Search results

I made up a couple of white wine kits recently, and a funny thing happened. When the time came to degass my wine, I made use of a high tech, homemade degassing tool of my own cunning design. It was a machanism of subtle genius and effective simplicity. A steel balloon whisk in the cuck of a...

Hi all, I've got a batch of country wine just finished fermenting and ready for bottling. It's made from a mixture of Redcurrants, Pink Gooseberries and Rhubarb. I think it's going to be just right for those hot summers days up ahead! I added campden tables to the original must, 24 hours...

It was room temp - approx 20 deg. It's OK now though, I added some more yeast after 48 hours and quickly kicked off the fastest, most aggressive fermentation I've ever seen. I bottled last night.

Hi guys, I need some advice. I spent literally all day Saturday juicing apples and producing about 60l of apple juice. Some of the apples were a bit past their best, so I added some Camden tablets, approx 0.75 per gallon. 22 hours later I added some wine yeast, approx 1 tsp per gallon. Now, 5...