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The wife would defo be an idiot for getting in there in the 1st place asad1 . The dog would know he was going to be let out, hopefully with a field full of rabbits in front of him to chase (sorry Gerritt ) . The bloke however would probably get locked up if someone seen him putting a wife in...

The Co2 is in suspension within the wine, all you are doing is forcing it to release itself, no different than shaking a bottle of cola before you open it, the only thing that would be swopped for air is if you allow liquid to gush out.

I tend to put hops into a muslin bag to minimise the sediment, whilst some will still escape thru the bag keeps the bulk of them together.

If you don't have an onboard graphics port and you suspect that your card is at fault you can pickup a 2nd hand card from the likes of CEX for very little cash (about a tenner), I would not be keen on buying a new card to test it on the off chance the PSU has fried something, in my experience...

I brew a few extra litres to allow for loss, the cone will cost you about 1 litre with its deadspace, just factor that into your recipe initially and after a few brews you will have a good enough feel for where you are at with it. If you are brewing in a GF you should have np with transferring...

The duration's that people talk about on here are a guideline only, do not assume a ferment has finished just because it has been in a FV for 2 or 3 weeks (or longer) there are other variables at play like yeast quality, temp, oxygenation etc. Starting gravity and the expected target gravity are...

Hiya, i do bottle directly from it with no issues, just be sure to empty/remove the airlock or you will draw its contents into your beer, i don't bulk prime though, if i was to i would do two sediment removals, one after a week of fermenting and the second before adding priming sugar. Do be sure...

Halt the fermentation first, then degass and then the finings. If you add finings and then degass you only end up stirring the sediment back up.

You could always add some insulation around the side, keeps heat in and avoids inadvertent burns if someone should happen to touch it.

Could also be slightly cooler ambient temps affecting your fermenter at this time of year, a couple of degrees can make a world of difference, or the fermenter being completely airtight when previously it hasn't been.

There should be an attachment with the GF to allow you to do it, I use a washing machine valve inside the kitchen which has a hose connection from an outside tap onto it, this has a small piece of gardenhose on it with a yellow hozelock quick connect on it. The GF adapter just plugs in direct to...

I use the conical fermenter, it will hold temp to max of what you set it at and about 0.8 c of a degree lower until its stat kicks the heater element in to warm it back up. I've used a brew fridge previously which is now given over for beer dispensing, the intention will be to set up a small...

Is the damson and sugar something you have already made and fermented? if so this will be more akin to a wine? Traditionally damson, plum, sloes etc are more of an infusion where the spirit is allowed to soak into the whole fruit over time, there would be no more fermentation taking place once...

Any local eateries that allow BYOB, they will have plenty of empties every weekend. 1.5 litre vodka bottles from pubs/clubs is another source if you want to keep 2 bottles worth, also source a few 1/4 wine bottles for the leftovers.

This interview got quite a bit of attention back in the day, the old nationwide programme and the man from strabane.

Google for cook/chef measuring spoons, you will get 5 or 6 in a set of varying sizes from 1/4 teaspoon to a tablespoon.

A faster sparge will negate the boiling over issue you had, if possible place the peco above the extended grain basket and gravity feed the water in. You will see higher efficiency numbers from the GF than you would normally expect, do allow a little extra water into your calcs to allow for...

You could use bigger bottles, nothing wrong with 1 litre or 1.5 litre spirit bottles, all pubs and clubs bin there bottles so doesn't take long to gather enough up.

Try giving it a third week, with the heat as it is most of that pop could well be unabsorbed co2, chill the bottles well so that the beer starts to take co2 back in.

Every step in your process will incur loss which needs to be allowed for before you begin. Mash, there will be water loss as grain absorbs water. Then deadspace in the tub. Boiling, loss of water thru evaporation, deadspace in the boiler. Fermentation, deadspace in the FV, loss due to...