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Has anyone seen any in the supermarkets in the last week?

I put the stabilizer in before i degas as it needs a good thrashing to dissolve, i then add the finings and give it a gentle stir with the wand. There are many ways to degas a wine, you can cover the DJ with your hand and shake it then release the CO2 then repeat until you don't hear the CO2...

Spot on. Also never take any notice of the times they suggest for fermentation to finish , they are usually wildly optimistic especially in winter when our houses are much cooler than summer.

Have you checked your hydrometer, i did this recently and it was out.

If you bottle it as soon as you pour it it will become cloudy, you can drink it as it is it will do you no harm, I have drunk cloudy wine in the past, the other alternative is to let it settle in the DJ and rack again.

No worries, people reading the thread who may be thinking of beer making will find your info helpful :thumb:

If you haven't already seen them there are calculators here - http://www.thehomebrewforum.co.uk/calculators.php

As this is the wine making forum i assumed the OP was asking about sterilisers for wine making, i am aware of the problems that can be caused by chlorine based steriliser in beer making and would have mentioned it had the OP asked about beer brewing.

As most DJ's hold more than 4.5 litres and most of us top up to the neck its difficult to get an accurate potential alcohol percentage but a calculate i use is showing - 11.5% for the strawberry. Assuming the apple has 111g per litre as mine does. 7.5% for the cider.

Using Miltons tablets or fluid is probably the quickest and easiest way to do it as the contact time is only 15 minutes and you don't need to rinse, i would assume all shop bought steriliser is around the same price. Some brewers use bleach but i don't know how much per gallon of water, you may...

You need to take a reading at the beginning and at the end to work it out, if you post your total sugar content and amount of litres you have made i might be able to get somewhere near.

I boiled it for 15 minutes as the youtube video suggested (cannot remember the name of the guy who made it) and at first it all seemed to go well, after a couple of weeks the bubbling had slowed to a near standstill, a week later i took a reading and it was still 1020, two weeks later 1010 and...

You can also run into problems because one of Ribenas ingredients is a preservative which slowly kill the yeast, some say boiling gets rid of it, i am not convinced.

tsp = teaspoon.

To be honest I would try one litre of either white grape juice or red grape juice and one litre of 100% apple juice, if you can get it try apple and raspberry instead of plain apple, give this a try to the recipe above and see how it turns out then you have something to compare you own recipes...

If you make wine from supermarket juice and let it ferment to 990 it will always be dry, you then have the option to back sweeten to whatever you like. If you follow the basic recipe below you will end up with a wine around 13% 1] 1 litre of juice you want the finished wine to taste of. (make...

Have a read of the thread below for a basic recipe, make it from 1 litre of white grape juice and a litre of apple juice, if you don't have one get a hydrometer, let it ferment to 990 then stabilise and back sweeten to 1.005 which is medium/sweet or to 1.010 which is sweet using either fruit...

If the airlock still has water in it it might be OK, i would take the airlock off and have a smell, if it smells OK have a taste, you will then know if its worth saving or not.

There is a huge thread about WOW including many recipes here - http://www.thehomebrewforum.co.uk/showthread.php?t=33606

you might find corks to fit but the walls of the bottle neck are too thin and may shatter.