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Depends how long you would like to keep your wine, if its only months then the first addition (to sterilise the fruit) and the second at the racking time should be enough Anyhow a third addition of sulfites at the time of bottlingis beneficial as it would help to keep your wine fresh in the...

Just leave it for about a week to let the yeast to clean up after itself and then decide which way to go Anything from days to months now (depends on how you wish to clear it) If you use the finings it would catch and drop any nasties almost immediately so you should be able to bottle within...

SOLD For sale: Coopers FV. Only used on two brews. New type with a krausen collar and a new type of tap. No longer need it as I have two other vessels. Included is a wand (filling device that attaches to the spout to fill your bottles easily) ) and all the other bits that came with it (Brewers...

Used a recipe from Chippy_Tea's opening post (but used Lidl's equivalent juices instead) and it turned out to be be a best wine I've drunk to date (for a rose) taste wise. Used all the ingredients from that post but added a raspberry hint using a Polish Lowicz Malina from TESCO, 100ml added...

You're ok then :thumb: Plenty of CO2 produced still in the dj's to push the air out the airlock RR

If I were you I would back sweeten with some blackberry 100% juice not table sugar. Welch's would be best I would have thought if you can find it in your local supermarket. But any 100% juice would be better than table sugar

Normally you would rack the wine from primary on to a crushed campden tablets. The initial addition of campden tablet was to kill the wild yeasts and other microbes so you can start your fermentation from clean slate so to speak. On racking you then add another dose to prevent the oxidation...

option one: Drink it ;) option two: you should be ok if you used the sulfites (like campden tablet) They produce an SO2 gas that being heavier than air sits on top of the liquid protecting the wine from air. My understanding is it doesn't last very long but if its a week or so till you clear and...

Couple of photos: The wine was drawn from the bigger bottle ( my experimental that was started 10 days ago from scratch) Can' see much of the cleared wine because of the colour and shape of the bottle but its the one above in the glass. The one on the left in the ashbeck bottle is my first...

The plot thickens :hmm: Drew a sample and the wine is clear (not added any finings and it seems to have cleared in 4 days to a lovely ruby red all by itself) Also lost the slight yeasty tang it had when last tasting, looks all but finished. The only thing it is lacking is a bit of body, not...

Thank you :) Really appreciate RR

Is there any chance for the 2 part instructional video to come back in the opening post? Tried to watch again today and noticed that its gone.. Should have paid more attention to what I was watching first time round:oops:

Yes, but why would you want to spend this much money online if you can have the same product for a lot less money from the baking isle at any supermarket? like this one here: http://www.tesco.com/groceries/product/details/?id=254914123 65p each or 3 for the price of 2, that's 3 bottles for £1.30

It was fermented in a cupboard (amb temp about 22-23*C). Racked it off to a clean carboy today (over crushed CT's) degassed and added the stabiliser. Didn't add the finings yet, thinking of waiting for a week or two before I do that. I must be doing something wrong, if it was as quick normally...

Blimey, the airlock came to a halt today on my experimental (5 days after pitching yeast) Thought for a moment that I've got stuck fermentation. Panicked for a while as I do not have any restarting yeast or anything to rectify a stuck fermentation, then I've taken a reading and its already...

Just been to wilko (West Ealing, London) and found a tin of Coopers Stout with a bbe 06/10/2014 tried to buy it anyway (at a discount of course) but they wouldn't let it go, said that its against the law to sell something that's out of date so they can't sell it to me. Shame Why didn't they...

Thanks for the tips :thumb: Its Wilko Universal (Gervin)I gather its a high alcohol tolerant strain. From others opinions you can push it to about 18% , mine being 1115 should be within the yeasts tolerance I hope ( I made my sugar calculations with that figure in mind, I guess I will just have...

I am yet to use my first finings. (wilko's a&b finings (silicasol & chitosan) but found couple of pages about various finings and their properties as well as dosage that may interest you: Page with a dosage and info about finings...

Only 8p a bottle more if you only do 2 gallons (Wilko is selling finings in-store @ £1 a pop (sufficient to clear 23l so it would be even less money per bottle if you made more than 2dj's) Gotta be worth the money since you don't need to wait for a very long time for the wine to clear on its own.

How long did you condition the European Lager for? It is supposed to condition for at least three months according to the little booklet that comes with the tin.