My rhubarb mixture was lovely and pink, but now it's got about an inch of thick white scum on it. Does that sound normal after 5 days?
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My rhubarb mixture was lovely and pink, but now it's got about an inch of thick white scum on it. Does that sound normal after 5 days?
Sounds like where I grew up :-(Quote:
Originally Posted by Burney
Anyway, my advice to you would be, if it's got scum growing on it, throw it down the kharzi.
It looks sort of OK underneathQuote:
Originally Posted by Sir C
Attachment 792
That looks like curly's wee wee the morning after 15 pints.Quote:
Originally Posted by Burney
Try it? or just mix it back inQuote:
Originally Posted by Burney
I think I'm supposed to strain it and decant it into my demi-johns at some point and then leave it for a month or so before drinking it.Quote:
Originally Posted by PSRB
Demi-johns? You're one sick bastárdQuote:
Originally Posted by Burney
Ask Alexa
:thumbup:
You could just try some at the demi-john moment.Quote:
Originally Posted by Burney
It's not a fine wine ffs, it will probably still taste like shíte after a month.
Quote:
Originally Posted by Burney
It actually looks quite good.
It is "a small bacterial growth" caused by exposure to airspace after fermentation
Google this
"There’s A White Scum On Top Of My Homemade Wine"
Thank you, abr. It tasted quite nice before the scum happened, so if it retains some of that flavour, I'm quite looking forward to trying it. I don't know how to test for alcoholism, though, so I've no idea how strong it is or will be.Quote:
Originally Posted by Alberto Balsam Rodriguez
Oooh, so it's definitely fermented, then? Excellent.Quote:
Originally Posted by Viva Prat Vegas
By the way, wasn't "There’s A White Scum On Top Of My Homemade Wine" a Police lyric?
Made a couple pints and sold it to a couple of Chelsea lads on drink driving offences who had to attend rehab classes but we’re only there to sell dope and phones for a few months.
Say what you like about the Headhunters I found them to be most trustworthy businessmen...very honorouble.
That said...
The evening before I left I obtained 50g of tobacco and told the brothers selling it (couple of ruthless lads from Brixton who were on long sentences but trusting because I managed to bump them up the laundry pecking order so they could look good for their visits) that the Millwall lads were covering the payment with an incoming heroine drop.
I was gone before by 8am the next day...
No idea how that all panned out. Didn’t even need the tobacco...gave it to someone else who was dirt poor so he could sell so he could buy a Christmas Card and send some cash for his 4yr old daughter.
Poor lad couldnt read or wrote so set him up with the English classes there.
:cry: This is a very touching story of prison life, t.Quote:
Originally Posted by Tony C
Let's hope Grouty doesn't find out TQuote:
Originally Posted by Tony C
Stop dipping your cock init imoQuote:
Originally Posted by Burney
Where else was I supposed to get yeast from at short notice? :shrug:Quote:
Originally Posted by Herbert Augustus Chapman
You need to measure the gravity (density) using a Hydrometer. You need to measure it before the yeast goes in and then at regular intervals. The initial measurement tells you how much sugar is dissolved in the wort. Water is 1000 and you will usually have the gravity measure at 1025-1030, for example, when the sugars have been formed in the wort. Once you add the yeast the gravity will reduce down to around 1005 over time. The lower the better meaning your yeast has done a better job of forming alcohol and there is less sugar dissolved. The alcohol content is the difference between the initial gravity and the final gravity readings.Quote:
Originally Posted by Burney
P.S. The scummy stuff is the activated yeast doing its thing.