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So...after a fairly long wine making journey and having made what are frankly fairly not very nice fruit wines..it turns out I "may not have turned the page" on the instructions...and found out all about pH and acidity in my fruit wines! This I am guessing is why they often taste rather...

Please ignore me! I did it again!! It simply fermented out far quicker than I imagined!! it hadn't stalled...it had finished!!

Hi, long time since being here - i hope you are all as well as can be expected... I have a stuck fermentation for a "carrot whiskey"... I think I have likely overdone the sugar to start off with. I understand there are a few ways to resolve this, but my question is specifically related to...

2ml of glycerine per bottle has sorted it. It was always drinkable, but now it tastes nice! Thank you all.

Hi, sorry for the tardy reply, I am grateful for the responses so far. It was actually freshly squeezed red grape juice from a local vineyard who were getting rid! So it was, I anticipated, quite high in tanin from the off, so I didn't add any extra... I am going to go with a half t spoon per...

Thank you. Is there any rough guidance on how much? Or is that down to my pallette? Would you do it in the glass, or the bottle...or in the DJ? Thanks!

Hi everyone, I made a fairly simple red grape wow, but now it's all done and ready for bottling it tastes a little...thin(?)...I don't know if that's the word I mean. Is it possible to add body at this point? It's one demijohn in quantity.

Thanks....I'm going for a nocino...I'll report back!

I can't find any recipes....are there any? I have a few kgs of green walnuts...:rolleyes::rolleyes:

Thank you mmmbeer!

2kg sugar / litre of water...

Hmmm....it wasnt mine...I'll try and find out...

Hi all....I have made some TC....just a basic recipe and it has fermented out from 1040 to 1000.... I now want to ptime for a bit of fizz....BUT I was going to prime with homemade elderflower cordial.... Any suggestions on a priming quantity of cordial per litre? I know it is a bit of an...

Do you mean adding it in when bottling? Try it....then bottle it type thing? Or in the glass? It fully 'dead' as was stabilisers last year. So no chance of refermentation.

Hello all....been a while since my last posts...I hope people are faring well under our strange society situation. Still...it's given me a good chance to get through a fair few yr old fruit wines!! Some of them seem...I don't know, I'm no connasieur but I would say taste 'thin' in the mouth...

I think it helps the yeast do it's business

I'm so sorry, I totally missed this ask to share. There are many recipes online. I used this as a guide but added all the syrup in only a couple of batches... Ingredients 6 lbs Carrots 1 lb Wheat 1 lb Raisins 2 Oranges 2 Lemons 4 lbs Sugar General Purpose Yeast Additives 1 Tsp Pectolase 1...

Hi, interesting questions... Please, bear I mind I am very far from Amy kind of expert, and my palate is even less useful... However... My understanding is that, in essence, it is indeed simply carrot wine. But the handful of grain/barley/rye that was added at primary fermentation is what...

Hi all, I have a few fresh fruit wines that are being bottled after 6 months bulk aging. Some of them, like the 'reds'; cherry, blueberry, blackberry are all fine... But the 'whites'; apple, strawberry, raspberry all have a bitter aftertaste. I think it is 'more' than just alcohol (they are...

Gervin GV4 ordered and on its way!