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Thanks for all the help I'll let you know how my next batch turns out in about 6 weeks

Campden tabs are top of my list to buy. I can start looking forward to starting my next batch without worrying how it will turn out

I'm going with the water as we had a letter a few months ago saying that they were changing the water supply over for a couple of weeks

Thanks that is a very interesting link. The problem has been narrowed down to 2 possibilities

Every time I do a stout it has a violent fermentation within the first 24 hours :tank:

My process is as follows, Day before bottle day fill each bottle with Milton liquid and leave for 30 mins empty and rinse (no need to rinse but I do) put on a bottle tree for 24 hours, the day before brew day put 2 litres of Milton in the fermenter and shake for 10 mins and clean with a clean...

So I think its safe to say that the sanitiser Isn't the cause here so what could it be. I don't want to start a new batch untill I can work out what's caused it

I do the same but for the chocolate I use 1kg of crushed chocolate malt instead of light or dark malt and 2 teaspoons of Brown sugar

Last night I tried 3 bottles and they were all the same going try a couple more tonight

Hi unionrdr. Milton liquid is a no rinse solution but I always rinse anyway and it doesn't contain iodine so I can't see that being the problem.

I have brewed that before it has a very nice flavour and body but I exchanged the brew enhancer for dextrose just adds a little ABV :drunk: I am currently brewing it again but a chocolate version.

Hi yes I did use tap water, I have used tap water on every batch a I have done and this is the first time I have had a problem.

Hi, I brewed a coopers English bitter 3 months ago( my second batch at brewing it) the first batch was brilliant, a nice colour and body with a decent head and a nice taste. With it being so nice I decided to make another batch but something has gone wrong. I made my second batch exactly...

Hi Progmac, That's the issue i have i can't pasteurize due to them being plastic bottles and i don't have the fridge space for 40 bottles. I need another way of killing the yeast when carbonated, Any suggestions?

Cheers Cider rules i wondered that until i read how to pasteurize. It sounds very easy to do, but the problem i will have is i am using Coopers Plastic PET bottles and i have read that they melt a little.

Cheers guys, I knew this wouldn't be easy. Would artificial sweetener such a Splenda produce a funky taste?

Hi All, I am on my first attempt at making cider. It has been fermenting for 3 weeks. I did a taste test today and it is very dry/sour so i want to back sweeten and carbonate. Now this is where i have gotten confused :drunk: I am going to add apple juice before bottling so my question is...

Your sg will be higher due to the og being high if it doesn't move after a couple more days then its done. If you add water you will risk infection. bottle it and enjoy

Hi all I have brewed a couple of ales but want to brew a cider for the summer am I right in thinking I only need apple juice, sugar and yeast for a basic cider ?