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that is a great idea to test, I shall start infusing immediately, or soon anyway :L

Hmmm it seems the only way to resolve this for sure is to make the wine

Cherry and WGJ WOW update for Chippy_Tea : gave it its first racking this morning, slightly dissapointed as I couldn't taste that much cherry, but other than that it seems like it might turn out to be quite an acceptable rose :D and who knows, the cherry might come through more once its had a...

Thanks :-) I'll look into tartaric acid, as there seems to be quite a lot of talk about it on here it may well be worth buying some, and check my yeast nutrient for that vitamin. I guess I'll taste it near the end and decide on tannin, I understand how without it wines might seem a bit light or...

I feel your frustration and valid point but now I have 'coke snorters snot fermented in vaginal yeast' in my head' ugh...

Any advice or amendments to this recipe or does it look good? (other than to the actual method, thanks for all the advice about screw top bottles, muslin bags e.t.c. it's been eye opening, but this seems the simplest so I'm going with it) WOW - type aniseed wine 1 L white grape juice 2 L apple...

I read somewhere that if you're using a hand corking machine where you have to hammer in the corks sometimes the tops of the screw top bottles aren't strong enough, I have corked a screw top bottle before successfully, but I just have visions of it smashing and there would be bits of glass...

me too, I'm doing the cherry and WGJ atm though :L I can't collect the bottles fast enough to keep up with all that I'm brewing, esp. considering you need corked ones not screw tops

I'm considering making this one myself :)

mine was a fairly simple improvised recipe and as yet I have not tasted the final product, but I'll tell ya anyway 2 L tart cherry juice (which actually had a fair amount of grape and apple when looking at the label) 1 L white grape juice 1 tsp citric acid 1/2 tsp tannin 800g sugar hock wine...

The recipie said to use raisins or for a different flavour dates, so I figured prunes :) The prune to banana ratio is about 1 to four though so mostly it's banana I guess, maybe try two batches, one mostly banana with a little blueberry, and one blueberry with a little banana? I'd be interested...

You can make any type of wine, but I can't imagine how banana and blueberry would taste, I'm doing a banana and prune wine

I would just put coffee filter papers in a funnel, or you could strain it through kitchen roll?

I've had some mead brewing about a month now, and I'm aware that all in all it needs to be aged around a year. Does this aging need to take place in the demijohn or can I just add the finings and bottle it now and let it age in the bottles? Only I'd like to free up that demijohn :)

So I'm intrigued by the idea of a christmas pudding wine, but not sure I want suet and flour bobbing around in my fermenting bucket. Is the same kind of flavour achievable using the other ingredients? I.e. 200g currants 200g sultanas 200g raisins 200g candied mixed peel 2 tbsp treacle 50g...

I'm making a cherry and white grape juice one, right now it is fermenting like a good'un, I'll let you know when I bottle it how it's getting along :)

I like the idea of blueberry and red grape, but I can't get out of my head the idea that it would taste like someone had put blueberry juice in red wine, does it taste like this?

As I suspected that sounds like quite a shenanigan, I'm sure the results are well worth it but at the moment I only have four demijohns (I have six but two are brown so I don't like to use them unless I know I'll be racking quite quickly because I can't see what's going on) and two are already...

What kind of time frame would be needed if I wanted a secondary fermentation? (I like to have both long and short term brews on the go to keep a steady supply of them getting ready) and would this involve racking from one demijohn to the other? How can I tell if the secondary fermentation is...

I'm going to start brewing some turbo cider, which I'm aiming to taste a bit like West Country cider, I'm going to use normal shop-bought apple juice, cider yeast, 1/2 tsp of tanin, but I'm not committed enough to do the secondary fermentation (not this time around anyway). Anyway, what I wanted...