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Thank you, that’s wonderful advice. I’ll give it a go in the new year.

The SG on mine was 1.100 so they’re similar.

I did wonder about the nutrient, but decided to follow the instructions to the letter. I’ll probably try it again in the new year and use the nutrient to see if that makes a difference.

Tbh I’m not really sure. It could be that the heat mat I used may have kept the temperature a bit too high. There again, it fermented really well for about 3 weeks, so I expected the hydrometer reading to be much lower than it was. I’m just putting it down to experience and ‘just one of those...

I’m afraid I gave up. I tried the restart yeast and nothing happened, so I consigned it to the sink plughole. I don’t like giving up, but I’ll just put it down to experience and try again after Christmas.

Yes, that’s it in a nutshell. TBH, whilst I’ll be a bit disappointed if it fails, it’s not the end of the world. The one thing I like above all else about home brewing is that I’m constantly learning, and if it’s from a failure, then so be it.

Ah right. I’m still relatively new to this, so I just dissolved two teaspoons of sugar in boiling water, added the yeast, and then when it settled, I just added it to the demijohn. I’m not sure whether it’ll work, but I’ll soon find out.

It does still taste sweet so I bought a re-start wine yeast and added it to the demijohn. We’ll see how it goes.

It is high. I’m using a hydrometer and I’m at a loss to know why it’s still so high. It bubbled away for over 3 weeks, so I was expecting it to be much, much lower. TBH, I haven’t tasted it as I usually trust my hydrometer. As for nutrient, no. I used tea bags, sugar and yeast - nothing else.

Thank you. I’m popping to the home brew shop tomorrow to see what they have.

BUILT

Thank you, I might try that.

I need advice please. My tea bag wine has stopped fermenting after many weeks, but the hydrometer reading is 1038, which is a tad high to say the least. I kept the temperature steady as I used a heat pad to ensure there were no fluctuations. What should I do please?

Just an update - the red berry tea bag wine is still bubbling away in the demijohn. There’s movement in the airlock every 30 seconds or so and it shows no sign of stopping.

I know exactly what you mean. My wines came out just under 11% which is what I suppose you could call a session wine!

It’s probably a month or two old. I’ve just taken a look and the Range is selling the red wine kits again, but you need to be quick as they don’t stay on the shelves for very long.

I sampled a bottle the other day and it was really very nice.

An update on the brew is that it’s now been brewing for 12 days and there seems to be little in the way of fermentation, but that doesn’t mean it’s not still happening. I did a hydrometer reading just now and it’s 1012, which is just a little below the required finished reading of 1008 in the...

That looks good. I’m going to see how the current one turns out and go from there. I’m not going to add anything to it. I’ve seen some older mentions of adding a small amount of tea to add tannin, but I’d rather try it in its ‘unadulterated state’ and then think about adding to any future brews...

It really is that colour. It’s going to look nice at the very least!!