I'm Davin from Brewbitz Homebrew Shop & I'll take you through how easy it is to make your own beer, lager, cider & wine at home. Please SUBSCRIBE!
I try & help you make your own beer, wine, lager & cider easily at home. Homebrewing is easy, & although you need some basic equipment, you can make amazing beers, wines, lager & ciders at home for a fraction of the price you can buy it.
Our videos cover a large range of brewing topics, lots of recipes, as well as how to use lots of the equipment used in home brewing.
Some of our most popular videos are our Blackberry wine recipe ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ArZZLEg6b_g.html & our cider recipe - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-zsg0da-XOMk.html.
We also give you ideas on how to improve a standard beer kit, how to enhance a cider kit & how to make a wine kit that is superior to those you can buy.
For more information, to buy the products we use or just need some extra advice, then visit our website www.brewbitz.com.
Hi there! The adjustment screw is referred to as the SET SCREW and you can and should adjust this to the correct position. If the button is popping up too easily then tighten the set screw clockwise, if it isn't shutting off, then loosen the set screw so that the pressure from the liquid can force the button up and the tip up to close the seal. Otherwise great job on the video :D
Hi, I was wondering what do you use for making your labels, as I would like to have a go at making some but don’t no where to start? ie printing, computer, app and paper I think a lot of people including myself would love to know thanks.
I use photo shop to make my labels. But you could make a picture using instagram or lots of free picture making apps and programs online. I know some people use pixlr.com
Hi Davin. Encouragin to see I'm doing it correctly. These SG kits are very straightforward compared to others. I have made this kit and the PG and they both taste great. I haven't been filtering mine so Ill add that in for next time.
I just cut the top off take out the gubbins and stand it in the sink with the hot water (deep) , as long as you sort the bottom out before you open, it will stand there quite well 😎. loving the channel, keep em coming, cheers🍻
Good advise. What I do is run a Stanley blade across the top of the pouch just opening the outer part of the packaging not the where the malt is. Then I remove everything before putting it in the water. Give it a go 👍
Hello I have been watching lots of your video's, im a newbie to homemade wine and these video's are great. I must visit your shop as im not far from you. Does this corker work with ordinary corks or do i need to use the corks you used in the video with shaved ends. Cheers
Hi. Glad our vids are helping. Sadly we do not have a store for customers to visit right now. We are online only. You can use any wine bottle corks in this corker. Not just the chamfered siliconed ones I was using.
With the bucket you use is there a slot for an airlock and if not is it the silicone lid where you don’t need one and on your website what is the name of it
Hi an airlock in the initial stages are not necessary. Check out this video on why - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-8mJIaKC-7OA.html. Here’s a link to all the buckets we sell, so you can choose the best one for you - www.brewbitz.com/collections/buckets-fermenters
J'ai lancé un brassage (18 litres) de Cerveza Mexicaine de Coopers (+ 250 gr de miel) mercredi dernier (DI 1038). Le samedi suivant, le densité était à 1006. Aujourd'hui, mercredi 18/09, j'effectuerai un autre test de densité. J'espère qu'elle sera plus basse. Samedi, je souhaite ajouter 250 gr de miel et 500 ml Tequila avant la mise en bouteille. Cependant, la vente d'alcool est fermée ici jusqu'au 24/09. Je me suis dit que j'allais attendre l'ouverture pour acheter ma Tequila le 25. Question : si je transvase dans mon 2e sceau et que j'ajoute 250 gr de miel, pensez-vous que le moût va fermenter davantage ? (En attendant ma Tequila) Merci pour vos conseils et retours.
Salut. Vous devez ajouter le sucre (dans ce cas, le miel) juste avant de mettre la cerveza en bouteille. Si vous ajoutez le miel maintenant, il va simplement fermenter. 250 g, c'est beaucoup de miel pour 18 litres. Vous pourriez avoir des bouteilles qui explosent. Je suggérerais d'utiliser 150 g de sucre pour la fermentation secondaire en bouteilles.
@Brewbitz Je me dis qu'il y a du sucre déjà dans le rhum (canne à sucre). J'ai mis du miel à la fermentation et je voulais en mettre à la refermentation. Alors, quel va être la résultat ?
Oui. Pourquon pas. Cest un bon idee! Tequila function mieux. Je regrette, je parle un puex francais. Just utilise u. Peu rhum, pasque ce avoire beaucoup de flavour et arome.
