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I believe youre advising me to get a hydrometer reading and rack it? I will do that tonight when Im home from work or tomorrow: I will feedback the results. There is hardly any headspace in the DJ. About 4.6L in a DJ that holds about 4.8L. It slowed down to about a bubble every few minutes...

Ive got a blackberry wine, its been fermenting for about 5 weeks now and over the past 3 days, I think with an uncontrollable fluctuation in temperature, its stopped bubbling for between 3 and 6 hours on 3 occasions. its going at the moment and has been for about 24 hours but very slow; probably...

Thanks I will give that a go then

welcome to the forum

Ive got a plum and blackberry wine clearing at the moment, theyve only been racked about 5 weeks and Im told clearing could take about 3 months. Im just wandering with these dark wines how clear is clear? Ive seen finished light coloured wines that you can see through on this forum but no...

Not keen on vodka: any more info on wine?

Somebodies got damsons, I can have some, any ideas?

Ive done mead a couple of times and 2 on the go now: one took 14 weeks the other 16 weeks. Im told temp does make a difference. 2 on the go one for 12 weeks and bubbling very slowly so should finish in a few weeks because a couple of raisans have dropped to the bottom and the other only 6...

Thanks Moley :)

Yes its in a DJ, I will check that link thanks

Hi All, Ive recently made a plum and a blackberry wine, both fermented out and have been racked about 3-4 weeks ago. However, being new to this brewing malarky I did not de-gass them. Two questions. 1. What would be the normal procedure for de-gassing, when?, how?, is it the same for both...

If you assume as suggested that it was an SG of 1.080 at the start then you can make a calculation before bottling with your hydrometer by dividing the overall drop by 7.36. The wine is likely to finish fermenting somewhere between SG 1.000 and 0.990. Example. If it finishes at 1.000 then...

Hi Moley, Ive just read your excellent guide to making fruit juice wine. I was just wandering does the process change at all when you are ready to rack when using real fruits. Is the racking method the same regarding shaking the DJ etc? AND what about the length of time before using finings?

I made a yeast starter but in the end did not need it. I was told that this could be kept in the fridge for use at a later date. Is this correct or do I need to throw it away? If I can keep it is it best in the fridge and for how long can i keep it?, I'll probably need it in about 2 weeks, and...

got a copy tonight from amazon, thanks

Ive done a few meads and sounds like either 1. the honey may not have been disolved properly OR 2. (this is what happened to me once) the fruit all dropped because of a change in temperature (it dropped) rightly or wrongly i stuck it by a radiator for an hour and it rose again and it continued...

Thanks, I will

Yes I can see the difficulty in walking accross town after a few pints in the ship & mitre, and with what they sell in there I mean just a few pints.

never used sloes but there are some growing close by on a cycle path. If i pick some and extract the seeds i can send them if you post address etc do i need to do anything with them before sending? How many? Im over there next week for elderberry anyway.

This is a great help and I will use this and the other info when I make my next wines, thanks