Jump to content
Sign in to follow this  
Zapp

Homebrewing

    Recommended Posts

    Hi , Primary fermentation needs ideally a temperature between 20c and 25c for the yeast to work properly, so when you make the kit in the fermentation bin 2 weeks at this temperature should see the fermentation complete. siphon into bottles or pressure barrel after this (I prefer pressure barrels less messing about). I then leave mine for further two weeks at 20c -25c secondary fermentation. I then transfer the barrel to my out house which is cool and store covered on a shelf until the beer clears, start drinking ! I have about three on the go at one time. some of my beer is 4 months old and still good to drink, longer you leave the more it improves the flavor. 

     

    Share this post


    Link to post
    Share on other sites

    I got this advice from a brewing forum.

    Find a tub the Fermenter will fit in, put the full Fermenter in and fill the tub with water at 20°c and get a cheap 100 watt aquarium heater for £9 off E-bay. Put this in the water and, using a thermometer, set the heater thermostat to maintain 20°c

     

    Share this post


    Link to post
    Share on other sites

    You need 2. 23lt fermenting tubs  and 80 glass bottles cider are ok [ you can get these out of the road side recycling box or ask mates to save ] it will ferment with out a heater .just takes a bit longer not bad when weather warm .only use mine in winter .been making larger for about 6-7 yr easy to set off .but a bit time consuming to bottle .keep larger for around 12 month .made cider also hardest part is getting bottles dear to buy .go to local pub and ask if you can have used bulmers cider bottles they hold a pint be careful some bottles don’t .it takes about 7-8 days to ferment .then bottle .stand in warm place to second ferment.i normally leave a week then it is ready to drink .when you have bottled it start another off then you will always have a supply in stock .i would say a garage is too cold .just stand in corner off a room you don’t use all the time 

    Edited by Swinton

    Share this post


    Link to post
    Share on other sites

    New year, old hobby.

    I just kickstarted a weirdo home brew. It was a cider 2 tin kit and a tin of cherry wine concentrate. The idea was a flavourful cider based drink. There was sugar added too. I used levin champagne yeast.

    It went off like a rocket.

    The only weirdo thing I did was to use ashbeck water as my water is ****

    Share this post


    Link to post
    Share on other sites

    hi there, If anyone is just starting out in home brewing I have got about 150 empty pint bottles FREE to collection only. PM me.

    Share this post


    Link to post
    Share on other sites

    cookoff013 - Too many fermentables with the cider kit, cherry concentrate and sugar AND champagne yeast. You need probably double the headspace to get the gasses out 

     

    Edited by Fatcatsplat

    Share this post


    Link to post
    Share on other sites
    13 hours ago, cookoff013 said:

    Headspace? It fermented fine.

    Extra headspace in the bottle?

    Sorry - Thought the reference to "It went off like a rocket" meant you had a mini erupting foam volcano on your hands!!

    Generally, when you've got that much fermentable content (the kit, the concentrate and the sugar) with a champagne yeast as well, I'd expect seriously aggressive fermentation and would use the biggest bucket I have so that there is enough headspace over the liquid to give the fermentation room to bubble and grow - Otherwise the airlock just gets clogged up or even blown out.

    What strength did it end up at?

     

    Share this post


    Link to post
    Share on other sites

    It went off like a rocket, not much yeast lag. The levin-118x yeast didnt foam at all, but went amazingly good. It probably the best ferment I ever did. Strong, and went through the coldest nights this year.

    As for%. I dont know. But maybe 10% ? Alot of carbohydrates went in.

    As I sit at the airlock, it smells of apple and Alcohol. No sulphur. I now doubt how cherry it would taste. As that in hindsight, its a tiny amount that went in there.

    Share this post


    Link to post
    Share on other sites

    Create an account or sign in to comment

    You need to be a member in order to leave a comment

    Create an account

    Sign up for a new account in our community. It's easy!

    Register a new account

    Sign in

    Already have an account? Sign in here.

    Sign In Now
    Sign in to follow this  

    • Recently Browsing   0 members

      No registered users viewing this page.

    ×