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Thanks again for the info. One last question (for now :) ) - do I need another campden if I put one in at the start? And after bottling, when is it ready to drink? As I said, it's only a few weeks old, so seems very soon. Oops, that was two questions, sorry... ;)

Thanks for the info. :) So once I've racked off again and degassed (I need to go and look up how that's done), is it ready for bottling? Seems a bit early, after only about 5 weeks. Also, I actually like mine not too dry. Can I add sweetener? If so, when should I add it? Apologies again...

First time wine maker here. I've had two demijohns on the go since early September - blackberry and damson, and ginger (made with lemons and sultanas too). The blackberry has been racked once as there was quite a lot of sediment at the bottom. The ginger has never been racked. Both are still...

Thanks, Gorty. Should I add a pinch more yeast, perhaps? And should I be keeping the DJs warm? At the moment they're just in my kitchen, but it might get a bit chilly overnight - we haven't had to turn the heating on yet, thankfully! :)

Hi there I've just made my first ever batches of wine: blackberry and damson, and ginger - exciting! With both, I added the campden and pectolase while lukewarm, and the yeast/yeast nutrient after 24 hours. After 5/6 days I strained through a muslin into the demijohn and fitted an airlock...