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I did a chilli and apple wine last year and that's really good, gives your throat a nice warm glow and I do a cider and red grape wine that usually only goes down to the 1.012 mark so a bit on the sweet side but definitely quaffable If that's a word :thumb:

Don't think you've got enough fruit for a Port, the last Port I made I used about 40 lbs. of fruit for 5 gallons, damsons, brambles, and raspberries, still got a dozen bottles left, saving them for future Christmas's.

You've nearly enough fruit, top the D.J. up with red grape juice to make up the gallon. I did the same when I was short of beetroot once, it turned out great.:thumb:

six ton bottle jack does the trick, about twelve galls of juice from thirteen and a half stones of apples.

I love a shedaholic

I had the same this year in two five gallon batches, I racked it twice after the yeast formed and used campden tabs then bottled in two litre bottles, tasted ok. Think I let the apples stand to long after picking.

250 grms chocolate malt in a grainbag placed in a pan of water between 66 and 77 degrees cent for 30 mins. then place the bag in a sieve and sparge with a litre of water at same temperature, then bring to the boil for 5 mins. to sterilise. I then add the kilo of sugar, the kit usually requires...

Yes, first time i've had a problem with plum wine.Maybe leave it for a day or two then borrow the son and heirs Vinbrite kit and run it through that. Cheers.

Used Young's wine fining kit on five gallons of plum wine last night how long do i leave it to work, hours or days.

New to the forum but been brewing a few years, fruit wines and kit beers.