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I also should note the ingredients listed on the juice bottle: Reconstituted Fruit Juice (Pear (59.8%), Apple (37%), Raspberry (3%)), Food Acid (Malic Acid), Vitamin C, Flavour.

Hi All, This seems a fairly new product on the market. Link: http://www.heinzfoodservice.com.au/Our-Products/Bulk-Beverages/GC-2L-PET/Golden-Circle/Golden-Circle-Pear-Apple-Raspberry-Juice .. and it seemed perfect to me for a cider, so I thought I would do a little experiment to see how it...

I used the Burton Union yeast in a 1.050 Bitter (rehydrated). After 36 hours there was very little activity, but then it seemed to spring to life. Floating on top with the krausen were these little round clumps of yeast. Heaps of them. Not sure if that was normal. Yeast got moving though: did...

Not sure why nobody has addressed this yet. Reducing air in the bottle is good, but that isn't the way to go about it. Some of the carbonation drops were used up just to re-inflate the bottle, ie less fizz. Next time just fill up the bottle with a bit more cider.

That should make a really nice drop. But light crystal doesn't mean you need to use more, it just adds different amount of colour and some different flavour. I would keep the amount at 250g. With the hops, that tiny bit of Cascade will just get lost. If that's all you have left over in the...

I have used Windsor on a batch of porter, it took the wort down from 1.048 to 1.014, which is an apparent attenuation of 71%. cpsmusic: based on the numbers in your original post, attenuation is only 60%, it may not be done yet. Although, reading other posts in this thread, maybe it is. Maybe my...

I have tried Windsor in several brews, granted, usually dark. I agree that it's a low attenuator, leaving plenty of malt flavour in the final product. But I always had it drop out pretty well. I bottle, and find that I can pour out every last drop from the bottle without it turning cloudy...

I would suggest something similar to Adr_0, to keep it simple a boil isn't really needed. Throw the tin, 500g of the LDME and the dex into the fermenter. Heck, if you like it stronger and more alcoholic, throw all the DME in. The tin is pre-bittered, and a wheat is usually not very bitter...

Awakening this thread, because I brewed the kits & bits recipe below, and discovered it tasted remarkably similar to Cascade Stout. Ingredients: 1.7kg tin Coopers Dark Ale 1.4kg Light Dry Malt Extract 200g medium Crystal, 150g Carafa Special T3 20g Willamette hops @ 5 minutes 1 packet Danstar...

I have one of these kits, and i agree with this assessment 100%. Using as a primary is no problem at all. Using it for racking, where fermentation has slowed or stopped, might be a bit risky because it relies on the positive pressure created by the CO2 production.

There is very little risk just lifting the lid to drop in some hops. The fermenting process leaves a layer of CO2 which protects it somewhat. That is why you drop it in ALMOST at the end of fermentation. Lifting the lid might blow away some of the CO2, but the continuing work of the yeast will...