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Looking for some advice from the experts on here. Firstly, I have been into wine making for around 3 years, mainly making Beaverdale 30 bottle whites, which the misses loves better than supermarket £5 bottles (mainly Pinot Grigio and Chardonnay). I have also made around 10 varieties of WOW in...

Hi All Sorry for newbie questions, but trying to understand the processes. Having read several threads, when making a WOW, it is suggested to leave a week after initial fermentation to "allow yeast to clean up". Then add stabiliser etc. However, others state that they like to stop...

Hi All Sorry for lateness of introduction, but hadn't seen this section until after posting elsewhere.:doh: I have just restarted making wine, after 35 year hiatus. Have now make a couple of Beaverdale 6 bottle kits and just started on a couple of the forum's favourite WOW's. Thanks for...

I have been lurking for some time, taking in as much wine making knowledge as possible. I have come across several comments that red wine doesn't seem to have as much flavour/depth as commercial wines. My question is: Has anyone made a kit, and only used 80% of the suggested water? If so...