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'Aye it's sediment related by the looks of it.

They're lead free hand made glasses thank you. :lol: It's hard to explain, it's obvious that the wine has not been cleared once you get a little bit in the glass but a full glass doesn't show that characteristic.

As you know I started a Beaverdale Nebbiolo Two and a half weeks ago and finally degassed it today. I mentioned the other day that from the looking at the wine in the fermenter, it didn't seem it needed fining/filtering but on closer observation e.g. in the glass it isn't as 'sparkly clear' as...

I'm glad this got asked - my Beaverdale has got to its lowest gravity so I'll be degassing it but all the while, in the back of my mind, it seems there isn't much in the wine to make me think there is much to fine and filter to begin with. Seeing as this is my First kit and everything has gone...

My parents and myself will have One or Two and then the rest will be cellared until Christmas week. But as you might of seen I'm going to add less water to the Beaverdale next time to get more body and a more traditional strength wine.

I was like you a week and a half ago. :p It (Beaverdale) started fermenting in a few hours. I'm now waiting for it to get to 990 after racking it at 1010 - it's a notch or Two under 1000 at the 'mo

The large head space would add oxidation when maturing I gather. How much is up for debate however.

Its 23 litres in a 30 litre bucket. Whats the issue if it were less?

Will do. I racked to a bin rather than demijohn - is that a problem, by the way?

No. I apologize if that's how I implied it. Its 1000 at the moment since racking on Friday. I racked to a ferment bin, will that be a slower secondary ferment then a demijohn?

I am making the kit as per instructions. I'm simply adding scope/ideas for my next batch.

I can't decide wether do use less water or add more sugar. Think I might just decrease the water.

Chippy, The juices I pointed out at don't have preservatives and make 2.5 litres. What yeast and amount of sugar do you suggest?

Thanks for that, it's what I'm gonna' do next time around. I did find a thread somewhere else on another forum saying adding less water would offer me the same results as adding sugar for the Beaverdale kits. I've noticed that my hydrometer wouldn't allow me to see if its actually 14% e.g. it...

I don't use any, its my first kit and Beaverdale say not to add any. The juice has a bit of inverted syrup in the ingredients I've noticed however. The starting gravity of Beaverdales is 1075. Looking at the table for the 14% mark it shows a gravity of 1105. Am I right in thinking I have to...

How much, Steve?

Has anyone got ideas on making a Beaverdale get to the 14% mark rather than the 11.5% they seem to come out at? A specific yeast, adding less water or adding more sugar?

No preservatives. Cheers for the heads up on the preservatives issue.

I was thinking of making some from certain juice concentrates out there. i.e. Blueberry, Pomegranate, Cranberry ect. - http://www.ebay.co.uk/itm/BLUEBERRY-CRANBERRY-POMEGRANATE-CONCENTRATE-JUICE-DRINK-DYNAMIC-HEALTH-/171504842119?var=&hash=item27ee7c3587 I'm interested in the Blueberry one and...

Stronger ABV. It's not essential, I must say, but the standard 12/13/14% would be appreciated.