Home Brew Questions
- Thread starter Voley
- Start date
friedaweed
Me and me girl named Jane
Ooh
do we have a recipe?
Addy
cooking...
http://www.winesathome.co.uk/forum/showthread.php?1758-Wine-Number-4-Dessert-Wine
I was very sceptical about it and put off brewing it for 2 years, but its a damn fine wine.
i'll be making 30 bottles + this year.
I would also advise making a second run off the left over pudding & fruit for a lighter wine.
I was very sceptical about it and put off brewing it for 2 years, but its a damn fine wine.
i'll be making 30 bottles + this year.
I would also advise making a second run off the left over pudding & fruit for a lighter wine.
Superdupastupor
fun to funky
Do you think you could possibly use pine needles somewhere in a recipe?
/this is what happens isn't it? you start looking at the world and wondering- is this fermentable
/this is what happens isn't it? you start looking at the world and wondering- is this fermentable
Dovydaitis
Official fishco fish groupie
certainly looks a winner! will be getting some cheap xmas puds in methinks. How soon till it's drinkable?http://www.winesathome.co.uk/forum/showthread.php?1758-Wine-Number-4-Dessert-Wine
I was very sceptical about it and put off brewing it for 2 years, but its a damn fine wine.
i'll be making 30 bottles + this year.
I would also advise making a second run off the left over pudding & fruit for a lighter wine.
Addy
cooking...
As soon as the wine cleared it was bottled and very drinkable.
If you have a go at this wine I would suggest making the total volume in the fermenting bucket up to 7.5 litres (inc pudding & fruit) I ended up with 6 litres of wine once filtered etc.
Once you have added the boiling water and broke down the pudding put a lid on the bucket and leave it somewhere very cold. A layer of fat / butter will form on the surface from the pudding, so carefully remove as much as possible with your mixing spoon.
After its had 5 days in the bucket, use a jug, sieve and funnel to transfer the liquid to 2 demijohns, then repeat the recipe again using the cake / fruit thats left behind.
Just before bottling I stabilised the wine with 1 crushed campdem tablet and a tsp of potasium sorbate, then sweetned it with 200g of sugar desolved in 1/2 a cup of boiling water for the whole batch.
If you have a go at this wine I would suggest making the total volume in the fermenting bucket up to 7.5 litres (inc pudding & fruit) I ended up with 6 litres of wine once filtered etc.
Once you have added the boiling water and broke down the pudding put a lid on the bucket and leave it somewhere very cold. A layer of fat / butter will form on the surface from the pudding, so carefully remove as much as possible with your mixing spoon.
After its had 5 days in the bucket, use a jug, sieve and funnel to transfer the liquid to 2 demijohns, then repeat the recipe again using the cake / fruit thats left behind.
Just before bottling I stabilised the wine with 1 crushed campdem tablet and a tsp of potasium sorbate, then sweetned it with 200g of sugar desolved in 1/2 a cup of boiling water for the whole batch.
Dovydaitis
Official fishco fish groupie
M
Mine went on Thursday night, don't make the mistake I did and use a dj. This is very active stuff, I have had to transfer it to the fv this morning after a second overflowI'm going to do this in the new year
Dovydaitis
Official fishco fish groupie
ok so which of you orrible lot have bought up all the xmas puddings in oxford? only place that had them was marks and at a fiver a pud this had better be wine of the gods!
only place that had them was marks and at a fiver a pud this had better be wine of the gods!
Dovydaitis
Official fishco fish groupie
Also, Wilkos complete wine starter and real ale starter kits in the boys toys range are now a tenner, not bad at all considering the wine kit has a dj, wine bag and box, syphon tube, etc
Dovydaitis
Official fishco fish groupie
And is the most active fermentation I have ever seen! Day 4 and still it keeps overflowing
Dunelm mill are selling Woodfordes kits for £13.99 atm.
http://www.dunelm-mill.com/webapp/w...ctId=296153&summaryOnly=true&bct=ordersummary
The site is dreadful for navigating, but they have Wherry kits, Sundew Kits and Admirals Reserve.
They wont deliver but you can reserve and collect in store.
http://www.dunelm-mill.com/webapp/w...ctId=296153&summaryOnly=true&bct=ordersummary
The site is dreadful for navigating, but they have Wherry kits, Sundew Kits and Admirals Reserve.
They wont deliver but you can reserve and collect in store.
existentialist
Tired and unemotional
Bastards. My nearest one is 55 miles away - I think that'd just about negate any saving
Dovydaitis
Official fishco fish groupie
OOOOOOOOOO
existentialist
Tired and unemotional
Just got a Festival Father Hooks delivered (along with a kit'n'kilo job, a kilo of spraymalt, and a box of Barolo wine kit). Nom.
And I still have some of my Christmas brews left - probably because I'm trying to have a dry January.
And I still have some of my Christmas brews left - probably because I'm trying to have a dry January.
I've drunk rather a lot of those recently and I'm going off it. Too heavy.
If I were only to have one pint of beer a night it might be all right.
badseed
Mighty but thin.
I just kegged a fine lager. After fermentation I dropped it to 2 degrees and left it there for a couple of weeks.
I tasted the first bit out of the tube as I was kegging it and it was pretty good, despite being flat. It's gassed and ready to go now.
Due to me trying not to drink for the whole of Jan I still have 2 good kegs on tap (Pilsner & Berry Wheat) so the lager will sit at the back of the fridge for a few weeks yet.
I made an American style pale ale with heaps of cascade, I don't like to see an empty fermenter.
I tasted the first bit out of the tube as I was kegging it and it was pretty good, despite being flat. It's gassed and ready to go now.
