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A solution of sodium metabisulphite. Basically 1/2 crushed campden tablet dissolved in a desert spoon of water.

Dont diss it till you have tried it.

Christmas would be great, but it’s chocolate, so perfect anytime!

Hahaha. Thanks

Cheers. Glad it inspired you. A little tip for you, Once youve taken it off the yeast and leaving it to clear naturally, dont keep racking it. Just let it clear and let the sediment form a cement at the bottom. Hope yours tastes as good as ours.

@@Brewbitz I hope so too! Yeah, I won't...I don't rack it more than twice usually. Mind you, the first racking was from the brew bucket to a glass demijohn and the second one about 3 weeks later was just racking it off of the gross lees. Now I won't touch it until it's ready to bottle.

@alexlarsen6413 you are going to enjoy this!

Cheers frome England.

Hi. 1 - There is no secondary fermentation with this method. It gets moved from the initial fermenter to a secondary fermenter. This is not a secondary fermentation. Just a secondary vessel. The time in the second vessel s usually about 2-6 weeks to allow the fermentation to complete. Testing with a hydrometer is needed to check if the fermentation is complete. 2 - ageing a wine is once it has finished fermenting. Depending on the wine made will depend on how it ages. White wines will normally be good for up to 5 years. Reds 5-10 years. 3 - you can use either cork or swing top bottles. Both are fine. 4 - once opened, as with all wines, it will last a few days if kept in the fridge. It will become infected by airborne bacteria that will turn the wine to vinegar. Hope this helps.

Thanks for calling me back, I can't wait for my order to arrive xx I'll certainly give your chocolate wine a go xx

No worries. Have fun brewing.

Not sure why, probably a cookies thing. We’ll give you a call.

Hi. If it looked a bit like a crumpet, with little holes in it, its normal. Thats co2 bubbles popping as the pressure of the cider above reduces, it means the co2 bubbles can rise out of the sediment. I think it looks pretty cool.

@@Brewbitz Thanks for your quick reply! :) It’s my first time using a king keg… so hopefully all is well. Keep up the good work guys! Love your content :)

No worries. Happy brewing.

It could be the raisins, or it could be the stewed tea. You’ll sometimes find that 2 fermentations with exactly the same ingredients can look different. Perhaps stew the tea a little less next time or use less teabags. Just remember to make a brewing diary and add your tasting notes to your recipe so you can make tweaks the next time you make it.

@@Brewbitz Thank you so much for your reply 🙏🏼 That makes sense. I’m a beginner so I’m not sure what I can and can’t do but really glad i found your channel 👍🏼

Hi. I have a utility room thats quite cool. Or if I want it really chilled, then I pull off a few pints into a bottle or a mini keg and put that in the fridge to cool down.

@@Brewbitz thanks for the reply :) I’ve been carbonating my cider, but I do like cider in still form. I’ve still got a cider kit I got from you. My question, is it as simple as just not adding priming sugar or is there a process I’m missing so I can have it still….

If you are bottling, and want it still, then you can leave the cider in your fermenter to clear. Then rack it off the sediment into a clean sterilised vessel. Add 1 crushed campden tablet per gallon of cider, stir, then bottle.

Awesome! Thanks for the help! Loving the videos by the way :)

Thanks. Happy brewing!

Hi. Thats exactly it. It needs to be coated in the solution and left for 10 mins then a quick rinse with cold tap water and you are ready to go. Hope this helps

@@Brewbitz I also just saw your other video where you are doing the sanitizing.... very helpful 👍🏻

Cheers

Hahaha. But nowhere near as much fun. And you do get more juice.

Sorry. I’ll try to do better next time. 🤓

I used lime juice that had already been pressed. You can buy it in bottles, or, if you have the limes, you can squeeze them yourself. It was not a cordial.

At least you were happy lol

Hi. Its all in this video - ruclips.net/video/2fbpVb58dq8/видео.html From minute 13:00

Heres a link to the full instructions of how to make it - www.brewbitz.com/pages/instructions-for-no-boil-juicy-new-england-ipa-all-grain-ingredient-kit

That it does.

Thats an old wives tale. Brewers Yeast is good for you in many ways.

You want some carbonates in your water. Tap water in the uk ranges from a pH of 6.5-9.5 so mainly alkaline. Here in parts of the UK the water has too much carbonates, so acid is added to reduce them and therefore raise the pH but it is usually still in the pH range 6-8 See our AMS product as we have charts on here showing the ideal ranges for each beer style - www.brewbitz.com/products/ams-water-liquor-treatment-for-brewing-beer-500ml-harris

Lightly malty, quite citrusy aromatic from the hops, hazy and easy drinking. Worth a go.

The pouch will float, so make sure the yeast and hops (you can feel them) are facing up. Good point though. One thing i forgot to say.

Hi will. Thanks for the comment. Just to help, adding pectolase can be done at any point, even post fermentation. If you are making a fruit wine, then its usually good practice to leave the fruit with pectolase for 24 hours for it to break down the cell walls, but not so needed with cocoa powder. As we are not leaving this in the demijohn to naturally clear, it needs to be degassed or it can prevent the finings working as efficiently. It also helps the potassium sorbate kill the remaining yeast. This wine is best served young, 3-6 months old, so degassing is recommended. Hope this helps.

You can use an auto syphon to start the flow f you do not want to suck on the vent tube. This is how the filter comes. You can attach a tube to the output so it flows down the tube to help prevent aeration. There is an attachment for buckets, but not carboys. Hope this helps

Disaster?

@@BrewbitzCould be refering to sucking on tubes to start siphon. Mouth is full of good and bacteria so a good opportunity there to contaminate brew.

Thats why I always state, if you dont want to suck, then use an auto-syphon. But the bacteria in your saliva will be killed by the alcohol. Its only acetobacter that can really do harm at this stage and thats in the air.

@@Brewbitz About to move back to Australia. Alcohol taxes there now third highest in the world. Never been a better time to get into home brewing. Will give this brew a go!

Hi. Yes you can grate them and add them to the juice to add extra flavours. They might be a bit sharp as they wont be ripe, so add sparingly.

Hi. Here is a link to the carton orange juice and pineapple juice and mango juice wine recipe www.brewbitz.com/pages/carton-orange-mango-and-pineapple-wine-recipe Here it will give you all the measurements. Hope this helps

Hi. Yes, but I’ve not made it on video yet. Here is our Gooseberry Wine Recipe www.brewbitz.com/pages/gooseberry-wine-recipe

Thanks Davin, great channel mate, 👍

@johncharles6498 cheers

If it helps, here are the detailed instructions - and they are all in °C

@@Brewbitz Thanks for the reply. I guessed it was 65c! I bought the Pilton bitter kit, I'm really looking forward to it !😊

Enjoy. It’s had great reviews.

Thanks. Its all been chopped off. Gonna have to grow it again.

Cheers