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I've made wine from pears before, it turned out quite nice. The pears I used were pretty ripe, and it took a long time to clear (about 2 months!) but it was my favorite wine I made. Here's how I did it http://www.thehomebrewforum.co.uk/showthread.php?t=30603

I've got a glass wine theif too

1 bottle gives a hint in 23l. I'd imagine 1 to 3 bottles would be to my taste but that may not be yours. If anything make it weaker to start and you can allways rack and ferment again though a bit of extra yeast may be needed. You can also stop it with fermentation stopper and Camden tabs and...

Thanks Hypnoticmonkey, how do the economy kegs fare when keeping stuff a bit longer? I might have some booze left over (unlikley with my mate's but you never know!) And I'd hate to waste it. I've also seen some pressure kegs going cheap on eBay and was wondering if they could be used or if they...

Hi guys, It'll be my birthday next month and I was planning on getting my mate's round for a BBQ should the weather hold out. If everything goes to plan I should have 23l of strawberry cider (which is just finishing clearing now) and 23l of blackberry and vanilla wine (which should be finished...

So this one started out not too good with me mucking up the calculation and after some suggestions my intension was to split this into two batches and top up and secondary ferment. However I never quite got round to doing that and it just sat in a corner till the weekend when I decided to rack...

Its fine mate, I've done a few wow variants now and the red grape juice or blueberry ones seem to take a bit longer. Never had any bubble up out of the airlock either and they turned out fine. As long as you have the fermentation going then just give it time.

So, I decided to brew up a Turbo Cider today. Gonna go for 5 gallons this time and add a fruity kick. Had 11 litres of Tesco value apple juice that I'd collected so chucked it in a bucket with some nutrient, acid and tannin to get it going. I'll buy some more juice next time I go shopping and...

Thanks LeithR, I'll try and remember that for the future mate :)

You can't rely on an airlock to tell whither fermentation has stopped or not mate. It sounds to me like your wines hadn't quite finished fermenting when you bottled them, and Camden tablets alone won't stop a fermentation. To make sure a fermentation has stopped you need to use potasium sorbate...

Very interesting Phill. I've been toying with the idea of doing a lychee brew so good to know it won't clear. How do the tinned fruit wines compare to the juice ones?

Sorry mate, it was the cherry stuff I used. The op in the other thread was asking about general advice for a syrop wine and the one gallon batch I did with a full bottle was not plesant after it finished fermenting so it got split across 2 other DJs and topped up with juice, more yeast and a...

When I did it I used 4l of white grape juice and a bottle of syrop mate, and for me it was the flavour that was too much. I didn't think of the extra juice making the flavour a bit much and I'm starting to doubt myself a bit now but I won't be adding that much to 1 gallon again any time soon!

No worries. I tried a full bottle of the syrop in 1 gallon ad it smelled great, but when the fermentation stopped it was not plesant, way too much syrop for my taste. I ended up splitting it into DJs and topping up with juice and going for a secondary fermetation which is just about done and...

The bottle I've got says 65g of sugar per 100ml, so a bottle is about 286g sugar by my reconing. Then you'll need to add the sugar content in your grape juice too.

That'll be way too strong mate. For me half a bottle in a gallon is about right. The syrops are really high in sugar as well so double check your sugar content. What ABV are you looking for?

So I have fancied trying to make a tea bag wine for a while now and fnnaly got round to sticking on a brew today. I used: 40 Twinings Blackberry and Nettle tea bags 3l water 2l Apple Juice (tesco value range) 935g Sugar Half a cup sultanas 1/2 tsp Tannin Pinch of acid blend 2 yeast nutrient...

Drew a sample off today to test and though not quite finished (sg 1.010) is tasting very good indeed. Fingers crossed it'll hold up but at this stage its probably the best one I've made yet.

Pulled off a sample today and it was down to 1.000, fermentation seemed to have stopped so I chucked in the finings. Had a wee taste and smell and it does have floral notes and a slight perfume charicter to the flavour though I'd say needs aging to get to its best. Glad that the petals are there...

I just write on the DJ with a sharpie, and scrub it off when I'm done