Great, informative video as usual, thank you. I was wondering though if you could use shop bought apple juice (as in a hard cider) instead of buying a tin of extract? Do you think that would work? Cheers.
I make them on the computer using photoshop. There are lots of online versions of alternatives to photoshop where you can create similar graphics. Then i just print them onto sticky labels.
I brewed some ginger beer from root ginger a couple of years ago which was great but had 11% ABV. It worked great as an alcoholic mixer but was way too strong to glug. An American friend visited and brought some rye whiskey. We ended up making a cocktail with the ginger beer and rye whiskey over ice with a wedge of lime and dash of angostura bitters. We called it a Fiery Redneck 😁
@Brewbitz this is my first time iv used 4kg of blackberrys lol using a different method wish I'd waited as I watching your vid I could of got more vino out of my fruit . Iv added a Camden and also stabiliser so I can back sweeten but I'm a bit out my depth have you any advice hear any would be appreciated
@Fraser-vi4ux if you have added a stabiliser - potassium sorbate - then you can simply add supermarket sugar to make it sweeter. But use a measured amount to test before you sweeten the whole batch. The wine will also mellow over time, so sweeten less than you think.
@Brewbitz thankyou iv done a simple syrup but petrified to add I'm thinking if I get little bottles so ppl I give it to can add to there taste , I'm so overthinking all of this I no my brain is so annoying sometimes. Thankyou for your help and advice .
Gorgeous color! Black currants and elderberries give the most wonderful dark red, blood color to the wine - faster than even black grapes. Btw, I found myself in the same situation a couple of months back, with an ultimatum to make space in the freezer, lol! I used black currants and cherries, applying more or less the same method as you (except I used honey instead of sugar as I wanted a berry mead) until I transferred it over to two 5L demijohns. Once the mead was in demijohns for 2 months, I used one cinnamon stick per demijohn since I've learned that cinnamon enhances the cherry flavor. I also used a couple of table spoons of chocolate extract per demijohn. This was 3 weeks ago. I've sampled it this past weekend and it was amazing! Reminds me of Cabernet Sauvignon with a hint of honey and spice. I stabilized it and plan to bottle one demijohn dry as it is tonight. The other one I'll sweeten a bit with honey, return to a clean demijohn and leave for as long as it takes to incorporate that honey properly and clear out again. Usually this takes 2 - 3 weeks.
Brilliant! I went and tried it as soon as I've seen the video - works perfectly! Didn't even have to cut the handle off as it's relatively thin and made of plastic...fits right in.
I’ve just tried a Sauvignon Blanc Wine that’s a year out of date 2023 and when it stopped Fermentation it just looked like mud 😂😂 so just ended up throwing it down the sink
Its a shame you didnt contact us before throwing it away, most fermentations do look like mud when they have finished. Thats normal. It then takes time to clear. Its unlikely the grape concentrate would have been off as the high sugar content is a preservative and they are pasteurised too. With a hydrometer reading and some more info, it’s likely we could have given you the info you needed so that kit could have finished as a very good wine.
@@Brewbitz oh wow thanks I didn’t even think of contacting you just thought because it was a can from last year Which was given to me by a friend who didn’t have time for making it so it was left in her cupboard and one come across finding it when she was packing up for moving house I will keep this in mind if this happens again 👍
Hi. No. We are not adding sugar as required in each kit. So the 2nd kit provides the extra sugar for the first kit and also deepens the flavours. This is good for cider kits, but it doesnt really work with beer kits as it doubles up the bitterness from the hops so makes it very bitter
Hi. They were just sultanas from the supermarket. Grapes are unlikely to be sulphite free as they are regularly sprayed with a sulphur based spray to help prevent moulds. As sultanas are dried grapes, they are likely to have sulphites. Sulphites are naturally made by the yeast during fermentation anyway, so even if they were sulphite free, the yeast will have naturally made some anyway. And remember, the body needs sulphite to turn into sulphate to help keep the body healthy.
That's what I was thinking too. I always rinse the sultanas with boiling water to remove any oils they might have, and discard the water. Luckily I'm in Canada where any preservatives, like sulphites have to be listed.
I’ve not personally made it as I dont like ginger beer. So I cant compare it to crabbies as I havent tried that either. But it is a very popular kit and people who have made it, recommend it on the brewing forums.
