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Still down.....sigh :|

Dark soft brown can be a little over the top if you use to much but light soft or demerara are fine ;)

No problem blitzing them steb, that is what I do with a little water. Don't over do it though, you are aiming to chop them rather than turn them into "baby food" ;)

Fixed and working once again :)

Yes mate......it's fooked :(

Hello Dave, Could have done with something to give it vinosity and keep the yeast happy. A tin of concentrated grape juice, some chopped sultanas even a litre of supermarket grape juice.

Sh*t sh*t sh*t!!! Accidently logged in as "wurzel" and I am no more :evil:

Just tried to post and :? Uploaded with ImageShack.us

I have just logged in with my spare browser and emergency user name. Looks like I am still a member but I shall give it a while before I try going in as "wurzel" :|

Check out this thread on the other forum :lol: Link

You could use CT's (8 in a pint) but cheaper to use sodium metabisulphite powder at 1tsp to the pint. Take care not to breath in the gas given off as that is a quite potent mix.

I like to get my wines cleared as soon as posible. Racked a WOW yesterday, added Kwick Clear and it is almost clear enough to filter today but will leave it till Monday.

With any brewing sanitation is imperative! I would drop the apples in sulphited water.

thewurzel? :shock: :wha: :hmm:

It has to be said that FA did fix it all PDQ.......we miss you Moley coming and correcting our spelling and grandma :D

Well, I love that forum but I have to admit that even I am getting pis*ed off :evil:

wurzel......ex-member! FFS :x

Yep 1eyedjack, don't even think about using it.....get it back to the shop!

Very similar to one that I have on the go at the moment which has got 1kg of dark soft brown suger in it and the rest made up with demerara suger. It is certainly no mistake using brown suger as it gives it a wonderful colour and enhances the flavour no end. Also I use 4 1/2 to 5lb of snips...