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Think you have done all you can. However in future allow the frozen sloes to dethaw, then add the sugar and leave for several days whilst the sugar sucks the juice from the sloes (shake regularly) then add the gin. Keep in a dark place and shake periodically.

The solution is to add acid to the mash. Phosphoric acid is best but even Sulphuric will do. But beware do not use Hydrochloric acid

Ideally you need DAL (the proper name for Deoxygenated water). Boiled and cooled will do especially if you add a smidgeon of yeast. The flavour is not particularly from hops but byproducts of fermentation at higher gravity. In addition sitting on yeast too long should be avoided. Once "liquored"...

Dear Lee, I am a retired professional brewer of over 40 years experience . I live in Stamford and would be happy to assist you in any brewing issues. I started my brewing career in Bass's old No 2 Brewery and have worked for Whitbread, Courage and Guinness. The last 12 years before retirement I...

Most of the red wine kits like Beaverdale, Kenridge Classic etc produce a red wine @ 12% which in comparison with commercial wines is a bit low. I believe you have to supplement the basic kit to increase to around 13.5% abv (I have been up to 15%). This is done by adding red fruit & sugar...

Mash at 70 o C is too high and I have never seen such temperatures in use. Assume a straight infusion mash 63 is the normal target with a max of 67 depending on malt and crop year. Your high FG is where its at and wont change except with the use of extraneous enzyme and such late addition is not...

For this gravity beer you are going to need a really high yeast pitching rate - at least 3 x your normal 1040 type beer.

The SO 2 smell will fade over time. The big secret with wine making is time - just wait a bit longer.

The Gerry Fowles method (Straightforward Winemaking) is 1 litre grape juice (natural) and 2 litres apple juice (Lidl not from concentrate) + 450 g sugar per 4.5 Litres. Add nutrient (1tsp) , pectic enzyme (1tsp) and Tartaric acid (1tsp) maitain ~ 20 C

Soft water is a good starting point. You need to get the wort pH down to 5.2 by adding water treatment salts to the mash. Calcium Chloride addition helps too. Another beneficial technique is to add brewing caramel, as if the grist composition of high coloured roasted malt / barley goes above 8%...

First of all you could leave it as is and have a stronger brew. If you want to "cut" it down add water as soon as the explosive part of the fermentation is through .i.e whilst still actively fermenting so that the yeast mops up the oxygen in the cutting liquor. Good luck.

In the trade its called slack malt. If water has not penetrated into the malt OK. If its pre crushed stuff maybe take the surface off and see if the bulk is still OK. When you try biting the grain if it is all soft it has been ruined. You will need to use it up pretty quickly.

You are best of priming. It is possible by measuring the PG to leave enough fermentable sugar but it is far more consistent to ferment to dryness and prime as the professionals do.