Search results

I'm in the middle of making a few batches of melomel, which have been in a secondary fermenter since the 6th of October. They have been steadily clearing and accumulating a layer of sediment at the base and it's currently about 3/4" deep. I've just taken SG readings and they vary slightly...

Okay, I've got a few questions that I figured would be easiest to answer just by asking directly: 1 - When fermenting wine, in the primary fermenter, does the system need oxygen or should it be closed off with an airlock? 2 - when transferring to a secondary container - should there be an...

Hi, I’m currently trying to deal with a glut of plums – jams, jellies and the like – and came across this site while looking at plum wine recipes. I’ve got everything sorted for that (I think) when making it from scratch, but have another question: I’ve reduced, sifted and strained...