Recent content by Deep End

I remember, when I first started brewing, every second brew I made tasted "wrong". I put that down to poor cleaning, although it may have been something else. I still only brew K&K. It does what I need it to do from a beer and I spend more time mucking around on other projects. However, they...

Just a quick note on clearing. I bottled some mead a month or so back now. It took 13 months to clear.

I live in Tassie so I guess it stays cool enough, just finished my first batch and I survived, had a taste of the new batch yesterday, still vertical, so.....so far so good LOL Top Stuff anyway, even planted Wombok, Daikon and Spring Onions in my vegie patch!!

I cracked my last bottle of JAO at a christmas party earlier this week. I have not tasted it since I bottled it, and then it was "Hot" and like drinking Orange Peel. I have given bottles away over time, entered them in shows etc, but never actually got down to the business of drinking it...

Bumped into Kimchi on the tele the other day and got inspired, bought some from the local Asian grocery, liked it, then made a batch. Think I've found my new favourite healthy food

Cider usually goes a little slower than beer, but depending on temp, I'd take a reading as soon as activity ceases through the airlock, take readings over a few days and when you get three readings of the same value it should be fine to bottle. There is no rush though, it could sit there for a...

Ohh and to answer Mr No-Tip OG was 1.068 as to taste it tastes like wine, which most country wines do, its a clean, uncomplicated white wine taste, has good acid, tart, crisp. I'd have to have another go at it to be any more descriptive. But a blackberry wine I made a few years ago, looks...

I'm just about to head out to a BBQ, will post the recipe up later this arvo, on another note, I'm putting together a pomegranate melomel and a cyser today sometime. Ohh I will have time to do it now.... 1.75kg parsnips, 500g ripe bananas, 500g sultana, 7g rose petals, 20g malic tartaric...

Some time ago I put together a Parsnip Wine. It has been sitting in my cupboard waiting to clear before bottling for the last 9 months or so, according to my records. So, as I just mentioned, it had cleared a few days ago. Consequently I put it in bottles yesterday, during the process I got...

I just followed the recipe I put up, it cleared pretty quick, however the Lake Pedder Meadowflower Mead I"ve made...two batches have not cleared and its been six months easy.

Hayne's ( The same mob that do the car fixing books) have a cider manual, its a good read, informative.

Was out playing 8 ball tonight and I had the misfortune to decide to try a Magners. That is some nasty four letter word starting with S. Has a nasty, nasty taste, the Irish must have to suffer some manky tasting apples if thats what their cider tastes like. Anyway, nuf said.

I imagine the ginger will either be unnoticeable or will take over...one or the other depending on quantity. But I may be wrong, it has happened before.

Was just having a quick gander over some posts and reminded myself of something I discovered the other day. Firstly, I'm not a huge drinker, hence some things get to age this long at my place. But I digress, so anyway a friend came round for a tasting after learning of my cider. So I whipped...

Funny you say that Dave, as this honey crystallized within 2 months of purchase, and its taking its time to clear.