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1. If it's left to clear or finings are used it should be clear with compact sediment at the bottom, best to rack into another container first before into the bottles. Do you have a siphon with a sediment trap? Should be straightforward to get clear wine in the bottle. 2. Sounds like it has...

Out of interest when making the kits do people follow the instructions exactly or make in the normal way? For example I've seen some which say to shake the dj to Degas every day for 3 days without racking off the lees, then at finings to the shook up cloudy wine. Would it be better just to...

Could try adding yeast nutrient. I would add more yeast, just sprinkle on top, then leave the lid off the fermenter for the first 2-3 days, cover with a clean towel and after the first 24 hours stir twice a day before adding the airlock.

Ye I'm going to do most of mine dry and some with a sweetener. I actually found some classic lemonade without sweetener in Sainsbury's, for £1 a litre. All of the kind of artisan cloudy lemonade are just sugar but I reckon they will be too strong and take away from the elderflower bubbly.

Thanks, I rehydrated the dried elders I used earlier this year with boiling water so I wonder if that's what extracted the bitter flavour...

Out of interest how many elderflower heads do people use per gallon of Champagne? There's a recipe on the home brew hop shop website that states don't be tempted to use any more than 3!? Then I've seen other recipes that state to use 24. I have the river cottage book which states 8, however...

Also needed is a source of useable nitrogen

If you have a Wilko nearby they are open at the moment and sell yeast nutrient. Surely Marmite will add a load of salt, I mean I love it on toast but I'm not sure about putting it in wine. Personally I wouldn't risk the time and effort of a ruined batch on trying something like that...

Hi mate Did you ever find a good rose petal and elderflower combo? Cheers

I believe as well consuming large amounts of fructose in the form of high fructose corn syrup is one of the ways it can become harmful. Thankfully we don't have a lot of it here is more in the US

The alcohol itself contains calories, if you think if you could separate it from the water and put a match to it, it would look pretty damn calorific. An old school friend who was into bodybuilding told me that alcohol is empty calories and cannot be used it just goes to fat, not how accurate...

Should be fine but could add 500 ml of white grape concentrate if they're worried about it being weaker and diluted...

You could always just make it a bit stronger then top off the glass with lemonade at serving. Although after the sugar tax was introduced good luck finding lemonade without added sweetener and reduced sugar. As others have said the other option is non fermentable sugar, lactose is an option...

It sounds like it might introduce a lot of air. I would be very careful and don't slosh or splash it. Generally we use a siphon to transfer so as not to introduce air (and also to leave behind sediment). If you can make a degassing wand out of a hanger (or buy one) I would say that is a better...

Cheers great

The wands are good but just be careful when using it that the surface of the liquid does not getting broken as the wand is spinning. Do short bursts and change direction on the drill. I have oxidised wine in the past by going too nuts with these, although these were 1 gallon batches so easier to...

Make sure you are using bottles that can withstand pressure. Did you clear the wine/add sulphites? I have found that even without sulphites if the wine has been cleared then there isn't enough yeast left to reliably get it going again in the bottle. I think when they make Champagne there is...

Hi, Once fermentation is complete and the wine has been racked off the sediment and then degassed, does anyone know of a reason why the wine stabiliser (in the form a crushed campden tablet and potassium sorbate) cannot be added at the same time as finings? At the moment I am using Ritchies...

I made first 2 WOWs recently 1 litre Stute WGJ 1 litre Tesco Apple, mango, peach and passion fruit. 500ml pineapple 700g sugar Tannin, glycerine, pectic, nutrients Tasted good, maybe next time I might try upping the pineapple to 1 litre and reduce the mixed fruit to 500ml to see if it makes it...

I would have thought so, pineapple juice itself is fairly acidic so you might not need a lot extra