Recent content by John Galt

I made a WE chateau du roux that’s came out decent- 8 litres of grape juice though! Also got a nebbolio with grape skins on the go at the moment. Reckon this shall come out good In a year, but it’s hard messy work. Im more thinking for the Wineworks superiors to make to 20litre as have 5.5litre...

I take it your not a advocate of brewing it short? I haven’t done it yet myself but I’m tempted. Some places I have read to use the right amount of water and some say doing to 20litre works out good. Suppose can only find out by trying.

The best investment I made is the mangrove jack stainless steel fermenter, I can see this lasting a long time. Though seems plenty of folk have been using plastic buckets for donkeys too. Sure you can find at any of the places chippy tea linked to.

Definitely love brewing. They send by Dpd generally within a day! If you spend over £60 it’s free delivery also. Never had any issues. Had a load of hassle with brew 2 bottle. I get that they are busy but I have had deliveries from Sweden faster. Plus last time was a headache as they left out a...

Wee bit fairy and water. Good rinse out and then make up a jug of no rinse and pour some into each bottle and shake.

I suppose it’s fine. I use screw tops and never had a issue. Not sure about peppercorn?! Worth a shot. Food grade plastic seems to be grand also.

I’m thinking to do the same with a wineworks kit. Suppose it makes sense! You get 5.5ltre juice to 23ltr means 17.5lt of water added normally. However all high end kits give you more juice so less water to juice ratio. So I reckon 14ltr is plenty of water to be added. The reds are hard to get...

How the red kits from on the house? I was really impressed by the wine expert classic chateau de roux one. But still has a bit of kit taste to it. They are the same mob eh? Global vintners?

Wine expert classic Chateau du Rio. This was bottled 9 weeks ago and it’s the first time I have touched it since a sample back then. it’s lovely especially for a red. Definitely best to let these age. I have another 11 litre in a carboy to leave for longer. But for 9 weeks it’s great.

Yeah that’s 21litres for 28 bottles. I have a tap at the bottom of that mangrove jack thing which is great, if you just be careful when near the bottom and tilt it slightly it works a treat. Always a bummer when you get the sediment in your bottle when it’s near full.

Yeah you are lucky to get 21litres. This is the sediment left after a 23ltr wineworks. Bare in mind I didn’t rack it! It was made and cleared solely in one stainless steel fermenter in the hope of saving as much as possible. So that’s near enough 2litres of sediment alone. I bet if I had racked...

With debit card it’s called chargeback. You honestly need to call Lloyds back “who I used to work for many moons ago” some of the staff don’t have a clue what charge back is! It’s visa and MasterCard who actually refund but Lloyds shall take your info and send you a form out. You complete the...

Ah don’t know why your bank told you that. if you paid via card you can use the chargeback service for debit card and something similar with credit cards. Call back your bank and speak to someone who knows about chargeback. All visa and MasterCards etc offer this service. Also if you take it...

It’s still got a couple of weeks to ferment. I think I shall keep a eye on it for now as it’s only on the demijohn and not the liquid. I definitely cleaner and sterilised it. So fingers crossed.

Yeah there was oak chips. I left plenty of head space and seems like it was quite vigorous indeed. It’s more those wee white spots that concerned me. I’m hoping as it’s not on the actual liquid it’s fine.