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Crisp german pilsen malt and hallertau hersbrucker please.

Well i followed the recipe and scaled it down to 10litres, i bottled it around end of october and tried a glass from the demijohn i was bottling from. It was very young, shall we say, pretty thin and a bit watery, the only thing i can put it down to is coming straight from the demijohn because a...

I keep reading bits about adding campden tablets to wine before pitching yeast then every time you you rack off then again before bottling, if you rack off after primary fermentation then again when secondary fermentation is finished then again to clear and condition then once more before...

Great thanks stevie

Thanks, First time i used a corker, only thing was it leaves a dent in the top of the cork it seems the plunger part is not quite as wide as the cork.

Thanks nick, could it possibly be glycerine, i added 20ml to one batch of 5litres to see what difference it makes.

Just bottled my first batch of Rhubarb wine, 12 bottles from 2 demijohns and a good taster for me, needless to say my cheeks are glowing. Got another 10 litres to bottle when i get the right bottles. Tastes a bit sweet but lovely, hoping the sweetness will subside after 4 or 5 months in the bottle.

I’m about to start this wine with 2.5kg rhubarb 6 apples 1kg of sultanas 1litre of 100% orange juice 3kg sugar. I’ll leave this soaking for a few days then rinse through the fruit with 2 litres of boiled water then top up to 11 litres with cold water, check OG add pectolase leave for a day and...

I’ve been given 3kg of rhubarb and around 30 apples, the apples are similar to Gala and are good eating apples, I also have 2kg of sultanas and a jar of molasses that i could do with using up. Does anybody have any ideas for incorporating this lot in a wine. I have everything needed to do a...

I really think there are a few reasons for them pushing these apart from the money they get from the government per install, Call me a conspiracy nut but i do believe it’s another way of gathering data on your usage so that in future when they gather enough info on enough customers they can...

Just a quick update on my progress, i went away for 10 nights so it’s been fermenting for around 17 days, I’ve just checked the gravity and it’s .988 down from 1086, so it’s sitting at around 12.8% at the moment, I’ve added the rest of the grape skins and will add the stabiliser in 24hrs then...

Just thinking on your point about glycerine, i have a 23L winExpert kit on the go at the moment do you think it would benefit from a glycerine addition before bottling?

Brilliant, thanks berry, my first 11litres is in the fermenter now.

I’m ready to do this today, just one more question for now, when did you add the citric acid?

Well the sulphur smell has subsided and is back to a more normal fruity fermenting smell now. It’s been a quick ferment as it’s just 7 days now and its gone from 1,094 to .994 so I’ll leave it another week just to make sure it’s finished properly before i move it on, thanks for all your help and...

Brilliant berry thanks, I’m not in a rush to drink it quick so I don’t mind aging it, how long did you age it for?

I’m almost ready to do this, just got to get some berry tea bags, it sounds great, a couple of questions. When did you add the rest of the grape skins and did you de gas the wine at any time?

Thanks Tess, i added some nutrient on day 4 as i forgot to add more early on. The smell is not as bad now and is less eggy now it just smells like a normal ‘slightly gassy’ smell now so hopefully it’ll settle down a bit, it’s still bubbling away like mad so i may give it a stir once a day...

Thanks dm, i will try it

Hi all, i started a winExpert california enigma reserve kit on sat 20th, it started a slow bubble after 24hrs and on day 3 started bubbling like mad day 4 today 24th i came down and noticed a fairly strong sulphur smell almost eggy, has anyone experienced this before? I’ve only done 1 other wine...