Home brewing kits ....

jak731 said:
Got the idea of putting the bucket in a water box from this thread. Used a dremmel and glue gun to fit the bung and airlock to the lid. Bubbling like made atm :D
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That's a good idea. I have held off starting my own because the temp of lager has to be around 22c? My garage is too cold that would be a nice way of getting round it. Even in my house downstairs is usually 17 degs so too cold.
 
And I'm off!

First Cider has just been started. Only doing a kit to start with as its the simplest way. Went for the Black Rock Cider kit as it got a few good reviews compared to a lot of the others around. In the fermenting bin, add sugar and water and yeast and bosh, I'm off.

2 weeks fermenting then 6 weeks in the bottle is what it suggests. Can't wait.
 
I still haven't got round to making the root beer.
But how would I go about getting strong ~5% and still very sugary.
I've got three bottles of extract so got some room to play and experiment.

Was thinking of just producing a clear base. Water, sugar yeast. And pouring in extract before bottling. Now this is the hard bit would need to pour a ton more sugar in and need some bottling fermentation to get fizz. But how would I kill the yeast so it doesn't make bombs and eat all the sugar?
Can you get yeast that does at carbonation pressure? Or is there other ways?
 
dinger44 said:
64 c is way too hot and wouldve killed the yeast instantly. Dont pitch anymore. Its bound to be no good after 2 weeks. 64 f wouldve been ok as thats about 17 c. Get a new batch on. What kind of liquid yeast was it? Us05 would be great for an apa and can be pitched dry.
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I can't remember if it was 64C or 64F but either way it's finished. Shame, really. It was a pre-packed dry yeast (from a Mr Beer kit - gift at Christmas).

I suppose I'll just tip it and start again. Was thinking of a Cooper's IPA kit - any thoughts on it?

Thanks
 
Glaucus said:
I still haven't got round to making the root beer.
But how would I go about getting strong ~5% and still very sugary.
I've got three bottles of extract so got some room to play and experiment.

Was thinking of just producing a clear base. Water, sugar yeast. And pouring in extract before bottling. Now this is the hard bit would need to pour a ton more sugar in and need some bottling fermentation to get fizz. But how would I kill the yeast so it doesn't make bombs and eat all the sugar?
Can you get yeast that does at carbonation pressure? Or is there other ways?
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As has been mentioned some sugars are unfermentable. Maltose doesn't ferment and can be favoured forin the mashing process by choosing either a high or low temperature, I forget which.

The other alternative is use a camden tablet to kill the yeast and add sugar after fermentation. Ok you won't be able to bottle prime but you could force carbonate with either a sodastream or widget world set up or in a cornelius keg.
 
Are you sure it doesn't ferment?
maltose

A dissacharide made up of two glucose molecules. Completely fermentable. Contributes ~45 points per pound.
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It's maltodextrin which isn't fermentable. So I could use a mix of that and normal sugar.

How easy is it to force carbonate and store in swing top bottles?
 
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You're probably right about the mltose, I'd need to check my homebrew book. The element about temperature of mash is correct if memory serves. I'll check the details when I get the chance.

I'd imagine it's difficult to force carbonate swing tops. Midget world CO2 bottles come with a kit suitable for force carbonating standard PET bottles.
 
I do, and I will, but I will be making a demijohn or 2. I also want to make stuff in the 25 litre bin I have. I'm going back up to my parents in a couple of weeks so will be picking up a few demijohns and a boot full of more brown bottles. I want to try a number of different kits and juices and find what I like.

Any suggestions on good turbo recipes (juice and how much sugar/yeast)?
 
I quite like Lidl cloudy apple juice. It makes a nice appley cloudy cider. Prince's apple juice also makes a nice one. Economy juices have come out very acidy in my experience.

I just use Young's wine yeast. If you just brew the juice out with yeast it pops out at about 5%. Adding 100g of sugar to a gallon adds about 1% of alcohol, so add as much as you like. I've done mine up to about 11% and you can't taste the alcohol. 150g is a good start and your cider will have a bit of kick. Add a mug of strong brewed black tea from two teabags to add a bit of tannin.

I usually let it brew out which takes about 3 weeks at this time of the year, rack it into a clean demijohn, shake the fizz out of it and let it clear by itself. You can add campden and sorbate to halt the yeast, then you can sweeten it up with sugar and keep it in bottles. I tend to keep it in the demijohn and sweeten it as I go :)
 
I agree with Jonny, it's really worth buying the better juices. I used to make mine all the time with just Tesco or ASDA value juice and they are pretty acidic. We tried sweetening (that a word?) after fermentation but it just didn't work very well.

If you want to make a cheap, get hammered quickly and hate yourself for the next day drink then go with the value juices. Otherwise get the premium stuff. Just make sure it is preservative free.

Still haven't got a proper brew on yet, my training is being wasted! So busy with life, hopefully I can really get cracking over the summer months though.
 
Is it normal for fermentation to slow right down after a few days? Started my cider on Saturday and it was bubbling away quickly (bubbling through the airlock every few minutes) for the first few days, but so far this evening I haven't heard it bubble once, but it is still going as you can see the water in the airlock has moved.
 
Skeeter said:
Is it normal for fermentation to slow right down after a few days? Started my cider on Saturday and it was bubbling away quickly (bubbling through the airlock every few minutes) for the first few days, but so far this evening I haven't heard it bubble once, but it is still going as you can see the water in the airlock has moved.
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Very normal. It'll be at its most bubbly for 2 days or so, then settle down. Just leave it be. :)
 
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