sorry mate - missed that completely, but yes, Sainsburys
sorry mate - missed that completely, but yes, Sainsburys
Lidl are doing an "Apple Nectar" 1.5l for 50p a carton
http://www.lidl.co.uk/cps/rde/xchg/l...7067_13017.htm
Bargain for making turbo cider if its any good
intresting read gunna hav a go this weekend comeing just need to know wot all the short term words mean SB3 yeast SG 1080 can you use wine or ale yeast to make cider or a certain type im gunna try
vimto i buy 6 bottles of kopparberg on a friday n may b 3more on sat so thats 18quid waisted nearly every weekend of 2010 so far lol
you can use any wine making yeast I have used cider / champagne yeasts and they have been no diff to the generic wine yeast I grabbed from morrissons
SG and FG are starting and finishing specific gravities, you read the levels using a hydrometer - simple calc from start to final specific gravity gives you your alcohol content
I have never tried koppabergs but I would think you would need to use whatever fruit juices they are made from and get the SG to around 1035 should give you around 5% if you let it ferment out properly to 1000 FG - maybe a little + or - honey or sugar should get you something along the lines of them.
Last edited by prezzy; 15th August 2010 at 10:38 PM.
Tasted my Hard Lemonade 'beer' last night, that used medium malt powder instead of sugar.
Tastes pretty nice after only a couple of weeks and I reckon with maturing it will be a really nice drink.
The only way I can describe it is like a lemony hoegaarden.
My only gripe would be maybe I used too many lemons as its a tad sharp, so I'd knock it down to maybe 6 instead of 9 next time, but hopefully the sharpness will mellow with a few more weeks aging.
I made hard lemon with bread yeast and 600g of sugar and that turned out well mixed with some lemmonade.
I have lemon and ginger on the go at the moment and its going mad. I should mention that I only use bread yeast and no yeast helper as it doesn't need it.
I tend to use 1 jar of morrisons cheapo honey per 10l of TC to add a little bit of body to it.
As prezzy said, you can use any yeast, its just that for a high alcohol wine you may want to use a champagne type yeast to deal with the alcohol.
Alcohol can kill the yeast when it gets to a certain percentage.
Bread yeast worked absolutly fine for my first ever TC, but now I just use Youngs Super Wine Yeast.
If you start adding Vimto or Ribeena, then make sure you simmer it for 20 minutes and let it cool before putting it in to the demijohn, so as to kill off any traces of sulphites which could stop the fermentation happening.
Currently, all bottled up in my shed I have:
TC
Vimto TC
Summer Fruits TC
Ausie Pale Ale
Fermenting I have:
Real Ale
TC with honey
Awaiting fermentation:
Irish Stout
A Wurzel Wine
33 litres of apple juice
Once you get in to this brewing lark and realise you can be drinking good 35p a pint beer or 33p a litre cider or 40p a litre wine that tastes damn good it becomes rather addictive.... as you may see from this thread, I only started brewing in June this year.
Had a cheeky taste last night of the vimto tc iv'e got chilling down and i must say it's the nicest tasting one i've done so far! I've got just under 5ltrs of it to drink on my train journey to Twickenham on Saturday.
Will definately be brewing another batch of it soon.
I added 250grms of sugar. Thought it tasted quite strong haha. Will be sharing it between 3 of us and 2 of us can pretty much handle our booze. The other might wake up on the train in Swansea on the way back haha
I started a Coopers Irish Stout kit (made up with 1kg of dark DME) on 27/08 and It went horribly wrong.
Ferment started well but died after 4 days due to it going too cold for the yeast to continue.
Tried putting it somewhere warmer, stirring upp the yeast to get it going again (it was stuck at 1020) but no good.
Once the temps were stable again I pitched another yeast and it tried to ferment for another 24 hrs and died.
After 14 days in the primary FV I decided to get it in the barrel (still at 1018) and the barrel tap leaked!
Got it back in the bucket, replaced the tap seal, and transfered it again in the the barrel.... I thought at this point it would end up down the drain..
What a fooking wicked pint this is!!!
Tonights tipple is a cloudy TC brewed during the Big Brother season, so this was apt'ly named...
good effort. like the name. always thought if i started doing labels for my wine i would have a curled up steaming turd with a halo above it. standing for 'good shit'
Doing my 2nd Coopers Stout (fantastic pint)
Used 1kg of DME and some yeast nutrient off a mate who works for Marstons Coors.
I have a beer monster
Ends sunday, Lidl apple juice 1.5l down to 42p a carton - 1/2 price.
75 litres of soon to be cider and ingredients for 2 gallon of wurzell wine for just over £20
thought I`d dig this up again
Got this for xmas http://www.mrbeer.com/category-exec/category_id/180
but with no hydrometer I`ve no idea on the strength,bloody lovely tho
Couldnt be arsed with buying more of their mix so prezzy gave me this recipe
8 litres of apple juice (I used farmfoods 59p a litre stuff)
600 ml of water, boiled and then 4 teabags brewed for 5 mins or so
500g of demara (cant spell it) sugar ( I know you said 520g prezzy but the bag was 500g, so I bunged another 50 g of normal sugar in)
5g champagne yeast (youngs I think)
total cost around £6.50 for 8 litres of cider
brewed on Sat but only got hydrometer tonight, reading 1035 tonight.
Will let you all know the outcome
Note : Big thanks to Prezzy, who once again has been the fountain of all knowledge
THE BARON
So how's it tasting?
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