Recent content by Vorney

My bad sorry. I read in one of the other replies that SO2 (or SO3) anions are produced from dissolving Campden tabs. For some reason my head decided that free the H+ cations in the acidic mixture (along with some of those dissociated from the heated H20) would result in H2SO4. Why I jumped to...

Thanks for confirming spoilage is unlikely. I think I was a little over worried because the bung had fallen on the floor where it picked up a load of dog hair which made things look disastrous at 5:30 am whilst rushing out to work! My reluctance to use 'normal levels' of campden is part due...

No I'm not trying to ferment am just attempting something like slow gin. I.e. Soak fruit in cheap shop bought alcohol. After which I will recover the bulk of fruit matter for trifle and the liquid try and clear to a reasonable level to serve as a low viscosity drink. I've got other things...

Hello All, some advice on saving a alcohol-steeped fruit-berry mixture would be great please. What I've done: I have mixed various berries (2kg), white wine (12%, 2.25L), sugar, vodka (66ml) and topped with cooled-boiled water in a container (4.5L) and sealed with a solid bung. I planned on...