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My test is now under way with a Apple/Grape supermarket juice wine.

Ditto :D

alandkell.... This is why we use a fruit juice/grape juice mix....it gives vinosity ;)

Hope you do like it dude.....but even if you think it tastes like dish water, for what it costs to make it sure wont be the end of the world :mrgreen: As for a good kit I agree with the above, Selection kits are superb :thumb:

Cheers for that link Aleman! not one I had see before....nice one dude :thumb:

Tweak away I say 8-) substituting the orange with Tescos Orange & Mango is a winner! :thumb:

Roughly (but near enough) the juice of one lemon equals 1tsp of citric acid ;)

Don't waste the zest jonewer.....pare it off so there is no white pith and add to your boil ;)

The cream of tartar is for acidity....you could use the juice of a lemon instead ;)

Looks stable to me but then I don't know if it is dry or has some residual suger. If dry it should be OK but if not some potassium sorbate would have been good.....just in case ;)

That is looking very nice indeed! A bit less head space would be nice, so don't delay bottling for to long ;)

No need to be worried, just less would have done ;)

Never use potassium sorbate without useing campden at the same time as you run the risk of the wine developing a geranium smell rendering it undrinkable. Sorbate on it's own does not stop fermentation, it only prevents the yeast from reproducing so any still in there will just keep going. As...

If you can see and hear it fizzing then I am sure all is well....probably an air leak hence no bubbles in the air lock. Get a hydrometer if you haven't got one so you can monitor the fermentation ;)

It is exactly the same stuff just a different spelling, maybe the HB shops call it something different to help justify the exuberant amount they charge for it! As for 25ml in a gallon that would be far to much IMO and I have never used more than 5ml but you will be the best judge as to how much...

Yep....get some choped raisins rinsed with boiling water first in there and 6 whole cloves ;)

As above, although I would give it more like 5 days on the pulp. Providing it is fermenting vigorously i.e. the the cap is sitting proud on the top it will protect it's self ;)

Thanks for that James, I stand corrected....so I will now just shut up! :D ;)

Yes mate :thumb:

No it won't hurt the pectolase but you will then have to wait another 24 hours before pitching the yeast.....I would just pitch now.