Home Brewing

[TringSaint]

Even normal glass bottles are like that. Cheaper to by a crate of ale from tesco and tip it all away just to have empty bottles.

I did that once but my crown capper wouldn’t work on the bottles as the mouth of the bottles all had different profiles to my bought glass

 

[Morkai]

Out of interest why has it finished with such a high FG for a not ludicrous OG? Was it a fairly cold mash?

The recipe I loosely based it off was a OG of 1061 finishing at 1012, but it has carapils in it and I added chit malt. Both probably adding to the gravity but not necessarily adding fully fermentable sugars to the wort.

 

[Morkai]

I did that once but my crown capper wouldn’t work on the bottles as the mouth of the bottles all had different profiles to my bought glass

Ive not had that yet, but there are many styles around.

 

[VSS]

Ive not had that yet, but there are many styles around.

Quite a difference between these two:


Both are usable, but the corker needs to be adjusted between.

 

[Essexsussex]

Quite a difference between these two:
View attachment 418052

Both are usable, but the corker needs to be adjusted between.

Never was a fan of the ones on the left before I moved to corny kegs and spent the time saved fishing.

 

[angusb1]

Never was a fan of the ones on the left before I moved to corny kegs and spent the time saved fishing.

Yes corny kegs were the way forward for me too

 

[Ratten]

Well i've got 3 kegs maturing. 1 is a brewmaster Czech pilsner (in the frige at 3C), 1 is a irish stout (again in fridge 3C) and a cider.

The Cider fermented all the way out and is drinkable, but lacks body and flavour. Plan currently is to let it mellow for a month or so then stabilise and add apple concentrate to fill out the flavour profile and bring a little sweetness. Hopefully stabilising with winestopper will prevent any further fermentation!

We'll see what the pilsner is like in late July!

 

[VSS]

Well i've got 3 kegs maturing. 1 is a brewmaster Czech pilsner (in the frige at 3C), 1 is a irish stout (again in fridge 3C) and a cider.

The Cider fermented all the way out and is drinkable, but lacks body and flavour. Plan currently is to let it mellow for a month or so then stabilise and add apple concentrate to fill out the flavour profile and bring a little sweetness. Hopefully stabilising with winestopper will prevent any further fermentation!

We'll see what the pilsner is like in late July!

Just tip a bottle of cheap brandy into the cider. That'll sort it out.
(And even if it doesn't, you won't care).

 

[Ratten]

i iwas thinking more along these lines....but i like your thinking!

British Apple Co. High Integrity Bittersweet Dabinett Concentrate - Stocks Farm
rather than a chemical flavour etc. at least i'll get a headache for all the right reasons

 

[TringSaint]

Quite a difference between these two:
View attachment 418052

Both are usable, but the corker needs to be adjusted between.

It’s not just the lip but the bulge below that my capping tool is fussy with.

 

[TringSaint]

i iwas thinking more along these lines....but i like your thinking!

British Apple Co. High Integrity Bittersweet Dabinett Concentrate - Stocks Farm
rather than a chemical flavour etc. at least i'll get a headache for all the right reasons

Won’t that just restart fermentation?

 

[VSS]

It’s not just the lip but the bulge below that my capping tool is fussy with.

Yes, it's the bulge that makes the difference.

 

[TringSaint]

Yes, it's the bulge that makes the difference.

That what I keep telling the wife!!

 

[Essexsussex]

Well i've got 3 kegs maturing. 1 is a brewmaster Czech pilsner (in the frige at 3C), 1 is a irish stout (again in fridge 3C) and a cider.

The Cider fermented all the way out and is drinkable, but lacks body and flavour. Plan currently is to let it mellow for a month or so then stabilise and add apple concentrate to fill out the flavour profile and bring a little sweetness. Hopefully stabilising with winestopper will prevent any further fermentation!

We'll see what the pilsner is like in late July!

A teaspoon or two or sugar syrup makes a big difference. Apple juice /
Concentrate will be good but may mask the flavours that are definitely hiding in the completely fermented out cider. Try both. It will ferment more if you aren’t careful so add more or less the day you serve.

Heading in rugby tour with 40l that I will back sweeten today and I don’t expect ir to ferment over the weekend, it takes longer to get going than beer that is primed in my experience.

 

[Morkai]

Won’t that just restart fermentation?

You can just a tablet in to stop any further fermentation.

 

[TringSaint]

You can just a tablet in to stop any further fermentation.

Camden?

 

[VSS]

Camden?

Campden.

 

[Morkai]

Camden?

Potassium sorbate.

 

[Essexsussex]

Temporary fix though

 

[TringSaint]

I guess that’s the benefit of using corny kegs in that you don’t do a second fermentation in the keg but instead force carbonate it using bottled co2, giving you a clearer beer.