Jim's Beer Kit

I've washed both types and never noticed a difference in quality. I've also done a modest gravity ale and then chucked a high gravity wort straight onto the slurry without washing and it took off like a rocket with no noticeable dip in quality (both were quite low hopped FWIW).

I used 2 gervin hi alcohol yeast and its still going so if it stops can i restart it and how That yeast should go up to 21% ABV given plenty of nutrients. I doubt anything other yeast would do any better. Have you dosed the must with any nutrient? How much? All at once or in stages? If you lobbed t...

How high does your hydrometer go? If you added no other sugar in the way of fruit, you're looking at something in the 18/19% ABV range if it makes it down to single digits. You could try dosing it with some extra nutrients and some Lalvin EC-1118, which is tolerant up to about 18%. Either that or us...

Mjr6313 wrote:Also how do i add pictures

I use Tapatalk on my mobile which has an option on every message to add pictures (I don't have a computer). Not sure what the process is for desktops/laptops etc.

Or try making it fizzy, it'll lift the elderflower flavour and potentially hide the lack of grape flavour.

I think it depends on if you're using anything other than elderflower as a flavour, since there's not much to hide behind for the lack of vinosity. I've done with sultanas/raisins vs grape concentrate myself a few times over the years depending on what's available, the amount of other flavours in th...

Update: it's fermenting away nicely, possibly going to blow the lid off my bucket. All the worrying for nothing so far. I'll update on the taste in a month or so.

I made it myself WA, just rhubarb, sugar and a bit of lemon juice.

I've lobbed the yeast in anyway. It's well in date (Nov 2020). I'm hoping it's just got a bit more nutrient in the packaging, since it's meant for juice, not wort. Maybe that's contributing to the aroma. I'll find out soon I s'pose.

I'm doing my first ever 23 litre batch of turbo cider as I've always just done 1 gal batches in the past, using leftover ale yeast or Lalvin EC-1118. The recipe is basic... 21 litres of Lidl Naturis 100% Apple Juice 2 litres of homemade rhubarb cordial 100g freeze dried blackberries Some nutrient an...

I did exactly the same thing with my malt pipe & it's never been quite the same since. The top seal is so tight, even the miniscule amount off circular causes havoc. I'm planning to brew tomorrow, so will find out how awkward I've made things for myself #-o Cheers MB Depending on what I'm making (a...

sam51 wrote:i am pretty sure the mash temp was 72 to 74c , ill et you know what it taste like.
many thanks.

Yeah that's rather high. Somewhere in the mid 60's will make a more fermentable wort.

I've never used Nottingham myself but 22-24°c sounds a touch on the high side for a good ferment. That may have contributed to the under-attenuation.

What are you using to take gravity readings? If it's a refractometer, you'll need to correct for alcohol present.

Have you tasted a sample?

What does it taste like and what's the SG reading now?

I did exactly the same thing with my malt pipe & it's never been quite the same since. The top seal is so tight, even the miniscule amount off circular causes havoc.