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Hi sorry for using a certain terminology but I have read the process of how port is made in Portugal. I tend to use wine kits and my favorite is California connoisseur Cabernet Sauvignon. Now if I could develop that into a port that would be great. Maybe only 1 of the 5 gallons in a gallon jar...

sounds like an interesting recipe unless it is an alcoholic pea soup?

Hi I do know how this is made but to do so can be slightly illegal. In the making of it half way through the process a large amount of alcohol (probably from a still) is added. This suffocates the yeast and the remaining sugar is left. If a large amount of sugar is added to start with this...

Hi just checked SG 996. I am not using an air lock but I know there would not be enough bubbles to push the water around the air lock. But shine a light on the surface there is still a small few. I have been regularly stirring it to make shure the sediment is not getting in the way. I would like...

Hi I am trying to make wine from a kit. My supplier has run down his old stock. I am trying one called Doc’s original. Dosn’t look impressive. I added 1kg sugar to it. It is nearly 4 weeks and there is a slight fermentation. Just the occasion bubble or 2. It has been like this for days now...

I have given the cider another vigouras stirr and it is still SG=34. I have added another 500g. If I can't remember the previouse day then I may not put too much sugar in next time. I have a next door neighbour so I will use him as a gunny pig. HA !

Hi Thanks. The only thing it says is ABV 7% if following instructions for 32 pints I think this will be only 4% so to get to 7% acording to oldbloke that is another 66 grams. Dosn't seem much. I think I need to get up to about SG 45. One thing that may make a diffrence is, when you use a beer...

Acording to : http://www.real-cider.co.uk/how-to-meas ... c-gravity/ take difrence in SG and divide this by the magic number of 7.36

Hi I have done plenty of wine and berr but this is my first atempt at cider. I like strong beers and the SG is usualy around 45-50 but when I try Youngs brew pear cider and put in 1kg sugar I get an initial SG of 34 with timings of 7-12 days in bucket 4 Days in presure barel and 7 days moved to...

Hi years ago I used to brew using ingrediants and recipies from an old (1980) Dave Line book. These days have become a bit lazy and opted for Brupacks. I would like to get back into it. I am trying to get a recipie for Adnams broadside. The only one I can find on the internet is this but it...

Hi thanks for that. I supose if I am brewing real ail and it is presurised under its secondary fermentation then adding any finnings including egg white would be useless. As graysalchemy points out, if the yeast is still active then they are surrounded in co2 making them buoyant. Thanks

Hi I have heared that you can use egg white to clear beer. Question is how much and how to put it in. ie Mix some with beer and stir in or just pour it gently on the top. Any help on this? Desmond.

Ah I think I know what you mean by bulk maturing. Tell me if I am wrong. Use a 5 dispenser instead of bottles and pour it out as needed ????? Shure would make a saving on buying lotts of corks and a corking mechanism.

Hi Bob Thanks for your help. I have gone to stage 3. I realised that I forgot to put the Bentonite in at the start. I hate this substance. I mix it with water and add it to the wine at the start. It turns into hard like concrete in the glass. So not sure about the best way to rely mix it in...

Mi wine has the following Primary fermentation Day 1 to 8 Secondary fermintation Day 8 to 20 It is now day 17 of Secondary fermintation SG is 0.990 and no sign of fermintation. Should I leave it or jump to Stage 3 Degassing? Thanks for the temperature problem.

I am using a wine kit company California Connoisseur. It states that the wine for the first 2 stages should be kept between 20 & 25C. For the next 2 stages Degassing and Stabilizing, there is no preferred temperature. I have found sometimes that I can’t force the fermentation to even stop...

Hi I sent an email to the company about the problem of the low sg of 1044. They emailed me and asked for the batch code to send to their QC department. The made a few assumption one of which was too much water was added. Are there any calculators to work things like this out. For example if I...

Just checked my notes and I got OGs of 1.082 from the Beaverdale Rioja and CabSauv. Yes I did that. First few lines of instructions say gravity should be between 1080 and 1095. Unless my hydrometer is faulty. It says 1044. {Famouse comercial quote "It does what it says on the tin"} My...

I leave the top of my fermenter as I have to put a heater in and the lid wont fit properly. I just place the lid on best I can and put a bath towl over the top. Works fine. if it does ferment over it will get captured by the towl and not go over the floor and you can wash the towl afterwards...

Hi I have had problems with weak wine and beer. These are the ones that say no sugar required and claim reasonable alcohol values. I have just put together a wine. California Connoisseur. Cabernet Sauvignon. After making it up and checking the SG (corrected for temperature), I got 1044. If it...