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I always make more than one or two demijohns worth and use the excess to top-up after fermenting. what i have done is drill a hole in the cap of a robinsons orange juice bottle and fit a silicone grommet (i drill about a 8mm hole and open it up gradually with a coundersinking tool to about 11mm...

Thanks both. i always try document each batch, just in case i need to make it again, and a crib sheet avoids me forgetting something, not that it worked this time :) but im skimming the rhubarb off the top of the must each morning, and will use a coarse then fine straining bag when ready to...

Hi Colin below is the qty and method i use. i think ive got all steps down, if you are unsure about anything or have any comments just ask. FYI i tried a bottle of last years about a month after 5mth conditioning and 6 weeks in the bottle. it was perfectly acceptable, but after 6 months in the...

HI John I sorta suspected & hoped as much, but as long as it doesnt leave any off taste i guess i'll live with it and strain when fermentation dies down, you never know it may even taste better lol. as far as the yeast goes, i had only just pitched it when i posted the topic, and as it was...

Hi folks after making some great rhubarb wine last year, i started making another 2 gallons on friday, after cooling, adding pectolase and leaving for 24 hrs I had a blonde moment and have just piched the yeast without straining the liquid off the must first (as i did last year). If i give it a...

best (worst) i've seen is Javier Bardem as Anton Chigurh in the 2007 movie No Country for old men. it's a 'must watch' movie

I thank you for the reply, however from what i have seen these small hand held pumps don't impart too much vacuum, at least not enough to implode the vessel, and have a safety 'click' when done. Up to press the drill/wand method appeared to yield no bubbles after 6 months so what you say holds...

Hi folks has anyone used a vacu vin wine saver for degassing wine, and if so i have 2 questions before i click the amazon buy button 1) what do you think of this method as opposed to a degassing wand 2) where can i find a bung or adapter so that the vaccu vin stopper fits snugly in a 1 gallon...

i currently have a raspberry brew on the go since 28/dec and fermentation is really slow now, (about a bubble per 30 secs). i'll probably leave till the end of the month to rack off. I used 4 packets of frozen raspberries (1.4kg) from morrisons at a cost of £1.75 per 350g, and the colour is...

thanks for the reply. I have just bought some SodMet and a measuring spoon that gives 1/16th teaspoon, (as seems to be the recommended dosage for pure powder) and will use instead of campdens in future to see how it goes - £1.25 for 100g for will go a long way lol. I'm also going to be adding...

Thanks for the reply. mine was initially 1.094 on 23/jul and finished at .988 30 days later fermenting at 21-22c, when i racked off, adding a campden tablet. i left it conditioning in 1 gall demijohns until 28/dec under airlock (when it was really clear), so racked again, degassed, then added...

After researching why my crystal clear strawberry wine became hazy after i adding potassium sorbate/campden/sweetener, (recent post) i came across a few articles where people say that using campden tablets instead of pure powdered sodium metabisulphite may be the cause (especially youngs...

Thank's, i think i need to research a little more on this, as i assumed that as the abv hasnt changed for 5 months fermentation HAD stopped and most of the yeast would have died or dropped out by now, especially as it's kept in a cool location. I will also look into using non fermentable sugar...

I started winemaking last july with 11 (i think) 1 gal demijohns currently aging in a cool cupboard in my office. from various threads i have read there *appears* to be good advice that leaving it aging for at least 6 months in a demijohn has more advantages than bottling sooner and leaving it...

in exile in Idle, Bradford, but i'm a Leeds lad all the way

i recently bought 5 off a guy on gumtree for £20 who changed to using a 5 gall PET container. all VGC 'old' style with no cracks or scratches, great value and only a short drive away. GL

thanks but not sure how i went wrong. i read up that you should add fermentation stopper as a precaution, so didnt add it because of any kind of knee jerk reaction 'for good measure', i added is part of what i believed was the right thing to do at the time. regards Bob

Hi Chris many thanks for this, however my point on 4 is that hasn't the fermentation already stopped prior to sweetening?, and per chance if it does start again after, wouldnt leaving it in a demijohn for at least a few weeks it ferment out again so there wouldnt be any problem with fermenting...

Hi could anyone offer me some help and advice on the following questions please i'm a relatively new wine maker, (lapsed for many years but starting again since last july) and up to press have 12 gallons of various country wine conditioning in demi-johns in a cool cupboard at around 12c. 2...