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Just a thought and some feed back, has anyone tried prune juice as a basis for a wine, having looked at it in theory, every 100 grams contains 38 grams of sugar. So first question is has anyone tried it ? second what did turn out like bearing in mind also the juice is very dark, so will it...

they are the same finings I have used each time so will use them again, so out of ignorance how do finings work ? as at present the product just looks like orange juice not just cloudy. The other three lots I have made where cloudy but showed some resemblance to a wine before the finings went in...

pretty much one glug every hour or so if that, so close or very close to the end, added the campden tablets on the basis that at that late stage new it was close to stopping and didnt want it to spoil after the VAT had been opened and reclosed, was going to add the finings in a day or two anyway...

okay have been using Asda red grape juice for the last two buy fancied a change, all new to this only 4th batch, thought I would try the orange juice wine that is pretty much mentioned every where. All mix sorted for 22 litres, been going for 4 weeks now, so decided to open up as slowing down to...

Well like chippy I have been using the fresh Asda red grape juice, however this weekend I have e mailed their customer services who have said they will get back to me and I have a contact name. There are times a white is preferred, so as a bit of a newby any suggestions for making white without...

Well all Before it appeared in this thread I had trouble locating white grape juice so like chippy before this part of the thread was seen decided to try Asda pure red grape juice and mixed it with equal apple juice. This is only my second attempt but its turned out great but much lighter in...

Looks good to me

The wine I made was Apple juice and white grape juice both 100% pure juice 3.5 of sugar etc, after the finings went in it cleared after three or four days, I just wanted to filter any last bits out on bottling and thought that coffee paper filters would or might do the job but they where so slow...

Okay my very first batch of 25 litres luckily turned out great and that was more luck than judgement, one or two problems with sediment but sorted it out. My real question relates to filtration, my first attempt was through a food grade funnel and coffee filters, these had an astronomically...

Have had the same problem finding white grape however as above I have just mixed apple and the asda 100% red grape juice and it seems to be going well glad someone else that is seasoned has done so as this is only my second go, however my first turned out really well so its upwards and onwards...

Finally stopped, as far as the alcohol is concerned the hydrometer all but sank sitting less than .9 I guess around 12 to 13% plus and dry, that's all good because in love dry its good and clear so all in all pleased. Bottled and and will leave apart from the glass I tried. Have cleaned...

I do have a hydrometer in fact I posted readings in this thread prior

Panic over it has finally stopped will leave in FV for a while and bottle it phew [emoji50]

Yes 5 Camden tablets where added with the finings then a few days later 3 teaspoons of the stabiliser and a thorough stir then another stir then because the activity another two teaspoons and another stir, the wine now looks clear, loads of sediment on the bottom and yet it still lives glugging...

Okay lost now have attempted to stop the fermentation process, its still going don't want to add any more stabiliser initial amount should have stopped it second lot and temperature should have killed it,nope its still creeping along all though so slow , so where now ? ?

Bloody thing has come to life again although very subdued, added another teaspoon full in boiled water and gave it a good stir, will give it another stir in two days and hope it stops [emoji35]

Okay it stopped 2 days ago, sediment at bottom is about 12mm and looks clear going to leave it three or four days more in the FV and will then filter it whilst bottling it and see [emoji41]

Added the stabiliser yesterday stirred in now waiting for the fermentation to stop ( still bubbling) but almost stopped going to just leave alone now until it settles down and then bottle it

no I didn't I Will need to get some and yes it is still bubbling but so slow its about 1 every hour or so and very slight, would it be okay to add it in a day or two and if i can do I need to do anything else ? PS edit Have just ordered a tub, will be delivered by Wednesday at the latest !!

Okay sterilised all the bits needed, hydrometer reading exactly midway between .990 and 1 so just where I wanted it ( dry) even looks quite clear in the tube, right have added vin clear finings and 6 Camden tablets by stirring them into a large cup of the wine ( did sterilise the cup) and...