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Author Topic: Anyone in to home brewing?  (Read 4906 times)

Offline doodlebug1980

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Anyone in to home brewing?
« on: 02/11/2010 15:12:11 »
Hello all

Just been bought a home brewery kit by my sister. Going to try make red wine to start with, then hopefully move on to beer and cider too.

Anyone else here a hobby brewer?


 

Offline peppercorn

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Anyone in to home brewing?
« Reply #1 on: 02/11/2010 15:20:42 »
Hi.

I've made Elderflower and Elderberry wine for the first time this year - from the Elder bush in the back garden.

The Elderflower cleared nicely and was/is drinkable, if not outstanding (I'm not a big fan of White's at the best of times anyway!).
The Elderberry is currently bubbling away (much slower than the 'flower) in the corner ;)

Good luck with your brewing, DB1980!

[I'm moving this to Just Chat for now!  Unless you actually want to explore the brewing process (let me know) and I'll move it to a natural science - Moderator]
 

Offline Geezer

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« Reply #2 on: 02/11/2010 18:11:09 »
Hello all

Just been bought a home brewery kit by my sister. Going to try make red wine to start with, then hopefully move on to beer and cider too.

Anyone else here a hobby brewer?

We have some highly qualified testers. Send us a few cases and we'll send you a comprehensive test report.
 

Offline JP

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« Reply #3 on: 02/11/2010 19:05:44 »
I'm a pretty serious home brewer, but I've stuck entirely to beer due to the relatively short time between brewing and consumption, which lets you taste the results and learn from your mistakes quickly.  I've probably brewed or helped brew about 20 batches or so (5 gallons each) since I started brewing a few years ago.  If I ever get bored of doing research for a living, I would probably open a brewery.
 

Offline RD

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« Reply #4 on: 02/11/2010 23:53:19 »
Don't add too much sugar: the results can be explosive ... http://www.thehomebrewforum.co.uk/viewtopic.php?f=36&t=1675
« Last Edit: 02/11/2010 23:56:46 by RD »
 

Offline Don_1

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« Reply #5 on: 03/11/2010 10:08:31 »
We have some highly qualified testers. Send us a few cases and we'll send you a comprehensive test report.

Yesh indeeeoid ve havvvve a phewwwww peeeople (*HIC*) 'ere 'oooo wooold be mosht (*HIC*) wheeelling to opher an open oppin orpin tell ya wot we (*HIC*) fink ooorrf yer brew.

Jusht paahse a phew phlagonsh over 'ere, an' I'll bheee (*HIC*) gl gl glad (*HIC*) to shample it furhhhh yow.

Shhhhhhhhhhh shhhhhhhhhhhhhhhhhhh shhhsh Geezer, dohhnt give the ghhhame awhayy (*HIC*) wheee koulld (*HIC*) bheee on ta a gooohd fing 'ere (*HIC*)
« Last Edit: 08/11/2010 12:37:52 by Don_1 »
 

Offline Bored chemist

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« Reply #6 on: 03/11/2010 19:09:50 »
Love the smiley(s) Don.
I used to do a fair bit of wine making but i got bored of it. Now I just brew from time to time so I can have cheap wine to cook with.
 

Offline geo driver

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« Reply #7 on: 04/11/2010 00:38:04 »
Hay i am a brewer, an find it very easy to do but really hard to get right, pay attention to the gravity of what ever your making or you will end up with vinager
 

Offline peppercorn

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« Reply #8 on: 04/11/2010 09:50:18 »
Hay i am a brewer, an find it very easy to do but really hard to get right, pay attention to the gravity of what ever your making or you will end up with vinager
Hi Geo. Are you making beer or wine, BTW?
Being an active Camra member in SE London, I want to do some beer soon...
 

Offline GBO

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« Reply #9 on: 06/11/2010 03:15:54 »
I've had a go with that a time or two.  I never could get past an unpleasant metallic taste. 
 

Offline Karen W.

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« Reply #10 on: 06/11/2010 20:48:04 »
One of the few alcoholic beverages I have had was bootleg wine made by a cousin in Arkansas.. and it was the most delicious wine I have ever tasted...and some lovely home brewed Musket-dine..as it was called... sorry about the spelling... It was very fruity and tasty!
 

Offline Don_1

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« Reply #11 on: 08/11/2010 12:43:51 »
I've had a go with that a time or two.  I never could get past an unpleasant metallic taste. 

I had few attempts at home wine making and found those campden tablets were the cause of the metallic taste.

Make it, filter it, chill it, drink it, don't use anything to kill the yeast. It tastes much better, but doesn't last very long.
 

Offline geo driver

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« Reply #12 on: 09/11/2010 07:10:14 »
yeah i,make beer, the chilling will slow the yeast down, so you wont get a continious fermentation in the bottle or vat, the only other piece of advice is cleanliness, is next to beerieness 
 

Offline GBO

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« Reply #13 on: 13/11/2010 03:52:14 »
I've had a go with that a time or two.  I never could get past an unpleasant metallic taste. 



I had few attempts at home wine making and found those campden tablets were the cause of the metallic taste.

Make it, filter it, chill it, drink it, don't use anything to kill the yeast. It tastes much better, but doesn't last very long.

I have some campden tablets.  I don't recall ever using them.  I was told my using an aluminum pot to boil the wort was the problem. 
 

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« Reply #13 on: 13/11/2010 03:52:14 »

 

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