Due to me trying not to drink for the whole of Jan I still have 2 good kegs on tap (Pilsner & Berry Wheat) so the lager will sit at the back of the fridge for a few weeks yet.
I made an American style pale ale with heaps of cascade, I don't like to see an empty fermenter.
Dovydaitis
Official fishco fish groupie
Xmas pud wine racked this afternoon, Wilkos red kit out the sale bagged and boxed yesterday and a home brew recipe book for a late birthday gift. Smashing
Dovydaitis
Official fishco fish groupie
popped into dunelm and the woodfordes kits are still on sale so picked up the sundew kit. Will sterilise the FV and bung it on later. They also have their flip top kilner bottles with 20% off so helped myself to 6 of them for my wine and port. Not a bad haul although my fingers have dropped off from the weight of getting the lot home
Dovydaitis
Official fishco fish groupie
this is for a summer holiday so thought it would be quite nice on a summer evening
Wolveryeti
Detty Pig
As a relative novice to this thread - how does everyone deal with the cloudiness which brewing with yeast imparts?
butcher
boner at the ready
The quick answer is after the primary fermentation, siphon into secondary container leaving most of the yeast behind, batch prime at 4-5g sugar /litre and then transfer to a keg or bottles.
Leave it somewhere warm for 2-3 days to allow secondary fermentation (gets it fizzy) then allow to clear for 2 weeks up to 1 year, and the yeast settles out and should compact (different strains compact either more or less tightly).
Coopers stout for example clears very quickly and can be drunk after 10 days (although it benefits from at least a month to condition) but the Brewmaker IPA I did at Xmass took a month to clear and is only just drinking nicely.
Leave it somewhere warm for 2-3 days to allow secondary fermentation (gets it fizzy) then allow to clear for 2 weeks up to 1 year, and the yeast settles out and should compact (different strains compact either more or less tightly).
Coopers stout for example clears very quickly and can be drunk after 10 days (although it benefits from at least a month to condition) but the Brewmaker IPA I did at Xmass took a month to clear and is only just drinking nicely.
existentialist
Tired and unemotional
What Butcher said, though I have to say that I have rarely had a problem with cloudiness when brewing from kits or concentrate unless I've left the brew on the yeast for too long and it's "caught" something (but is often still perfectly drinkable).
doddles
Appreciates the good eggs
Depends a bit if the cloudiness is due to yeast or due to protein haze. For the latter, you can add a bit of Irish Moss towards the end of the boil.
For yeast haze, as butcher and existentialist said above - time resting in bottle is the most important thing. I rarely transfer to a secondary fermenter these days - consensus is that it's not worth the extra risk of infection. Just don't be too greedy when bottling and leave the last part of the brew in the bottom with all the yeast. You should definitely be batch priming using a bottling bucket though.
The other thing is that some yeasts drop out and form a compact cake at the bottom of the bottle much better than others. If you're just using kit yeast, not much you can do about it. But if you're buying separate yeast, then choose one with good reports on the brewing forums for high flocculation. e.g. US-05 and Nottingham are two dry yeasts suitable for a range of basic ales/bitters/stouts and both are pretty similar. But Nottingham clears up much better than US-05.
For yeast haze, as butcher and existentialist said above - time resting in bottle is the most important thing. I rarely transfer to a secondary fermenter these days - consensus is that it's not worth the extra risk of infection. Just don't be too greedy when bottling and leave the last part of the brew in the bottom with all the yeast. You should definitely be batch priming using a bottling bucket though.
The other thing is that some yeasts drop out and form a compact cake at the bottom of the bottle much better than others. If you're just using kit yeast, not much you can do about it. But if you're buying separate yeast, then choose one with good reports on the brewing forums for high flocculation. e.g. US-05 and Nottingham are two dry yeasts suitable for a range of basic ales/bitters/stouts and both are pretty similar. But Nottingham clears up much better than US-05.
Addy
cooking...
If you really want to make a beer bright faster, (providing it is yeast in suspension that is causing the haze), you could use a beer fining such as kwik clear, issinglass, bentonite chitosan & kiesol ... to name the main ones used.
but unless your kegging beer and force carbonating then there is no need for any of the above, just time.
Sometimes you can get a pectic haze (depending on what you have used to brew from) or protiens as already mentioned by doddles, and sometimes pectalose will help clear it.
Sometime you can get a chill haze if you chill your bottles, nothing will combat this other than not chilling (and TBH, real ales should be between 8c - 12c dependant on the beer style.
Get yourself 3 fermenters and 2 kegs, and along with bottles your set for a continual production that will allow for clearing and conditioning time.
I saw some 25l bottles of water in Asda today, the bottles would be ideal for a conditioning vessel once made light safe.
but unless your kegging beer and force carbonating then there is no need for any of the above, just time.
Sometimes you can get a pectic haze (depending on what you have used to brew from) or protiens as already mentioned by doddles, and sometimes pectalose will help clear it.
Sometime you can get a chill haze if you chill your bottles, nothing will combat this other than not chilling (and TBH, real ales should be between 8c - 12c dependant on the beer style.
Get yourself 3 fermenters and 2 kegs, and along with bottles your set for a continual production that will allow for clearing and conditioning time.
I saw some 25l bottles of water in Asda today, the bottles would be ideal for a conditioning vessel once made light safe.
Dovydaitis
Official fishco fish groupie
Well tried this with the coffee filters and found them crap! Putting it through the Brita and working a treathttp://www.winesathome.co.uk/forum/showthread.php?1758-Wine-Number-4-Dessert-Wine
I was very sceptical about it and put off brewing it for 2 years, but its a damn fine wine.
i'll be making 30 bottles + this year.
I would also advise making a second run off the left over pudding & fruit for a lighter wine.
