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  1. K

    Cyser (first Brew).

    Well... what a fizzer! Or, lack of fizz... er :( Bottled 2 weeks ago, thought I would give one of the bottles a sneaky sample... No carbonation what so ever. The non stevia'd batch tastes better than the stevia'd batch, but still tastes quite young. I don't know what happened :|
  2. K

    Cyser (first Brew).

    Yeah cool as, didn't think ya did :) Because this is my first run and so much time has passed since I did all my study, I was second guessing myself like an idiot! I bulk primed with dextrose, bottled half, then added stevia (to taste) to the remaining. I only got 28 pint bottles out of it...
  3. K

    Cyser (first Brew).

    OH! Also, do I have to put any campden tablets in as a preservative when bottling? Or were the couple I put in at the start enough?
  4. K

    Cyser (first Brew).

    No worries, it's sitting at about 15C, so for 2 volumes it says to add 55.8g to 17lt. Will give it a go tomorrow :) Sounds good, I'll just add and taste with the stevia, although I'll have to keep in mind that there will be some sweetness (caused by the dextrose) that will be lost when the...
  5. K

    Cyser (first Brew).

    Hi All, Well, this grasshopper has been quite patient (read: busy) and has left his cyser alone for a few months. This is the result, just a little bit clearer than it was! :P I have a couple of days leave, and was hoping to bottle. I've used all my honey for the feijoa wine I made, so I...
  6. K

    Feijoa Wine

    There's a pdf on their side that has all the info :) http://www.vintnersharvest.com/
  7. K

    Feijoa Wine

    That's what I'm asking you fella's :P I just chucked it in a fermenter with a solid lid (hasn't been drilled out for an airlock) and shook it up twice a day. Then when it came to pitching the yeast, I changed the lid for one with a airlock. I've decided to leave all the pulp in there, I'll come...
  8. K

    Feijoa Wine

    I just saw them at my local coles... I fed the ones that looked like these to the geese! At that price, I've used about $1000 worth :P Ok, I've finished step one, everything is in a bucket which I mix up twice a day. Just thinking though, I've used honey instead of sugar, so I'm essentially...
  9. K

    Feijoa Wine

    Ahh, unfortunately they haven't selectively bred them to be hard tasteless crap, so they don't travel and store as well as modern tomatoes! Hence the high price.
  10. K

    Feijoa Wine

    600g short on pulp at the moment... My ******* geese decided they like feijoa's and nearly stripped all my trees while I was at work. There are a few up high that aren't rip yet, looks like I'll start putting it together next weekend instead!
  11. K

    Feijoa Wine

    I shucked 4kg of feijoa's today and got 1.8kg of pulp. So it seems you get a little less than half pulp retained by weight. I then did another bag and got 3.5kg in total, so more than half way there. I've put it in an ice cream container and whacked it in the freezer as instructed, I just have...
  12. K

    Cyser (first Brew).

    Cool as, no worries. Will let it clear further, then carefully rack the middle bit to a bottling bucket and prime. With the rest, I'll freeze distil. I don't think I'll have to worry too much about getting a bit of crap in the portion I plan on freeze distilling. I'm pretty sure ice crystals...
  13. K

    Cyser (first Brew).

    :D Sorry, I meant the yeast cake on the bottom and a little bit of froth/crud on top. Seems primary fermentation wasn't quite finished when I racked it. Even though it hadn't bubbled for 3-4 days. I understand it's bad to leave it on the yeast cake for too long because it could pick up off...
  14. K

    Cyser (first Brew).

    Ok! I think I'm going to bottle soon, I have about 20ish litres and it's quite clear. My plan (and please tell me if I'm doing this wrong) is to take 14lt from the middle (to fill 24 pint bottles), bulk prime with honey and bottle. I don't know how much honey to use, I came to 87.5g using a...
  15. K

    Feijoa Wine

    The biggest problem I think I'm going to have with this recipe is how quickly feijoa oxidises. I'm thinking I'll have to do it a kilo at a time. I'll just collect the windfalls every couple of days and shuck them into ziplock bags and freeze them. Then when I have 6kg of pulp, defrost and get...
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