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   Cook ?Syd (cook@noagendasocial.com)'s status on Sunday, 03-Dec-2023 10:36:15 JST Cook ?Syd

   • Sir Nedwood - Sydney 🇦🇺
   • Brother Phil 🇦🇺 au

   @ned @philcolbourn

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     Sir Nedwood - Sydney 🇦🇺 (ned@noagendasocial.com)'s status on Sunday, 03-Dec-2023 10:36:15 JST Sir Nedwood - Sydney 🇦🇺

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     • Brother Phil 🇦🇺 au

     @cook @philcolbourn so I just started 2 more batches. Due to open on Christmas eve. I did them with 150g and 200g of sugar. But a couple of things I noticed.

     1. Not all the sugar dissolves. I might give it 5 and give it another big shake.
     2. A lot of left over juice.

     Next time I'm thinking I'll split 2 bottles into 3, so 2/3rd juice in each. Dissolve the sugar in boiling water. Then top up.

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     Cook ?Syd (cook@noagendasocial.com)'s status on Sunday, 03-Dec-2023 16:43:08 JST Cook ?Syd

     in reply to

     • Sir Nedwood - Sydney 🇦🇺
     • Brother Phil 🇦🇺 au

     @ned @philcolbourn when I do 250g sugar (with wine yeast) the sugar just barely dissolves after much shaking/aerating. I think this is about the limit.

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     Sir Nedwood - Sydney 🇦🇺 (ned@noagendasocial.com)'s status on Sunday, 03-Dec-2023 17:53:34 JST Sir Nedwood - Sydney 🇦🇺

     in reply to

     • Brother Phil 🇦🇺 au

     @cook @philcolbourn just bought me some new yeasts on ebay. For next year's brews

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     Brother Phil 🇦🇺 au (philcolbourn@noagendasocial.com)'s status on Tuesday, 12-Dec-2023 23:31:51 JST Brother Phil 🇦🇺 au

     in reply to

     • Sir Nedwood - Sydney 🇦🇺

     @ned @cook

     i just pour sugar in and let yeast find it. same for my beers. i get a layer of malt in bottom and you can see yeast progress through it. send more useful and simpler than mixing it in