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  1. Making Wine from Grapes

    It is fairly straightforward to make wine from your own grapes and there are many online guides showing you how to do it. Unfortunately, many of them “over simplify” the process or take a “natural” approach, which is absolutely fine if you are prepared to gamble with the results, but not much use if you are hoping to produce consistent, repeatable, drinkable results.

    In essence, many guides suggest that all you need to do is:

  2. Making Cider or Perry from Apples and Pears

    It is fairly straightforward to make cider or perry from your own apples or pears and there are many online guides showing you how to do it. Unfortunately, many of them “over simplify” the process or take a “natural” approach, which is absolutely fine if you are prepared to gamble with the results, but not much use if you are hoping to produce consistent, repeatable, drinkable results.

    In essence, many guides suggest that all you need to do is:

  3. Having finally got hot enough air temperatures to stop our barrels losing pressure due to the cold, we have suddenly gone full circle and are suffering from unseasonably high temperatures. These are likely to start causing problems with pressure barrels as the gas heats up and creates excess pressure, which can easily lead to loss of pressure as the valve tries to vent the excess gas, leaks from the tap, leaks from the barrel body and, oddly, cloudy beer as the sediment gets stirred up by dissolved CO2 coming out of solution. The hot temperatures are also causing beers and wines to be reluctant to clear, even with the addition of finings.

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