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So when me and my partner moved houses and carted 70 bottles of hand labelled wine into the new house we could've got in trouble? 🤣 God knows what the neighbours thought 😅.

It's just something I'm curious about... Would it be illegal if you posted an ingredients list on your social media and brewed wine for other people?

I found a pot of open custard hidden at the back of the shelf while I was at work, it smelt very much like Bailey's... Looking at the sugar concentration it would've been around 6-7% alcohol. This makes me wonder if you could ferment custard? I can imagine it would just separate out though? 😅

I threw the Wilko's yeast in this morning and it's started. Hopefully it doesn't have any issues.

I'm also guessing it could be a pretty explosive fermentation as I've probably added 10x the yeast I usually would and I've heard that dead yeast can be used as a nutrient.

I'm gutted as the fresh lalvin 71b yeast I just ordered probably won't be here soon enough as I'm suspecting if I wait any longer there's a chance the unfermented sugary grape juice may start to spoil.

It's been 5 days and there's still no activity. I'm guessing since oxygen got into the 35g packet I have (dated may 2024) the yeast may have oxidized or something... I put the dried yeast straight into the wine. A couple days later I added some to 38°c water and let it hydrate and then added it...

Not sure if anybody is interested but this wine was absolutely amazing, it's the best I've ever made. I took the last bottle to my sister's on boxing Day and everybody loved it. If anybody has ever tried it it tasted a bit like kumulas special reserve pinotage. I think the concord grape juice...

I've had a mead fermenting for about 3 months and it has stalled around 1.03 and ideally I'd like to get it to 1.015 as I find anything above is much too sweet... Currently it is dropping about 0.002 points per month which means it's going to take about 7 months to complete at the current rate...

Urgh.... I can't believe how slow mead is xD.... Nearly a month later (30/4 - 26/5) and it's at 1.046 or about 9.45%... I might need to add more nutrient as it hasn't looked that active for the last week although this is the first reading I've taken since I took the OG. I expected the reading...

The only thing less yeast does is cause it to take a little longer to start fermenting. In the past I've taken samples of wine with yeast I've run out of, poured the sample into what I want to ferment and a day or two later it was fermenting. You only need enough yeast to outpace any possible...

I've just started a 1 gallon batch of this recipe xD

It's finally done at 13.3%, I literally just poured it through a sieve into a bottle xD, it already tastes better then the bottle I tried from Morrisons, I don't really care that I has a haze to it as I'm more interested testing if this is something I'd enjoy brewing and drinking in the future...

The black forest fruit wine is finally bottled. I got 5 bottles and 3/4. The smell is amazing and it tastes almost as good. There's a mild acidity but it's nothing too overpowering. The wine finished at 1.004 and is about 14.7% but it doesn't taste that strong alcohol wise. I can't wait to see...

The yeast nutrient seems to have worked. It's now at 1.076 :D.

I backsweetened it to 1.014 and it has dropped to 1.01 in 5 days. It still looks active though and is producing 1 bubble every 20 seconds. I calculate it to currently be at 13.9% and the yeast claims upto 14% tolerance. The sugar I said I added on the previous comment was actually sugar/water...

Is Wilko's yeast nutrient acceptable? I added 1/4 teaspoon. I haven't tested it since but it's certainly producing more gas now. Also, I did actually add the skins... The skin on top is actually from a bit of banana I couldn't resist eating xD

Yeah the raisins are chopped into tiny pieces 😅. I am wondering if it just needs a nutrient boost as I just put a banana wine on and within 2 hours it was fermenting and already dropped from 1.1 down to 1.08 in 24h. The recipe did say bananas are super food for yeast and I've used the same...

I've got a feeling my single bottle test is going to take a while... Unless it's sugars leaching out of the raisins it's been bubbling away for the last 3 days and it's still at 1.11 from 1.112 The lemon zest seems to be melding well though, hopefully it doesn't over-infuse since I don't really...

To be honest I generally aim for 1.006 to 1.008 for sweetness in a wine... I find anything over 1.01 tends to be overpowered by the sweetness. It's still not finished yet so hopefully it's ok. It's not as acidic as my first from scratch brew which I stupidly decided to add citric acid into. 😱