
;)
( , Fri 3 Aug 2012, 11:15, Reply)

Yourself?
( , Fri 3 Aug 2012, 11:38, Reply)

Got a new toy arriving today.
A fancy pants HD free-view recorder so I can get rid of virgin.
So this weekend is going to be spent playing piano, watching telly and transferring around 15 gallons of homebrew wine from one vessel to another.
Sorry to hear about your Übershitness
( , Fri 3 Aug 2012, 12:02, Reply)

I really must think about homebrewing...I've had some smashing homebrew wine.
( , Fri 3 Aug 2012, 12:14, Reply)

Got some very drinkable recipes if you want them
( , Fri 3 Aug 2012, 12:25, Reply)

Tempted to start up some wine/cider type concoction in the meantime
( , Fri 3 Aug 2012, 12:40, Reply)

got loads of black currants and loganberries ready. Nice job for the weekend methinks. Thanks for reminding me.
( , Fri 3 Aug 2012, 12:50, Reply)

So it should be a larf! Though I did do a cider once years ago. It went wrong. I made my Brother drink it. I am a cruel sibling.
( , Fri 3 Aug 2012, 13:22, Reply)

Got invited to an awful lot of barbeques, donated that to the town orchard though, it is quite a silly amount of cider to have kicking about. Just got a small press now, home made from a car jack, threaded bar, some oak and an old washing machine drum. It works beautifully. Wine is a bit more difficult to do than cider, Just make sure everything is nicely sterile, get your yeast going first and don't forget the sugar, In fact ask amadeus, he seems to be very sage in these matters. Most of all have fun!
( , Fri 3 Aug 2012, 13:30, Reply)

Make sure every things clean.
I use VWP as it rinses nicely and doesn't leave a taste.
Once yeast is going you'll get a nice CO2 layer that will protect the brew from infections so long as no foreign bodies get in.
Unless you own a vineyard don't be a snob about making "prison brew"
I've made very nice brews using white grape juice from supermarket and fruit tea bags.
Dissolve suger in boiling water until clear before adding to the mix.
Only add the yeast when the temp is in the mid 20's or you'll just kill it.
Don't go mad and add twice as much sugar as required. You'll just get a very sweet wine.
Yeast generally dies at around 17% proof with a few going to 22% but don't taste that good.
Praise the yeast organism for the wonder it is.
This little feller gobbles sugar, pisses alcohol and farts CO2.
When it comes to clearing you have a choice. Leave things to settle by themselves over a couple of weeks or add some isinglass.
en.wikipedia.org/wiki/Isinglass
This is why most wine is not vegetarian btw.
( , Fri 3 Aug 2012, 13:44, Reply)

( , Fri 3 Aug 2012, 13:49, Reply)

I have such an abundance of the stuff i'm in no hurry for it to clear.
( , Fri 3 Aug 2012, 14:02, Reply)

Thank you, yes- I would be interested in a gander.
( , Fri 3 Aug 2012, 12:42, Reply)

:D Who wants ice cream?
( , Fri 3 Aug 2012, 13:35, Reply)

( , Fri 3 Aug 2012, 13:47, Reply)

( , Fri 3 Aug 2012, 14:05, Reply)