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I racked this off a couple days ago and added raisins it was at 1.0 ~13% I estimate the raisins could raise the SG by about .006, I also added a bit of sugar and raised it to 1.01 and its been bubbling away slowly since and seems to be settling just above 1.002. I am a bit worried it might be a...

I did actually enjoy that mead to a certain extent in the end... After realising taking smaller shorter sips while avoiding smelling it prevented my taste buds and smell getting overwhelmed with the strong pollen scent and flavour. I don't think I'd buy this brand again but I think I do see a...

Well my single bottle test has started... 360g of honey, 1 single bag small tea, lemon zest, 15g raisins and 1/4 Tsp yeast all at a cost of £1.50... my SG was at 1.130 but then realised I hadn't added the tea so poured it in mixed it and then removed a bit of liquid for head room and now it's...

Has anybody tried Harvest gold Mead? I was curious how mead tasted so grabbed a cheap bottle. I didn't enjoy this Mead one bit. It tastes like pollen mixed with alcohol and water... Almost a perfume/honey type flavour with subtle hints of urine. I was thinking about brewing some Mead and this...

I think I may be mistaken about malic acid - lactic acid... I think the yeast just consumes malic acid but doesn't turn it into lactic acid. "Lalvin 71B also softens high acid musts by partially metabolizing malic acid (20%-30%)."

Is it a bad time to change the container? I just got a free 10L bucket with a lid from work originally used to hold oil, it's currently in the dish washer (to do a final clean in the nooks and crannies). The wine is currently at 1.058 and thanks to the fruit bag the wine is currently carbonated xD.

I definitely need a larger fermenter for the fruit bag. The bag is pushing up against the lid and causing pressure pockets to form, I've temporarily fixed this with a straw xD Also the yeast claims to convert malic acid to lactic acid so I'm not sure if the claim is true

I'm still undecided about the raisins, although I will be using stabiliser before I bottle it.

I'm hoping for a bit of malic acid fermentation in secondary. Whether It will work I'm not sure but apparently if you don't kill the yeast it will start converting malic acid into lactic acid which theoretically should soften the wine. I can imagine I'll have to leave it in the demijohn for a...

You might need to age it. Although I've not had much luck with winebuddy white wine kits lately tbh. All of the ones I've made in the last 3-5ish months haven't tasted right. Everythings sanitised and I haven't changed the way I do anything but they just haven't been that good. Maybe the whole...

What do you mean it has a brown colour? White wine can look a bronze colour when it's in a large volume.

Could it potentially be pectin jellifying in the bottom? I find nests like this in fruit must before adding pectolase... It could also be some kind of bacteria or mold growth... What does the actual cider taste like? We once made lemoncello using fresh lemons and it was fine when we made it, we...

If you're leaving it in the demijohn with an airlock make sure you check the airlock once in a while because they do loose water to evaporation and eventually it will go dry and no longer protect your brew

Bit random, but it tastes good... Just wish I'd used a little less citric acid

I'm attempting to make a black forest fruit wine. Although I am going to put a jar of Spanish forest honey in, I've never made mead before so I'm not sure how honey tastes fermented. I was also thinking once it's finished fermenting I might rack it with some raisins (rinsed in hot water to...

I'm quite tempted to try making strawberry 🍓 and Kiwi 🥝 wine. Some thing's things don't taste quite the same fermented though so I've no idea what it would be like 😅

I'm not sure if you've tried it but I like to infuse sugar wine with ginger and add a little extra sugar, the shelf life isn't amazing on it but it tastes pretty good mixed with Rum

I've decided to do this recipe again, only I've used a slower fermenting yeast. It's been fermenting for 3 days and it's at 1.052 instead of the previous wines 1.028 at 3 days... I'm not sure if you'd class it as a cider but I'm aiming to finish it around 1.025 for an 8-9% ABV. I'm just hoping...

No need to dilute then? I think I figured out the right amount to use 2.5mls or 1/2 Tsp finings A (silica solution) 10mls or 1 Dsp finings B (Chitosan)

I've got finings from Wilko for 5 gallons or 23L and only need enough for 1 gallon or 5L-ish. I was thinking about putting it in eliquid bottles to see how many mls each sachet contains and suddenly got the idea that I could mix it with vegetable glycerine/glycerol which should theoretically...