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Sorry if this sounds like a daft question, but I know you can work the calculation of ABV, by doing the sum with the starting and finishing gravity. But what about if you carry on adding sugar after the previous lot you added has been fermented? This this change everything?

I tried a Youngs 7 day kit from Tesco, and I must admit, the results wasnt anything compared to the gallon of elderberry I made! Im sticking to country wines with fresh ingredients. Although, if left for a few months they might be good. I dont know.

Hi everyone, decided to start some country wine a few months back and got about 6 gallons of various wine brewing now. Im thinking about geting into ale aswell, is it just as easy as wine? Im from the good old North of England (Grimsby)

Just racked 4 gallon of parsnip wine, it was almost fermented out o dry. I decided to back sweeten with a carton of whit grape concentrate per DJ to bring SG to 1000. But now there is no signs of activity, so I think fermentation may have stopped. Because the Gape concentrate never fermented at...