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Yes, a nice chill should improve it too. Let me know what it’s like!

It’s cleared quite nicely now it’s been bottled for nearly two weeks. Not sure on the carbonation, the plastic bottles have firmed a fair amount but not loads. I don’t know whether it will build much more but I’ll leave it a few months yet before trying one. Taste-wise seemed ok at bottling but...

I’ve just bottled. Half the batch in glass, the other in plastic so I could get an idea on how much pressure was building. I also heard I should bottle at 1010 but I never got the chance. The level dropped way down in a matter of a few days, however the air locks were still bubbling nicely so I...

So do you think I’m ok with what I have done? When you bottle is the airlock still regularly bubbling and, if so, how frequently? The gravity is already so low that I’m not really getting any indication from any recipes I’ve read that the wine is ready to bottle. All I can see is that one of my...

Yes, that was kind of my intention. I thought by adding the sugar solution to the demijohn instead of the bottle I could gauge the reaction rather than taking a chance that it would create too much pressure. Was that not the right thing to do? I had assumed that fermentation was basically done...

Hi! I’m pretty new to homebrewing but have a 2 gallon batch of elderflower champagne on the go. I’m at the point where I’m thinking of bottling but I’m not sure whether it’s safe or even too flat. My OG was 1090 and I left in the primary for about 5 days before transferring to two demijohns...

A neighbour of mine has offloaded about 20kgs of dried fruit on me and since I'm not going to be able to eat anything close to this without spending the rest of the week on the toilet, I've decided to try and turn it into wine! However I'm pretty new to this so I've no idea of proportions...