Recent content by madSimonJ

I've been having a second go at making Mango wine from tins of pulp. This is my second attempt, and I used 4 tins of pulp, and topped everythign up with water. Unfortunatley, half a week or so on, I've ended up with a demijohn filled with only about 50% liquid, and the rest is pulp What...

yeah. it's an ongoing project

Like slightly alcoholic water :( No real taste of anything. I didn't try mixing in any other juices though, I just used the mango pulp. Maybe if I have another go, I'll try mixing in something else. It might well take a lot of attempts before I make something I'm happy with. I also didn't...

Sorry I've been away. I've got 2 little kids, time is something I only get occasionally! I'll be honest, my wine turned out undrinkable. It had pretty much no flavour. I've tried again, this time with 4 cans of pulp! I'm starting to think it might be too thick now! I'll give it a few days...

I've only made wine from kits and WOW so far, so maybe none of that would have benefited any. What about wine made from actual fruit pulp?

how do you know it's only 8-9%?

I've made3 batches of wine so far, from various kits and supermarket fruit juices, but something I haven't done is age the wine, beyond fermentation & clearing. Should I still be aging the wine, even though it's not a traditional grape wine? If so, how do I know how long to leave it & what...

I've just about finished a batch of wine made from a tin of Kesar Mango Pulp, which you can buy in most supermarkets around where I live. The process was as follows: Day One ---------- Boiled 2 litres of water along with a tin of kesar mango pulp. Mix in 500g of granulated sugar Prepared a...

Thanks. If I were to add the mango pulp back in, would I need to worry about pulp settling out if the bottle stands for long? Same question for juice, I suppose.

I've got a batch of Mango wine on the go at the moment that I've made from a supermarket mango pulp. Normally when a wine has finished fermenting, I add a bit of sugar, so that there's some sweetness in the final drink. I was thinking though, do I necessarily need to use sugar as the sweetener...

Thanks folks. I've got a few weeks before I'll need corks, I'll have a look into the options you've mentioned.

Anyone got any ideas where I can get some decent corks for my wine bottles? I've made a few batches with Wilko's own brand, but I've found them to be a bit crumbly when trying to open the bottle. I could do with something a bit sturdier.

48 hours later, it still wasn't fermenting. I soaked another sachet of yeast in warm water with half a spoon of sugar & a pinch of yeast nutrient for an hour. That seemed to make it pretty lively, so I've added it to the Demijohn now,

It's a glass demijon with a rubber bung. I'll check it again tonight & see whether it's going or not yet.

in a cupboard upstairs. How I think about it, the water was pretty warm when I put everything in the Demijon. What's the hottest that Yeast can stand? Is it worth throwing another sachet in?