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that's a relief! thank you next time I will read properly :D

I seem to have made a stupid mistake :oops: ... I decide to rack my mead today after it had been standing for 2 weeks, so I added some glycerin and added the first part of the finings to a couple of hundred of ml of campgen treated water in the bottom of the clean DJ, syphoned the mead and...

I used Youngs super wine yeast for my pyment and threw in a couple of teaspoons of nutrient, but I also used a litre grape juice and a bit of sugar to get the yeast going before I added it to the must. At the advice of others on this forum I also added the juice of one lemon, coincidently the...

:thumb: Stabilised and left to clear now. I have another DJ of wine needing degassing and racking off from kit as well, hopefully it will be drinkable in a few weeks because its smells terrible at the moment :sick: I also have a couple more 5 litre plastic bottles sterilized and...

Not in the sample I had, but I was pretty overwhelmed by the strength and dryness. I think I will leave it to clear up a bit before racking it and take another sample then and see if it needs any more. I received a box of goodies this morning, including pectolase, potassium sorbate, glycerine...

I think I might pick up some more grape juice and use that to sweeten, though I have got some sweetener to use. I'm not sure what would be better.

Yes, sorry that's correct, the starting value is only a guess based on sugar content by the gallon. I would say the finish was actually more like 0.992 to 3 decimal places. 3 x 454 g Tesco Clear Honey 1 Litre of Welches Rose Grape Juice Juice of 1 Lemon 1/2 teaspoon of vanilla essence approx...

well, I checked it in water and it looks spot on 1, so I took a sample in the tube that came with the hydrometer instead of trying to read it through the dj, and then took a proper swig instead of some drips of the hydrometer, I suspect that it has finished because dammmmnn, I think I need to...

I started a mead 10 days ago, this evening it seems to have stopped already and its reading about 0.98, is this normal? I forgot to take a reading before hand but by sugar content from the honey and the grape juice, it should have been roughly 1.10. I was expecting it to take far longer or am I...

Doing this and piercing the neck of the bottle might get a bit more juice out before the sediment reaches the hole.

Everywhere I have seen tapered corks sold they are indicated as been for recorking open bottles or for temporary storage and specifically say not for long term storage.

I'm not convinced I'm patient enough to leave anything alone for a year anyway ;)

Thanks both, that will make my life easier, the mead, if I can help my self, I plan to age for as long as possible. I'm hoping the the kit wine will be drinkable soonish after clearing in the secondary anyway. My plan was to keep the fv's always working so that I can end up with an ever...

I've had a search round and there seems to be some controversy over wines been left in plastic bottles/dj's for prolonged periods and how it affects them. I have a youngs medium red kit wine and a pyment fermenting in two of my three glass dj's at the moment, the wine is 8 days in and starting...

In theory.... the pectolase shouldn't hurt and there should be no adverse reaction with the stabilizer, but you might want to wait for someone with practical experience to pitch in ;) On a side note, my browser suggests pectolase should actually be spelled ectoplasm :hmm:

Thanks, thrown a jar and a half of the must in with a lemon because that's all I could get in my pyrex jug to prewarm it on the hob. Given it a bit of a swirl so now I will attempt to apply patience see how it goes 8-)

I am in trouble then :cry: Hopefully by the time I have a few racked and have started sampling the first I might start to learn some :nah:

Bicarb would have broken down to create co2 in an acidic enough environment, the reason for using it in baking is that it reacts with the acidity the yeast reaction creates in the dough and co2 is released causing the bubbles in bread and making it rise. I can't work out how cider vinegar would...

You could always grab a 5 litre bottle of water from the supermarket and brew in that. My starter kit for a 4.5 litre beaverdale was just a plastic bottle, it did have a hole drilled in the lid with a grommit for the bubbler, but you could always use some sanitised foil or a sanitised balloon...

Soo, I have just thrown some mead in a demijohn I have been kindly gifted today, its looking a bit ghetto with a screw top from a water bottle that had a hole for a bubbler secured in place with silverfoil. I've left just under a litre clear at the top of the demijohn and have two honey jars of...