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Making A Yeast Starter Culture

13 Mar 2017 15:08:55

A yeast starter is recommended for older yeasts, if your starting gravity is high (over 1.060), for lager yeasts or if you simply want a faster start to your fermentation.  Here's how in four steps...

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Posted in Homebrew How To... By The Hopping Grape

Still Spirits have had a number of customer complaints about cream liqueurs forming a plug and thickening like yoghurt after mixing.  Their testing has shown that hot water is the best option in order to create a cream liqueur with minimal to no plug formation.  As a result, they have changed their cream liqueur base instructions.  These will be amended from batch 1247.

 

55031 - Still Spirits Top Shelf Liqueur Base 400g:

Slowly add pack contents into 220ml hot water. 
Mix thoroughly with a whisk or stick blender. 
Add alcohol as per essence bottle and top up to 1.125l with water. 
Finished liqueur will keep for 1 month at room temperature or 6 months in fridge.  Please note liqueurs should be kept for only 5 days if using fresh cream.

 

55037 - Still Spirits Icon Cream Liqueur Base 160g:

Make as per mixing instruction on your Irish Cream Liqueur pouch using hot water.
Finished liqueur will keep for 1 month at room temperature or 6 months in fridge.  Please note liqueurs should be kept for only 5 days if using fresh cream. 

Posted in Homebrew How To... By The Hopping Grape

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