Search results

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...

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...

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...

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...

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...