Recent content by Nev166

Looking to do a dessert wine similar to the pic. Any ideas? Is it just go extra sugar and flavour and then stop early? Any help greatly appreciated

Sounds good. Glycerine at the same time as rest of using. For sugar amounts I always aim for 1100g total so 1100 - total from juice = sugar amount. Apologies if teaching you to suck eggs.

I have made wines from powdered grapes. Works really well for red, and makes 30 bottles for around £13. I got mine from this seller on eBay.

I don’t find they stay too sweet. I usually add 1100-1250g sugar depending on how sweet I Perceive the teabag to be. Always add normal for tannings. apologies as I’ve been absent from the forum for a bit. a kettle of water would work, I prefer a pan as I then dissolve the sugar after and...

Lucky Freedom please. Thank you

Random question. has anyone made a sort of imitation Cointreau? I know the alcohol would be lowered so you’d end up with more of an orange wine. But my old man loves Cointreau so I feel it would be nice to try and make a sort of Cointreau style brew. He mixes probably half and half with...

Just bottled a fruit tea bag wine that’s absolutely delicious! Retained a little sweetness. 10 fruit tea bags, this batch was pineapple and lychee (steeped for 30 mins in around a litre of water) 1250g sugar (id usually max 1100 so this explains the sweetness) 1 mug regular strong tea (3 tea...

Do you ferment it right down or leave it slightly sweet? As 1700g seems an awful lot of sugar when I work on the 1100g assumption for juice wines. Very interesting though, and may give that a go 🙂

I too have done this! The joys of home brew 😂

Thanks for the advice. Only mixed as the pear was reduced to clear and they only had 6 peach!

Im actually making your recipe too! 1kg raisins 10L AJ 10 tins peaches (well I’m doing 6 peach and 4 pear)

Thanks chippy 🙂

Quick question I’ve always done 1 gal at a time, so scaling up to 5 gal, how do the main ingredients scale up? I’m assuming it’s not 5 times the amount? Yeast Nutrient Pectolase Etc thanks in advance

It may well have. I’m no expert, and would t know if it’s stopped or not. I wouldn’t risk it coming back to lie by adding sugar personally, but I guess you can try and see what happens! That’s my method for most of my wines 😂 Hope it all goes well 👍🏻

You are correct that leaving to ferment out again in a DJ would alleviate any issues in the bottles, but the yeast would eat the sugars and it would defeat the point of adding more to sweeten. To sweeten you’d need to add sugar once you’ve stopped the ferment or add a non fermentable sugar.