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I think you're right, it's the only variable that wasn't controlled as such. Whenever a DJ or a 5 gallon batch is on them, it doesn't seem to do much. Either to much of the pad is uncovered (DJ) or the volume doesn't get a chance to hear up but a 1 gallon batch in the bucket has full coverage...

Or heartburn 🤣 Actually, the other thing about that particular wine is the sediment at the bottom of the bottles.... So fizzy and cloudy when poured haha

Given the time of year, you get quite a lot of reduced soft fruit at the superb, strawberries and raspberries mostly. You never seem to get more than a punnet or two at a time though. What are the general thoughts on freezing them and using them defrosted? I know raspberries don't change...

Being sealed in bottles, I doubt it will lose its frisson of carbonation which is largely the issue with this wine (other than watery flavour, it is a kit though so kind of expect that). I never mechanically de-gas country wines, they get left for a good six months to a year regardless but I...

The only thing I did differently to that post was the fact it was in a brewing bucket rather than a DJ (because I calculated everything for 5 litres instead of 4.5) and the choice of juice.

The ingredients would tend to say otherwise It's a elderflower wine I'm making not a generic white. The flavour is all elderflower. That's not today I won't experiment with extra ingredients but I'm happy to wait and see how this first experimental batch tastes. 1.25 litres of 4.5x...

It was Young's general purpose wine yeast that I used. I was shocked that it had not ly totally attenuated the sugar in 8 days flat but also totally cleared!

The berries of Rowan trees can be made into a wine that tastes like Fino sherry. I've never had a great deal of luck with it but then I don't like Fino.

Tonight, I tested the SGs on all the batches I have on at the moment. I tried a restart yeast on the two batches above about ten days ago. Neither have re-started. The ginger wine has also slowed down to pretty much nothing but is still at around 1035 SG. The 5 gallons of house wine has...

I tasted it tonight. Foul and fizzy. Actually that's a bit unfair, the aftertaste is quite pleasant but it's too fizzy to get a proper taste. Initial nose is eau de homebrew kit wine. I'll need to think what to do with it. Not sure why it didn't de-gas properly as it got a damn good blast...

Ooookkkaaaayyyy. So I took the SG's of all my wines tonight to see what progress has been made in the last few weeks. First was the apple and mango WOW. It was put on 8 days ago..... SG was about 890... The hydrometer sank further than the scale! There was a heavy sediment in the bucket and...

I'm fairly getting through it to be honest. It's mellowed a fair amount. I'll try to keep a bottle or two for a year and see how it ends up. Still lacks body but I find that with most homebrews, slight aftertaste which is a bit bitter but it's the same aftertaste you get with actual pears and...

Yeah, when the flower drops off, it develops into a little seed pod/berry. When the birds start eating them they're ready. Very sweet. There's one in the centre of this photo I don't know if all varieties are edible so I'd do your own checking before tucking in. I've eaten these ones all my...

I've never seen a recipe either, for wine or for eating for that matter. The juice is fairly clear so I'd guessing would make a white, might go pink if you left the very skins in for a bit as they are purple. They are extremely sweet. Something I might try, maybe vaguely following a...

My "Vin Ordinaire" has always been a white wine kit (usually a Chardonnay or similar) which I've thrown around 50g of dried elderflowers I'm at the start (5gallon kit). It's always been an excellent wine especially if aged for 6 months or so to get rid of the wine kit taste. I am trialling a...

Actually, that batch of pear wine I mentioned was pretty nasty when brewed but has improved considerably in just a couple of months. There was a blueberry that I made at the same time which was rancid. Very watery, no body, very faint fruit flavour and a strong offness flavour.... That weird...

I've had quite a few failures over the years. One of the most memorable was an elderberry wine. It shot foam up to the ceiling during fermentation, at which point it smelled ok. Fast forward 6 months or so when it should have been ready and it tasted foul. I'm not sure how to describe it...

As per title, has anyone ever tried or seen recipes for fuscia berry wine? I always have a huge abundance and quite like snacking on them. Would be interested in experimenting

I realised when filling the DJ this evening that they only hold 4.5 litres not 5 (which throw off my sugar calc) and I was going to be overfull for foaming. Luckily it's only ever happened to me once, years ago, with an elderberry wine but a foam explosion really makes a mess! The cider...

Okay, I need to check my maths here. The apple and mango juice contains 11.7g of sugar Per 100ml, so 117g per litre. 3 litres of juice is 351g leaving 749g of sugar to add. So, the plan is, I put 3 litres of juice in a DJ and dissolve 750g of sugar into a litre of water then add that to the...