Пікірлер

• 
  @Louise-t6j2 күн бұрын

  Why would my batch be a darker brown? Everything was fresh, no stems, used tea for tannins but only recommended dose. Just about to rack it off to clear, seem to taste nice but just looks alarmingly dark 🤷🏻‍♀️ Any ideas? Thank you 🙏🏼

• 
  @Brewbitz2 күн бұрын

  It could be the raisins, or it could be the stewed tea. You’ll sometimes find that 2 fermentations with exactly the same ingredients can look different. Perhaps stew the tea a little less next time or use less teabags. Just remember to make a brewing diary and add your tasting notes to your recipe so you can make tweaks the next time you make it.

• 
  @Louise-t6j12 сағат бұрын

  @@Brewbitz Thank you so much for your reply 🙏🏼 That makes sense. I’m a beginner so I’m not sure what I can and can’t do but really glad i found your channel 👍🏼

• 
  @IndiJames-d1j4 күн бұрын

  Where do you keep your keg? I’m wondering how to keep my cider cool :)

• 
  @Brewbitz4 күн бұрын

  Hi. I have a utility room thats quite cool. Or if I want it really chilled, then I pull off a few pints into a bottle or a mini keg and put that in the fridge to cool down.

• 
  @IndiJames-d1j4 күн бұрын

  @@Brewbitz thanks for the reply :) I’ve been carbonating my cider, but I do like cider in still form. I’ve still got a cider kit I got from you. My question, is it as simple as just not adding priming sugar or is there a process I’m missing so I can have it still….

• 
  @Brewbitz4 күн бұрын

  If you are bottling, and want it still, then you can leave the cider in your fermenter to clear. Then rack it off the sediment into a clean sterilised vessel. Add 1 crushed campden tablet per gallon of cider, stir, then bottle.

• 
  @IndiJames-d1j4 күн бұрын

  Awesome! Thanks for the help! Loving the videos by the way :)

• 
  @Brewbitz4 күн бұрын

  Thanks. Happy brewing!

• 
  @paulm83924 күн бұрын

  How do you sanitize those large containers with only that 1 pint of solution? Are you swilling it around and giving a coating and dipping the spoon and hydrometer into it?

• 
  @Brewbitz4 күн бұрын

  Hi. Thats exactly it. It needs to be coated in the solution and left for 10 mins then a quick rinse with cold tap water and you are ready to go. Hope this helps

• 
  @paulm83924 күн бұрын

  @@Brewbitz I also just saw your other video where you are doing the sanitizing.... very helpful 👍🏻

• 
  @Brewbitz4 күн бұрын

  Cheers

• 
  @jeronimus197 күн бұрын

  Haha...Wasn't it enough to squeeze the grapes with your hands? It's definitely more convenient and practical...🤔 👍🇧🇷

• 
  @Brewbitz7 күн бұрын

  Hahaha. But nowhere near as much fun. And you do get more juice.

• 
  @AdeptHavelock9 күн бұрын

  That short a clip almost impossible to give it a thumbs up 👍

• 
  @seamuscollins19 күн бұрын

  Was it fresh lime juice or cordial that was added?

• 
  @Brewbitz9 күн бұрын

  I used lime juice that had already been pressed. You can buy it in bottles, or, if you have the limes, you can squeeze them yourself. It was not a cordial.

• 
  @TPCider10 күн бұрын

  When did mine many moons ago … I added bit to much tequila 🤪

• 
  @Brewbitz10 күн бұрын

  At least you were happy lol

• 
  @neilmcbeth155811 күн бұрын

  How much lime did you add? Also, how much tequila?

• 
  @Brewbitz11 күн бұрын

  Hi. Its all in this video - kzread.info/dash/bejne/ZJqW0ribZZvKoZs.html From minute 13:00

• 
  @matthewskinner481412 күн бұрын

  Hey Davin, have you got your instruction email for this one?

• 
  @Brewbitz12 күн бұрын

  Heres a link to the full instructions of how to make it - www.brewbitz.com/pages/instructions-for-no-boil-juicy-new-england-ipa-all-grain-ingredient-kit

• 
  @jimmyh809012 күн бұрын

  Hi Davin thanks for doing these taste tests as it helps me decide what beer or cider kit to try next 👍

• 
  @paulplumb164813 күн бұрын

  A lovely brew indeed! It certainly punches above its weight 👍

• 
  @Brewbitz12 күн бұрын

  That it does.

