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Many thanks for the responses, it seems I have an answer to why my filtered, stabalised wine (only one batch luckily) is throwing a sediment in the botles. As a follow up question if i may... how then do we stop fermentation at a specific gravity say 995 for a meduim wine and ensure all the...

Hi All, After about 20+ Gallons of wine making i thought i should check something; Can you add finings (specifically harris liquid 2) at the same time as ferment stopper (pot sorb) and a CT? Is it better to wait until the pot. sorb has stableised the wine first? Any help appreciated.

Awsome, many thanks :thumb:

Next time I will check the spelling and grammer before posting :oops:

Hi all, Tried a quick search and couldn't find any existing threads on this so thought i would post the question:- If I take the starting gravity of a WOW or TC and take it at a low volume (eg. 3.5 - 4 litres to save mess on the floor during the initial whoosh) and i want to top up to a full...

Just checked and the hydrometer is set to 20C, in the room temp water (luckily 20C) from the kettle is sat perfectly at 1.000. Maybe the super low gravity has something to do with using frozen fruits? When i tried to backsweeten ciders it was a disaster. My repeated attempts in the trial jar...

Just to check, 20C water should sit IRO 1.000?

Hi all, just checked the gravity on my blackberry and elderberry wine. Its 986!!! and still creeping along!!! I was hoping to stop it a bit sweeter than that. if i kill it off and and calculate the sugars required to raise the gravity to about 1.000, can i still use my 2.25 oz/gallon to raise 5...

Hi all, I have bought finings for the first time (vin clear), and noticed the shop sold varius forms of finings including two part packets of liquid and on the shelf was a selection of finings in bottles. I think they were Youngs A, B, and C. One of them may have been a powder? Essentially i...

I added nutrient at the start, doesn't the super yeast have it in too? I mught add a bit more tho. How much?

Hi All, Need a bit of help, i am trying a new recipe and its slowed down but I'm worried. I made up a brew using 2L of white grape juice and a bottle of strawberry syrup added 1 Kg of sugar and some tannin. I pitched in Youngs `Super` Yeast as the SG was 1124 aiming to stop it at 1010 for a...

The fruit i can pick out and is easy to remove. if i wet a wine filter and sit it in a funnel (remembering back to school science lessons) would this suffice. i dont really want to let it all settle out as the sediment would be carried in the spirits the bottom and thats expensive waste when...

Not really a wine/cider question but hope someone can help? I have a few batches of slow gin, damson gin, blackberry scotch ect. Want to filter it as there are a few sediment like bits that a muslin wont stop. I heard about using coffee filters? Anyone tried this?

Racked and Killed several brews today and they all still twitch for a bit. Especially the WOW! Give it a swil daily for a day or to and then let it clear. Should be fine IMHO.

IMHO dont over stress, if ot dont wipe off with a cloth it ain't likely to come off in your brew. My press gets a basic treatment: Spray with a hose and a wipe with a clean soapy cloth. then more hose action. Finally i boil the kettle and pour it over the lot. If you are using CT and new...

It happens!! Spent a good while on the throne last night cos I took a few to many cheek mouthfulls whilst racking my cider. If it ain't ready, don't drink it :sick:

Hi All, Have had a go at the raspberry aid that 'second2none' added and experimented further an tried a gallon of strawberry wine wth it. I used a couple of carton of 100% pressed white grape from Morrisons and all smelld great. will let you know the recipie f it comes out. This got me to...

not that i can tell. I usually treat cider woth CT in the bucket in which its collected from the press, then pitch yeast after 24 hrs. I followed the same process but took advice and gave perry 48hrs before adding the yeast. waited for the initial burst to die fack and then put in DJs. not...

HI All, I pressed my own perry for the first time this year. I have pressed cider for a few years and not had anything resembling the funny cauliflower like scum that formed in the primary. The scum was white (clean white ) and resembled natural sponge in apearance (it floated too). I tried...

Its says more about me than I care to admit but it looks quiet tasty. A bit like a strawberry cream slidge and the smells quiet enticing