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In 'The Bible' (First Steps in Winemaking) CJJ Berry says to add grains for body and in his Rice and Raisin recipe he says to keep the pulp to ferment a lighter wine from, I don't know if that's the one you are using.

Hi BrewingBob, An alternative that I'm going to try, an old upright fridge or freezer, I can put a shelf in a tall one and it will take two fermenting buckets, add a tubular heater and thermostat, and it should work, I put a heater and an old room stat in our airing cupboard that I built, does...

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Don't worry Gizmo it's working fine, steviec_lj if you go on the Wilko website : http://www.wilko.com/kitchen/homebrew/icat/homebrewing you can buy there and pick it up from the store, same with the Range ...

It's the all singing all dancing 100% 'Pure Pressed White Grape Juice' just the way we like it!

As long as it isn't in a draught or your kitchen gets below 16-18 centigrade you should be alright, wrapping a thick towel around it would help at night but if you have an airing cupboard where the temperature is around 20-24 that's what I've found ideal, as for adding a pinch of yeast, I can't...

I picked up some WGJ in ASDA today (1/10/2014) 4 for £3 and some RGJ in Sainsbury's 3 for £2-50. I did the rounds Lidl have RGJ at 99p a litre, but don't stock WGJ as there's no call for it, ASDA don't stock RGJ as there's no call for that!!! My local Aldi told me that there wasn't any WGJ or...

When you racked it off you basically took the bulk of the active yeast away, the yeast left is just that left in suspension, as this is wine made from fruit and not just juice there will be more lees but as it is still fermenting it should be OK to ferment to dryness before you rack off. With a...

I would imagine that they could be used, but you would probably have to add more sugar, I suppose it depends on whether you are going to use mostly apple juice or supplement it with WGJ concentrate. If you've got a copy of 'The Bible' (First Steps in Winemaking by CJJ Berry) he gives a recipe...

Hi Gizmo, Apart from the instructions which are quite clear, I would just say that in my experience it takes about 10-12 days to ferment out fully at about 20-22 degrees centigrade, and if after adding finings etc you leave 5+ days, not 3, the white becomes really clear, it does improve with...

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