• 
  @matthewskinner481413 күн бұрын

  Going to give this a go!

• 
  @juliusseizure303914 күн бұрын

  Im American, our blackberries ripen at a totally different time than yourn. I've accumulated enough blackberries for three gallons of wine and I've almost finished the batch. Meanwhile, I've been collecting more blackberries and I have enough to make 6 gallons. I've bought extra bottles for this upcoming recipe. The only real difference is the fining agent I use: it's bentonite clay. I don't really know how well it works in comparison to other varieties, perhaps you can advise me on that. Thanks May your fructose be yeasty.

• 
  @neilmaddison285117 күн бұрын

  I was always told not to drink the sediment as it will cause the runs

• 
  @Brewbitz17 күн бұрын

  Thats an old wives tale. Brewers Yeast is good for you in many ways.

• 
  @freshandsaltyjohnny19 күн бұрын

  Could i use alkaline water instead of tap? I have a kangen machine that turns tap into alkalike water.

• 
  @Brewbitz18 күн бұрын

  You want some carbonates in your water. Tap water in the uk ranges from a pH of 6.5-9.5 so mainly alkaline. Here in parts of the UK the water has too much carbonates, so acid is added to reduce them and therefore raise the pH but it is usually still in the pH range 6-8 See our AMS product as we have charts on here showing the ideal ranges for each beer style - www.brewbitz.com/products/ams-water-liquor-treatment-for-brewing-beer-500ml-harris

• 
  @mc-yt2rc20 күн бұрын

  doing a john bull cider tomorrow! looking fprward to it. i've really enjoyed youngs products in the past, the pilsner is awesome.

• 
  @kevintennant446122 күн бұрын

  What did it taste like when conditioned????

• 
  @Brewbitz21 күн бұрын

  Lightly malty, quite citrusy aromatic from the hops, hazy and easy drinking. Worth a go.

• 
  @Normanskie24 күн бұрын

  Just wondering if the HOT water effects the yeast. Just made a Mangrove so chose to remove the yeast and pour a bit of how water into the bag.

• 
  @Brewbitz24 күн бұрын

  The pouch will float, so make sure the yeast and hops (you can feel them) are facing up. Good point though. One thing i forgot to say.

• 
  @willh506128 күн бұрын

  Always wait 12 to 24 hours after adding the Pectolase, before adding the yeast. Also loosely fit the bucket lid rather than fastening it down tightly. No need to degas by shaking or using a drill, it will happen naturally if left in a cool place. The same method will let the wine clear without additives.

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  @Brewbitz20 күн бұрын

  Hi will. Thanks for the comment. Just to help, adding pectolase can be done at any point, even post fermentation. If you are making a fruit wine, then its usually good practice to leave the fruit with pectolase for 24 hours for it to break down the cell walls, but not so needed with cocoa powder. As we are not leaving this in the demijohn to naturally clear, it needs to be degassed or it can prevent the finings working as efficiently. It also helps the potassium sorbate kill the remaining yeast. This wine is best served young, 3-6 months old, so degassing is recommended. Hope this helps.

• 
  @debonpanton336628 күн бұрын

  You lost me at the point when you had to suck on the filter in order to prime the filter. There MUST be a better way to do that. Also, seems that the wine is being aeriated while it is flowing into the carboy.

• 
  @Brewbitz28 күн бұрын

  You can use an auto syphon to start the flow f you do not want to suck on the vent tube. This is how the filter comes. You can attach a tube to the output so it flows down the tube to help prevent aeration. There is an attachment for buckets, but not carboys. Hope this helps

• 
  @prathapanjohn29 күн бұрын

  Disaster.

• 
  @Brewbitz28 күн бұрын

  Disaster?

• 
  @laowai200024 күн бұрын

  @@BrewbitzCould be refering to sucking on tubes to start siphon. Mouth is full of good and bacteria so a good opportunity there to contaminate brew.

• 
  @Brewbitz24 күн бұрын

  Thats why I always state, if you dont want to suck, then use an auto-syphon. But the bacteria in your saliva will be killed by the alcohol. Its only acetobacter that can really do harm at this stage and thats in the air.

• 
  @laowai200024 күн бұрын

  @@Brewbitz About to move back to Australia. Alcohol taxes there now third highest in the world. Never been a better time to get into home brewing. Will give this brew a go!

