I do enjoy the way you go about creating your various brews (somewhat different to the main stream)...and am interested to know about your "Holdens " shirt as well as the Holdens badge on your back shed and an Australian map on the wall. Cheers...
Thanks for the comment and good observations! I lived in Sydney from Oct 94-95 and worked for Vodafone in their very early days, that is where the map came from as there was no Google maps then and me and my mates would do road trips interstate. My daughter now lives in Brisbane, on a visit to her a couple of years ago I bought the shirt in possibly a K-Mart or something like that, I liked the design. The badge on my shed is actually off an old car that was scrapped, but it’s not Holden, it’s Vauxhall, which is the original British car manufacturer, which was rebranded as Holden for the Australian market. Hope that satisfies your curiosity :) Cheers!
Thanks for that comprehensive reply.I'm one of those brits that did stay. hence I go by BRIT IN OZ I have found that when using a heat pad...if you wrap the vessel in a blanket or something similar you will retain heat and be able to reduce the power setting .Win/win.Cheers
According to the Home Brew Forum pectolase is heat sensitive and it should be added with the yeast at the start of the fementation at the rate of one teaspoon/gallon. Interesting brew and video - thanks.
Very interesting to try one one of most unused yet one of most longest brews that everyone haven't used yet. Love your Carry on shirt!! Go for classics! I first thought hops might ruined the orange flavour but it somehow works so I won't mind doing the same by trying add limes with hops. Also, I like sounded of your method of dehydrated fruits like oranges would not only give a flavour but sight sweetness. Real Aperol is red due to it has food coloring agent. Question: Ever thought tried adding sugar in one patch of brew before bottling?
Great video as usual. The music in the video breaks is loud, waking up the sleeper in the next room. I hope the sound of the video is fully balanced. thanks for understanding I enjoyed the experience
Thanks for the comment, the sound probably isn’t balanced as I’m only editing on my phone. I’ll turn it down though, but it will be about 10-12 films before you notice a difference, as they are already uploaded.
It looks to me that the original Aperol has an unnatural colour.. so I suspect there is some type of food colorant on board...I may be wrong though....great vid.
Certainly an entertaining and interesting video but I am a wee bit confused. You refer to trub in the bottom of your fermenter blocking the spigot, but you never brewed any grain. This is an ersatz wine, not a beer. Isn't the sediment "lees"? Then even more confusing to this sometime brewer and frequent wine maker across the pond, you boiled some hops but you are making this hopped wine in a) a clear fermenter on your window. Hopped liquids (extracted alpha acids) exposed to UV light create a skunky odor (MBT). Is this not something that would not be a problem for others making Aperol? Me? I would find some way to block the UV light (wrapping the fermenter in opaque material or making this wine so that direct light from the sun does not strike the fermenter. I see that you made this Aperol a year ago. Was it not skunky?
Hello, 1. Trub is the sediment in the bottom, it's entirely possible that we have different terms for the same thing. Trub is anything matter-wise in the liquid. I had fermented fruit, hence the trub / sediment, which you refer to as lees, I do sometimes use that term too, although not often. 2. The fermentation took place well away from the window, I only put the fermenter on the window when I'm filimg for racking or bottling as it's the best place logistically. It definitly didn't taste skunky. Hope that answers your questions. Stu.
again,, great vidio,,,
Thank you :)
I do enjoy the way you go about creating your various brews (somewhat different to the main stream)...and am interested to know about your "Holdens " shirt as well as the Holdens badge on your back shed and an Australian map on the wall.
Cheers...
Thanks for the comment and good observations! I lived in Sydney from Oct 94-95 and worked for Vodafone in their very early days, that is where the map came from as there was no Google maps then and me and my mates would do road trips interstate. My daughter now lives in Brisbane, on a visit to her a couple of years ago I bought the shirt in possibly a K-Mart or something like that, I liked the design. The badge on my shed is actually off an old car that was scrapped, but it’s not Holden, it’s Vauxhall, which is the original British car manufacturer, which was rebranded as Holden for the Australian market. Hope that satisfies your curiosity :) Cheers!
Thanks for that comprehensive reply.I'm one of those brits that did stay. hence I go by BRIT IN OZ
I have found that when using a heat pad...if you wrap the vessel in a blanket or something similar you will retain heat and be able to reduce the power setting .Win/win.Cheers
@@britinozoz Good advice, thanks! 🍻
According to the Home Brew Forum pectolase is heat sensitive and it should be added with the yeast at the start of the fementation at the rate of one teaspoon/gallon. Interesting brew and video - thanks.
Thanks for the info, I’ll add it at the end from now on, cheers!
Very interesting to try one one of most unused yet one of most longest brews that everyone haven't used yet. Love your Carry on shirt!! Go for classics!
I first thought hops might ruined the orange flavour but it somehow works so I won't mind doing the same by trying add limes with hops.
Also, I like sounded of your method of dehydrated fruits like oranges would not only give a flavour but sight sweetness. Real Aperol is red due to it has food coloring agent.
Question: Ever thought tried adding sugar in one patch of brew before bottling?
Cheers Aaron, I haven’t tried the sugar thing, I believe it’s called batch priming?
@@MossHomeandGarden Welcome, you could said that.
It also help to not go bottle bombs.
Great video as usual. The music in the video breaks is loud, waking up the sleeper in the next room. I hope the sound of the video is fully balanced. thanks for understanding
I enjoyed the experience
Thanks for the comment, the sound probably isn’t balanced as I’m only editing on my phone. I’ll turn it down though, but it will be about 10-12 films before you notice a difference, as they are already uploaded.
What’s the QR code on the bottle? A link to this video?
Hi Chris, I think it was a link to my channel, I don’t have any left now to check though, was just experimenting!
It looks to me that the original Aperol has an unnatural colour.. so I suspect there is some type of food colorant on board...I may be wrong though....great vid.
You could be right there.
Thanks Lee, yes it does seem a bit of an unnatural shade.
Certainly an entertaining and interesting video but I am a wee bit confused. You refer to trub in the bottom of your fermenter blocking the spigot, but you never brewed any grain. This is an ersatz wine, not a beer. Isn't the sediment "lees"? Then even more confusing to this sometime brewer and frequent wine maker across the pond, you boiled some hops but you are making this hopped wine in a) a clear fermenter on your window. Hopped liquids (extracted alpha acids) exposed to UV light create a skunky odor (MBT). Is this not something that would not be a problem for others making Aperol? Me? I would find some way to block the UV light (wrapping the fermenter in opaque material or making this wine so that direct light from the sun does not strike the fermenter. I see that you made this Aperol a year ago. Was it not skunky?
Hello,
1. Trub is the sediment in the bottom, it's entirely possible that we have different terms for the same thing. Trub is anything matter-wise in the liquid. I had fermented fruit, hence the trub / sediment, which you refer to as lees, I do sometimes use that term too, although not often.
2. The fermentation took place well away from the window, I only put the fermenter on the window when I'm filimg for racking or bottling as it's the best place logistically. It definitly didn't taste skunky.
Hope that answers your questions.
Stu.
👍👍👍
Cheers Rex!
👇 'promo sm'