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I'm looking forward to having a jar :drink: How long does it usually take to ferment out or require racking? I'm a Wurzel's virgin :oops:

I'm sure it'll be great. :thumb:

I new to this site and have only just started a Wurzel's recipe but I would say that processed juice certainly appears to ferment a lot quicker than actual fresh or picked fruit. Maybe it's the pasteurisation in the manufacturing - I'm not sure. I've been making 'country' style wines for a few...

EDIT: Or you could kill the yeast at a SG of about 1.010 and have a sweet wine at an alcohol level of about 12.5%. Again using campden tablet and Potassium Sorbate. Darren

Wow, that's a high SG level. If you were to keep an eye on the SG level every couple of days and then stop the fermentation at 1.000 (which would give you a medium tasting wine) with a campden tablet and some potassium sorbate, then you'd have an alcohol level of 13.8%. If you were to allow...

Hi Sandy, Thought I'd mention that because a fermented drink is dry, doesn't mean that it'll be strong. Are you aiming for a particular alcohol level? Do you prefer sweet, dry or medium wines? And finally, do you have a hydrometer? Darren

Cheers :) Although it's just bubbled over - in all the five years or so of making wines that's only ever happened to me once before. Wickedly fast stuff. :hmm:

Mixed up a gallon of WOW the other day, here's a video of it one day after adding the yeast. I've followed the recipe exactly except a little less sugar to make an OG of 1.08. Thought you chaps might like to see a couple of pics plus a video I've made - it's quite vigorous stuff 8-)...

Thanks for the warm welcome guys :grin: Well I didn't know that. Learn something new every day :thumb:

Yep, I Believe the last witches ever executed in England came from Bideford! They lived in a house right round the corner from me! Bideford's one and only claim to fame! Lol

Hi all, I'm new to this forum although not new to wine making itself. For the last five or six years I've been making country wines using fresh fruit that I've either bought or picked. I've been browsing this forum for the last month or so seeing what you guys have been up to and finally...

Maybe I didn't get such a great bargain then if you guys are getting bits for free. :) lol

Ah, thanks for that. :)

I use the Young's GP yeast if I'm going to use a GP yeast, but seeing as we've just had a Wilkinson's open recently in a neighbouring time - I might have to pop in and get their added nutrient version. I didn't know Wilkinson's had a home brew section. :)

Sorry to ask, but what is TC? Some sort of Cider? :oops:

Had to tell someone! Just nipped down the recycling centre in my lunch break and picked up 4 demi-johns (with bungs and bubblers) for a mere 50p. :party: Superb! Last time I went there they were going for £1 each. All I need now are some more bottles.........

Not at all Moley, any help or advice is very, very welcome. :cheers:

Would someone with more experience in Yeasty matters than I, care to give their opinion on whether different varieties of wine yeast really makes a difference to taste or finish? For instance has anyone ever made up a batch of wine, split in in half and added a different types of yeast in each...

Hiya Moley and thanks for your replies. I guess that the addition of the campden tablet is a habit from my country wines that I make. My problem is that I see bacteria and germs on everything from the spoon to the bung :D Again, thanks for your reply. In future when I make something from...

I've just started a big ol'batch of this after reading several glowing reports of it. I'll be adding the yeast tomorrow night. :thumb: