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Looking for a straining bag big enough to go over the top of a 33L fermentation bin. Have been looking but can't seem to find anything big enough. Anyone know if the Ritchies "mashing and sparging" bag is big enough to stretch over the top? Thanks.

Ok. Still nothing has happened. Took the lid off this morning and took a good sniff. Christ! It took my breath away. Strange smell to describe, wasn't a vinegar smell, if anything it smelt like the yeast nutrient I put in. Or maybe a lung full of CO2? I'm guessing if it hasn't fermented anymore...

Not sure. Will try it tomorrow.

Right. On the advice from my LHBS I stirred, repitched some Gervin GV12 rehydrated in some water and a drop of sugar. Added some yeast nutrient and moved to a warm room, about 21c. Been there for 48 hours now and it's doing NOWT! So, what now? :(

Ok. It's had a stir and nothing much has happened. Been in there three weeks now and is a constant 1018. Hasn't budged. Should I bottle it or throw in some yeast nutrient or something else? Any ideas welcome.

So by a good stir you mean raising all the muck in the bottom of the FV?

...... it's been in the FV for just over two weeks. SG was 1044 at the start. It's now at 1018 and has been for a few days. Obviously nowhere near the recommended. So, could it be stuck? Should I stir the lot up, including the trub and throw in some yeast nutrient? I've never had a stuck...

Perfect, that's all I needed to know. Thanks.

....and then prime as normal, yes?

I got a Brupaks Almondbury Old kit at the weekend. Now, I've done a few kits over the last year or so and have never used finings. The chap in my LHBS suggested I use them for this kit. I'm intending on bottling half and the rest will be kept in a pressure barrel. So, what do I do with the...

Ok, thanks. Only been in the shed for a few days so I'll give it a bit longer.

Ok. My elderflower champagne is in bottles (1 litre PET) and was primed with 12g of dextrose/bottle. It's been bottled now for a week and they've firmed up nicely, BUT.... when you open one you get a very slight fizz and that's it, flat. There is some sediment in the bottom so I'm guessing it's...

Excellent. So 17g/L bottle (PET) will be ok then. Was also thinking of back sweetening it a little as it's turned out very dry. Seen a few non fermentables suggested but I have plenty of "Canderel" to hand, would this be ok to use?

Not sure that'd be an issue. Everything I seem to have found on t'internet seems to turn up a rather cloudy brew with no stories of great clearing success! Never made any wine before, plenty of beer though! So does elderflower champagne actually qualify as a wine? I just assumed it was a mildly...

......Ok, it's had two weeks primary and we're due to bottle it this weekend. How much sugar will it need for secondary fermentation? I have 16 litres and would like to batch prime it before bottling into 1 litre PET bottles. Would like it quite fizzy but not over the top! Thanks!

Ok. It's nearly done in primary and I'm soon going to add the Elderflowers around 35g. Also thinking that I might add some dry hops. I have some Amarillo and looking at others that have dry hopped (different hops) would 50g be about right? I appreciate it's all down to personal taste but this is...

So would one of the 50 gram bags I've seen for sale be enough or too much? I'd like a definate taste of elderflower. Something akin to Wychwoods "Elderwych" if possible.

.......my next brew will be a summer ale. Thinking I might use the Wherry kit and add dried elderflowers. So, how do I go about this? Might also consider using a St. Peters Golden Ale or Woodfordes Sundew kit. Want it light and flowery for summer. Views/opinions please.

Ok. Many thanks. Let's see what happens!