Recent content by Brendan O'Donohue

:) :)

Update: Bottling today and this stuff is perfect. Finished at around 12.5% to 13% and is crystal clear 10 days after starting. Chilled a sneaky bottle in the freezer and had with dinner and this stuff is up there with a really nice bottle of PG from the store even at this point!

Haha... I'm not a small guy, no lazy spinny things needed!

Will give it a shimmy later. Cheers

Cool.. is it likely then that the actual sediment in the body of the liquid has dropped past this point?

Apologies for how filthy the glass looks ... I swear that is just how the phone flash makes it look.

Hi folks, This Nebbiolo has been in the carboy now for a few days after spending a couple of weeks clearing in the last FV. Can anyone tell from the pictures if this is CO2 deposited on the glass or is it actually the line showing where the sediment is still suspended? Ive shown an image also...

Well, I've started it..i added 1kg of sugar (2.2lbs) which brought the SG up to 1.090 .. we'll see how it goes. Thanks all.

Any reason it should be frozen?

Haha.. no offense taken.

Yeah Doug it's a cheap kit but not junk. Cheap enough that I don't mind experimenting! Thanks for all the advice.

Great thanks. Is it common enough practice to add sugar to white kits? I tend to lean towards whites with higher ABV in the shops.

Thanks. Regular old granulated white sugar melted in some warm water added at the very start?

Hi everyone, I have made 3 red kits so far, but while they're all maturing away, I wanted a cheap and cheerful white wine kit that I could drink sooner to keep me happy! I picked up a Solomon Grundy platinum Pinot Grigio to fill this gap and in about to get it going. I was wondering if anyone...

Ok, thanks.. so I'll just stick a towel or paint strainer over next time. How long is oxygen beneficial from the start of the primary fermentation... couple of days after it starts? I'm about to start a more expensive kit next and don't want to screw it up! I got the Atmosphere Amarone 16L kit...