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Ok I went for just the filter and its crystal. Couldn't resist a taste. My first impressions are fruity, just enough acidity and not too dry. Thanks for all your help guys :cheers:

Another update. So the pectic enzyme was added almost 2 weeks ago and although was a initial 'settling' there has been no significant change since. The nice lady at my home brew shop said "whatever you do DONT add more finings because it might make the problem worse"! So.....FILTER or FININGS...

Just a thought. What do you prefer. Corks have a little class about them but they are no so user friendly as screw tops ! Or is that just me :whistle:

I told my local Pup Meister that I had started to make my own wine. He smuggley said "yes but if it isn't made with grapes its not really wine is it" I had to retort..."what does that say about that battery acid you sell then" :hmm:

An expert lacks one vital chain of thought..."if it aint broke dont mend it" What they tend to do with something that 'aint broke' is "mend it until it is"!

Just as an update. On Tuesday I added the enzyme and gave the must a thorough shake up. Put it back in my fermentation cupboard and...hey presto! on Wednesday its clearing. Ok its far from crystal but at least I can see my hand behind it. I'm amazed. :thumb:

I mentioned on another thread that I have 2 gallons of rhubarb wine in the process of clearing. Its not gone to plan! Fermentation stopped so I racked it off into clean DJ's. It was at this point that I found out I should have added some enzyme during the fermentation :o However the nice lady...

Yes I purchased a couple of those too. :thumb:

Hi critty. Have a look here http://www.thehomebrewforum.co.uk/viewtopic.php?f=40&t=3364 This was posted by rickthebrew Look down the page for Fri Jun 26, 2009 7:41 pm I currently have a gallon of this bubbling away. I do like the 'dry sugar extraction' method as described by Moley.

I want to make a coffee wine. I made it years ago from a recipe from a library book (yes that long ago) :lol: As I recall it asked for a vanilla pod but in those days you could only get essence. We do have a couple of asian supermarkets, Morrisons and Tesco but I have never found them in...

I've seen a few recipes that use vanilla pods. None of my local supermarkets sell them. Can anyone tell me where I can get them from? Thanks

Now why didn't I think of that... duh! :oops: thanks

Hi Guys. My neighbour is currently giving me all of her rhubarb (she doesn't like it :o ). So I've already got 2 gallons of rhubarb wine just about to start to clearing. So I want to try some Apple & Rhubarb with a dash of ginger. Does anyone have a recipe or ideas on quantities particularly...

Ah! that makes sense,, thanks :cheers:

I'm confused! I have been looking for an apple wine recipe and eventually I found a great one on this site by Moley :thumb: However during my search I found a vast variation in apple juice/ water content. One recipe was pure apple juice! Isn't that cider and not wine? So when does apple...

Thanks for your reply. I wasn't sure about the heater to be honest but thought warm rather than cold! I'll just have to be more patient :whistle:

First day into my new venture and I have a problem! I am following the recipe as described in the OP. I made up a yeast starter and everything was looking good so I added it to the juice etc. It is now 4 hours later and fermentation hasn't started? My temperature is good (its on a bottom...

Thanks. I'm just up the road from you in Brierley Hill .

Hi. My name is Steve and I'm from W.Mids. Looking forward to some sound advice from you guys.

Hi. My name is steve and I am new to the forum. I did have a shot a making wine 20 or more years ago but what with work and family matters it kind of fizzled out. However I am retired now and I have taken up brewing again. Would you believe it, my first attempt at finding out about 'juice...