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I have a related, specific question: I'm making an amber ale with malt extract, dried hops, white granular sugar, and saccharomyces cerevisiae yeast. I've seen advice on temperature that ranges from 11 ° C to 28 ° C. That's quite a range. Room temperature here is near the top end of that range...

I did use Vegemite as a nutrient when making this wine. That was before you advised me how to make a nutrient, Bernard. "Pea" is a means of describing a volume. A piece about the size of a garden pea. As for yeast, I used baking yeast as it was all I had at the time.

Canned tomato and water. Also, start the fermentation in a larger vessel. Mine overflowed because of the vigorous start. Also, there were a lot of solids to remove. Might be worth liquidizing the tomato pulp. Recipe - 4.5L+ (6 bottles) of tomato wine Tomato pulp 6 cans 2 tbsp lemon juice...

Just in case there's some interest, I thought I'd report back that I just tried my tomato wine (mentioned in this thread) for the first time today. I have to confess I was expecting it to taste like ****, but I am surprised that it is very good. I like it very much. It was not easy to make, but...

OK, tx for the useful info, folks.

Tx! How long does it take for that smell inside a vessel to dissipate?

Re fumes The pungent odour coming off of this when used to sanitize a plastic container is like what is given off by strong acetic acid (white vinegar). Does that sound right to those more familiar than I? I'm getting nothing like that rotten-eggs smell I associate with sulphur, and I just want...

What kind of gear are you looking for? I can point you to multiple URLs where I've found items for international delivery online at fair cost. These include hardware, some ingredients, and chemicals, but not fermentation vessels, grains, fruits, or extracts. If it's of any use to you, I'll...

I just got my first set of hydrometers. There are three, they are made of glass, measure alcohol percentage, and have scales of 0-40, 40-70, and 70-100, respectively. I've done a little home brewing from kits in the distant past, and recently decided on a whim I'd get back into it. No kits, but...

Ah, ok. I'll just let it settle after stirring it up, then I'll give it a taste test.

Why "new"?

Just an update on the wine (not The Magic Roundabout:D) - The fermentation is still going, but slowed to a point where I decided to strain out the zest and other scraps. Racked it into a clean jar to do that, and I like what I can see and smell. It looks to be clearing and has a pleasant zesty...

Yes, Dougal was a Magic Roundabout character. It was a collection of puppets/toys put in motion, but the really interesting thing about the show (which was aimed at kids) was revealed years after it went off the screen. The writer of the original books had based his characters on drug users and...

Thanks Bernard. Dougal is the name of a wee west highland terrier who was born in Australia, adopted a funny-looking geezer and his wife in Singapore, and now lets them live with him in Japan, laddie. Boiling the mix was called for in the recipe, whose orange content was only 10 whole...

I'd planned to strain the mix when moving to secondary, so getting the zest out shouldn't be an issue. My concern is more about whether that much zest will make the whole batch bitter. That's the recipe, though, and the author says hers turned out good, so let's see what happens. Cheers!

Thanks folks. For some reason I didn't get notifications of your comments. I expect that's my fault. Anyway, I can tell you that the fermentation is going nicely now. I'm not sure if it was really needed or if I could have just waited, but I added 30% more primed yeast. I brewed beer from...

Here's the recipe: Ripe oranges 10 Brewed tea for tannin Sugar 1kg Store-bought orange juice 0.5L Active dried baking yeast 4gm Vegemite 2 pea-size blobs for yeast nutrient Water to 5L The oranges' squeezed juice, store juice, zest, sugar and some of the water went into a pan for a...