Recent content by Banksy

As it's 10pm and I still haven't packed, and I'm leaving at 0600h I have made the decision to leave well alone. There is only a tiny bit of sediment because I racked it prior to clearing it. I have topped up the bubblers. They should be fine for 5 months. They're in my basement, which is cold...

Hello folks, I have 5G wine sitting in 5 seepage DGs (1 x elderflower WOW, 2 x cherry wine (from fruit), and 2 x pomegranate experimentation). It has been clear now for probably 6-8 weeks. I need to leave it for 6m, but I don't have much time to bottle it etc. Should I: a) Stay up really...

I suspect a cider kit will not contain pectin. It is needed, however, when you make cider from apples or pears, or from fruit juices from the supermarket. I can see no reason why your cider would not clear. Wait and see. Good luck! :cheers:

From what you have said I can see no reason why it won't clear. You may need to invest in some pectolase (breaks down pectin) in future for home made ciders and wines as suspended pectin is the most common cause of failure to clear.

I can't see why. Are you worried about bacteria having nooks and crannies to hide in?

It will probably clear in the bottle, however you will have more sediment at the bottom. By leaving it longer before bottling it starts to clear. This confirms that your drink will indeed clear and will result in less sediment. Sediment is not normally a problem. With careful pouring my ciders...

I would leave it where it is until you get the bottles. Most kits give the minimum time to next step, but can be left longer. I'm no pro, but I bet if you left it another month it'd still be fine. This assumes the kit requires you to add sugar before bottling. If not, you will have to do this if...

That all sounds awesome! Good luck.

In case anyone may be interested, this wine turned out to be delicious. It's my current favourite.

Hello folks, Started cherry wine last night using 8lb cherries, 3.5lb suger and 7.5 pints water. Total must volume is just shy of 2 gallons. I recon it will produce about 1.6 gallons of juice. Should I: a. top up with water when putting into 2 demijohns b. add more cherries/suger/water now...

Hi folks! We have loads of elders about to burst into flower. I've scrolled through the receipts and can't find one. Any suggestions? Thank you.

I think I may need to add less as there has already been some added earlier.

Selection Original Sauvignon. Blanc. Step 4 'If ageing more than 6m, add extra metabisulphite powder to prevent oxidation. To do this, dissolve 1.5g of metabisulphite powder in 125ml cool water' Just to confirm, that's 3 tabs right? The instructions on the campden tabs say 1 tab per 5L, which...

More advice please. Instructions say to add 1.5g potassium metabisulphite for extra stability. I have potassium sorbate or sodium metabisulphite (campden tabs). Should I use the latter? If so, for 23L, should I use 4-5 tabs (bottling protection) or 8-9 tabs (full stabilisation)? I have already...

I hope it's ok. It is in a glass carboy. Should I give it some extra protection with some potassium sulphate or whatever it's called? The conservatory got rather hot unfortunately. I have resterelised the bung and will bottle it tomorrow. Thanks.