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Lately when I'm racking wine off the lees for the first time I siphon about half the gallon of liquid into the Dj the other half into another and swirl/shake both every few mins until I'm happy then it can go into one Dj. I tried stirring the whole Dj full with the 'other' end of the long...

Yes and Yes. Moley reckons you can drill an 8 or 9mm hole in the cap and insert the airlock straight in. I didn't know what size drill bit to use so when I needed one I had Mr Barkie drill a circle of small holes, press the centre out, file it smooth, and press a standard airlock bung firmly in.

I was reading that it is back pressure that pops the cork straight back out so the dodge round it is - put in a length of strong string or wire down the inside when inserting the cork, leave enough to get a good hold on the string, then slowly withdraw the string and the excess pressure...

Welcome to the Forum from another one originally from Leeds. There are a few quick recipes (ready in 1-3 months) you could have a go at while making brews that take longer mature.

It is really easy. You just need 1 litre of red or white grape juice for the base and another litre of whatever takes you fancy. Just don't pick juice with preservatives in. There's a recipe for Fruit Tea bag wine from Moley here in the Recipe section, same juice thing with added fruity...

BTW - It will be fine, I use it in preference to powder as I usually have some lemons in the fridge. I add the juice to the pan of boiled water when I put in the sugar in, to invert it.

I'd add a little tannin to red gj as well as citric acid (yeast seem to like a bit of acid with their sugar), omit some water and use more juice, and perhaps a little glycerin for "mouth feel"?

Lime or Orange zest / juice? I've used smashed up fruit and strained the liquid off the pulp to go into juice wines. Somebody will correct me if I'm wrong but I think you probably need to use pectolase (pectic enzyme) in for fruits that are high in pectin to get a clear result. How about 3 -...

Aha, it's an appetising looking colour :thumb: Yeah, I can understand your concern, that's the thing isn't it, bit of a challenge trying to capture the flavour and aroma of something so delicate. I would have opted for all juice too. I think my "Multi-fruit" might just come out as...

Hi, I see you have played it sensible with the fill level. Have you used red grape juice for the Watermelon?

Hola DB. Welcome to the forum.

It hates me too. :wha:

Oh goody :grin: I started another 4 different gallons yesterday so I'm back up to 6 fermenting! I think these will be great while building up a stock of country wines.

I've used those in a Moley's recipe for teabag and juice wine, racked one off earlier and it has kept the aroma of blackcurrant and promises a nice colour.

1.110 is rocket fuel for me too. If you drill a circle of tiny holes and cut out the middle you can force a standard bung in for an airlock in the top. The pressure is higher inside while the Co2 bubbles are coming out so no air etc can get in. If you do want to seal it tight you can use...

Quicker (7-8 days) in this hot weather, or two weeks if cooler. You can leave it a couple of days undisturbed for the lees to settle down before racking off and stabilising.

I'd guess the preservatives would make the yeast sulk at the very least. I wouldn't risk killing them off as I want sparkle.

I'm encouraged. There are some blummin' poor excuses trying to pass off as wine out there. Glycerin B.P (Glycerol) label says it is taken with water as a cough and sore throat remedy and can help dry skin when rubbed on! A Boots 200ml bottle was £1.39. I used Young's super yeast compound and...

Young's super wine yeast compound has been nicely predictable.

I don't think you are doing anything wrong with the WOW if it doesn't gush out of the bubbler! There's a lot of things can dictate how fast or furious your ferment goes, like temperature for example, but it does seem to include, as Samarith I think it was said, if Mercury is in the House of...