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I cant point to a specific post, but over the years I have believed this, and I dont remember a post that contradicted it. If anyone can quote anything to the contrary, I would be happy to say Im wrong.

I'm surprised about your SG. The 3 merlot and the can of Youngs Red wine enricher each have 160g sugar, plus 500g real sugar, that makes 1140g in all. For 4.5 litres the sg should be 1095.

I make it 1080g which is spot on for 12% ABV, the strength I make all my WOWs. Please let us know how it turns out, I would be interested in trying this if it's a success. GOP

My avatar is of a celebrity who started and maintained my lifetime interest in space and astronomy.

I use Videne (non foaming) which cost me about ten quid a couple of years ago for a litre. You use 2.2ml in a litre of water, so you see it will be years before I need any more. It is used commercial in the cheese making industry, sanitising the marble slab they form cheeses on, one spray to...

Impressive bit of kit. How do you use it? Where does the juice run off ?

"One thing, when you rack after fermentation is finished, try to rack it in a glass 1G DJ." I always do, because I use a winesaver vacuum pump on the DJ to degas the wine before stabilising/fining. GOP

BF, in your OP you said that you fermented in a *five* L ashburton PET. Did you make the liquid up to 4 1/2 L - a gallon, or 5 L ? Very impressive results, I'm running the figures through my mind for my 12% version. PS. You asked about airlocks on the tescos PET. I put a small freezer bag...

I only use 2lb of rhubarb for mine. I dice it, put it in a freezer bag, then do four or five cycles of deep freeze then thaw it. After that I cut off a corner of the freezer bag and pour the liquid out and use that with 250 g sultanas and wgj. Pete

I can recommend their barolo, good after 3 months, superb after a year.

9p in the George, Aylesford, Kent in 1965 (I was 15).

Hi. I never use bubblers in 5L PETs. Just a new small freezer bag over the top secured with an elastic band like the ones posties drop everywhere. Gas can get out, bugs cant get in. Never had a spoiled brew yet. GOP

found a midmeds.co.uk pdf spec that says shelf life is 24 months. I have had mine four years with no issues. Pete

What weight of sloes did you use in your wines?

I put my 800g of sugar into boiling water, the temp drops to 70 degrees. I heat the mixture to 90 then stir in a teaspoon of citric and wrap the pan with old towels to keep in the heat. When the mixture has cooled it is a pale straw colour of invert sugar solution that yeast utilises as above.

Roddy, there was a strong taste of sacharine that I hated.

Hope you just forgot to mention yeast nutrient. I think you got just the right amount of Lowicz. It seems to have sweeteners in it. I did one gallon with one bottle and it fermented to 990 but was undrinkable.

Looks like the same one I use. Bought mine in Boots for about two quid.

I dont bother with an airlock. A small freezer bag over the top and handle of the Ashdown water PET secured with a steralized rubber band that posties drop everywhere - never had a problem yet.

Hi. I live in Milton Keynes. "Anyway, while perusing the local home brew shop recently I made an impulse purchase of a Youngs American Amber Ale kit." Where is your LHBS? I thought your nearest would be Wellingboro.