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Hi The fruit tea bags worked and turned it into a Rose` The new yeast also worked successfully on the remaining sugar. Thanks for your help.

There was Ginger in the recipe so the only thing you can taste is the rooty taste of the ginger. I like your idea of the fruit tea bags.

I'm not to bothered about the flavour just something to hide the watery taste without making it sweet again. I have read about oak chips. Are these the same as you put on the BBQ or are they specific to wine making?

I'm making a marrow wine. It ended up to sweet. I think I started with to much sugar and the resulting alcohol had killed the yeast and left a lot of sugar. Start Sg was 1.090. So I split two demijohns into 3 and added yeast and small amount of new sugar and topped up with water to average out...

I've just started Parsnip wine. My recipe says strain liquid. When cool add yeast etc This goes straight into demijohn but ferment under cotton wool for several days then add an air lock. I'm quite new to wine making but one thing I've found is a huge difference in recipes so I look at quite...

Thanks for the vote of confidence. Was just surprised how far on it was before going into the Demijohn.

I have started a carrot wine to a Terry Garey recipe. Initial fermentation of 2 gallons in a 5 gallon container Sg = 1.090 Recipe states cover and fit air lock. ( I thought primary fermentation should be with air. Ie bunged with cotton wool ) Followed recipe as stated with air lock. 2...

Thanks for that very helpful.

Hi I'm a second time around wine maker and last time used to just follow recipes, this time I'm trying to find out abit more on the technical side. I added 2 more lemons and that got the ph just under 4. If you say citric acid is neutralised during fermentation. Can you retest ph after...

I have started a batch of Carrot wine. The Ph of the must is 4.6 this seems a bit high. The recipe had oranges and lemons in it. Does anyone know how many orange or Lemons squeezed, or the amount of citric acid I would have to add to reduce Ph to nearer 3.5.

Thanks for the tips. My marrow wine had been fermenting in DJ for two weeks and is sat on quite a thick sediment. Would I be best to rack it off then ? What I was trying to find out was is the sediment all unwanted and that I would not be racking off any useful yeast that was still alive...

I wondered if anyone could advise on racking. I always thought this was done at the end of 2nd fermentation. But have just read you should rack off sediment once or more during fermentation. ? Any thoughts would be welcome.

Will mainly be doing fruit & veg wines. Anything that can be foraged or bought cheap.

The fish tank heater did have a thermostat but not very accurate. Next time will set it on minimum. As you say it got a bit to hot so I strained it into DJ's added sugar and it's now bubbling away merrily.

Can anyone recommend a good modern wine recipe / making book as mine are all very old.

Put the fermentation bin back near radiator and it seems to have started to fiz again and smells sweet. So bought a fish tank heater to keep temp up overnight.

By the way thanks for the rapid reply. It's my first time on here.

I'll try putting it near a radiator and cover with a sleeping bag at night. Will it get a yeast taste if the yeast is inactive ?

I have started some Marrow Wine fermenting on the pulp [no sugar] I added yeast straight onto the must and it started soon afterwards. The next day it had stopped I think it was to cold in the night. 1. Do I have to get the yeast going on the must. Or 2. Could I strain add sugar and move...