วีดีโอ

Without looking at the video, I think I made a mistake here. Reducing pectin will make the wine easier to clear, if you want that (and most seem to).

it's a demi john

Or Damejeanne in Swedish.

Mine is made of FSC as well, but I am not worried about it. You will probably be able to get copies of it for years to come. I do not know much about different qualities of paper, however... In some cases I buy two and only ever open one. Not sure I would do that with this particular one though, but I have the Song of Ice and Fire series boxed in plastic.

@@brokenenglish-brewsandrevi4126 Thanks for response. I will buy two copies . One for reading without care and other for my collection. This video helped me in lot of ways. 😊

Usually I add sugar until a fully fermented out brew will yield the right amount of alcohol that I want. This is usually somewhere between 12 and 16 %.

It is not mandatory, but sometimes there can be wild yeast or octher micro organisms which can destroy your brew. Boiling or freezing will get rid of those things though. I have been fairly lucky so far, with only a couple brews destroyed.

It is fairly tricky. Sometimes the yeast consumes all the sugar and sometimes it does not. In the end all that matters is if the brew tastes good or not. :)

It would make sense to call it "hard" in English, but since that is not my language It did not cross my mind. If I ever do it again, I will try to add it to my ramblings!

@@brokenenglish-brewsandrevi4126 I just tasted my fermented cold brew coffee and it's absolutely great it tastes like great Expresso but without the bitter taste because it's cold brew and it's also dry so you end up basically tasting delicious black espresso that gives you a buzz

i too have strong feelings.

When you add herbs depends on what you want to get out of them, pretty much. If you add them during primary, they will (usually) add some "deep" flavour to the brew. It will (usually) affect tings like body and after taste. If you add herbs to the secondary, the taste will (usually) be more direct and "clear". Yes, I more often than not add herbs to my wines. I have not been brewing anyting for the last six months for various reasons, but I hope I can start up again this autumn.

So they're full of pesticides but somehow stop before the flesh? Man these pesticides must be smart

@@magnumxlpi Which is why I don't use it on our mango trees. We lose a fair bit of fruit to insect damage but, hey, at least I know what I'm eating.

This wine is still in secondary, so I am still not sure how it will end up. I could, however, do some kind of walktrough of my wines. It has been all but imposible to buy sanitisizer for several months, which means I have not been able to make anything new. This has now changed, so with some luck I should be able to make some wine again soon. Thanks!

These are quite polarising. Either you love them or you hate them. This year, they are better than ever! 🙂

It is a safe guard. No one can complain if I make mistakes now! ;)

@@brokenenglish-brewsandrevi4126 dah is nutting man. Big up unna self. 👍👍👍👍👍👍👍

I probably could do that. It is usually not that different though. I tend to forget about the buckets and rack a few of them at once. But I will try to be more vigilant!

It went pretty well. It tastes like ice tea with alcohol. :)

This is one of the best wines I have made. At least as a dinner wine.

Would love to see some footage/tasting

I do find taste videos fairly boring myself, but others obviously find them exciting, so I just might have a few friends over and let them taste different wines and jot down notes. Some day, maybe! :)

Hey! Sorry for the late answer! I bought it on an second hand store. I have no idea if they are still made. Your best bet would be some garage sale or something akin to that. Old markets kind of things, maybe. And yeah, this wine did not work at all. I will have to redo it some day...

@@brokenenglish-brewsandrevi4126 here where I live there are no wine store equipments at all. I found one carboy but with a plastic lid . How it costs there?

A plastic damejeanne would be about $20 for 11,5 litres here. A15 litres bucket would go for like $5.

I am sure it will!

@@brokenenglish-brewsandrevi4126 I did one the previous month , It was so powerful , with a complete and different color . Unlike the wine we buy from store.

Store bought wine can be hit and miss, like anyhting. It might not even be "wine" at all! When we do it ourselves, at least there is some love involved, even if it comes out bad! ;)

@@brokenenglish-brewsandrevi4126 the matter is that the real one is expensive, and there is some dirt involved in the widespread and cheap one, I consider it only alcohol which makes it do its "fake job".

I did! It was a 76, so all these ended up at about 11 %.

Sorry for the late answer! I sometimes do. Some wines I want clear. It is not necessary though since it will not affect the taste.

Sorry for the late answer! It is not very good sadly, but it keeps getting better with age. Maybe someday it will be great! :)

I might get around to that eventually. :)

I also make meads, but it has not really been honey season since I started.

I rarely talk about secondary. The process is almost always the same: check your gravity, rack and put it away for however long you think is best. Mine usually stand around a month before botteling. The wine turned out lovely! 🙂

thanks !!

The World of Ice and Fire mentions most of it and the two (?) novellas about the dance goes more into detail about that particular event. I am sure they also contradict each other more than once. :)

@@brokenenglish-brewsandrevi4126 I havent read the novellas. I should. The great thing about 'Ice and Fire' (and an old game I used to play) is that a lot of the lore is subjective and not uncommonly contradicts itself.