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Lemon may be a nice back flavour, but i'll skip the orange i think.

I'm gonna try the one from http://www.wwbc.org.uk/recipes.html#SweetMead but i'd prefer a plain mead without the orange and lemon, or is this specifically needed?

I'm wanting to try elderflower champagne in the summer and as i cant get flip-top bottles i've saved a few cava style bottles. Is it possible to cork these, and if so where might i find a suitable corker and corks?

Well after months of possible recipes floating around in my head and me finally getting all my supplies from a brewing shop in Glasgow a couple of weeks back i brewed up. I've called it strawberry wine but i've used a couple of litres of grape juice as a base, plus plain water and strawberries...

Can you put back the brew into the main fermenting vessel after taking some out to test the SG? In my eyes i cant see why not if everything used in the processed is sterrile? Or am i way off the ball?

I was thinking about that. Say maybe 1L or so of good quality apple juice and a little yeast? What about adding wine yeast instead and making an apple wine?

Yes its plastic but apart from it not being that fizzy it also tastes **** - very bland, no apple aroma or flavour.

I bottled half of my brew and kegged the rest as i didnt have enough bottles. The bottles are great, carbonated well and taste very nice. However the keg is a different matter. Its clear, but not very carbonated and tastes quite bland. What are my options here? Could i add some more sugar and...

I took advantage of a trip to Glasgow to visit the brewing shop on Dumbarton Road near Partick and got me some new supplies. Demi Johns, air locks, a cherry beer kit, a peach wine kit, a case of 15 wine bottles, corker, corks, yeast nutrient, tannin, finings, and two types of yeast to try. All...

Thanks for the info. I'm new to all this - i've just done my first cider but want to get some wine on the go as it takes so much longer to mature and become drinkable. I think i may go for the option of fermenting all the way then adding sweetener and bottling. would this work?

Am i correct in presuming this will make a medium to sweet wine given its name? I prefer wine that is not too dry so if this is the case it will be perfect for me.

That was the plan but i dont even get a chance to decant before the sediment starts rising. The bubbles come from the bottle and take chunks of sediment with them. I tried with another bottle to let some CO2 out by very slightly unscrewing the cap, once all the initial gas had escaped i opened...

From all my types of bottles so far i've found the 500ml plastic coke/sprite bottles the best. 2lt coke bottles dont work very well they seem to let up all the sediment on opening.

I read on another site that once primary fermentaion is complete you can rack your brew to another container, leave to settle then re-rack another 2 or 3 times as before. After this you can prime and bottle and end up with no sediment. Is this true. With my limited knowlege of brewing as i'm a...

I was thinking of making a light peach wine, perhaps sparkling. You must let me know how this goes. :cheers:

Thanks for all the advice, its good to have more experienced brewers to call on for information.

Thats why i was wondering about adding the strawberry flavouring near the end before bottling.

My mind has been wandering while at work and i was wondering if this would work: 6 bottles worth of water Sugar wine yeast stawberries strawberry flavouring Not sure if it would work, would this make a decent wine? If not, could i ferment and prime to make a weak sparkling drink?

they're not that bad but his constant jabber gets on my nipples!

well, if it was without him it would be better!