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  1. Thinking about it now it wasn't that. It was some stuff I wanted to get some wine to clear. Still I've decided making bad tasting wine is too much trouble. Might as well go to Aldi and buy some cheap stuff there. Sounds good. I use the Aldi AJ. And as you say chuck the next lot in on top. I sometimes put a jar of Aldi honey in too. And lemon juice in place of the acid. I've got 10 litres in another FV right now. The Aldi AJ is supposed to be supplied by Berri, but I don't know how true that is. I don't keg but that sounds great. I'll keep an eye out for the Bickfords Cloudy Apple. That's a great tip. I hadn't heard of that flavour. I tried a large dash of Cascade Raspberry cordial in it too. Not too bad.
  2. I can't remember what I was after at the time. It might have been nutrient. Found it for sale in UK & NZ, but not Australia. There were a two or three things I found available in NZ and not Australia. Strange.
  3. I only bought yeast nutrients once. I was shocked at the price and having to buy a small packet. My mates in the UK buy 100grams at a time. I seem to recall my first attempts I was using raisins or sultanas in place of yeast nutrients. No idea where I read that. But a quick google now seems to suggest raisins are good. Probably should have started the yeast off instead of just sprinkling on. I've always used either cider yeast or champagne yeast. Champagne yeast creates a very dry cider, which I like.
  4. A couple of years ago I put three litres of AJ and some simmered cordial in a demijohn. Nothing happened. Added more yeast. Nothing. Put it on the floor in the laundry. Swore at it every time I walked past. About a week later it started fermenting. It wasn't very good in the end though.
  5. I picked the MJ one over the Blackrock one due to reviews I'd read. It was easier for me to get hold of too. No, so sorry I just can't get the idea of malt and apple mixing. Tasting like shandy? Well it might make a refreshing brew for the summer. But it's not one I'm going to spend buying the kit and trying I"m afraid. Bickfords was mentioned the other week. It does have some preservatives in that may hinder fermentation. Some people claim simmering the cordial for 30 minutes or so does away with that problem. I did try a cider with a bottle of cottees lemon cordial a few months ago, after simmering the cordial. OK, but not great. With the MJ cider I used half of the sweetener provided. I like my cider as dry as though. Next time I might not use any. I think the clue to getting the better taste is the apple flavouring. The bloke in the video did mention those small bottles of flavouring for spirits that the HBS sell. I'll have a look at those the next time I'm in there. Maybe 12 litres Aldi AJ, then add the flavouring? https://www.youtube.com/watch?v=sde5fEFIlNI
  6. From memory BE3 has malt in it. I've never thought adding malt to a cider was a good idea. Just doesn't seem right to me. But you're correct when you say it needs something added. I always find my ciders I try to make come out kind of bland / tasteless. And I've tried various ways to make them taste better. I really don't think the Brigalow one is much different from buying 12 litres of Aldi Apple Juice and chucking whatever yeast you have in. Watching a youtube video of someone making the MJ one, I think he hit the nail on the head when talking about the sachet of apple flavouring that comes with it. What you ferment will be bland, but add that apple flavouring when bottling and then it's cider. As I said I've tried various ways of making the cider. I hope the MJ is the one. Bit expensive, but the bloke I buy from let's me have them for a good price. Cheaper than anyway else I can find.
  7. I've made that one. I wouldn't recommend it. It's cheap for a reason. I've looked through my notes and I didn't write down what I did. I think I followed the instructions but brewed it short to 15 litres. All I can remember really is thinking I wouldn't do it again. At the moment I have a Mangroves Jacks Cider in the FV. Been going about a week. It's not cheap, so I hope this one is a good un, but won't really know until Christmas.
  8. I like this as I bottle the vast majority of my beer in stubbies and write on the lids But every batch I tend to use 2 or 3 long necks. These end up on the bottle shelf of the beer cupboard. If I marked them like this it would make it easier to find something to drink. At the moment there are about 20 long necks all mixed up on that shelf. It really is pot luck.
  9. Just write the brew number on the lid. I have a list of the brews in Google Keep. So I can look at the list on my phone.
  10. I vaguely remember looking at Bickfords a while ago. I was going to use it to flavour a cider. It contains preservatives that may kill the yeast. Can't remember off the top of my head which preservatives. Sorry Why not just brew your beer as normal and add like they do in the pub.
  11. I had one of my IRS's last night. Purely for tasting purposes for this thread. I would say there's a burnt taste, but not coffee.
  12. I'll have to have another one this week. I don't really recall a coffee taste in the IRS. I can't say I'm enjoying the IRS, but you're right. It is a sipper. Moreso in the toucan + choc malt.
  13. I don't really like mine to be honest. Mine is just over a year old. I have a bottle every now and then to use it up. I wouldn't brew it again. I don't think it's anywhere near as good as the Toucan I make with Choc Malt. Cosmo 2450 if you want a stout with a coffee kick I can recommend the Toucan. And steep 250 grams of Choc Malt. I drink em young. Otherwise the coffee flavour comes through too much. I don't drink coffee. I have a case in the garage that is 3 ( I think) years old. Totally undrinkable for me. Coffee taste is way too strong.
  14. That Ginger Cordial has a preservative in it. Off the top of my head I can't remember if that's one of the ones that affect fermentation. https://www.buderimginger.com/ginger-refresher-750ml/ Preservative (211) is the one. I have read you can simmer the cordial for 20 minutes or so to eliminate the preservatives. I've done this with Cottee's Lemon cordial that I put in a cider. It worked fine. However I've read of other people trying it with Ribena and it not fermenting. As for chilli's. I have a wine that someone gave me with Chilli in. It's been sat on the wine rack for at least five years.....
  15. Arid April. There you go sorted. I'll give it a miss. My birthday is in April.
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