Recent content by Wine Sykes

Hi Tony, would wine keep ok long term if only Campden tablets were used?

ok cheers. I've just opened a bottle of the Wilko Black Cherry I bottled about a month a go. It tastes great.

How much stabiliser did you add to 1 gallon?

I've let the wine ferment out, it is almost fully cleared after adding finings last weekend. I was hoping to rack it onto a crushed campden tablet and then bottle. Do you think this will be ok? or would you still add a small amount of stabiliser too?

Hi Chippy, this is what I was trying to describe in my post a few days ago. The Wilko stabiliser seems to be overpowering. I am going to stop using it. I've got a Wilko Chardonnay fermenting and when it comes to bottling I will add a crushed campden tablet to my 1 gallon DJ.

yes will do. I had a glass today whilst bottling and i thought it tasted great. I also checked tbe hydrometer and worked out it was just above 10%. thanks for all your advice.

yes thanks. I've re racked it and bottled today. I think your right, the smell has faded over the last week. Hopefully it will continue to fade in the bottle.

Yes sorry Potassium Sorbate.

No definitely not rotten eggs. Just tbe smell of the stabiliser. Same smell as whats in the bottle of stsbiliser when you take the lid of and it nearly blows your head off! It takes your breath away for a second or two. Potassium matabisulphite.

ok many thanks

ok many thanks for your great advice. I will hold back on bottling until the wine stops releasing CO2. I still have the wine in a 5 gallon fermentation vessel. Would you recommend giving it a stir once every day or so or just leave it? Fingers crossed the smell fades as CO2 becomes less.

I am new to winemaking and have recently started a Wilko 30 bottle Red Wine kit going on the 9th Nov. I didn't want it to ferment out and become too dry so i added the stabilser that came with the kit and the finings last weekend with a look to bottle the wine next weekend. I checked the wine...