• 
  @mathewwilliams934729 күн бұрын

  I’m starting to get lots of small windfall apples in my garden. I was planning to slice and freeze them. Could I add some of them to the bought juice to add to the fermentation process

• 
  @Brewbitz29 күн бұрын

  Hi. Yes you can grate them and add them to the juice to add extra flavours. They might be a bit sharp as they wont be ripe, so add sparingly.

• 
  @rebekahgraham6048Ай бұрын

  How much sugar is that please

• 
  @BrewbitzАй бұрын

  Hi. Here is a link to the carton orange juice and pineapple juice and mango juice wine recipe www.brewbitz.com/pages/carton-orange-mango-and-pineapple-wine-recipe Here it will give you all the measurements. Hope this helps

• 
  @johncharles6498Ай бұрын

  Hi, do you have a recipe for gooseberry wine please ???

• 
  @BrewbitzАй бұрын

  Hi. Yes, but I’ve not made it on video yet. Here is our Gooseberry Wine Recipe www.brewbitz.com/pages/gooseberry-wine-recipe

• 
  @johncharles6498Ай бұрын

  Thanks Davin, great channel mate, 👍

• 
  @BrewbitzАй бұрын

  @johncharles6498 cheers

• 
  @longi625Ай бұрын

  is that 70 degs c?

• 
  @BrewbitzАй бұрын

  If it helps, here are the detailed instructions - and they are all in °C

• 
  @longi625Ай бұрын

  @@Brewbitz Thanks for the reply. I guessed it was 65c! I bought the Pilton bitter kit, I'm really looking forward to it !😊

• 
  @BrewbitzАй бұрын

  Enjoy. It’s had great reviews.

• 
  @mikekimber3695Ай бұрын

  LOVE your longer hair!

• 
  @BrewbitzАй бұрын

  Thanks. Its all been chopped off. Gonna have to grow it again.

• 
  @diannefitzsimmons9027Ай бұрын

  I really enjoy your instructional videos. Entertaining and teaching us to neatly produce quality home made beverages. Thank you Davin and James.

• 
  @BrewbitzАй бұрын

  Cheers

• 
  @anjkovo2138Ай бұрын

  👍👍

• 
  @Matthew-pz3hzАй бұрын

  Hi did u mention what % it was? I fast forward it abit, i made chocolate port years ago that was very nice. I may try and made it

• 
  @BrewbitzАй бұрын

  Hi. The finished wine will work out around 11.5%. If you want it stronger, say 13%, just add an extra 115g of sugar at the beginning.

• 
  @alexlarsen6413Ай бұрын

  Yum! Definitely have to try this. I think I still have one small demijohn free. The others are filled mostly with various meads - I'm in my mead phase, and elderflower wine. Lactose is non fermentable, right?

• 
  @BrewbitzАй бұрын

  Cool. Yeah, lactose is non fermentable. Its about 5times less sweet than the same amount of sugar, so you need quite a bit, but its the creamyness we want in this kit to make it into a milk chocolate.

• 
  @alexlarsen6413Ай бұрын

  @@Brewbitz I see. Thanks!

• 
  @miniaxe4026Ай бұрын

  Question. Do you have to add the lactose in this wine, Or can you leave it without and just have the wine as it is?? Or will it just ruin the entire chocolate part of this wine? It looks so amazing in that orange colour!!!

• 
  @strongandcoАй бұрын

  He mentions right at the beginning that chocolate wine is made with dark chocolate 00:18 , he's using lactose to turn a dark chocolate wine recipe into a milk chocoolate wine. You can leave it out but you will probably need to add an unfermentable sugar like Sodium Saccharin to sweeten to take some of the bitter edge off before you bottle it (just add to taste).

• 
  @BrewbitzАй бұрын

  I couldnt have said it better! Lactose adds a gentle sweetness but also adds a creamyness to the wine. It takes the bitter edge off so it can be drank quite young. Dark chocolate wines need to be left at least 12 months in the bottle and then i still find even using “dutched” cocoa powder, its still bitter.

• 
  @strongandcoАй бұрын

  mmmmm milk chocolate booze 😄

• 
  @BrewbitzАй бұрын

  Yep. Initial tastes are good

• 
  @neilmaddison2851Ай бұрын

  Had to watch seems a weird brew.carnt wait for the opening taste

• 
  @BrewbitzАй бұрын

  Initial sneaky tastes are good!

• 
  @miniaxe4026Ай бұрын

  I’ve just started making the blackberry wine you did a video on and thought the other day I’d love to see if there was any chocolate wine. Here I am not disappointed 😂 can’t wait to try this

• 
  @BrewbitzАй бұрын

  Perfect timing. Hope you enjoy them.

