Dies. Gibt’s auch in den meisten Baumärkten in kleineren Mengen. Ich arbeite viel mit Holz und habe auch ein paar Möbel schon selbst gemacht. Ich nehme eigentlich immer Holzkitt / Füllspachtel wenn ich nicht selbst noch Staub/Späne habe um selber welchen herzustellen.

Zwie Dinge noch zu beachten. Die Masse sinkt meist ein wenig ab oder ein wenn du viel benutzen musst. Dann lieber auf zweimal und etwas mehr nutzen um es dann Plan schleifen zu können.

Wenn der Riss bis zum Tischende geht wird kein Spachtel halten. Dann solltest du erst verhindern das der Riss sich weiter öffnet. Das macht man meist mit einer Schwalbe. Aber müsste ich den Riss sehen.

I only tried cider because it does not need any heat whatsoever. But you planted the seed and i want to try some beers in the future!

I posted it here earlier: https://feddit.de/comment/456063

Yeah, i’ve read about that aswell. Here in germany they are pretty common everywhere.

I’ll try and get a money shot in a clear glass without ice and the sun shining trough tomorrow. It cleared up so well in the refrigerator, i was baffled

Yep, the recipe is kind of a wine. But the last time i only got up to 8%. This time it shot up to 10% in almost under two weeks. My cellar was quite warm this time of the year. But its perfect.

It absolutely is, drinking as i type! I’ve also tried it as cider berry spritz with prosecco, ice and soda. Godly!

I am a beer guy too! But i had so much currant i had to use it. It is red and black currant maybe 50/50 and some josta berries on top but not that much. In total i used about 14kg of berries. Should yield about 60 litres but there is some already missing ???

Yep. Me too. This kind of content was… unexpected

Will do! I did some 2yrs ago with only red currant. Am excited to see if it will clear up that good again.

Looks awesome. What I like most about home brew is the ingredients. U mostly need sugar, some fruit and water, maybe yeast. (And some other secondary stuff)

But it’s pretty basic and yields such phenomenal results. Maybe I love cider and beer too much…

Did the crosspost work? Looks like it at least. Man I feel like a total fucking noob on the fediverse still. Like the 13yr old on dial up…

Thanks! I’ll try… How does crossposting work in the fediverse? Is there a function or do I just post the link to here?

I’ll try ddg!

Yeah that perfectly summarizes my feelings aswell. The topic oriented communities are what I preferr!

Yeah that’s true! If an article is posted, the discussion shows that people really did read the article!

I have been a user on Mastodon for quite some time but wasn’t that active and felt it lacked some content for me. Now that I joined lemmy I learned that mastodon is federated and I learned about kbin! That’s what makes it refreshing for me. A lot of new stuff and small communities emerging :)

Comer over! I have to regularly measure sugar and of course I need to do a taste test

They are! I planned to only use the big one, but was afraid the fermentation would rise too much and split it between the barrels.

Ingredients (for about 10 L) 2-3 kg red currants 1,5 kg sugar 4,4 g yeast nutrient salt 15 mL antigel demineralized water 0.5 liters of apple juice (for the fermentation starter) Pure yeast “Port” (alternatively “Bordeaux”), preferably dry yeast sugar for post-fermentation (later) Ascorbic acid (later) Potassium disulfite (later)

Preparation

The currants are washed and then destemmed, that is, freed from all the stems. For this purpose, a fork is suitable, with which one strips the berries. Now the berries are mashed with a potato masher, the sugar and the yeast nutrient salt are dissolved in about 6 liters of water and added to the fruit together with the antigel. The rehydrated yeast or starter culture is added and the mash fermentation is started. It may be necessary to add sugar during this time.

After about two weeks, the mash is pressed off and the wine is diluted until an acidity of about 7.5-8 g/L is reached (shake out the carbonic acid before measuring!). Continue fermentation until about 13% alcohol is reached. Alternatively, fermentation can be continued to the end.

Once fermentation is complete, sulfur is added with 1 g of potassium disulfite per 10 L and the wine is kept as cool and still as possible. After one or two weeks, it can now be drawn off from the yeast into a new balloon. Now either the residual sugar content can be adjusted directly and filtered, or the wine can still be aged accordingly. If the “pithy” taste is missing, it can be improved by aging on oak chips (French oak, “medium toast”). The wine has a very good self-clarification, so that one can filter directly EK. Before that, the residual sweetness is adjusted and 1g of potassium pyrosulfite and 1g of ascorbic acid per 10 L are added to the wine again.

Translated with www.DeepL.com/Translator (free version)

http://met-und-fruchtwein.de/rezepte.html#johannisbeerwein

This is the Recipe I use. I’ll paste it in DeepL, one Second!