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This is good news - I was given an old fermenter with a cracked lid which can now come out of the shed.

Nothing at my place ever gets past a month and a half old unless I hide some bottles under my bed, even though I have two fermenters constantly cranking. I'm sure the housemates appreciate it though.

Rad. I put one of these on the other day, it's in there next to my canned fruit salad wine. Bubbling away nicely and the smell is pretty good

Yeah - I got it from the homebrew shop. Pretty nice, and a managable size too (15L). Thanks for the replies. I don't have a racking cane, so i just attached a bit of stiff pipe to the end of my usual plastic tube then sealed the end and melted holes up the sides with a metal skewer. Afterward I...

I'm pretty sure I played a game called siphon filter once, but it had little relevance to home brewing. Some of my country wines start off a bit chunky with fruit pulp: It can be a bit tricky racking because the siphon gets clogged very easily. I've thought about taping a mesh bag around the...

I helped a mate out once who used some flowers instead of pellets. Seriously clogged up his gear, but that probably isn't much of an issue for kits.

I picked up one of those double lever type of ones, works a treat! I thought it would be a bit hard to squeeze into the bottle but it's fine.

Yeah, that's where I'm at. I've racked it a few times and it's very clear with no visible yeast settled at the bottom. I didn't actually write down what I did, but from memory it was something like 1/2 kg shredded ginger 1/2kg shredded "natural" sultanas (did both these in food processor)...

Hi, great forum! Is it possible to stabilise a wine using campden tablets? It's a bit of a drive to the home brew shop and I have heaps of them. The wine in question is a bit of an experimental ginger wine (yes, I'm a fan of Stones) and it's turned out a bit dry, so I'm hoping to sweeten it...

I have a small quantity of mango and ginger wine, maybe 20L all up, which is ready to be stabilised and bottled. I'm hoping that buying a corking apparatus isn't justified for this small batch (plus I'm a bit strapped for cash at the moment). What alternatives do I have corking wise? I have...

Cor, I was talking to my uncle who runs a fruit and veg shop the other day and he's gonna keep a couple of kilos of too soft mangoes for me. I've heard mango wine is pretty agreeable. It would be interesting to do some grape wine though.. One day.

Hey, not really sure where to put this topic. I picked up a book called First Steps in Winemaking by a fella called C.J.J. Berry on special from the local homebrew shop. It has some pretty gnarly looking stuff (parsnip sherry or tinned fruit wine, anyone?) but there are recipes for making wine...

How much of the sloppy stuff at the bottom would you say is equivalent to a packet of dried yeast? I've used a spare packet of dry brewing yeast before and it worked really well.

Has anyone made bread using the sediments at the bottom of a fermenter after brewing? I assume that a pretty high proportion of this is yeast. Since it's already faily active, would it just be a matter of mixing it into the other ingredients, then letting it prove etc. as you would with normal...

So I shouldn't use it at all if I'm bottling? I would add it to the fermenter before bottling.

I've read about adding gelatin to the fermenter before bottling, which in theory takes particulates and yeast to the bottom of the vessel and therefore gives a clearer beer. Would this removal of yeast from most of the beer limit the amount of fermentation that happens when it's bottled? I'd...

I've had moderate success using an incandescent light with the brew in a closed cupboard, but it doesn't get very cold where I live. And it was cheaper!