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Hello from the West Country to you! I'm on the north dorset / south somerset border, about to try and make some west country tasting ish cider out of apple juice, not the weak, fizzy, sweet stuff in the shops :L I'm sure you understand!

I boiled it last night and added more yeast, hock wine yeast, which was definitely alive when I put it in, and it is not fermenting :/ I'm tempted to throw it away rather than sink more into it, as so far it has only cost me approximately £3.70 + 3 packets of yeast (I put another one in hoping...

I shall keep an eye on it with fingers crossed for a day or two, but otherwise boiling shall commece

Ahh thankyou! I would rather there was an easier way than boiling my 1 gallon solution (like boiling the cordial beforehand) but this does sound like it would work :) this is what happens when you rush homebrewing without properly concocting a recipie, I threw it together rather quickly before I...

Today I began trying to make a wine with elderflower cordial and white grape concentrate, the yeast appears to have died as there is a sediment at the bottom and no signs of fermentation. When I looked on the cordial bottle it has sulphur dioxide in as a preservative... is this what is killing...

I second that :L Prosecco is a winner at any time of the day (best drunk in the morning on birthdays) :drink:

So this stage can be viably missed out, fermentation will just be slow off the mark? Sorry to keep asking questions, I want to thoroughly understand the process of brewing out of interest, as well as being able to make great drinks :-) to me it's a intriguing puzzle that I love to ponder and...

Prosecco! I do approve :D you are fully forgiven. Why is it important to get oxygen in during the initial fermentation though? Thankyou

Hey y'all :) I'm sure this is a very obvious question to many of you, but what is the significance of a primary fermentation in a bucket? Because so far for me putting all the juice e.t.c. into a demijohn and attatching an airlock has worked just fine, but I'm now branching out into making more...

What does WOW stand for/mean? I keep seeing it :L

How did your mead turn out? I'm making some and it's about a month old and not very nice, but I've been told patience is the key with mead?

Hi :) I must admit I'm new to brewing, but have you looked up the different types of finings? There are lots and they all work in different ways so different finings might work better. Also, it might just clear with time? Hopefully somebody more experienced will be more help :L Good luck with...

You can get super wine yeast which is specially made to tolerate high alcohol levels, so why not just use this to brew instead of fortifying afterwards? You can get up to 20% I think :) this kind of thing...

My hydrometer has SG on it, but also a simpler labelling which says sweet, medium and dry wine, with a bottle mark around 1.000 SG and the medium goes from about 1.010 SG to about 1.015 SG if I've read it right, I'll just put the hydrometer in everyday and stop it at this mark :) Thanks for the...

I'm not too concerned about the percentage, I just wanted some sugar left over so it was not too dry, I have potassium sorbate and campden tablets though so I suppose I could just keep an eye on it with a hydrometer and stop it where I want it?

Revised recipie: 2 kilo of bananas, 500g prunes, 1.5 kg sugar, yeast, pectolase method: boil bananas and prunes for 20 mins in about 3 L of water, leave overnight, bring back to boil, when warm strain into demijohn onto the sugar, leave to cool to room temperature, add yeast and pectolase and...

Hmmm how many bananas would you reccomend?

So I want to make banana wine, the recipie I have involves boiling 650g of peeled banana with 225g of raisins or dates for 15 mins, but I think I'm going to use prunes, and then straining them into a fermentation vessel with sugar, I think it's around 1.5kg of sugar but I'm not sure, and then of...

Thankyou for the replies everyone :-) I've bought some star anise and some fennel seeds and what I think I'm going to do is make a white grape or apple wine and flavour it with these, once it's underway I'll let you all know how it goes and the end flavour with a verdict on whether it's worth...

You could always just test the sugar by drinking a bit of your brew if your hydrometer is broken, that's a method that doesn't rely on old technology :L