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So, I am making some elderflower champagne and wanted to store some of it in a pressure barrel. I dont have enough bottles. So, here is the stupid question.... will it be fizzy? (obvs after 2nd fermentation)

I do rack it off the once but then just leave in the garage in the DJ for a few months to make sure it's cleared. Started doing this because I was bottling the wine when it seemed clear but found that I still had sediment in the bottles.

I do that with my wines, doesnt affect it at all

Most yeasts will ferment at anything from 7 to 30 degrees so most home are fine. Obviously the warmer it is, the quicker the fermentation. Red wines are best at higher temperatures

You are at risk if secondary fermentation if you do that, unless you use stabiliser of course.

Just how I like my wine, so it's sucks my **** up to my elbows [emoji2]

Does it actually taste of banana?

My mead was started on 27th November and it's still going, slow and steady but I can see bubbles rising so it's not done. I would go and get a hydrometer, they aren't expensive. Some wines just go slower than others, maybe taste it and if it's too sweet, leave it.

If that's the the worst that can happen then happy days😊

Silly question... Maybe. .. I don't have any cider yeast and won't be able to get any before the weekend, but want to start my turbo cider off this evening. Can I use my Youngs Super wine yeast. I know I can, really the question is should I? What issues will I face if I do?

I cant disagree with you there, I only gave it a crack because I love gardening and had a decent amount of grapes from my Vines this year. Ok, they only made me a gallon, but I have started to train the Vines correctly so expect more next year. This is me so far, pretty pleased considering I...

Using baking yeast will only ferment to about 8% at which point the yeast dies.

I recently started using it and had no issues, used it to successfully restart my mead after it stopped.

I did it! Added the ginger and peppercorns! Tried a little of the mead and it was a bit bland, so thought what the hell, do it.

Ok, so, my friends having a party in March and I wanted to take some home made cider. The plan is that rather than bottling it, I just take a pressure barrel of fizzy turbo cider. What I aim to do is Ferment it in an FV, then, once finished, transfer to the pressure barrel and then use a Co2...

Is that added to the mead?

I'm intrigued to see how this turns out, I started my first batch of Ginger wine last week but used fresh ginger. I later saw the jars of paste and thought that I may give that a crack at some point too.

But how did the fizzy mead taste? I must admit, I have never used a stabiliser in my wines, may consider it with my Mead though.

I had a similar issue with my mead, just stopped around 1030. Took several attempts to restart, had to draw some off, add additional sugar and then added yeast. Kept on airing cupboard overnight so it was going well, then added. It's going again, but slowly.

Thanks, it's only an ink jet I have, trying with matt paper which seems to work better, but nowhere near as good as yours.