Recent content by Mutaneer

MIne is dead simple chilled juice from the apple farmer, (we're talking 16% sugar here) Lavlin 71B Yeast + GoFerm Ferment until dry Rack once or twice to clear Bulk-prime with sugar at 15g/L and a little fresh yeast throw in bottles leave for 6 weeks minimum before drinking

Yeah I'll just let it sit around and see what becomes of it I think. Such a pity, was hoping to have that as my single batch to last me the year, and it was the 100% Orange Pippin juice which is only available from teh grower for a few weeks of the year...

I've got a stack of old Smoke Detectors....

I'm wondering if I splash it back into the fermenters with a good dose of a EC1118, GOferm and another couple hundred grams of dextrose if it'll kick it out and salvage something at least. I've been using the Lavlin 71B as it retains much better flavour, but is also slower,

Well. another 5 weeks on and it's not looking good for this batch. cracked a couple of bottles last night after re-priming them, they have carbed up nicely, but still retain the smell and won;t clear. I think it's time to just dump this lot and move on.

Make sure you give it some nutrients with EC1118, either a handful of sultanas or some dedicated nutrient (I use GoFerm) What juice are you using?

Also you need to make sure your local juice is unpasteurised.

Yeah, might throw some down on teh hot water cylinder. Duggan Brand Apples/ Juice Get into the Farm Gate Market in the CBD on Sundays. Mark and Christine will hook you up. the Orange Pippin juice is only limited times of year and goes very quickly, the rest of the year is a blend of usually...

Hi All, Been pushing out a few smaller batches of the last couple of years and decided I'd scale up this year with one big 60 Litre batch of the good local juice (100% Orange Pippins) Using my same procedures and process, same Yeast, Lavlin 71B Ferments were good, nice and clean nothing out of...

Just give it a good stir, warm it up and let it go, given you've racked off most of the spent yeast and impurities, I wouldn't worry about leaving it for an extended period as it is now, it should finish and clear out nicely.

My fresh juice has been as high as 1.07 but there's always non-fermentables in it as it's fresh out of the press. There's probably a heap of artificial sweetners, etc in the kits, the Coopers GB certainly has a lot

I did an all root brew last year and it was really good. I too like them dry I suggest for the first one keep it very very simple. Root, Sugar of choice (i used some DME aswell but that's out for you.) zest and flesh (no pith) of one lemon I use GoFerm for my yeast both when getting it going...

I made a reasonable one from scratch with fresh ginger, but it's very expensive.

What alternative kits give a much drier finish..? The Coopers is simply far too artificially sweet for my liking. Mixing it 50:50 with my dry cider is a great drink though

think of timber as a sponge, when it heats up and or barometric pressure drops, it relaxes, expands and sucks up moisture when it cools, or the pressure increases it contracts and squeezes out that moisture. and in this case, some of that moisture is the natural timber oils and charred...