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Thats great news thanks.

I have taken a picture of it but dont know how to upload it. Yes it is cristal clear and we had no problems filtering it. You may remember I had a problem (operator error) I added PS at the same time as back-sweetening and you said it would not be a problem. I had degassed earlier. After...

Thanks for that. Green for go!!!!

Made a gallon of Wow racked and filtered it today after adding Potasium sorbate and CT a week ago. Just noticed it has started bubbling again? I thought the PS killed/stabilised any yeast present. Any ideas please would be grateful? Also when posting why is some icons green and some grey on...

Thanks for your reply may be both apply? The wife and I did the racking. The trap was sending out a bubble about 4 or 5 minutes. I will have to learn patience. The wife likes her wine sweet so will be backsweetening. Thanks Geoffm

Hi advice please, I have just racked my first ever gallon o WOW and it has thrown a lot of sediment. I started in a 5ltr PET and racked to a 4.5 ltr demijohn but it is still only half way up the shoulder. I have added a campden tablet and stabiliser. My question is should I add cooled boiled...

Can anyone suggest a good easy to use and reasonable priced Acid titration kit. Also one that you can get hold of replenishment for the kit Thanks

Thanks for your response and yes I have made the stupid mistake of pro-ratering the citric acid by 5 tablespoons for 5 gallons. I have ordered the chalk. Can you advise at what stage in the process to you use the chalk?

Hi Moley in your how to make Elderberry wine it says 1 tablespoon of Citric acid per gallon. Is this a typing mistake? and should it be 1 tea spoon? If so what can be done if you have to much citric acid in the wine?

Thanks Moley see you like narrowboats we have a Freeman 23 cruiser on the Great Ouse. Cheers

Ureka!!!! vasaline - its chugging away like a good un- I wont make that mistake again Thanks very much. The current spg is 1.040 and it tastes pleasant not sickly sweet but not a lot of alcohol. What do you recommend should I let it ferment out or add any more sugar at any stage?

Thanks, the fermenter is one with a screw lid which says to smear vasaline. With it starting off ok I did not do this but I will try it now. I bought a yeast today to try a starter if all else fails the Yeast is a Youngs wine yeast super compound which says suitable for 1 gallon. Will this be...

With regards adding the sugar I thought that if the wine may have stopped naturaly because of the yeast then adding more sugar would just make it sweeter, I did hope it would raise the gravity and it start again. The temperature in the room is currently 21 degrees. How long should I expect the...

The Plum wine was started in a 5 gallon fermenting vessel and stired twice every day for 7 days then stained off the must into another 5 gallon fermentor with an airlock on top. No campden tablets where added at this stage but two campden tablets were added at the start of the primary...

We need help, like many we are new to homebrew but tried to make 5 gallon of plum wine we had 15 pounds of plumbs and 10 pound of sugar. We added a general purpose yeast its first firmentation completly stopped after about 5 days. The starting gravity was 1060 and and it has dropped to 1035. We...