• 
  @MrZippo999Ай бұрын

  you are great but milk choc wine get real now fuck me

• 
  @strongandcoАй бұрын

  Chocolate booze??? Can't wait to try this recipe

• 
  @BrewbitzАй бұрын

  Its uploading now

• 
  @vaughangrey3809Ай бұрын

  What sort of percent did you get from this recipie. Thanks

• 
  @BrewbitzАй бұрын

  It should come out around 14% ABV

• 
  @anjkovo2138Ай бұрын

  I find adding cooking apple peels makes the cider more appely and sharper

• 
  @BrewbitzАй бұрын

  Yep - apple peel it very appley. weird that! - hahaha

• 
  @anjkovo2138Ай бұрын

  @@Brewbitz I have an allotment and my neighbour has an apple tree that grows huge apples. Don't know what variety they are. He does not like apples and let's me have them. They make the most amazing tasting cider (& pies & Apple Sauce, Jam) i have ever made. Really tasty they are. Looking forward to making another 50 litres of it again this autumn

• 
  @BrewbitzАй бұрын

  @anjkovo2138 cant beat a real cider!

• 
  @White_Rose_AlАй бұрын

  Great video guys, looking forward to seeing the end result

• 
  @BrewbitzАй бұрын

  Us too!

• 
  @jimmyh8090Ай бұрын

  Would love you to do a review of the finished drink . Iv made 3 cider kits , a mangrove jack and a john bull and found thrm very thin with no body, just waiting to try the bulldog kit i did last month . I normally make real apple cider but we had no apples last year so had to cheat with some kits😂😂

• 
  @BrewbitzАй бұрын

  Hi. I will! Cider kits can be a bit thin. So try reducing the quantity, or try making the 2 can kits and no added sugar. Also if you compare them to commercial cider that has been back sweetened with sugar, they will feel thinner as the sugar they add ads a thickness to the finished cider. Commercial cider makers add the co2 at the point of bottling and usually pasteurise the cider so there is nothing to eat the sugar they add. Not easy to do for a homebrewer.

• 
  @jimmyh8090Ай бұрын

  Thanks for your reply , I will definitely try reducing the amount of water 👍

• 
  @SteadyEddyXBLАй бұрын

  i had to laugh at that label. i had the same issue on a tin is this just yesterday and butchered the instructions :}

• 
  @BrewbitzАй бұрын

  Yep, they can be a pain. Even though I only look if its a new kit just in case there is a different process, but usually its the same method.

• 
  @chiyuryuu2687Ай бұрын

  didn't know that about destrose vs regular sugar, learn something everyday.

• 
  @martinholt5685Ай бұрын

  been brewing for 25 years plus and father was a brewer these kits are ideal for standard novice. cider should only be done the real way crush press ferment get drunk lol .good video though somerset and cornish cider is the only true cider

• 
  @BrewbitzАй бұрын

  These kits are great if you dont have apples or the scratter or the press to get the apple juice. Or apples are out of season. They are a great base for experiments too.

• 
  @miniaxe4026Ай бұрын

  If I’m to make larger quantities of wine, would I just need to add the same amount of sugar to blackberry ratio and add only 1 tablets of yeast? Or would I need to double up on the chemical enhancers? Like 2 tsps instead of 1. Thanks

• 
  @BrewbitzАй бұрын

  Hi. Simply increase everything in proportion. So if 2 gallons, use twice the quantity. If you are using a sachet of yeast, they are usually good for up to 23litres.

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  @miniaxe4026Ай бұрын

  @@Brewbitz ok thank you very much

• 
  @vaughangrey3809Ай бұрын

  Hi...is it eight pints of water at the beggining or eight liters. Eight seems to little?

• 
  @BrewbitzАй бұрын

  Hi. Its 8 pints for a 1 gallon batch. Heres the full recipe - www.brewbitz.com/pages/raspberry-wine-recipe

• 
  @vaughangrey3809Ай бұрын

  Hi thanks for that. Will share my results. Just another question. Does the suger dissolve well in the cold juice or would it be be better warm..you know like school exoeriments? Doesnt a warm luquid disolve a solid more efficiently?

• 
  @BrewbitzАй бұрын

  @vaughangrey3809 indeed warm water makes it easier to dissolve sugar, the water wont be that cold when you come to add your sugar, so it will dissolve quite quickly.