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Big home brew sale on a lot half price - fill your boots time !! https://www.tesco.com/direct/search-results/results.page?catId=4294967294&searchquery=homebrew&SrchId=4294967294 Merged with original thread - Chippy Tea.

I bought the boy one and installed Nova Launcher so its much more like standard android. Info on how to at XDA here; https://forum.xda-developers.com/amazon-fire/orig-development/app-root-launcherhijack-custom-launcher-t3409531?tag=823814-20

A 5 gallon glass carboy is another option that can look ok but will be heavy when full of fluid. http://www.ebay.co.uk/itm/5-Gallon-Glass-Carboy-Fermenter-with-Rubber-Vent-Cap-amp-Airlock-home-brew-bee-/232216100915?hash=item3611288033:g:T9oAAOSwUKxYh5aC

Once you start drinking from the bag it will stay drinkable for months as long as no further air gets in there. I use as little campden as possible, so for 3 litres i would probably just use the same 1/3 rd crushed tablet. I bought the wooden one on amazon, it looks good but as it says in...

When you bag the wine, scrunch the bag so the wine is at the brim of the opening when you insert the tap, then very little air is left in the bag. You could also add a little preservative, i add approx 1/3 rd crushed campden tablet to each 5 litre bag. I have stored for a year or more with...

Most kit wines get better with age. The seven day headline is nothing more than marketing drivel. I generally buy Kenridge kits and cellar 7 yet i found the Cellar 7 Cabernet Sauvignon kit (with oak added) more to my taste than the Kenridge even after aging both for a minimum of a month...

Not one i have tried so difficult to comment, have a look at this though, it may explain it for you. https://thetastinggroup.wordpress.com/2011/12/16/my-wine-turned-gold/

You can buy rhubarb this time of year from Tesco 400g for approx £2.75, i assume other supermarkets must also sell it. Another option may be tinned Rhubarb again most supermarkets sell it at about £1 for a 540g tin look for "rhubarb in light syrup" and check the label for preservatives...

They rarely (if ever) finish in seven days even in summer so i wouldn't worry about it just leave it to ferment out. If you have a hydrometer check the sg and if its below 0.995 or thereabouts it finished fermenting. If you don't have a hydrometer then you can go old school and simply taste it...

Great if your local and can collect but delivery is £10 which makes it more expensive than a similar order from creative winemaking even with the 25% discount. That was based on a couple of wine kits and a few minor ingredients. Great for locals though.

For the first kit of any type its best to follow the instructions and see if you like it as the manufacturer marketed it. Taste is a very personal thing and some people will like it per the original recipe some wont. If i make it per the instructions and then conclude that it needs improvement...

Out of interest in regard to the report i quote above, their is also one for central. It was also published in 2011 but includes the same ph range spec on pages 19 and 55. http://dwi.defra.gov.uk/about/annual-report/2010/central.pdf I suspect the (wide) range they quote is more to do...

Officially (according to Thames Water report of 2011) it ranges from 6.5 to 9.5 but i have only ever recorded it in a range of 6.5 to just under 8.0. I kept Marine fish in the past and grow tropical plants using Aquaponics so its something i measure a few times annually. Hardness is real...

Another option would be to add grape juice enricher to increase the abv and add vinocity http://www.tesco.com/direct/youngs-definitive-grape-juice-white-wine-enricher-245-grams/213-2262.prd?source=others

Our water is very hard (south bucks). I have made cheap and expensive wine and beer kits with bottled and tap water and have not noticed any significant difference.

It depends on the alcohol content and how you are storing it. The higher the alcohol content the lower the temperature it can cope with in storage before freezing. Beer in glass bottles should be ok down to around -5c as long as its not over primed. I have not / would not want to test...

For me three months. Why three months? primarily because its a reasonable cycle time to ensure a constant stock of around 20 litres without taking up to much space. A secondary reason is that i used to store longer but found without good temperature control the wine can and does...

I never put sterilising fluid in an airlock, just plain water and make sure the cap is on. Never had a problem with a batch going off so always done it that way.

I leave mine inside the house for one week after bottling (primed 1 tsp to 1 litre) and then they go in the garage. They have always been well carbonated.

Assuming the temperature is ok then it could be stuck, give it a good stir. If that doesn't work i would be inclined to add more yeast and possibly some nutrient give it a good stir and leave it for another week to see if it starts up again.