wine kits

Dead still at 1.014 – give up or EC1118? Grape concentrate 6th November: following the recipe ‘7 – 10 days’ ready to drink instructions, which I have used before several times. “Mix 3.5 kgs sugar...top up concentrate to 22.5 litres...add yeast and nutrient, keep at around 25 degrees C.” My...

Hi buddy:p We have a Mid-month Promotion for some Inkbird Temperature Controller / Thermometer, hope the discount is helpful.:cheers2: 20% OFF for the Inkbird ITC-308 WIFI Temperature Controller Discount price:£36.79 ( Original price:£45.99 ) Time:14/10/2019 - 18/10/2019...

Hi. I have been toying with the idea of making wine under pressure in my fermentsaurus. Why? You ask. Well because I've had great result on making beer this way, and the extra heat speeds up the process. The pressure allows me to ferment at higher temps without the biproducts from the yeast...

Just finished and bottled up having brewed 23 litres. Calculated to have finished ABV of 10.8%. Brewed to the instructions apart from my stabiliser mistake and the starter yeast solution. Left a litre out for consumption today, and have to say I'm pleasantly surprised. Preferably I'd have liked...

Hi All, So ive managed to leave my Kenridge classic merlot for 3 months but some of the reviews from it is that its slightly acidic. Does anyone know what i would have done wrong for this to happen? Only thing i can think of is it wasn't degassed properly but there's no fizz at all with it...