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I just made a ginger beer kit two days ago, 1/2 and 1/2 alcoholic and non alcoholic (for the 12 year old) and pitched all the yeast, put the half in a 3 gal fermenter, and after the 3 hours bottled the non alcoholic half into swing top grolsch bottles. I checked the alcoholic one today, and...

I don't like the taste of mine... yet.

I'll bring it down a bit; 42... I remember my Dad's Armstrong Sidley Sapphire, and carless days in the fuel shortage. B&W TV for sure; (not much of a tv fan here). Buying bread and milk for small coins from the dairy. Getting 10 lollies for 1 cent! WOW!

Is this yeast in pellets? Or something? I'm trying to find someone over here who has it, and no luck so far :-( Not sure what is so 'special' about it (sorry for being not so quick)... ie is it the type of yeast ProRestart Uvaferm 43 or the fact that it is Encapsulated Thanks!

Do you just 'scrunch' the pipe screens in there, or do you put them across the bung indent, so that they form a flat screen?

Not sure how to find that post Tom? I'm curious also!

What is this strainer you are using?

I'll be in the nothing camp also. But I'll have my family for the day; which makes it a big something!

Sounds like a happy ferment to me!

I've done them all with Lalvin 71B-1122 (aka Vintners Harvest MA33)

I don't think there is a norm. I follow the DB recipes pretty closely. But I don't sweeten as a norm anymore. Most (if I do) is only 1tsp per bottle. To me that is a sweet wine! To others, it is not. My preference is for heavy dry reds. Amarone, Syrah etc. But I LOVE my fruit wines, and make...

Racked the Dragons (blueberry) Blood, 23L batch. Man it's quite hard to lift that at the end! Put shrink caps and labels on the Dragons Blood (previous batch bottled on Friday) Racking Wine Expert Napa Valley Syrah now :HB Then bottling the last Plum Port into 375ml bottles...

Yours are certainly yellow plums, but they are definitely not loquats.

I've got lemongrass growing on the deck. I think I have my next batch sorted ;)

Can a yeast start too vigorously? Only if your bucket isn't big enough :i

Update on the Loquat; threw a quick slideshow, as too many pictures! www.ivividworks.co.nz/wine.html

I'll be interested also; I've got a ginger wine recipe out of an old book from the 1970's and was thinking about making it.

I know that you can draw off your water into a bucket and let it sit. I'm told the chlorine is gone in 24 hours (the smell went away in mine when I stayed in town for a while). May not be a solution for everyone, but certainly may help some of you! It's a bit like k-meta... the gas dissipates.

I have a cutter that has three slot in blades, straight, wavy like this one I used, and perforated. It's really cool; I've looked everywhere for a brand name and there isn't one. I love it and use it LOTS and hate to think what I'll do when the blades go blunt!

Bottled my 'Guiness' beer. Cleaned 25 'special shaped' bottles for the Plum Port to be bottled. Cleaned another dozen 'normal' clear bottles. Racked the Loquat. I'll post a link for this wine when I have it organised. Quite a mission! Bottled 3gal Dragons Blood. Good day! Off to take the little...