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thats not a bad idea either! hmmm.. a do have a spare few dj's ni may just have to experiment with a few of these ideas and see what matches :grin:

glycerine is a brilliant idea :) that would work just fine for the mouthfeel. yeah sourz is very sugary but sour (kinda like some of the haribo branded sweets) the recipe provided for infused vodka is great as well if i modify it a little, may require rather a lot of apples though!! Maybe i...

Thanks for the reply :) i was considering the apple wine route with a Lalvin EC-1118 yeast but didnt know if it would achieve the flavour or the syrupy taste. I may just experiment though! i may just chuck in a few sour apple sweets to give it a kick!!

Hi guys :) Apologies first off if this is in the wrong section! I want to make something similar to the "Apple Sourz" brand at home. The percentage isnt that big of an issue, id imagine champagne yeast could get me 15% which is fine.. its more the flavour that is of an interest to me. Does...

Update: im going to boil 4 ltrs of Volvic, A touch of Strawberry and add it to the wine to thin it out in the hope of achieving a dryer wine. this may be counter intuitive however, as said volvic has sweeteners in it! fingers crossed! update: it was 3 ltrs, and, its bubbling away even better...

thanks crastney, i did wonder about boiling it anyway to be safe, i had to do so with a few of the other ingredients im playing with, i boiled for 15mins and seem to have a healthy brew, so i will do so again :) cheers :cheers: :update: 15min boil worked perfect in a stable yeast colony for...

would a natural pear puree work? edit: actually, thats prob what was meant by the heinz range! sorry! Clearspring do a range of Organic Pear Puree, yet again, its a cost thing though

INGREDIENTS: Volvic natural mineral water, acid:citric acid, strawberry natural flavour, flavour preservative: potassium benzoate, sweeteners: sucralose, acesulfame K. i wanted to add volvic's 'a touch of strawberry' to my wine which is 2/3rds finished. should any of these ingredients harm an...

cheers everone :) great to be here :cheers:

after some discussion, the plan is to let it ferment for a week to establish the yeast colony, then to top up with water. hopefully the yeast wont have partied itself out by then!!

im using a 25ltr/5gall.. thats perfect though! thanks for the advice guys!!!

no problem, and the frothing is just the result of the yeast working hard :)

thanks for the advice, i am worried about affecting it with aeration, unfortunately another bin isn't an option due to space and a potential angry partner!!! could i carefully remove a litre or so via the tap and replace with water in the top??

i would think it would be negligible, your abv at the end will be a little off, but i dont think it should be that far out.. there will prob be a poster here that could tell you exactly how much itll affect your sg, im not that experienced myself :)

Hey guys and gals :) started a strawberry rosé last night and all was going swell, as i was finishing up, something else happened that required my immediate attention, so i pitched my yeast and ran as it were.. i forgot to take a hydro reading until this morning, and now my 'rough' sg is...

so, 1.120 is way too high. either ill end up with desert wine or rocket fuel is the yeast survives, sigh.. im not sure why im so off, maybe i didnt take into account that the grape juice was from tesco and not asda and has different sugar values? or maybe my scales are off and i just added too...

so, after a minor equipment setback, i finally have started. SG 1.120, anyone attempting this recipe take note, dont just add the 3.15kg sugar to the ribena unless you want to clean up pink napalm glue (also it hurts a hell of a lot if you get it on you!!)!! haha :)

drunk mathamatics! haha, ill try adding up the sugar before i try drinking all of the liter of wine then :D yeah, once it starts, im not touching this wine till it stops bubbling away! id rather back sweeten to taste than not have the option.

thanks Stu, i hope that when the stu-lets are taller you and current mrs stu can get some good sea air.. i tried getting good sea air in dundee but just ended up with nostrils stuffed with seagulls and mild frostbite :tongue:

hmm i would normally drink Chablis (when i can afford it!) or Pinot, so i do really like dry wine, but, ill try sweetening to taste and try take a hydro reading for preferred sweetness for next time? oh! and thankyou ScottM for activating :)