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🤣 I was being daft. Sorted now.

Can anyone advise? I started a light grape wine with ~1.080. It’s fermented out and my reading is 0.990. I’ve never had a reading that low. Is it an issue? What’s going on? Hydrometer reads 1.0 with tap water so it’s a pretty decent calibration. Also I tasted it and it’s defo not crazy strong.

Thanks for the reply. I’ve only used bentonite up to now, just curious about it more than anything.

Hi. I’ve heard from a couple of places that you can use milk to clear wine. Has anyone tried it? Is it for real? What are the pros and cons vs bentonite?

Thanks. I’ll just take an OG tomorrow before I pitch then and take as a minimum. I’ll maybe order a refractometer for next time.

Hi I’m fermenting fruit, usually I boil the fruit and use the extract to make wine. Today I’m mushing the fruit and fermenting. So how do I get OG given that there are sugars in the solids (inside a straining bag)? might be a very basic question but it doesn’t seem easy to do accurately with...

Took a little sample today, seems to be clearing well.

Oh that looks like a good solution. Could you link where you got the keg? Are there any implications in terms of ageing a wine in one of these as opposed to a wine bottle?

Hi all. I think I will be bottling my first batch of wine in the next week or two. It’s a Damson wine and it still has a bit of fizz, which I like, and seems to have finished fermenting (been reading <1 on the hydrometer). I have some used wine bottles but was wondering if you can bottle into...

Not sure what I’ll be bottling in, it’s going to stand in the demijohn for a week now, but most likely sanitised wine bottles we have, ahem, emptied..

Thanks Hagrid. Would you get rid of the fizz now, or later prior to bottling? I’m assuming bottling with the fizz would be unwise? I really like it dry, but I might have to backsweeten a batch for my wife.

My first batch has been a little below 1.000 for two mornings. I racked it off tonight. It’s dry but quite pleasant to taste and still has a little fizz. I used a campden tablet and it’s now clearing. Fingers crossed.

Started my next batch this evening and used the boiling method again so that I’m using the same process. Got 1.090 this time!

Thanks for your response. I’d be happy with 7-8%. Honestly I’d be happy with 5% and drink it by the pint if it tastes good that way. Main thing is getting a handle on the process, and a drink at the end which will have come from my own fruits.

Thanks for the advice! Attached pic is what it looks like right now. It’s my first ever go so I’m happy if it comes out low alcohol, reckon 7-8% is the best I could hope for. Initially I added 750g sugar as per recipe. I wasn’t aware of a calculation involved. Next time I will try just stoning...

Hi all. I have a Damson tree in the garden and so far have collected around 3.5kg of fruit. I heard they’re good for wine type drinks so, following a recipe, I took half the fruit and boiled it, I got a lot of quite strong juice from it, added pektolase and fermented with sugar in a bucket with...