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No, the stabiliser will kill any yeast. Invest in a hydrometer for next time. I have a hydrometer but not used it for years, normally just do a taste test to ensure it is dry, but I was doing 2 lots at once and got mixed up, my fault, probably sober at the time! I won't comment on your last idea, o...

Hi all, for some reason I decided one of my youngs kits had brewed out (done hundreds of these without a problem) so I added stabiliser then finings as per instructions. When I bottled it I discovered it is way too sweet, is there anything I can do with this to restart the ferment? I might serve it ...

There was a new craft program shown on more 4 last night called "I made this" that we really enjoyed,showing both complex and simple stuff you could try at home, far better than the recent BBC effort. Looking forward to the rest of the shows.

All land belongs to someone, even if it is the council.Who owns the land you took the wood from? We have issues near here at the rising sun country park near wallsend where people are taking the odd bit of wood, it soon mounts up and they want their wood left to rot.It was mentioned on country file ...

If its off you could run it through a still, of course you will have to be somewhere it is legal to run a still!

I don't want to steal others work, but if you google "wine from supermarket juice" there are loads or recipes. I tried it once and it wasn't quite right, for the cost I would just buy a kit, we have been making youngs merlot for years, 22L kit mix with 4 kilos of sugar, works out just over...

I love making bread but TBH I prefer to knead it myself and bake in the oven, I used to have a machine but gave it away.

I became obsessed with sourdough last year, leaving it alone at the mo as we are trying to lose weight!

Anyone else make sourdough?

Assuming you are using a youngs plastic pressure barrel, I did once put some bitter into a barrel before it was brewed out, then added sugar. A few days later the concave bottom popped out, there was that much pressure in it!

If you brew properly one gas canister will not over pressurise it.

Taf wrote:I think that most people still prime the barrel, as it would take quite a bit of c02 to get the same amount of carbonation. When I had pressure barrels, I primed the barrel, and then only used the c02 bulbs when pressure got a bit low, so you could get a good pull again.

This was my way too.

Thanks for the advice, we bought one, it was on special offer at £110 delivered (normally £130), it arrived this week and looks like a well built piece that will last a lifetime.

Been making soft cheese for a while and now want to try hard,and crushing fruit for wine, could anyone recommend me a cheese/ fruit press that they have used, we are getting one for Christmas? Cheers, John.

Never ask a policeman for legal advice, many of them have no idea.

Under 3.5 inches folding (not locking) is legal anywhere in the UK.

Any bladed instrument is legal provided you have a (legal) reason to have it with you.For example I can take my axe with me when I am going to cut wood.

benner wrote: Around 17lb sugar

That seems a lot of sugar for 5 gallons, I would have thought 10lb would be nearer the mark, you don't want it too sweet when the alcohol kills the yeast.

All tv is fake.

Just saw your location, was there many moons ago, are you anywhere near Scourie or Ullapool? All I can suggest is follow the instructions, check before stopping the fermentation using a hydrometer or tasting it and good luck.