I wouldn't do ii)! It could fizz up. Why would you do it this way around?
Add sugar to bottle. Add beer. Replace cap. Invert bottle twice. Store.
So, just more sugar next time. Got it.
I add about a teaspoon sugar per 1pt beer. You don't want too much, it can explode. You also need to ensure there is some yeast in the beer in the bottle, otherwise you have nothing to ferment with. (there is normally yeast in the beer in suspension, but if you have been keeping it very still this may have dropped out).
We have beer which we did make!
Attachment:
ImageUploadedByTapatalk1370023884.110966.jpg
Yay!
It's really satisfying to take a sip and think 'I made this!'.
Your beer = best beer
It's really satisfying to take a sip and think 'I made this!'.
Your beer = best beer
Batch 3 is my best yet. Over 5%, tasty if perhaps a little too sweet, but a vast improvement on batches 1 and 2. It's also so lively, the last couple of bottles I've opened have spurted straight out of the bottle like the diet coke and mentos thing making my living room carpet smell of sweet homebrew. Better open the next one over the sink I think.
Kern wrote:
Over 5%
How do you tell?
Grim... wrote:
Kern wrote:
Over 5%
How do you tell?
Specific gravity. Add sugar and then measure the density. Wait. Then measure again. Do maths. Fall over
Or do what i used to do and put it on work's gas chromatograph.
Kern wrote:
Over 5%, tasty if perhaps a little too sweet ... It's also so lively.
you should leave it well alone for another 2-3 weeks. Active yeast plus tasty sugar means more flavour to come.Unless one explodes. Then you should drink it all at once and call in sick for as long as is necessary.
Cheers!
Should I hydrometer it now?
This is not really home brew, but I do Sloe and Damson Gin
Sloes are just smaller members of the same family that Damsons come from, given the pain in the arse it is to pick Sloes due to their size I go for Damsons these days.
First thing is to get a jar to make it in something like this http://www.kilnerjar.co.uk/range/show/cliptops-round/
I use 3 litre ones, some recipes say to use a Gin bottle, avoid this as its a pain in the arse to get the liquid out when ready.
The assuming you are using a 3 litre jar, put 2 litres of Gin (can be any cheap supermarket stuff) 2lbs of Sloes or Damsons and 12oz of sugar (add more if you like sweeter taste)
Some people will say prick every piece of fruit, again this is a waste of time, freeze the fruit before you add it to the jar, then the berries will burst as they defrost allowing the juice to come out.
Stick the jar in a dark place and turn it every day until the sugar dissolves, they after 3-4 months pour everything through a fine sieve. Then take the liquid and pour in through muslin cloth or coffee filter paper and bottle in dark glass bottle (I use green wine bottles)
You can drink at this point, but I always put a bottle away for a good year as the taste changes with age.
I find Gin is vile on its own, you can eat Damsons but Sloes are disgusting to eat, but mix them together with sugar and you get a great drink!!
Sloes are just smaller members of the same family that Damsons come from, given the pain in the arse it is to pick Sloes due to their size I go for Damsons these days.
First thing is to get a jar to make it in something like this http://www.kilnerjar.co.uk/range/show/cliptops-round/
I use 3 litre ones, some recipes say to use a Gin bottle, avoid this as its a pain in the arse to get the liquid out when ready.
The assuming you are using a 3 litre jar, put 2 litres of Gin (can be any cheap supermarket stuff) 2lbs of Sloes or Damsons and 12oz of sugar (add more if you like sweeter taste)
Some people will say prick every piece of fruit, again this is a waste of time, freeze the fruit before you add it to the jar, then the berries will burst as they defrost allowing the juice to come out.
Stick the jar in a dark place and turn it every day until the sugar dissolves, they after 3-4 months pour everything through a fine sieve. Then take the liquid and pour in through muslin cloth or coffee filter paper and bottle in dark glass bottle (I use green wine bottles)
You can drink at this point, but I always put a bottle away for a good year as the taste changes with age.
I find Gin is vile on its own, you can eat Damsons but Sloes are disgusting to eat, but mix them together with sugar and you get a great drink!!
S'weird innit? I feel the same way about gin/sloe gin.
We've got a damson tree growing in our garden now. Awesome. If it ever fruits.
