Recent content by Zakrabbit

Yes I guess its just another case of being patient and seeing what turns out. I just hope it does turn out ok, as ive got a lot of pricey local strawbs invested in it|!

well I finally found this thread from way back in '13 https://www.thehomebrewforum.co.uk/threads/cherry-polish-syrup-wine.30636/ but there doesnt seem to be a follow up on how it was once bottled, and im having a bit of trouble fathoming out exactly what his final recipe was! But it looks like...

This summer I did a 30 bottle run of strawberry wine using local PYO strawbs. Sadly, the fermentation coincided with the heatwave and my temperatures were too high. The batch developed a distinctly acetone/solvent smell and the first bottles tried also exhibited this smell/taste. Ive still got...

I see lots and lots of references to using Lowictz syrups in TCs etc, but so far havent found any actual recipe for a cherry wine using it, I want to put on a 1gal cherry wine using Lowictz syrup, has anyone got a working recipe?

Its that time of year again where the hedgerows are full of interesting stuff. So, as well as a gallon of wild rosehip wine, ive decided to try something very different! For those that dont know, Haws are the fruit of the Hawthorn bush, whose flowers are called Mayflowers. Haws are also known...

Ive currently got my plum wine on the go. All the plums were mashed up and put into a straining bag, which is shut with a plastic clip, then the bag full of plum pulp put in the fermenting bucket along with the water, extra sugar, and all the other gubbins needed. It had a day on campden...

That looks a more sensible set of numbers to me Chippy! I'll give it a go on my next WOW, aim for an FG of 1.010 and calculate the SG accordingly. A couple % is neither here nor there but dont want to end up brewing something weak Right now ive to deal with a failed start of my apple wine...

This of course is one of the problems - finding an accurate list! As I see it, just stopping the ferment at a higher reading will of course mean its sweeter, as there will be more remaining sugar, but also weaker, as less will have been converted to alcohol. To my mind, the starting gravity...

I have a list of final gravity for various sweetness of finished wines, as below - <1.007 dry 1.007 - 1.015 semi-sweet 1.016 - 1.025 sweet >1.026 dessert But, I havent got a figure for what the starting gravity should be! Should I go with the usual 1.090 for them all, or adjust it higher at...

Im wondering if anyone has any info on how best to extrapolate a hydrometer reading taken at a particular volume of must, in order to easily account for the extra water that will be added later? What im thinking is this - im currently putting on a summer fruits wine, which I know will be rather...

That was my thinking, but wanted to be sure. These are my first two, just to get a feel for the process.

Quick question - ive just bottled and corked, with real mushroom corks and wire cages, two 75cl elderflower champagnes. My question is - how do I now store it? Do I stand it upright, or lay on its side? Ive seen something somewhere that suggests the neck slightly lower than the body. Which...

Cheers. I was thinking around 7-8g in a 75cl bottle, and the calculator says 15g in 75cl for 6 volumes. I might play it safe, since this is my first go at it, and split the difference with 10g

OK well as stated in my OP these are already fermented out dry - im not doing the river cottage recipe! (read bad things about it online regarding reliability) I didnt ask about gravities - I asked about clearing and priming

I have two 5L Elderflower wines on the go at the moment, both have just finished fermenting. One is a home grown using fresh elderflowers from my own elder bushes, the other a Wilko kit. I plan on trying one bottle from each as an Elderflower champagne, but, im not sure when I should bottle...