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Tangy, and less appley than I'd hoped for. It being my first TC I wasn't sure if it was me or if I messed up the brew, so I drank most of it and made another one following a recipe to the letter and it turned out the same. I was extremley careful about sterilisation and even cross contamination...

If the sediment looks a bit stuck then degassing is the way forward, if it's falling i wouldnt worry about it. Just give it time. I've had a few thats cleared by day three, others have taken a week or two.

Patience is a virtue it appears...... as after sitting on a shelf for two months the bitterness has almost completely gone, flavours have developed getting deeper and are rounding off. It's now very pleasant and drinkable, but I reckon it could do with another month in the bottle and would turn...

Ok lads, this one has taken ages. After I added the extra yeast it kick started again and then slowed right down....again. so I decided to leave it in the corner, checking it periodically. Though the airlock had stopped blooping at any kind of rate there was bubbles coming through to the top...

I would suggest that there would be no point unless you are also innoculating with a strain of LAB. To get MLF you not only need the acid but the bacteria that converts it too. But hey, i'm a newbie so dont take my word as gospel

@ stevie, check out a brew belt. Can raise the temp if the room is too cold.

Ask the friends, family and neibours to raid their recycling bins if you need a few emty bottles quick. It can be a really good way of getting bottles!

Would you not need to inoculate a TC with Lactic Acid Bacteria to undergo MLF, if you are using an off the shelf fruit juice?

Hi mate, I just started brewing myself too. However the first rule of homebrew seems to be don't panic. I've got a rubarb wine on the go atm thats taken about 7 weeks so far and still fermenting (a wee lesson in patience can be good sometimes). I've also got a TC on the go that fermented very...

Be warned mate, my own trial with bakers yeast produced a very bitter wine. It'll be interesting if yours turns out or if its sommat I did!

Looking good mate, have fancied doing a peach so will be interested to see how yours turns out.

Cheers lads, will keep the updates going to see how it turns out. It started off like a rocket, with a good amount of foam, and now blooping away at 3bps still, though the foam had now dissapeared.

Close, but no cigar! It was my local tesco mate :) Thanks for the info, I am hoping the blueberry will add a wee bit of extra body and flavor, after my first few lacked a bit of punch IMO.

So, now I've bottled my apple and mango effort I had a spare demijohn, and after a short trip to the local supermarket I came back with some cartons of red grape, and a carton of blueberry juice that caught my eye. So everything got cleaned and sterilized, at sat for some contact time with the...

So, I added some finings on Monday 15/1 and it ended up pretty clear so I bottled it today. It's a bit weaker than I had imagined: the flavour, not the alcohol content. Its got a slightly bitter taste but is drinkable. I'm really pleased about how well it cleared though Here's the photo

Update: i bottled my cowboy ribena on monday 15/10/12. Tasted it and its just about palletable, very bitter aftertaste though still hanging around so I wouldn't reccommend doing it the same way I did! Anyways its in some old 2ltr plastic bottles to see if it will get any better with age. Lets...

How'd yours go Stevie?

Yeah, I've been giving it a wee shake periodically, stopped it when I found the sg was that low though! Most of mine has sunk down to the bottom but occasionally bits end up at the top. Here's a pic

As long as its nit light or hollow its good enough to cook with. With wine I assume its the same, discard any bad or rotten and only use the close grained ones

I've just been using milton myself. Rinsing it out well before I start anything to, apparently it's pretty damn good at killing bugs.