I no longer use boiling water to dissolve the sugar, this is my thread from the how to forum -
For this method to work you will need a beer brewing thermometer
like this one at Wilko @ £2.63 or a stick on LCD thermometer strip and a home made or shop bought degassing wand. (see video below to make one yourself)
I usually dissolve the sugar in two pans of boiling water (for 2 DJ's) and let them cool before adding them to the DJ's, yesterday it was very hot in the kitchen and i didn't want to stand stirring two pans of boiling water so i came up with this method.
1] Pour 2 litres of juice from the fridge into each DJ and add the sugar and tannin (or black tea) then fill each DJ with cold water to roughly 3/4 full.
2] Use your degassing wand to dissolve all the sugar that has settled to the bottom into the juice.
3] Add small amounts of hot but not boiling water to the juice making sure it goes in the centre of the DJ, check the temperature each time, you are aiming for 20c - 25c, top up to the shoulder with cold water then check the temperature is still above 20c now add the yeast etc.
If you are reading this and haven't a clue what i am on about read this guide on how to make supermarket juice wines -
http://www.thehomebrewforum.co.uk/showthread.php?t=33606
Thermometer £2:63 at Wilko -
http://www.wilko.com/homebrew-accessories+equipment/wilko-thermometer-12-inch-spirit/invt/0022574
[ame]http://www.youtube.com/watch?v=SMwq3TpkqCE[/ame]
