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Thanks for the reply, I have seen that thread but unless I missed something it is also inconclusive. Some people using only 1-2 teaspoons per 30L some using more. Keg Kings website they say to use 30g per 9-10L so I am confused as to what to use.

Can any of you using pure sodium percarbonate advise me what ratio you use it in? I was given some recently and wanted to start using it up. Cheers

Great thread, thanks for all the effort. I have made a couple of ciders from fresh pressed apples, mostly table 'sweet' apples and a year or two back I had a go at a couple of perry's, one from pears I crushed the other from farm pressed juice. Ican't remember what yeast I used for the Perry's...

I have recently purchased a 50L BM I am wondering about doing a full volume mash ala BIAB and was thinking of filling it right up so I get the most Litres into the fermenter that i can I was thinking of mashing in with a normal qty of water then adding more already heated water once I have...

Hello I recently purchased a red wine barrel via a bulk buy. I was not really sure what to do with it but it seemed like a great idea at the time! I have done some research and am hoping I can get some further advice here. I have these thoughts/questions if anyone can help I'd appreciate it...

Thanks Greg Do u or anyone else know how to stop the tart flavor coming through?

Thanks Greg Do u or anyone else know how to stop the tart flavor coming through?

I have brewed two pear ciders now, the first was from fresh pears that I crushed the 2nd used fresh pear juice from the farm. Both tasted lovely and sweet before I bottled them but both turned too tart (for my liking) after secondary fermentation in the bottle. The first batch used champagne...