Home brew

[spudulike]

Looking good, keep racking it off in to a new demijohn to get rid of any sludge in the bottom that may taint the flavour. 

It should stop fermenting at some stage where you can kill the yeast and add a little sugar if needed to taste. 

👍

[sime42]

44 minutes ago, spudulike said:

Looking good, keep racking it off in to a new demijohn to get rid of any sludge in the bottom that may taint the flavour. 

It should stop fermenting at some stage where you can kill the yeast and add a little sugar if needed to taste. 

👍

 

Yes, I was planning to rack it off three times probably, based on other stuff I've brewed. I'm largely going on what it says in the C.J.J. Berry wine making bible. Regards killing off the yeast, what do you recommend, a Campden tablet, or something else?

 

 

[AHPP]

Judaism.

[trigger_andy]

I had over 50kg of Cherries this year. A mix of sweet and sour cherries. 

 

The Sweet Cherry Wine is lovely but the Sour Cherry is really nice, almost Port like taste and colour. 

 

I also do Red Wine Kits, I prefer the Wine expert Private Reserve Kit. A bit pricey at £120-£150 for 30 bottles but the quality is amazing. The £50 kits are great as well and aging them in Oak Barrels really improves the taste, if oaked wine is your thing.

 

I'll also have a kit of Porter on the go most months. 

 

I used to be heavily into all grain brewing and all the science that goes into that but its too much faff to have a brew day and all the cleaning that goes along with that. 

 

I "used" to distill as well. Around 95% with my full reflux still. If I "was" doing Rum then its the continuous still as it retains the flavour of the mash.