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A friend of mine offered me a bottle of wine he made in 1982 today. It was his only bottle do I didn't accept it but am hoping to try if with him on his birthday. Is it likely to be drinkable?

I had some elderberry wine bulk maturing after I racked it a few weeks ago. I had a look yesterday and there appeared to be spots of mould on the inside of the dj above the shoulder, I couldn't get and good pictures. In an attempt to save it I racked to today onto a ct. It didn't taste off...

I purchased a St Peter's golden ale kit today which I plan to start tomorrow. It's my second ever bet kit (having made a few wines), the first was St Peter's ruby red ale, I was disappointed in that as its never properly cleared, probably due to me leaving it for way too long in the fv :doh: ...

I was out walking during the summer and came across some crab apples, and some larger apples which I suspect weren't crabs. Anyway I collected plenty and then found the below recipe..... http://www.theguardian.com/lifeandstyle ... ningadvice I racked the wine for the first time a couple of...

A while ago I made my second ever country wine which was blackberry. I followed this recipe: Ingredients 1.75kg blackberries (slightly more or less will make no difference) 1.5kg sugar (we use ordinary British white granulated) 4.5 litres water (boiling) 2 tsps pectic enzyme (this breaks...

I've just racked a crab apple wine off the lees (very impressed I have to say with the taste I had) and noticed a strong chemical smell from the tub of Campden tablets. I've not noticed that before, is it normal or should I bin them? Thanks in advance :)

Hello, I read recently that if too much sugar is added at the start of a batch of wine it can stun the yeasties and prevent fermentation. Is that right, too much food can't be a bad thing surely? If it is right, what's a good SG to go with before adding the rest of the sugar? Thanks folks

I was thinking about Pectolase, being a catalyst it isn't changed by the reaction it catalyses (if my limited knowlege is correct)? On my youngs tub it says use one teaspoon or two if using boiled fruits. Is the two teaspoon dose just to speed up the action of the enzyme, presumably one would...

Hello folks I am making a blackberry wine which requires the yeast to be added to the mashed blackberries and water to ferment the natural sugars and then granulated sugar to be added at a later date. Does this mean I can't take an OG reading - would I have to add the sugar and take a reading...

I'm almost ready to bottle my first batch of WOW, thanks Moley for the excellent instructions :cheers: Does anyone have any ways of making a Rose variant? Cheers!

Hello, I have a Muntons cider kit in a fermenting bin, it's been at ideal temperature for just over a week and fermentation seems to have stopped. The instructions say now to bottle it but I haven't got enough bottles yet so I'm thinking for a few days to a week I might syphon the 17l off into...

Hello, I've read that many people use a water bottle as a dj, I have one and am thinking about using it but the inside isn't smooth, it's got ridges, do you not get sediment resting on these? Thanks

Hello I have recenlty bottled a Youngs Gooseberry Wine kit, I'm happy enough with the results, but the mrs would prefer it not so dry - alas I have lost the instructions that came with it with details of how to sweeten, can anyone help? I don't have a hydrometer, is there a sweetener that...

Hello, I've been doing a Youngs Gooseberry Wine Kit which has almost finished fermenting. The instructions now say to add wine stablizer and finnings and then agitate the DJ regularly to aid in clearing. There is however a layer of sediment at the bottom of the DJ, I'm sure agitating it will...

Hello I asked a similar question in the beer brewing forum yesterday and received a few really helpful (and interesting) replies :) Temperature appears to be quite important - what's the best temperature to keep wine at while it's fermenting, the low 20's appears to be best for beers, is wine...

Hello.... I'm currently fermenting a wine kit and am keen to have a go at some beer. Temperature seems to be quite important to fermentation, how important is it and what are the best temperatures. Since I will be brewing at home room temperature obviously varies from night today let alone...

Hello, just to introduce myself..... Never brewed anything before but very keen to give it a go. Looks like a great site :)