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Looks great, I am interested in your label, how did you make it?? I have tried buying the self adhesive A4 paper but the ink runs due to condensation build up on the bottles (stored in the garage).

Sorry to be a smart ar$e, but CO2 is odourless :nono:

Pectin is often added to Jam, particularly in commercial operations so it is probably the cause, but I think its a bit early to be adding Pectolase. If its still fermenting, then I wouldn't do anything just until its finished, the co2 produced during fermentation will hold on to particles and...

My first batch of sloe wine finished fermenting mid-november but took forever to clear it. I treated it with finings and when settled, racked it off but there was the best part of an inch of sediment. Did this 3 times, each time leaving 2/3 weeks and each time I had an inch of sediment. It now...

No need to use Pectolase, this is an enzyme which breaks down Pectin which is found in fruits and veg so is only needed if using real fruit. I see this used in alot of recipes where its really not needed. I suspect my Mead has stalled, need to check it this evening.

The Mango wine is fermenting away nicely, had a little taste and it was nice, but a little bland. Added some apple juice which has given it a nice balance.

I use this to work it out, handy if you want to increase the abv%. I just use it as a rough guide.

I started a Mango wine at the weekend, made from 6kg of fresh mangoes, 2kg sugar, pectolase, yeast, water to 10 litres. SG 1100. Smells horrid! Will see how it is when its fermented out a bit, may add some apple juice.

Sainsburys do a polish Raspberry syrup for £1 a bottle but you have to go to the ethnic food area.

If I recall, I used about 8 lb of sloes made up to about 12 litres and added 2.5kg of sugar. After a week, I strained the must which gave me about 9 litres (2 gal 2xDJ). At this point, I then added 125ml of concentrate red grape juice and a level tsp of yeast nutrient to each DJ on the advice...

I used grape concentrate is my sloe wine. I need to bottle at the weekend but what I tried tasted excellent

If I recall, I used about 8 lb of sloes made up to about 12 litres and added 2.5kg of sugar. After a week, I strained the must which gave me about 9 litres (2 gal 2xDJ). At this point, I then added 125ml of concentrate red grape juice and a level tsp of yeast nutrient to each DJ on the advice...

Yes, nothing special, just Pinot vines , 2 black, 1 white. Tempted to get something a bit more niche though to plant in spring. Its finding the space that the issue.

Sounds interesting, how much maple syrup did you need?

As I had a good amount of grapes from my garden this year, I thought I would have a go at making some wine but ended up with 4 DJ on the go which my wife was delighted with. I checked on them at the weekend and this is what I found. 1xDJ Red Wine made from my own grapes was ok, its now been...

I have started some more sloe wine. This time made with sloes and dessert grapes which were reduced at sainsburys to 25p a punnet. I'm considering adding Raspberry syrup, thoughts?

Second batch of sloe wine started, thinking of adding some raspberry syrup, thoughts?

Just tried my blueberry wine which I made from 4 1l cartons and topped up with water and sugar to get abv18% when it's done. Still probably a few days left to ferment but WOW does that stuff taste good!! I used the ocean spray juice naively thinking it would be high in natural blueberry juice...

Do you have a recipe for this? I bought 5 bottles of the Raspberry Syrup last week

I have only used household sugar so cannot say whether it makes a difference. I'm tempted to experiment to find out for sure. I did find this which covers the difference. The main difference in the use is that it is a Mono Saccharide (one molecule of glucose) as opposed to household sugar...