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1.7kg I think

Sorry guys, normally more on the ball then this. I put the brew down on the 15 of Jan at 17 C for about a week and a half pushed it up to 19C for the remainder. As for the flooding, I wouldn't know as I am further north.

Sorry a morgans wheat kit with a 1kg can of wheat extract hughezy

Hello, I just took a SG reading of 1016. I haven't used this yeast before has it finished fermenting? Thanks Hughezy PS og reading was 1033

Hi all, Thinking of putting a cider down with this recipe, 23L of Juice ( about a fifth of it is going to be pear juice) Packet of montrachet yeast Ferment at around 18 degrees for two weeks if possible, then bottle with sugar. With bottling do i treat the same as beer use my regular rate...

Hey I was thinking of moving my birdseye trees which are fairly established, any tips/things to watch out for? Thanks Hughezy

Yeah I have birdseyes growing atm, however I find it takes about a sandwich bag of them to make my sauce recipe. My habs are in it's second season, it looks like it's producing a little more but smaller fruit( they are still green at the moment) any tips? Thanks Hughezy

Hi All I've been chasing some chillis to make some chilli sauce with but my habs aren't producing as much. Could some people give me the names of some heavy fruiting/large fruiting varieties out there to make some sauce with? Thanks Hughezy

Hi all Coming into summer I was thinking of putting down a ginger beer. I was thinking of combining Chappo's and GravityGurus recipes and adding some ripe mango for something extra. My only question is should I add some pureed mango into the solution or if I should soak the mango with the...

Telling bad chemistry jokes because all the good ones argon?

so add the brett after 5 days then?

I was thinking for mine Mostly apple juice, with maybe 3-5L of pear juice for some sweetness wyeast cider for a week then brett c for another week maybe 2 weeks bottle and stand for a month anything extra that I maybe should watch out for?

You wouldn't happen to remember the name of the person or even the title of the thread? Using bought juice, getting real juice is a problem. For me I don't mind a little sweetness in my cider but the dryness/tartness worked really well, which is ideally what I am chasing.

I'm looking to make a cider similar in taste to a lindemann's apple lambic. I'm a little unsure of how much (if any) pear juice is required to have some residual sweetness when finished or what brett strain I should use. Any thoughts? Thanks in advance

epic awesome

Hey guys, I've been saving up some chilli to make a batch of sauce, but I need some help in fixing the recipe, The last batch I made I used about 250g of chilli, 400g of diced tomato and about half a cup of white wine vinegar, the problems are 1. There is significantly more habeneros in this...

Done

last I heard they were rolling this system out in china, to prevent the old folks hogging the park benches

Yeah in North QLD they just keep producing but I think the variety also counts for high fruit. If you want chillis for cooking over the winter in Canberra, just collect as many as possible, freeze them then when you want blitz them into a chilli paste. To keep em going in a glass house probably...

Beer: Because you don't solve the world's problems with white wine.