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Chippy_Tea, thank you SO much! I'll keep you posted as to how that all goes. I'm really so very grateful for the speed and thoroughness of replies to my flurry of recent queries. Thank you all!

Hi, I am going through these past fruited TCs and would like to ask, or confirm... For a 5l demijohn Is it 3 litres AJ Half bottle of syrop 1 tap pectolase 1 tbag brew Any yeast or a cider yeast? Then when finished at the other half of the syrop for priming? Or is that too much priming? Thank...

thanks Dutto! So...is it a certain type of yeast to use, that dies off at X%...which will mean that fermentation could finish "sweet"? I do understand that the hobby is all about the trial and error...and I am certainly having fun on the journey so far!

I am loving these WOW recipes...totally inspiring! A couple of questions: Tannin - I see that there are various options - a 1 tbag brew, a 3 tbag brew, or grape tannin powder. Is there a specific amount for specific recopies? If so what does a teaspoon(?) or gape tannin powder equate to...

Thanks Dutto and Chippy_Tea; my apologies, I am not ignoring the advice - i have learnt a lot from what you have taught me about stabiliser/stopper. And, I am happy to use the "ferment to dry then back sweeten" route. I agree, it is safer and seems easier. I think i am just trying to...

This is an interesting topic, as I am approaching this period in my first ever homebrew attempts. I hear what people say about it being 'easier'(?) to ferment to dry then back sweeten, but I do like the idea of catching the fermentation and stopping it when I like the taste. I have a coupe of...

Looks good. What was your start SG? I racked mine last night. Had a little shnifter...didn't taste so bad....:beer1:

Thanks Graz!

Graz, Thank you! Very clear...makes sense. I have just racked (last night) some blackberry wine. I did NOT add a campden tablet at this racking though...should i pop the cork out and add a crushed one now? Same with peach....

Hi all, thank you for all your advice so far on various threads - I am learning so much! This query is about fruit wines and racking...So, there are various points at which one can/should rack - after fermentation, and then variously to help clear. The question is, at each of these rackings...

Thank you. With all my wines, now they have stopped bubbling in the demijohns - having already been fermented off the pulp, should I rack them again now, or just leave to mature be djs? If I do rack now finished, should I add a campden tablet,? I have peach, strawberry, rhubarb and blackberry...

thank you cwrw666. However; and this may just say more about my unrefined palette, but...if you/we are fermenting to dry...why or how can it taste more or less sweet? Surely it will just be more or less alcoholic?

thanks ... i have a good few corks, so will use them! clapa

hi steve4520, happy to see how it all progresses! I think as I am down to pretty much zero bubbles, I am going to rack the blackberry wine...and then agitate to degass... I may have a taste, just in case. :roll:

Chippy_tea, thank you for pointing me in this really useful direction, much appreciated! I will look at the threads you recommend... Would it seem though, that the wisest course of action is to, once dry, rack off. Add potassium Sorbate to inactivate yeast. Add a campden tablet (1 per...

Thank you so much Dutto. I think patience is an ingredient i find hard to come across! But i hear what you are saying.... I have rhubarb, blackberry, strawberry and peach all now racked at least once - i have been led to believe that allowing them to mature in the d/j is 'better' than in...

thank you so much for clarifying (pun intended)! This makes sense to me now. Cheers!

Hi, another post from me... I have had a few country wines on the go - from ginger beer...to rhubarb, peach, blackberry, and strawberry.. They are all fermented to dry. When I have racked I have had a sneaky taste..just to see how things are getting on and they all seem to have a bitterness...

Mark/Tonibee - thank you so much for such swift and full replies. I understand now.... Being quite new I haven't really got as far as drinking anything yet; not properly at least... Although I did try some quick and fairly rough ginger beer...and that was definitely 'fizzy' on the...

please forgive my naivety....but what is all this about degassing...I wasn't aware that we need to degas? When should I do it? How will I know it needs doing? How will I know it has been done!? Many thanks!