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    Continuing Jokes Thread

    A horse walks into a bar. The bartender says to the horse "Why the long face?" The horse says "I'm a Port Adelaide Power supporter." The bartender reaches under the bar, pulls out a .22 and shoots the horse dead. One of the barflies turns to the bartender and says "What did you do that for?"...
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    Quick yeast question

    Good news! It kicked off, and now the fermenter is bubbling away merrily.
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    Quick yeast question

    I bought a pouch of Mangrove Jack ginger beer on the way to work and left it in the car. Probably got a bit hot. Have I killed the dry yeast in the sachet attached to the bottom of the pouch? - Todd.
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    How to you clean buildup from within bottles without bleaching labels?

    https://www.bigw.com.au/product/brigalow-home-brew-bottle-brush/p/202327/
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    Whats cheap and simple enough for a Coopers kit?

    You can get most anything you need from the big hardware chain with the hammer logo. They sell 25l water storage cubes that you can stick a tap in to make a decent fermentation chamber. You'll need a cheap plastic bucket with volume markings so you know how much you're putting in the cube. You...
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    Help with first time brewing, not carbonated.

    Just looking for clarification. For an alcoholic brew you add sugar during fermentation, then a small amount of sugar during bottling for carbonation. For a non alcoholic brew you don't add any sugar during the mix, only the priming sugar when bottling. I note you've written: It is...
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    Backsweetening cider/ginger beer with Stevia

    First results: Apologies if subjective 3 bottles of apple cider, Fermented with Ale Yeast and conditioned in Grolsch swing top bottles (475ml I believe). One bottle left alone, one with 1/2 teaspoon of the splenda stevia and one with 1 teaspoon of the same. Both backsweetened bottles...
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    Backsweetening cider/ginger beer with Stevia

    Can you enlighten us as to ratio of stevia/L you added? I'm interested to see whether your backsweetening ratio is close to mine.
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    how to brew soft drink?

    The difference between a soft drink and a hard drink is the fermentation time. With a soft drink you're essentially starting the fermentation process in the bottle, then cutting it short with refrigeration or pasteurisation when the level of carbonation is correct. With a hard drink you're...
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    Paranoid that I haven't used enough yeast

    But wouldn't that be balanced out by the fact that a lower initial yeast introduction would take longer to use up the available oxygen, and will be reproducing all the while? It doesn't make a lot of sense, since there are still cider fermenters out there who will allow wild yeasts to colonise...
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    Confused newbie, bottle type for carbonated cider?

    If you're really desperate for bottles you can re-use suitably cleaned soft drink bottles. They're also designed to hold pressure. I think the reason people argue against screw top bottles is the inherent weakness in the bottle introduced by embedding a screw into the neck.
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    Good Bottles

    I used similar swing top bottles from a few local variety shops for apple cider. They just couldn't hold a decent carbonation. The mechanism is designed to seal the bottle, but not keep pressure in. They'd be ideal for a fruit wine or still cider though, so I kept them. Compare the...
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    Paranoid that I haven't used enough yeast

    It shouldn't make a difference in the long run, it'll just take a bit longer for the fermentation to finish due to the initial introduction of yeast being less. Yeast multiply during fermentation until all the available sugars are consumed. Because less yeast was introduced initially it will...
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    Backsweetening cider/ginger beer with Stevia

    At the bottom of every post is a "quote" button. Click on that, and it'll open up a new reply for the thread with the previous post quoted.
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    Backsweetening cider/ginger beer with Stevia

    I was aiming at a higher carbed end result than my previous batches. I aimed before for a 2.0 CO2 level, this time I was aiming for 4.5. To get a 4.5 CO2 level at the current temp the required cane/table suger was almost 15g/L. I under-primed deliberately because the stevia/maltodextrin blend is...
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