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Thanks for this. This was exactly what I was looking for. Now I just need to decide what red kit to go for and try adding this.

I have asked at my local supplier if there was any grape skins to be bought on their own, but nothing going. I was wondering if anybody had tried buying, say 2Kg, of red grapes from supermarket. Crushed them to just leave the skins, then adding in a muslin bag to a lower cost red kit to see...

Hi Kimosabby, the grape skins come with the wine kit and are in an airtight sealed container, When the juice is in the container (mixed with water to 23L), the skins are placed into a muslin bag, which is tied to stop it getting into the juice, and placed in the juice for 10 days. After 10 days...

Hi all, sorry have been away from this site for a while, although still brewing kits I started on Wurzels (WOW) wines, but progressed to Beaverdale kits, having success with whites (Pinot Grigio (wife's favourite), Chardonnay and Chenin Blanc). I had limited success with reds, as lacked depth as...

Hi mgrds Some good points and tips in there. You may well be right about over sulphited being the problem, as that makes sense.

Bottles are well rinsed before and several times after Milton, as well as caps. It just seems to be the reds that are causing the problem.

Thanks for the replies so far. I normally transfer to second container after around 5 days, when around 1.010, then leave to finish, so don't think it is dead yeast. I then use stabiliser and then degas. I do not normally use any finings, as I leave for a week or two, and it is normally...

Looking for some advice from the experts on here. Firstly, I have been into wine making for around 3 years, mainly making Beaverdale 30 bottle whites, which the misses loves better than supermarket £5 bottles (mainly Pinot Grigio and Chardonnay). I have also made around 10 varieties of WOW in...

Thanks for clarifying Chippy

Hi All Sorry for newbie questions, but trying to understand the processes. Having read several threads, when making a WOW, it is suggested to leave a week after initial fermentation to "allow yeast to clean up". Then add stabiliser etc. However, others state that they like to stop...

Thanks all for the advice.

Hi All Sorry for lateness of introduction, but hadn't seen this section until after posting elsewhere.:doh: I have just restarted making wine, after 35 year hiatus. Have now make a couple of Beaverdale 6 bottle kits and just started on a couple of the forum's favourite WOW's. Thanks for...

Hoping someone can clear something up for me. As above, Vinotinto has used Campden tans for a wine kit, which normally includes all 'ingredients'. For Beaverdale kits, there is no mention of using Campden tabs, but I assumed the Chitosan serves a similar purpose to Campden tabs. Is this correct?

Thanks all for quick responses. Am I right in thinking the SG will be higher at start if short brewing?

I have been lurking for some time, taking in as much wine making knowledge as possible. I have come across several comments that red wine doesn't seem to have as much flavour/depth as commercial wines. My question is: Has anyone made a kit, and only used 80% of the suggested water? If so...