Recent content by jollos

Thanks for the excellent and considered info... ill probably bottle over the weekend. I do normally keep pretty good records, for some reason, i have been crap with this batch. Thanks for the beer specific info, i am more of a fruit wine maker, so have never had to worry about head.... not on...

Hi, I have put the following brew on 2 months ago and it has been sitting on 1.02 for the last 20 days or so. Seems high, but as i am using lactose, it might be adding a bit to that number. Anyway... hoping that one of you calc wizards could tell me the approx expected final gravity of the...

I was hoping that the campden would be actively protecting the brew from oxidisation, making the pouring less of an issue at that stage. I understand your point about the sanitiser. It is an acidic/ bubbly one that the brew shop makes..they said it was the same as starsan... just not convinced I...

just about to bottle a 5 litre batch of fruit wine. I am intending on bottling most still and a couple of bottles of sparkling. My question is, -Should I treat the 5 litres of wine with a campden, bottle the still, wait 24 hours, then add some yeast and sugar syrup to the remaining and bottle...

I assumed it would impart some flavour, but i might be wrong. As far as pasteurising..i personally would be heating in water anyway,to evenly distribute it, but honey has some amazing properties and never goes bad, so, even with my over cautious, almost paranoid nature, honey is probably the...

It has been a week since pitching yeast into a fruit (feijoa) wine (7 litres) The recipe said to rack off for secondary ferment after 6 days, but was just checking the timing of that. It is still bubbling through the airlock every 20-25 secs. Should i wait? And, if i do wait, how long is too...

Yeah...im that guy. So i had a batch of ginger beer brewing for about a month before bottling at 1.000. Backsweetened aand primed with sugar, and squeezed the pet bottles so as to get in indication of when they might be ready. After taking 10 days or so to expand, although still not bulging...

Thanks guys...after an attempt to backsweeten with whay ended up being a solid block of lactose I ended up bulk priming with sugar in this instance

Hey, I am bottling my next gingerbeer batch tomorrow and was considering trying a few out by priming with honey. Was going to do 8-10 grams per litre of sugar, but, no idea how much honey per litre to achieve as good carb.. has anyone had any experience with honey priming to be able to advise?

Lol..i don't know..the stagnation mid brew due to drop in temps and the difference in times between last batch and this one. Like i said.. not enough experience.. if you say it is a fine.. I'm happy with that :-)

OK... seeking more advice now :) temp of surrounding water sitting around 21c. Being that it is 85% submerged, I have little reason to expect that the brew temp would not be the same or close to that. I am slightly concerned about the progress since the previous batch dropped from 1020 quite...

so, I have the bucket of water sitting at 22c from about 24 hours ago, with about 85% of the brew below the waterline. currently SG is at 1017... hoping as a consistent temp is achieved, things will start moving again. I feel that I pitched enough yeast, if SG doesnt appear to start dropping...

Good thinking.. thanks...will get things moving again tonight..hopefully...it hasnt affected quality...so.... maybe 20c for ginger beer?

So...i think i will go the submerged in water heated by aquarium heater route. I think the will be least invasive to current batch and allow best temp control. I assume fermenter won't need to be fully submerged? Also.. people seem to add bleach to the water to prevent contamitation through...

Yeah...i will probably look at this down the track. Currently, even though the days have warmed up a bit, the brew has only dropped down to 1020 and has sat there for the last 2 days. Therefore... I don't think the heating issue can be ignored. What would you say the quickest, most effective...