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Hi I've got about 3 batches of kenridge 30 bottle red kits ageing in the shed. The shed is well insulated but not heated. Temp went down to about 1 degree a few weeks back. What went into the bottle tasting great now, after 3 months, tastes watery and lacks body. I've had good results with this...

Hi I found a couple of beaverdale reds a bit watery so tried brewing it short. About 20% less water. The result was not that good for me. Tastes quite like a country blackberry wine I made. Too heavy. Also, allowing my Beaverdales to age seemed to have a big effect so Im less keen on brewing...

Hi Ive been harping on about degassing my red wines for a while. It is still early days but I think this has been a major factor with my rather dissappointing results with red wine. It tasted acid and cheap. I believe it is this slight fiz acid taste is excessive co2 dissolved in the liquid...

In my ongoing search for a nice oaky smooth red wine ive tried a range of stuff but am not quite there yet. Some Beaverdale kits ive been aging have got better but there is a sort of acidic fiz aftertaste. This is really noticable after its been breathing for an hour and really spoils an...

Ok, started with enthusiasm. Read loads. Kept everything clean. But just did a taste test and much of what I've made is indifferent with some of it undrinkable. Apart from the tropical my wows taste thin and acidic. The beaverdale 6 bottle kits were a big dissappointment, tasting like fruity...

Is this slight fiz taste on the tongue an indicator of CO2? Just finished racking so not done any degassing yet S

I made up two DJs of WOW with Red grape juice. In one of them I added a teaspoon of Tomatoe Puree, which Id read was a yeast nutrient. You can see the DJ on the left has cleared beautifully. The one on the right (which had the puree) is not in good shape, in spite of extra doses of pectolase...

Right, I have dug my hips an haws out of the freezer, bunged em into an FV with a bit of pectolaze, tannin, sprinkle of bentonite and a couple of Campdent Tablets. In my haste i didnt weigh the fruit but im guessing it came in at around 3lb Im going to leave it for 24 hours, but then what. I...

Ive tried degassing. I thought maybe it was too cold so brought it in the house. Ive tried kwik clear. But my Beaverdale red still looks black as night. Any suggestions, cos I dont know why a simple process wont deliver! Thanks S

Hi Ive just ordered a 30 bottle kit of the beaverdale cabernet sauvignon. My 1gallon efforts have not been perfect so I was thinking of brewing it a bit short. Any suggestions as to how short? I was thinking about 3 litres less Ta S

My wines are not particularly clear at the mo. Ive got a whizz stick on a drill but could be better at remembering to use it. I saw a neat trick on Youtube about converting a wine vacuum to work on DJs. Here's the link. The action is near the end. Anyone tried this?

Hi been brewing nearly 6 months and its been interesting. Tried the tinned plum expecting it to be rubbish and its great. Tried a wow a while back but must have got something wrong cos it was yeugh. i think it was the white grape with pear i used insted of apple. Will do another and actually...

I had a go at all three projects but have not had great results. Fermented fine but taste is poor. The WoW just tastes like alcohic fruit juice. Rough. Gotta a lot of respect for Moleys advice but im wondering what I could be doing wrong.

Its been a month and im on my 20th batch. Just wanted to say a big thanks. What a great forum and no question has been to dumb to be answered in a friendly way by forum mods and other contributors. Much appreciated. My first few batches are fresh into the bottle and im on balance not unhappy...

Currently, with ferm buckets, I just leave it slightly open, just a crack around one edge. But im guessing that would theoretically allow nasties to get in. I suppose I could drape an old towel over the top, but it might sag down into the must. Is there any reason why I should not just drill an...

Its them pesky plastic DJs again. My air lock has water/steriliser and a little got sucked back into the dj as i lifted it. Id just finished mixing up a Beaverdale kit. Now it seems dead. No bubbles (+6 hrs). Have I sterilized the yeast? Can I fix it by adding more, maybe premixing in a pot...

Just tried the Orange wine recipe. Added Sainsburys Basics Orange Juice and, on one DJ, 100% Sainsburys Red Grape Juice (I could not find white). OG=84! On the 2nd DJ I added sainsburys White grape (30%) and Pear (10%) juice. OG=92 Both juices say "no added sugar" but with the 800g sugar syrup...

This quote comes from the Worzels post "Later on you will need Campden tablets and (unless you want a dry wine)" viewtopic.php?f=48&t=10179 Do campden tablets stop wine being dry. I prefer my wine dry to sweet. Thankyou S

I made up a bucket with carrot, beet and pasnip. Initial ferm for 7 days going great. Racked it into 3 djs, the first isnt bubbling the second is just about going the third is bubbling nicely. I didnt stir before racking. Has all the yeast/sugar settled and is therefore mostly in the last dj...

I keep seeing recipes for Pear wine that say i should boil the pears and use the juice. But, for some reason, i like the idea of doing the first bucket ferm with pulp. any reason why not? im getting the same with parsnip recipes. im a newbie, but surely letting the fruit steep for a week gets...