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I will be fermenting it to dry (0.990) it will be topped up to a gallon , which I presume is 4.54??? there is a total of 1.2kg of sugar (from sugar AND red grape juice) reading of 1.120.. but will be topped up and fermented right out.. Hmmm 15% abit strong :wha: how can I lesson it to about...

started some more fuit tea bag wines following Moleys method.. i have a ready done 2 and the hydro reading were spot on, (and tasted lovely!) BUT, i am now trying the strawberry,raspberry & logenberry one, using same method BUT when i took hydro it was just under 1.120.. it is to the bottom of...

:rofl: :lol:

its patience :(

Oooo I will have to have a go.. do you ferment yours out or stop them earlier..

ahh Brilliant, Thank you :D

I have bottled up 2 sorts of these today.. Tesco's own ones Apple & Blackcurrant and Red Berries.. my oh my.. LUSH... if they taste this good now.. they will be amazing in few weeks.. and in time for christmas.. BONUS :thumb: Now I will be purchasing more in the shopping

I know Runwell-steve but I wouldnt have a clue what to get.. now people have listed what they use makes it easier for me :D I always rinse after using Milton.. I did when i used it for the babies bottles too.. I just did not believe that it could be NO RINSE.. so rinsed anyway

TUT :roll: ... I dont like that word :( Thanks Moley :D

LMAO!!! i am so jealous of your brewing house! I want one :(

Good Morning... How can i reduce the sharpness of my wines.. I use 1/2 tsp of tannin in my WOW and other 'juice wines' they taste nice, flavour wise, but can be a little sharp sometimes (like my strawberry ribena one.. sharp but then a lovely strawberry after taste) ? Or have I done something wrong?

I use Milton :? No LHBS around me so got no choice really

I always get a tiny bit of sediment when I put my finings in,maybe its just abit I dragged up when racked the 1st time.. when cleared I rack off that sediment into another vessel with CT and leave it there until bottling time

I made my Apple juice wine beginning of sept (1st batch) obv it fermented and cleared and got bottled.. sat maturing for about 6 weeks..crystal clear and it tastes good When I put it in the fridge to chill it becomes abit cloudy(i still drink it!) when I took it back out the fridge and left it...

I'm sure its about 24 hours

I top up with grape juice or if I wanted more apply flavour use apple juice (but I do ferment it right out).. if the sweetness/dryness is fine, just top up with cooled boiled water

Thanks very much.. I'll put in 700g sugar in then, so it will take it just over the 1kg total sugar mark :D

I usually give mine a good shake about 6 times until the 'fizz' is hardly noticable then leave it to clear... people do things differently (I'm one of those who like to make sure most gass is out to help with the clearing )

Hi, i made an Apple wine in Oct from Apple Juice & WGJ.. I put in pectolase at the beginning and its crystal clear now.. I did add finings but it had already started to clear itself before I racked it off the 1st sediment.. (then thought it would have probably just cleared on its own :roll: )

hellooo not been on in a while (lots of wine making been happening and kids bdays etc etc).. Anyway picked up a 1.5litre of Ocean Spray's Cranberry & Raspberry juice drink for 49p, so am going to get a final juice wine (following WOW method) on the go before Crimbo.. the carton (1.5L) has 174g...