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Well gelatin can help add a bit of mouth feel to the wine so you could add a bit of that to help it improve a bit. But I've brewed a couple of brews that I've felt lack a bit of flavour and are on the watery and non distinct side, they dramatically improved with ageing. I noticed a difference in...

I got a beverdale shiraz kit last year a gift and was delighted with the result. You tend to hear pretty good reviews of them so that's the brand I'd go for. They're pretty resonable on the price front too

Well your stabiliser question has been answered. Tannin vs tea is pretty much your choice, though I tend to use powdered tannin as I find it easier to control the amount added to the wines. It's probably 6 and half a dozen though.

Last time I made a Beaverdale kit no boiling was needed, so you should be fine.

Interesting one mate, I quite fancy doing one of these myself if I can get hold of some tulips. Why did you boil after letting it steep?

Looking good Sam!

Strained and pitched the yeast in tonight with a little tannin, a pinch of acid mix, and nutrient. Fitted airlock, so we'll see what its like in a month or so. It did have an aroma of petals but now its strained it smells more like sultanas!

I've used apple juice as a substitute for WGJ in a few wines I've made. Even dilted it does add a distinctive flavour, though I don't think it's as good as wgj its an acceptable substitute IMO. Used in the right quantities I reckon it could be used to create a good blend and help add a bit of...

Nah mate, its a flowering cherry, meaning it doesn't bear fruit anyway, and its from two very old established trees in my parents garden, they could be over 100 years old so what I took never even made a dent in the flowers anyway, plus I was pretty careful to leave a resonable amount of...

Hi guys, the cherry blossoms are out up here now after a wee warm spell so I thought I might try a cherry blossom wine. After a wee online search I discovered cherry blossoms were in facct edible and not poisionous - off to a good start then! So I managed to get a recipe for some rose petal wine...

Try making a yeast starter, then slowly add the must. Doubling the amount of liquid in the starter every day. I've heard this can work, never had to try it myself though.

Last one I did stopped at 1.000, it took around 4 weeks to ferment but I did mine from the cartons.

I find that too much tannin can make them a bit bitter, and tanin powder as opposed to tea works better for me. If I'm doing a wow style that I eant to drink straight away I don't allways add the tannin or go for 1/4 of a teaspoon. I do find that there is a noticeable difference at the 3 month...

I've done a few with apple as a base, or a mix of white grape apple and pear (my local shops don't stock wgj for some reason so it's out of my way to get it!!) I don't think there was a major difference between them and the wgj ones, but none quite taste like shop bought stuff, definatley...

Its sitting on a laminate floor that gets pretty cold at the moment as our heating is off, so it's pretty much as cold as it can get without refridgeration. Ive got a little in a separate bottle so I'll stick that in the fridge and see if it helps. The finings I've been using already contain...

I tried the coffee filter thing and did a test glass, no joy though. I was thinking on trying some kind of other filter though I'm not sure it would work either. Looks like I'm going to rack it again into some 5l bottles and leave it to see if eventually settles

So, it's been about a week now and no change in the wine, still really cloudy even after the pectolaise :( Anybody got any ideas how I might save this?

I wouldn't imagine anything has been added to the chips if the are for smoking, otherwise they may taint the flavour of the food. You don't want the chips to catch fire either, as you won't get as much smoke flavour.

Right, I kinda messed this one up along with a rasberry one I did shortly after. I miscalculated the total sugar somehow and there's nearer 2kg of sugar than the 1.2, I normally aim for. Frmentation stopped around 1.040 and its sickly with way too much syrop for 1 gallon. So following the...

Cool, thanks mate. I gave it a good dose of pectolaise this morning so fingers crossed it'll clear now. I'll check it in a week or so