hundred pound plus because a can was dented I got £20 put back on my card happy days :drink:

It gets the thick brain like stuff on the top as I read in one of your posts chippy its probably the raspberry puree like a dirty fermentation but it turns out lovely :drunk:

I'm drinking an apple and blackcurrant one at the moment and have an apple and grapefruit one to rack off hopefully that one comes out well I noticed you (frogbrew) say its a good one

It works well a bit too well :evil:

Oh I never use 50% juice the juice is 100% it is 40% white grape 10% red grape, 35% apple and 15% raspberry which is perfect for a rose wine I use 3 litres and top up with water got more to start today :smile:

The sulphur smell was probably due to the yeast containing a mix of lager and ale yeast im brewing this one up today with added hops either Goldings or fuggles :cheers:

Welcome and happy brewing this forum is like an encyclopedia for brewing top notch the wow thread is great and I agree the rose is amazing I use morrisons grape, apple and raspberry its a 100% juice 50% is grape, its so cheap at £1.20 for 2 litres I actually prefer it to the shop bought rose...