We've got a damson tree growing in our garden now. Awesome. If it ever fruits.
I've picked up some finings. DO I chuck them in two days prior to bottling, then bottle as normal after all the shit has precipitated out?
Right.
Better Brew IPA is very good in kit form. Would recommend it. So much so, I suspect I will double the brewing capacity of the Brewtility Garage buy buying a second bin.
Bin A will provide the beer in its standard for and finished product will be stored in a pressure vessel in the Beer Cupboard.
Bin B will be the Experimental Fermenter. In this bin, I will try different kits and methods of making beer taste better. Experimental Brew One will be Wilko's own brand golden ale which I can then use as a baseline. I can investigate bottling (different colored glass; glass or plastic) with this. Experimental Brew 2 will be that kit and 14th grated ginger. Future experiments will use apples, blackberries and honey.
The ultimate aim will be to work out the best way to get interesting flavoured beers whilst still having a supply of nice ale at much cheapness.
To buy:
Bin.
Pressure vessel.
2kg dextrose.
Better Brew IPA kit.
Wilko Golden Ale.
Bottle capper.
Bottle caps.
Heated jacket for fermenting bins.
Future projects are to make a mash tun and a boiler. And a bench to keep them on.
Better Brew IPA is very good in kit form. Would recommend it. So much so, I suspect I will double the brewing capacity of the Brewtility Garage buy buying a second bin.
Bin A will provide the beer in its standard for and finished product will be stored in a pressure vessel in the Beer Cupboard.
Bin B will be the Experimental Fermenter. In this bin, I will try different kits and methods of making beer taste better. Experimental Brew One will be Wilko's own brand golden ale which I can then use as a baseline. I can investigate bottling (different colored glass; glass or plastic) with this. Experimental Brew 2 will be that kit and 14th grated ginger. Future experiments will use apples, blackberries and honey.
The ultimate aim will be to work out the best way to get interesting flavoured beers whilst still having a supply of nice ale at much cheapness.
To buy:
Bin.
Pressure vessel.
2kg dextrose.
Better Brew IPA kit.
Wilko Golden Ale.
Bottle capper.
Bottle caps.
Heated jacket for fermenting bins.
Future projects are to make a mash tun and a boiler. And a bench to keep them on.
Don't use grated ginger if you want to filter it. Use chunks of fresh root ginger. It will be sat in the liquor long enough to impart flavour, but it is also much easier to remove. Potential to also use a muslin sack (or plastic weave equivalent) to act like a tea bag, but allow easier clean up.
Bobbyaro wrote:
Don't use grated ginger if you want to filter it. Use chunks of fresh root ginger. It will be sat in the liquor long enough to impart flavour, but it is also much easier to remove. Potential to also use a muslin sack (or plastic weave equivalent) to act like a tea bag, but allow easier clean up.
Ta. Thinking further, I only need the one Fermenter otherwise I will make too much.
Does not compute
Bobbyaro wrote:
Does not compute
Agreed, but I need to sort the garage.
Any hoodoo. .. Wilko have 20% off so I bought 12 bottles, a capper, 1 bag sugar and this tin. 40p a pint!
"Drink Homebrew when make Homebrew" is a good rule. I stuck 1.5kg sugar into this because fuck yeah!
Down to 1020 from 1040 which is 2.63% since Friday night. Might be a bit young at cottage, this one.
MaliA wrote:
Down to 1020 from 1040 which is 2.63% since Friday night. Might be a bit young at cottage, this one.
1010 means 4%. Will check again tomorrow.
MaliA wrote:
MaliA wrote:
Down to 1020 from 1040 which is 2.63% since Friday night. Might be a bit young at cottage, this one.
1010 means 4%. Will check again tomorrow.
Almost there.
That was some work. Next time I will work out better way to clean bottles.
Bath full of sanitiser and just leave them to soak? Then rinse.
American Nervoso wrote:
Bath full of sanitiser and just leave them to soak? Then rinse.
Not a bad idea. Will consider it.
MaliA wrote:
American Nervoso wrote:
Bath full of sanitiser and just leave them to soak? Then rinse.
Not a bad idea. Will consider it.
Would this help?
http://www.amazon.co.uk/Home-Brew-Bottl ... B002H3UWR4
American Nervoso wrote:
Bath full of sanitiser and just leave them to soak? Then rinse dishwasher.
