Recent content by Johnny2

But there are fruits and berries with a ph in the 2 range, like currants, cranberries and some citrus fruits. And on those I've used something, usually CaCO, but I also recently bought "lab grade" potassium carbonate, which I'm not sure if i should use and food grade potassium bicarbonate, which...

From 2.x to 3.1 - 3.3 pre fermentation. My strips only show down to 2.8, so I don't know if it was 2.4 or 2.8, 10g in 10l. Should be more like dark brown.

I used calcium carbonate to raise the pH and didn't do cold stabilization as I don't have space to do that and I though red currants have mostly citric acid in them. I had this same occurrence in my last bottle of red currant wine Question number one: Why is it black? Shouldn't wine diamonds be...

Not in a year old wine. It was just as sweet as I made it

Why does your carboy look warped? Or do my eyes lie.

If KingCobraJFS can call his hooch mead, you can call a 30% honeybeer a braggot.

It might have been that it never worked. As the only one it has "worked" was my redcurrant mead, but I also filtered it through a 1-2micron gravity filter. My skeeter pee and still ginger beer became bubbly in the bottle. I'm not risking any more brews with that. Before this I used a powder...

Actually my sorbate is bad, even though it's best before date is in December. I had another brew which continued fermenting in the bottle.

It is, but mine has more lemon juice and berries and no pectic enzyme, as I didn't have it. Dragon's blood would be in 12l, 700ml lemon juice and 1.4kg berries.

I don't use bottling buckets, I use fermenters as bottling buckets, so that's why I said fermenter instead of a bottling bucket. But sure, I meant that it is racked into a bottling buck, if you don't have a second fermenter.

Not, if you gently stir it. Oxygen gets in by shaking and splashing. Alternatively you could add the same measured amount of that yeast solution to each bottle.

I've had best luck when I've rehydrated new yeast for 20-30 mins, adding it in to fermenter and stirring well, before bottling. It has given me best and fastest carbonation on a cider and ginger beer. Basically full carbonation in 7 days. Sprinkling new yeast to bottles or to whole batch has not...

Maybe your yeast is bad. Did you buy it from Amazon?

Thanks, I go with that one.

Which is a better name for it. Bloody Pee or a Bloody Skeeter?