"
stopping fermentationwine stabilizerI am going to try a quick way of making of lightly carbonated apple cider and I have a question about adding wine stabilizer at bottling time. With the juice and yeast I use...
Fruit Wine CropsSometimes raspberries grow a bit too well. We spent years pulling raspberry canes out of the yard, the back alley, the middle...
A bit OT Ah -- the floor of the cellar was not a dirt one but part "concrete" and part ancient stone slabs ( the pub had originally been built in the mid 17th century) . The v small stream ran in a channel made up from shaped stone pieces. As for cleanliness it was important to keep the cellar clean and it was washed down at least weekly by cold water under pressure -- that is all the walls and the floor. It was very easy to detect unwashed spills by my nose! Inevitably the cellar smelled of beer and CO2 but "off smells" were instaantly detected any time I went in the cellar -- which was at least twice a day. Also the hot water-special detergent mixture that I used to clean all the beer pipes once every week ( always on a Friday afternoon) was pour over the floor of the cellar when I was finished with it. Since all my beers were "cask conditioned" it was essential to keep the cellar clean and any spillages made when tapping a new barrel were washed away immediately. As I remember I had 3 different types of draught bitter, and 1 "mild" ( a dark beer). The draught lager and the Guinness I sold were my only preconditioned beers that came in special "kegs" and needed CO2 pressure to feed to the bar.
