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Post by Deleted on Feb 27, 2020 11:29:10 GMT
The best way to make beer:
1. Drive to Tesco. 2. Pale ale? Purchase box of Doom Bar. 3. Go home and put the telly on.
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Post by Deleted on Feb 27, 2020 11:38:37 GMT
Prefer to the go pub...
But I like the idea of creating my own pale ale and sipping away on a sunny day in the garden whilst the mrs strokes my brow..
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Post by Deleted on Feb 27, 2020 12:45:41 GMT
Prefer to the go pub... But I like the idea of creating my own pale ale and sipping away on a sunny day in the garden whilst the mrs strokes my brow.. Yes nice idea that I toyed with briefly. Still sip a nice pale ale in the garden or on the boat but supplied by one or two of the micro breweries that are in my local area. Much less work
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Post by JohnV on Feb 27, 2020 12:52:01 GMT
The best way to make beer: 1. Drive to Tesco. 2. Pale ale? Purchase box of Doom Bar. 3. Go home and put the telly on. Doom Bar, perfectly acceptable ...... which reminds me, I have a pack of 4 cans in the store and the sun is over the yardarm ...... well somewhere it must be
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Post by Deleted on Feb 27, 2020 13:11:33 GMT
I used to keep 3 x 30 litres on the go in an outhouse + plus a 'bucket' for the initial mix. Was hard work and I found neighbours/friends drank more of it than I did!
All came to a head (pun intended) during the winter of 2010. Sustained minus temps and lots of snow made me reluctant to go outside to the outhouse to get a beer, answer was to bring one 30 litre into the house.
Now 30 litres of beer is quite heavy to lift on your own, especially when you need to carry it along a path that you have cleared in the 2 feet deep snow. Got as far as the back door to the house and then the Mutt decided to greet me back into the house, feck!!!!, 30 litres of foaming liquid over the kitchen floor makes one hell of a mess!
Me and the Mutt decided to retreat to the pub to contemplate how to clear up the mess. That ended my experiment with home brew...
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Post by JohnV on Feb 27, 2020 13:27:42 GMT
I used to make wine, most successfully with elderberry. But if you drink it make sure you have some aspirin on standby. Mamma mia. one of the best drops of rocket fuel I ever made was Elderberry ...... I had a gallon jar (filtered and tightly corked) which was in the cupboard under the stairs waiting for some empty bottles to be available. It got buried and forgotten and I only found it when I was clearing the house before selling. The jar was covered in dust and the label barely readable and a good half inch of sediment at the bottom ..... I carefully syphoned out a sample ...... and it was absolutely superb by far and away the best I ever made. It tasted close to a vintage port ....... I just wished I had lost several more jars for 10 years !!!
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Post by Deleted on Feb 27, 2020 13:35:56 GMT
I used to make wine, most successfully with elderberry. But if you drink it make sure you have some aspirin on standby. Mamma mia. one of the best drops of rocket fuel I ever made was Elderberry ...... I had a gallon jar (filtered and tightly corked) which was in the cupboard under the stairs waiting for some empty bottles to be available. It got buried and forgotten and I only found it when I was clearing the house before selling. The jar was covered in dust and the label barely readable and a good half inch of sediment at the bottom ..... I carefully syphoned out a sample ...... and it was absolutely superb by far and away the best I ever made. It tasted close to a vintage port ....... I just wished I had lost several more jars for 10 years !!!Yes, it matures well (so long as its not infected anyway). A girl I once knew made some elderflower champagne one year, it was like nectar. Wonderful!
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Home Brew
Feb 27, 2020 16:17:59 GMT
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Post by Trina on Feb 27, 2020 16:17:59 GMT
A friend made some elderflower champers many moons ago,I remember it being lush !π
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Post by Deleted on Feb 28, 2020 5:08:11 GMT
And, it would seem, ridiculously easy and cheap to make. Start collecting your bottles...
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Home Brew
Feb 28, 2020 5:36:54 GMT
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Post by Deleted on Feb 28, 2020 5:36:54 GMT
I did experiments in this area as ateenager and ended up with broken glass everywhere as all the bottles exploded.
Fortunately not in my bedroom I did it in the snooker room.
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Post by Deleted on Feb 28, 2020 6:10:49 GMT
I did experiments in this area as ateenager and ended up with broken glass everywhere as all the bottles exploded. Fortunately not in my bedroom I did it in the snooker room. No harm done then. If you make sparkling wine in the bottle then you have to release the gas regularly while it is fermenting. If you do it in a demi-john the airlock thingy takes care of it. I think you can get a rubber bung with a hole in it that fits into a wine bottle but the result won't be fizzy.
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Post by JohnV on Feb 28, 2020 9:56:31 GMT
From memory, when I made my sparkling strawberry wine, the technique was to wait until fermentation virtually stopped in the demi-john then bottle in champagne bottles with a tiny amount of added sugar. rack upside down until all sediment that forms is on the cork. Then put the bottle carefully neck down in a mix of ice and salt. When the liquid in the neck is frozen, remove the cork. The ice plug moves up a fraction, you scrape off the ice containing the sediment and re cork and wire. An awful faff. Later I learned that you could bottle it a fraction earlier before the fermentation stopped, without added sugar and that lack of sediment was only for purists to worry about Too much sugar = exploding bottles not enough = flat fizz (I lost a bottle with a spectacular "bang" that permanently put a pink tinge on the walls of the cupboard under the stairs)
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Post by Deleted on Feb 28, 2020 10:16:31 GMT
For what it's worth, I've always found that there are two types of 'home brew aficianado'. The type who are constantly striving for perfection, but tend not to drink much of their product themselves, rather entertaining others with it. Then the type that brew it to drink it ... party time Rog
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Post by Deleted on Feb 28, 2020 10:32:29 GMT
From memory, when I made my sparkling strawberry wine, the technique was to wait until fermentation virtually stopped in the demi-john then bottle in champagne bottles with a tiny amount of added sugar. rack upside down until all sediment that forms is on the cork. Then put the bottle carefully neck down in a mix of ice and salt. When the liquid in the neck is frozen, remove the cork. The ice plug moves up a fraction, you scrape off the ice containing the sediment and re cork and wire. An awful faff. Later I learned that you could bottle it a fraction earlier before the fermentation stopped, without added sugar and that lack of sediment was only for purists to worry about Too much sugar = exploding bottles not enough = flat fizz (I lost a bottle with a spectacular "bang" that permanently put a pink tinge on the walls of the cupboard under the stairs) Sounds awfully complicated John. I know this guy isn't everyone's cuppa but you can't deny the head-on approach.
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Post by JohnV on Feb 28, 2020 13:13:51 GMT
From memory, when I made my sparkling strawberry wine, the technique was to wait until fermentation virtually stopped in the demi-john then bottle in champagne bottles with a tiny amount of added sugar. rack upside down until all sediment that forms is on the cork. Then put the bottle carefully neck down in a mix of ice and salt. When the liquid in the neck is frozen, remove the cork. The ice plug moves up a fraction, you scrape off the ice containing the sediment and re cork and wire. An awful faff. Later I learned that you could bottle it a fraction earlier before the fermentation stopped, without added sugar and that lack of sediment was only for purists to worry about Too much sugar = exploding bottles not enough = flat fizz (I lost a bottle with a spectacular "bang" that permanently put a pink tinge on the walls of the cupboard under the stairs) Sounds awfully complicated John. I know this guy isn't everyone's cuppa but you can't deny the head-on approach. Probably why I couldn't be bothered another year ..... just made strawberry pies ...... and got fat instead of drunk
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