Search results

I've been asking myself the same question, Chris, but I'm afraid I don't have an answer. Has anyone else any ideas?

I've used a number of Kenridge kits over the past 3 years and always been pleased with the results, often exceptionally so. My first go with he new style is a Vineco Estate Series Australia Cabernet Shiraz, bottled in late September and tried last week. I'm hoping the rest of it improves with...

I've always been a fan of the Kenridge kits, after trying a few of the cheaper ones, but I'm apprehensive of the rebranded range and suspicious of all commercial hype. Has anyone yet had the chance to see how they're comparing? (BTW, my immediate thought was the new pack design was decidedly...

I've noticed with some kits (Kenridge in particular, but also Beaverdale) that later on in the fermentation you sometimes get a strong and persistent sulphurous smell. It's not pleasant, especially if your kit is in the house. Looking up possible causes, the most likely seemed to be...

LED_ZEP is right, you do get what you pay for. Although I've had some Youngs kits turn out OK, Beaverdale are more reliable. Going up another rung though, I'm currently stuck on the Kenridge brand. I've tried various types and, at around £45-£50, they're more pricey but it's still under £2 a...

I’ve made half a dozen Kenridge kits over the past 12 months and found them to be the best on offer (to my taste, anyhow) for the price. Beaverdale are a bit cheaper but consistently good and the Young’s 23l kits might be more basement prices but they still make excellent glugging wine I made...

I'd agree with you about Young's yeast. IME it's reliable and trouble-free. It's also pretty tolerant of those higher alcohol levels. I've currently got a 23l beetroot wine which I've 'fortified' with mixed sultanas, currents, raisins and a couple of hands of bananas. (I know it sounds a...

The way I read it (and this follows normal practice), after degassing and adding the finings you'd leave for a period to allow the finings to work and the sediment to settle out - in your case it appears to be 14 days. Other kits specify less, but 14 days isn't excessively long. THEN (and only...

Thanks for that. The way I read it (others may have their own comments to make) : 1. At SG 1010 or less you should transfer to a closed vessel (they call it a carboy) with an airlock, to let it continue to ferment (a 'secondary fermentation') away from the presence of air. At that stage the...

I see you've reached 1002. When does the kit instructions say to stabilise (i.e. stop any further fermentation by killing/inhibiting the yeast)? Some I've seen say you should do an open (primary) fermentation down to SG 1020 (ish), then rack and put into a closed container with a bubbler, to...

Reference earlier posts, parsnip wine can be excellent (and it tastes nothing like parsnips). If you add bananas and sultanas to it, you get more body without affecting the taste. I've tried two batches I've made this winter on various people and none of them have come anywhere close to...

I'd agree with LED_ZEP that a bit of atmospheric oxygen at this stage of the process shouldn't harm. On the racking: If you haven't stabilised the wine at 1002, a lot of yeast would be floating around anyway, so the clarity won't be that good at this stage. I'd be inclined to put your 2...

I've done quite a few blackberry wines recently and I'd agree with the comment that they can throw quite a bit of sediment after bottling. That's a bit of a nuisance when it comes to drinking, as you have to carefully decant the bottle. Although the taste isn't affected, delaying bottling for...

I've just restarted winemaking after a 30-off year gap and I'm very impressed by the improvements in many of the aspects of it all, particularly yeasts. One thing about that has me intrigued, however. I've noticed in quite a few of the 20 or so brews I've done over the past 6 months (both red...

Thanks for the welcomes and replies - they're much appreciated

On retiring a few months ago and with time to now do what I want to do (within reason), I've revisited winemaking, which is something I left off 35 years ago. My old Boots kit and caboodle has long since been thrown out so I've had to start again. That's no bad thing as I'm finding the new...