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Got the hydrometer, just wondered what was normal practice with juice wine as opposed to fruit wine.

Just had a quick taste of and its not bad at all, still a bits sparkly so I'm guessing it hasn't fermented to dry yet. Once it does is it the usual practice of adding finings to clear, Camden tab and sorbate?

Quite happy to wait, got the blackberry wine bottled ready for next Xmas. I just don't want to spoil the juice wine, it smells amazing already!

The wine has been fermenting for about 5 days and it's starting to slow down, is that right? The wine looks very cloudy even though I used a teaspoon of pectolase in the initial stage. Will the wine clear by itself or will I need to do something with it?

Thank you for that. Oh I used tannin as well instead of tea.

Well I'm happy to wait 12 months. In the meantime.... I've made my first juice wine! 😜 1L red grape juice 1.5L apple and elderflower juice 1kg of sugar Pectolase Yeast nutrient Yeast All in a DJ and topped up to the gallon mark with water. Hope it ferments within 10...

Well I'm happy to wait 12 months. In the meantime.... I've made my first juice wine! 😜

Thanks once again for the replies. I haven't blended my wine with anything else so what are the chances it'll be decent after about 12 months?

Ahh, thanks guys was getting really worried because I'd read somewhere that there would be very little change after bottling. I'm happy to wait a year but have another batch of blackberries and was reluctant to make wine with it if this was the finished result.

Hoping for some advice. I've just bottled a batch of blackberry wine and to say it's a little rough is an understatement. Will the taste of the wine improve by leaving it for 6-12 months?

Hello there! I've just got into home wine making having read a lot about the basics. So having got the equipment needed, found a recipe and collected the blackberries (6lb per 4.5 litres of water and 3lb of sugar) and I've racked my first batch. The wine had a starting reading of 1.020...