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Cheers i'll give them a look at the weekend. :thumb:

Not been on here for bloody ages as I had to pack everything away for a while. But i've a nice new house now and no longer live in London. Some of my equipment didn't survive so after a few bits and bobs and wondering if anyone here can recommend a local place? Planning to put an 8 gallon WOW...

Yeah, 50p is a lot of money. Calling us cheap..... *mutter* I've bought a drink in a pub and not enjoyed it because at the back of my mind I was thinking I could haver made a gallon of wurzels for that.

How much?? :shock: Thats over 30 quid to make up 1 gallon of wurzels using that... Thats 5 pounds a bottle! I'll stick to my 40p a bottle jobs, 50p if i've been fancy and used fruit tea bags.

275L of wurzels brewing? Bloody el, that'll be some aroma! When I do a 25l match the whole house smells of elderly oranges and CO2 for a few days. Can't imagine what 11 times that amount will be like :shock: You'll need to make sure that CO2 can escape otherwise you may have the mother of all...

sounds interesting! Maybe this way I won't have to wait 2 months for a "vintage" :D Maybe the freezing breaks down the fruit part? Might be interesting to see if freezing for longer or repeated freezes improves matters more. Will give this a try too.

Well been 3 and a bit months so thought this is now a vintage and should rack it!... Back sweetened with some white grape juice and it's very nice. Needed a lot of degassing though. Lovely mandarin aftertaste, I think the zest really helped. Would do again if I ever see cheep mandarins.

I've a youngs black cherry kit on the go. Last time I made one it tasted ace. Hopefully yours would be even better :thumb:

Wurzels clears up nice don't it :D This was after 2 weeks, though I did add a little vin clear....

Cheers, i'll give it a go tonight. :thumb: [edit] Was looking at the ingredients for Ribena and wasn't impressed with the fruit juice content (22%) so picked up a bottle of asda blackcurrant high juice which is 45% and about 80p cheaper. It's got Sodium Metabisulphite but I assume this can be...

Cheers for that, I saw it before posting. Is that from the concentrate though? Also would you use the cranberry if you're doing a blackcurrent ribena?

Wish I had read this thread back when I started. Made a red grape juice job and it came out flat without body. I left it alone for a few months and just used it to blend with a wine that came out too sweet. So worked ok in the end. :thumb:

Using the syrup etc. I've seen a few on the net but none I can find say they're using syrup or the ready diluted one. cheers :thumb:

I ferment in 5 gallon batches, clear and then use glass djs for storage. It's a great sound hearing whine glug from a glass demijon :D 1 DJ will last a week between me and the GF so no time for the airspace to cause a problem.

Stick some place dark and cool then check up on it in a few months might have turned into something more drinkable!

Not done any ciders yet but I have been told a non-cider yeast can result in a loss of taste from the apples.

Did you use a cider yeast?

Planning a TC too, problem is I am not driving at the moment so need to find some way of getting 25 litres of apple juice home. might give ASDA or someones home delivery a go.

Hi Tony, it stopped at 1.006 so left it a little too sweet for my taste. At first it tasted of nutrient so I thought that was the whole batch ruined but that taste has almost faded now. It's an ok Rose that's very drinkable. Wouldn't do it again though, too much work to keep topping it up and...

Welcome to the cult of Wurzels :clap: Observe all warnings about leaving enough airspace etc though. ;)