FTFY
Grim... wrote:
American Nervoso wrote:
Bath full of sanitiser and just leave them to soak? Then rinse dishwasher.
FTFY
They don't have dishwashers up north.
American Nervoso wrote:
Grim... wrote:
American Nervoso wrote:
Bath full of sanitiser and just leave them to soak? Then rinse dishwasher.
FTFY
They don't have dishwashers up north.
Yes they do
Would a dishwasher get to the inside of the bottle? I will try.
MaliA wrote:
Would a dishwasher get to the inside of the bottle? I will try.
I always thought the steam might.
Tequila and Lime beer is pretry drinkable. Quickly brewed copper ale should be ok at cottage.
Bobbyaro wrote:
Don't use grated ginger if you want to filter it. Use chunks of fresh root ginger. It will be sat in the liquor long enough to impart flavour, but it is also much easier to remove. Potential to also use a muslin sack (or plastic weave equivalent) to act like a tea bag, but allow easier clean up.
Ta. I got everything now and 160g ginger. I will make as before but add the peeled root ginger in a muslin bag and see what happens.
MaliA wrote:
Bobbyaro wrote:
Don't use grated ginger if you want to filter it. Use chunks of fresh root ginger. It will be sat in the liquor long enough to impart flavour, but it is also much easier to remove. Potential to also use a muslin sack (or plastic weave equivalent) to act like a tea bag, but allow easier clean up.
Ta. I got everything now and 160g ginger. I will make as before but add the peeled root ginger in a muslin bag and see what happens.
Bottling this stuff tonight. Then, trying out "beer enhancer" which is 4 times the cost of sugar with the same kit, so it better make a big difference. That should cover the Christmas beer requirements.
40 bottles done. Taster check could not confirm ginger.
Next experiment :
"What is beer enhancer?"
Next experiment :
"What is beer enhancer?"
MaliA wrote:
"What is beer enhancer?"
Peanuts, I think.
Bigger glasses.
Technically not a glass, but my latest acquisition is an antique stein which holds 1.5l of Erdinger and its foamy head.
no, thats not true anymore. Today's Alevent procurements included a Delirium Tremens and a Seefbier glass, which are piddly 33cl things. Because I didn't already have enough Belgian beer glasses.
Technically not a glass, but my latest acquisition is an antique stein which holds 1.5l of Erdinger and its foamy head.
no, thats not true anymore. Today's Alevent procurements included a Delirium Tremens and a Seefbier glass, which are piddly 33cl things. Because I didn't already have enough Belgian beer glasses.
BikNorton wrote:
Bigger glasses.
"Tastes the same to me."
MaliA wrote:
40 bottles done. Taster check could not confirm ginger.
Next experiment :
"What is beer enhancer?"
Next experiment :
"What is beer enhancer?"
No hint of ginger at all.
really, how much did you put in?
Did you put it into the bottles, or the brew vessel?
Did you put it into the bottles, or the brew vessel?
160g in big peeled chunks into FV
surprised at that, tbh. I would have thought you'd get something. The problem may be that you put it in too early so the yeast converted the flavour as carbohydrate. I have previously thrown the ginger into the bottles. Maybe add it towards the end of the brew, so the alcohol is sufficient to extract the flavour without the yeast using it up - or add it to the bottles. Caution, makes them fizzy - implying the ginger is used by the yeast to some extent.
Rule One observed. Beer is kegged Up. Now we wait.
That looks disturbingly like you are potty training and brewing beer in two adjacent receptacles.
It's somewhat lively.
MaliA wrote:
It's somewhat lively.
Ooh! Are the kokeshi Mrs A's? I used to have a nice collection some years back but don't have mist of them now
some nice ones there, do you know where you got them.Beer looks nice x
Mimi wrote:
MaliA wrote:
It's somewhat lively.
Ooh! Are the kokeshi Mrs A's? I used to have a nice collection some years back but don't have mist of them now
some nice ones there, do you know where you got them.Beer looks nice x
Yes, they are. I will ask where she got them. I found a set in a charity shop recently.
Beer still tastes slightly thin. I should have let it mature for longer. Not sure about beer enhancer kit. Might brew some more tonight.
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