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Update: Racked off the sediment at the weekend and added the last of the sugar (and topped up) SG now at 1.022 (with a total drop so far of 78) Tasted OK too :thumb: (not too heavy on the body ... I like a light > medium body) Next one on the cards ... Rowan Berry wine :hmm:

If you freeze them, they are easier to remove from the stalks. It also helps getting the juice out of them.

I went out today to see if I could get my hands on some Elderberries ....... Fat chance :cry: On the up side, I found a patch of trees with lots of red berries on it. Got back home and found out what they are .... Rowan berries :D May also try a Hawthorn berry wine too ;)

Insane/mad man :thumb: I tend to look at things and say to myself "Can I make a wine with that?" then have a go. 'You never know unless you try' that goes for anything in life. To answer your question .... I make it up as I go along. Sorry, not got any photos ...... I'll start doing that...

This is for 1 gallon. Got this off the tinterweb 'This is the replacement liquid for the excellent, but now defunct, Quickfine Filter.' Don't know if it would work on it's own or if you would have to past it through a filter.

You should try makeing a Coconut wine. Now that does give you a layer of FAT that looks just like LARD :sick: When it's finished and filtered ..... :drink:

It's doing well (around 12% ABV on it's way to 20%) I didn't want it with lots of body, was looking to make a Whiskey type of 'Brew'

It's more like oil. I had the same thing when I started a Digestive Wine. It floats to the top and gives you a good foam head when it's in the primery. You get rid of it when you rack off to the secondery.

My latest adventure :? Fig Roll Wine 23ltrs 1.6 Kg Fig Rolls (yes the biscuit) (8 packets) 5 Kg Sugar Pectolase Amylase Nutriant Yeast Dissolve 3 Kg Sugar in 5 ltrs of water and set aside to cool (the other 2 will be used later). Slice thinly Fig Rolls and put into FV. Added...

I use Youngs and get good results. I get it upto 20% with ease in about 4 weeks. I've found the key is to use extra nutriant. I also get it clear in around 3-4 days (with finnings).

Brown rice. Slightly darker with a more rustic taste

I couldn't find Koji-kin when I made my batch, so, had to make do with Amylaze. It worked out quite nice :D If you know (and follow) the basic's, it's a very nice and interesting wine to do. If you want to do a rough and ready Sake, you can Boil your rice and use the water (use a lot of...

I'm hoping at some stage to try my hand at mead.

Welcome :cheers:

I tend to use my filter to polish my wine. If you try to filter without clearing first, it will block quickly. Also, give it a good de-gasing. I have 'polished' 25 Ltrs with not problems (I have the Vinbrite MK3 that has a vent on it). You can get an up-grade if you don't have the MK3.

When I did an Elderberry last year, I used the freeze/thaw/freeze/thaw/use method. Less work or juice :D

I've used it and got good results. What I did was to soak in boiling water for 15-20 mins, Pour off the water/milk and allow to cool, Skim off the 'fat' (you can't get 100% of it out) and then use that. I filtered it after it got to 20%ABV and it looks like water ..... people loved it :cheers:

Hi Everyone, I am Kev In Wigan ;) I have been brewing (wine) for a number of years and now do things that are a little 'off the mark' eg. Chocolate, Digestive biscuit and Weetabix :grin: Sitting in a dark corner (ready for Xmas) is a nice Futsu-shu Sake, Coconut and Barley (all at 20%ABV)