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Great, thank you. Hope you don't mind further questions... 1. So when looking for a stable SG - i.e. it's not moving anymore, I'm assuming that means the yeast is dead. In which case - how does it create CO2 in the bottles with the additionof sugar. Wouldn't there have to be some live yeast? 2...

My elderflower wine is nearing 1.003 and I'd like to bottle it soon. I want some fizz, so I have champagne bottles ready. I'm looking at 21 litres My questions are: 1. How much sugar should I add to each 750ml bottle to prime them? 2. How long until they are fizzy (wine already tastes good)? 3...

hmmm, yes.. I actually chewed on a flower today, yes I'm that person...and it was pretty good. Think I'll just try a small batch in a 5ltr demijohn...see what happens...no tannin added though... I'll post what happens

Original was 1.058. End was 1.000 so it is 7.6%ish...pretty strong mead....although....one 500ml bottle is enough to send me to sleep or keep me talking nonsense all evening...lol...which suggests it's actually stronger. I do have a Brix Refractometer but I have never managed to get the hang of...

I think I may try to rebottle it as it also has sediment in the bottom - which of course mixes in on opening it fizzes up. Thanks for the advice....might try some with lemonade...

Brilliant. Thanks. Great advice

ok, so I'm a beekeeper and I thought I'd try my hand at mead.....well first of all the honey I used is a really strong flavour (late harvest so dark and pungent, not the early harvest light kind). So it's a pretty strong honey flavour...a bit much. Secondly...I bottled it with a little sugar in...

So....I planted 5 jasmine plants like 5 years ago and they are BURSTING with flowers....hmmmm says my winemaking brain...they smell floral and delicious....almost like elderflower, but more oriental and spicy.... Can I make wine from them? I've heard they are tannin heavy...has anybody got...

My elderflower wine is bubbling away happily. I just tested it at 1.019. So it's sitting at about 9.2% alcohol right now. I want to time the bottling so I don't have to add any sugar to the bottles and the fermentation just continues in the sealed champagne bottles. I've heard the target is...