39TDS Posted November 3, 2020 Share Posted November 3, 2020 Why would you? Rusty, difficult to see if it is clean, not designed for food etc. I can only think of reasons why not to. Quote Link to post Share on other sites
cookoff013 Posted November 5, 2020 Share Posted November 5, 2020 Plastic jerry. Aka space saving fermenter Quote Link to post Share on other sites
Applepress Posted November 12, 2020 Share Posted November 12, 2020 Hi all, Cider is my poison. I had permission this year to ravage an orchard and we made just shy of 100 gallons, way up on the 30 odd last year.🍻 The wife and I have made loads of country wines over the years. Blackberry is a good one, Rhubarb too! Nettle on the other hand is not fit for human consumption! Quote Link to post Share on other sites
SpringDon Posted November 23, 2020 Share Posted November 23, 2020 On 12/11/2020 at 15:16, Applepress said: Hi all, Cider is my poison. I had permission this year to ravage an orchard and we made just shy of 100 gallons, way up on the 30 odd last year.🍻 The wife and I have made loads of country wines over the years. Blackberry is a good one, Rhubarb too! Nettle on the other hand is not fit for human consumption! Well done for making drinkable rhubarb, every time I tried it took the enamel off your teeth. But then I always make dry wines which can be tricky. Favourite is elderberry with a bit of raisin. Im jealous of your cider, I made 65gallons and (until now) thought I’d done well. Wish I could get a bigger oak barrel as it always seems to taste better out of wood. Quote Link to post Share on other sites
cookoff013 Posted February 2 Share Posted February 2 Just about to start clementine and raisin wine. First dabble in the wine-o. Quote Link to post Share on other sites
cookoff013 Posted March 11 Share Posted March 11 Ok. so i have progress. First with the clementine wine, it was a funny primary ferment, wish i had done it in a bucket. I lost tons of wine as trub. I ended up with 2.5 litres. It was messy, glad i did it in a dj in a fermenter, I put that in secondary for 4 weeks. stopped after about 3. Calculated at 18%. I just annoyed it didnt go smooth. Next time i will maybe double -triple extract the sugars from. the raisins. Used high abv wineyeast. I think its 16% though. second i got a st peters honey porter on the ferment, its been a week but the ferment has slowed right down i am just leaving for another week then bottle. ive been thinking about upgrading my fermenter size so can do more beer. Also i have a wine kit coming, i cant wait to get that going. Anyone here got a big fermenter? Quote Link to post Share on other sites
Fatcatsplat Posted March 11 Share Posted March 11 You can get a 50 pint fermenting bucket in Wilko's or the Range for around a tenner Quote Link to post Share on other sites
cookoff013 Posted March 11 Share Posted March 11 57 minutes ago, Fatcatsplat said: You can get a 50 pint fermenting bucket in Wilko's or the Range for around a tenner I was more thinking 60litre or 120 pint. Quote Link to post Share on other sites
Fatcatsplat Posted March 11 Share Posted March 11 9 minutes ago, cookoff013 said: I was more thinking 60litre or 120 pint. When i looked a few years ago, the increase in price vs volume just didn't justify it for me, unless you're deliberately after a nice shiny set up - Are you doing kits or all grain? Quote Link to post Share on other sites
cookoff013 Posted March 11 Share Posted March 11 Kits or from malt extract. I was just thinking its a bigger time saver to brew 40-60litres Quote Link to post Share on other sites
Fatcatsplat Posted March 11 Share Posted March 11 Two buckets? Quote Link to post Share on other sites
Jonty Posted March 11 Share Posted March 11 2 hours ago, Fatcatsplat said: Two buckets? Plus one here. Once you get above 30 litres it becomes a bit of a logistical challenge shifting it about unless you can mix the kit, ferment then keg/bottle from the same location. It’s a lot of weight to have sloshing about if you need to lift and carry it. I have a large fermenter but I can pump the wort into it whilst it is sat in a fermenting fridge and transfer it into kegs from the same spot. If you can’t do this, it genuinely is worth considering two buckets. Quote Link to post Share on other sites
markm Posted March 11 Share Posted March 11 (edited) I’m a glutton for a gadget. Bought a Pinter and just opened my first brew tonight. It’s slightly cloudy as I got a glug when first pouring and unsettled it, as the valve was blocked. It clears quickly in the glass so should be clear tomorrow. Very easy way to start. Condensation on the glass increases the cloudy look Edited March 11 by markm Quote Link to post Share on other sites
cookoff013 Posted March 13 Share Posted March 13 I get the point of being too heavy. Was thinking single brew day / bottle for 100+ pints. Quote Link to post Share on other sites
cookoff013 Posted April 2 Share Posted April 2 Just started a nebbio wine by beverdale. 6 bottle kit. Its going very well. Got 40 pints in bottle, some dodgy wine about to be good. My next plans are a wine kit or beer kit. Quote Link to post Share on other sites
cookoff013 Posted April 18 Share Posted April 18 Up date. my honeyed porter has just come into bottle condition. It tastes absolutely great. I tried it last week, but its just come good. My wine fermeted for 3weeks, its stabilising now and finings will be added soon. Kesersol and chitosan. My clementine wine was a bit pokey. It offered out of body experiences. I had to have a lie down. Flavour changed. Cant say it tasted bad. But there was something missing. I will try and do some more beer or a big vat of wine. Its storing the stuff thats an issue. Im having lots of fun actually. I have enough space for about 60bottles. Incidently i gassed my porter with only 1/4tsp of sugar per pint as i dont like gassy beer, especially dark. I also used yeast nutrient, and it fermented very well, good lees (DAP +micro nutrients). I will do it again. It was 1tsp per 2gal. Im still using bottled water. I could start thinking about campden my water, but i brew when i can so order the water in. I feel the yeast nutrient and decent water has improved my brewing. I have been getting advice from zapp about sanitisation. I want to avoid using chlorine sanitisation. I might move over to no rinse sanitise. Or try and limit that residual chlorine odour. Vwp is pungent. I was thinking of going all grain, but i lost my job, money was and is tight.im employed now. I still might have a go, but micro scale. 5litre 3.5%. Bitter just to have a go. Anyone else having brewfun? Quote Link to post Share on other sites
cookoff013 Posted 10 hours ago Share Posted 10 hours ago update. my porter is fantastic and i am going to start again with another porter "john bull". i need to get the bottled water and ill start. i did think about getting a new big fermenter, i ideal would like, but think i`ll have to settle for a normal 5 gallon, and have the luxury of moving it around. i like the wine fermenters, i have a couple of buckets. as it it is. it might pay off because it would be ideal to rack off my wine. i ideally want to play with allgrain. but its a way off yet. i have a few things, i`d need to get a burner, gas, a boiling pot, and a pot with lid to be used as a mash tun. my goal is to do a hobgoblin clone. and maybe kingoblin with some added spraymalt Quote Link to post Share on other sites
Fatcatsplat Posted 10 hours ago Share Posted 10 hours ago 13 minutes ago, cookoff013 said: my goal is to do a hobgoblin clone. When you've done the dishes, drain the water into a barrel and throw some yeast in - Instant Hobgoblin clone!!! Only kidding - Can't stand the stuff now. Another beer where they seem to have changed the recipe and not for the better - Same as Ruddles County and Marston's Pedigree. If you want to go all grain, maybe look at brew in a bag - Much smaller batches, so less outlay, but you can mess about with different recipes and styles Quote Link to post Share on other sites
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