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Hmmm. Made a batch of this. However, it stated that adding 3.5kg of sugar to 23ltr would result in 11.9%. Too weak for me. So I added 4kg of sugar and made 25ltr. OG was a whopping 1095. I changed the yeast to EC1118 and fermented out to 990. By God it smells strong!! Anyone know what the FG...

Just made a batch of the Range Rose, which as every has said is bloody good for the money :party: I want to prime a few to make sparkling Rose and have the bottles, cages and stoppers. Can anyone give me an idea of how much sugar to use per bottle? I am going to use brewing sugar as its...

Has anyone tried one of these?:whistle:

Nice wine. Ferment was a little slow as is always the case with the 7 day kits. I left it in the FV for a week after fermentation ended to do its job properly, then stabilised, degassed and fined, all in the FV. Very little sediment and a really nice, crisp, dry white just how I like them...

This is stuck at 1000 after 14 days at a steady 18c. Any suggestions? Yeast starter or chuck in EC1118 (champagne yeast) to kick it's ass?

Can some one explain how this stuff works? How much per gallon and how it changes the overall balance of a wine? :thumb:

Got this on this morning: 5wgj 3ltr apple juice 1ltr pineapple 1ltr passion fruit juice (23per cent passion fruit, no additives) 3.8kg sugar Juice and rind 3 lemons Juice and rind 2 limes 5 nana's blitzed with water and added 5 tsp nutrient 3 tsp pectolase 2 tsp tannin 3 pears...

I have justed tasted the smoothie wine after leaving it for 6 weeks. It is actually very good. Yes, there are big losses in the intial ferment but a top up with WGJ cured that. Good body. It does need a bit of time, and a light filtering if you are finnicky but it very quaffable :cheers: Defo...

Has anyone made one of these?at £112 a throw :shock: they are expensive but I have read that the quality of the wine is staggering. I love Marlborough Sav Blanc and they do one of these. Any thoughts :hmm:

1 litre Innocent Apple and Raspberry Juice 1 1/2 ltr WGJ 800g sugar Pectolase Citric Glycerine Nutrient Tannin from powder EC- 1118 yeast or any champage yeast will do (more for the cool time of the year than anyhring else, plus I like dry wine) Chuck it all in to 4 litres but hold back 1/2...

4lb Blackberries 1 ltr Innnocent Apple Juice 1 ltr RGJ 800g sugar Juice of 1 lemon Pectolase Cuppa tea 1/2 teaspoon glycerine GV9 yeast Nutrient 1 litre boiling water on the blackberries. Let cool, Add pectolase and campden. Stir twice daily for 3 days. Strain through a muslin into a demi. Add...

Has anyone got a recipe for gooseberry wine? I have seen tinned ones in Asda :cheers:

Has anyone ever made a gooseberry wine? Or is it :sick:

Without doubt my favourite white is Marlborough Sav Blanc. The best I have tasted comes it at around £12.99 a bottle :shock: I have been fiddling around for yonks trying to replicate it, and this is the closest I have got to to it yet: 1 ltr WGJ 1ltr Pineapple - not from concentrate 1 ltr...

Here one to chew on. I have made 2 types of apple wine this year. One from the real thang, and one from organic 100% apple juice (not from concentrate) Tested by a number of people, the apple juice won hands down .... :shock:

If anyone on here lives around or near Dartmoor, let me know. I have come across an astonishing amount of wild damsen trees which I would be happy to share. Toooooo many for just me, so would be a waste otherwise :cheers:

Does anyone know, roughly how much natural sugar there is in a pound of blackberries when using for making wine?

I want to try and get a subtle taste of melon into a white. Question is, if I whizz some melon in a food processor and then add it after the inital vigorous ferment to try and retain its flavour a bit more, would it be ok to do that? then rack fairly quickly after ferment ends? :wha: I know...

If I have a total of 1050g of sugar in 5ltr can anyone tell me roughly what the ABV will be at the end? Fermenting out to dry. Is it around 12%? :wha:

Egg on face :oops: This kit took nearly 10 weeks to ferment out :shock: I swopped the yeast so I only have myself to blame! It is now cleared and bulk ageing, one Demi has been oaked as an experiment. I have to say its not that bad. I dont think it really knows what it is, but it is similar...