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I am in. Thanks.

Thanks. My yeast just says "young's brew dried active yeast". More research needed I fear.

Ok, great. Thanks. Just checked the temperature in the room where it is and it is 13 degrees! Even I can see that is too cold. (Edited to correct 1r to 13 - thumbs :()

P.S. Calculated the ABV as 5.3% so far (1,110 down to 1.070).

I have done a lot of looking around for this, but still somewhat confused. I am making quince wine - I used Wine Making Guides (http://www.wine-making-guides.com/quince_wine.html) but it just says "warm place". My utility room is at about 20 degrees and the house in the day is mostly around...

Just to tidy this up, I racked it off in to a 1/2 demijohn and screw lid bottle today. It looks very clear. Quite happy with the taste for a random first go too. :cheers: http://thomas.w-p.me.uk/blog/2013/11/racking-off-millers-gate-elderberry/

Another option... Store in a 3l PET coke bottle? http://www.habitat21.co.uk/plastics-3.html

Thanks. I've been using the kettle water over dishwashed spoon, so looks like I am on the right track. I guess that you just whip off the lid for as short a time as possible.

I thought of another option. I have a half demi-john with some Christmas Ale (kit) clarifying at the moment. Maybe rack off in to that and then there would be about 1/4 left (about 1 litre) which I could put in one bottle and drink the rest - I've got to drink something some time, this is...

Sorry, we cross posted. Looks like I got it right though. Maybe I'm learning! I'll definitely remember that for next time. I guess you stick it in at the same OG as the juice was first time around? I'll work that out when the time comes.

Forgive the dumb question, but wouldn't that need to ferment? I thought that the potassium sorbate was supposed to knock that on the head permanently?

Thanks - PATIENCE is a real problem for me - not sure I am in the right game... :roll: The wine was made with a neighbour's grapes so topping up wasn't an option, but I will know next time.

I am very new to this. Here's my rather green looking wine after carefully following instructions from my local brew shop. These included potassium sorbate and I degassed pretty carefully so I am optimistic that the air gap is a carbon dioxide gap. I put the bung in after putting in finings...

I am very much a newb at this, I would post a link to my blog but not allowed yet :D I am looking at Quince wine at the moment, but the recipe I found (wine-making-guides) says stir daily. I have not done much stirring - how precious do I need to be about cleanliness? Hold my breath and...

Yes, PATIENCE is something I am having to learn, but to be honest it is not my strong point.

Yeah, I figured adding sugar would be a bad idea. My wife turned her nose up at the artificial sweetener idea! I like the mixing with apple juice idea. Thanks. I had pondered killing off the yeast but did think that would make it flat, so maybe I am learning something :lol:

I am a total beginner - mum gave me some Bramleys (cookers?) and we borrowed a press. I followed some instructions from our local brew shop using soft brown sugar on a whim to raise the OG to 1050 and all was tickety boo until I tested the SG three days later and it was very low, about 1004...