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Thanks for the replies. I continue to play catch-up. A couple of my wines are still in their djs and have not been degassed yet...some two or so months since racking off the sediment - and fermented out. I believed it was ok to 'bulk age' in the DJ, rather than bottle. The djs have bored...

I know! I've saved a fortune on pack lunches, and only spent money on rhubarb, sugar, yeast, nutrients, brewing equipment, dwnijdemi, airlocks, bottles, saucepans, more sugar, lemons, gas for the stove, and cling film and then the oven. clapa

Yeah, sorry...I didn't mean to be so cryptic dutto, Clint is right. I've made the same stuff that you pay a lot for that goes in the kids lunch boxes - basically dried fruit that is squished very flat and rolled up, or sold in strips....costs a fortune but is "a healthy snack" (although not...

I just made some brilliant fruit leather with the fermented rhubarb from some rhubarb wine... It seemed such a waste to chuck it... It seems I have found a use! Any other uses? Apologies...mods, please move or remove if this isn't the place for such a question!

Hi all, Thanks for your communal help and advice so far. You may be able to tell that most of my queries follow the same trajectory as wine takes to bottling... So...with that in mind, I have various fruit wines, all finished fermenting and bulk 'aging' in their djs. Rhubarb, strawberry...

Thank you Graz! I think I'm just about there with all this sweetening malarkey! About to make another TC...cherry this time! After this I'll be in for "the long wait"...whilst I patiently wait for something to be ready!!!

Thank you Graz. Just to explore this a little further; do you add campden tablet and/potassium sorbate? Does the 7-8ml produce fizz and sweetness? If so, why doesn't the yeast ferment out the sugar so it becomes fizzy but dry? aunsure....

Apologies...is that priming each 500ml bottle with 5ml of Lowizc, or the DJ? aheadbutt

Suitably inspired, I have just made up 5 litres of tc using a friends freshly pressed apple juice and 1/2 bottle (200ml) Lowicz raspberry...and yeast. That's it! Took longer to prep the equipment than to make! Starting SG is 1052... Out of interest...what does tannin and pectolase and citric...

Now my foam has decided to remain inside the DJ...should I too up with water or just leave it. It's about 500ml short...?

Blow off tube...sorted!

Hello, as you may have seen, I've posted the odd question regarding fermentation to dry, and sweetness, and back sweetening etc. I was wondering, as an eager newbie, what the communal thoughts are on pasteurising our brews, to kill any yeast? No yeast, means adding sweetness, but without risk...

...I tried this today, 1 demijohns worth... What with my foamy mango wine mess experience...I left a good gap in the DJ this time - I think the recipe only calls for about 3.5 litres of liquid. I am curious though, my starting SG is 1094. But, after any initial vigorous fermentation, I'll top...

Oops...spoke too soon! What's the fix for overflowing foam!? Pour some liquid or the DJ? Or just let it go crazy then replace the airlocks after a day or so? ashock1

Indeed. I only have my wife's blessings for this as long as I'm not making any mess!!

I have a cunning ploy for this issue - as I fear that I also will be experiencing this; I'm a newbie too. I am lucky enough to be given people's fruit gluts to try my wines etc from. But there's always a "bit more than a DJ worth". So, with, for example my 400g of left over rhubarb I'm going...

Brilliant! Can I ask, how will it end up a bit sweet, if you ferment to dry?

Mango wine now fermenting (is a photo uploaded) ? Thank you - I'll keep you posted!

Thanks Ditto! As it happens I did also wonder on to some yeast supplying websites and came across the tolerance data sheets for various yeasts, as well! I hear what you say about the wisdom in fermentation to dry then back sweeten.