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I put whole plums in bucket & pectolase. The mixed by hand to separate plums from stones. Let macerate for 5 hrs. Then used hands again to separate plums from stones. Poured cooled boiled water over all. Added nutrient and tannins. Then used hands again to mix. Added yeast. Left in bucket for 4...

I made a plum wine in August where I let the plums on the stones for the initial ferment (4 days or so in bucket with sugar and yeast etc). I've racked the wine today and it smells amazing and tastes amazing...but is it safe to drink? Should I have pitted the plums before? Thanks so much :)

Cool txs oldbloke I'll check that link out

I picked 13 lbs today and have 16lbs in freezer. 7lbs used to make cordial for the kids and want to make 5 gallons of wine. How much blackberries should I need for that? I can't find my wine recipe book :(

Hi all I've been making hb since 2008 but usually make wine from foraging (dandelion/honeysuckle/sloes etc I'm a fairly infrequent visitor to this board but am posting for the 1st time as I need your advice I have been offered honey from a friend and he'd like me to make mead. Do any of you...

so Moley, after you rack and add the campden tablet, does that mean that you leave the airlock on? How long should you expect to leave the airlock on for? I started Rhubarb wine in last April and not sure if I should leave without airlock at this stage..Should I bottle it, or should I leave it...

:cheers: that is fab! I laughed and laughed when I saw your pic! :D funnily, I am heading in the same direction!

cheers good to know :thumb:

hiya when u say corks, what exactly do you mean? are u using glass beer bottles? do u corks like used for cider? cheers pp :cheers: