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I have made these kits and really love the pies Porter and chardonnay but hated the red. It was very weak and thin and clear in colour. Rose was OK but again thin but I think it would be good if less water was used. I really liked the idea of the wine being made with the fruit and petals, it...

I did open a bottle last night. sav blanc. It was actually ok. Its been stored in dj's for months and has been in the bottle for a month. I was still not as sharp as a beaverdale bottle of the same and I could still feel the glycerine in it. But for 50p a bottle I am not complaining! Floral...

I agree the Raspberry Merlot can hardly be called a wine. It is more like an alcopop. I really liked it and it was no more chemical tasting to me than a bought alcopop. It made lovely summer sipping and being low in alcohol I could drink it during the day without getting too drunk.

Yes I think I paid £14 each for my kits but would buy again at this price.

Paklab products are at a much better price on Amazon I have just noticed. I have tried the raspberry merlot and can recommend it. Green apple reisling was just like flat cider. There were other good reviews on here a while ago, good for the cheaper price. Rubbish when they were over £60 for...

I made a lovely tia maria clone, see the recipe on the link above. I bottled it in small bottles and capped them just because I knew I wouldnt be able to drink a wine bottle full in one go! I still have a few bottles stored and it has definately improved with age. Right now. probably a couple...

Well I bottled up 2 dj's of my Cab sav and 2 of Sav blanc this week. Merlot I havent touched yet. Its not bad, cab sav fairly blackcurranty and yet light. The glycerine taste has subsided and its not so harsh. The Sav blanc is floral, fruity and extremely clear. I like it. However the best...

They really an are ok kit. I would think they are on par with the 3 for £12 in the supermarkets. You can get the better ones (platinum) that need no sugar but the ones you add sugar to are not bad and they can work out cheaper. If you want a better kit you could try the Beaverdale ones which...

Also I control the amount of sugar I put in as they can come out quite strong. I usually put 500-600g of sugar in. I prefer these wines a lighter less alcoholic drink that way you can drink more. :party:

Yes I have made every flavour of teabag wines. They are instantly drinkable but do improve if left. I would say that 2-6 months they are at their best. I have left them longer and i would not say there was any difference in the feel or flavour.. What I would do is make a lot, drink some save...

Your teabag blackberry wines will end up clear but will be a deep red. I would say that you cant see all of the way through it for the colour but it should be clear of sediment. The lighter colours will clear and you will be able to see through them. The blackberry one is my favourite...

I agree about the thorns but the bushes were dripping around here this year making it easier to pick a couple of kilos without too many mishaps from the thorns.

Sloe brandy is lovely too. 1/3 bottle sloes (pricked with a fork) 1/3 bottle sugar Brandy to the top Leave for 3 months shaking daily then drain and drink! I made Sloe wine this year too. It was easy enough to make but was incredibly sour and gassy although it has mellowed. I added lots of...

I made coffee wine this summer and can honestly say it is one of my best for flavour, colour and highest abv% I have done. Mine is still in the dj, clear but conditioning. I used a lot of sugar, 1.50kg ish to start with then as it got down to 1000 I added 100kg of sugar 3 times. I think it is...

I was fed up of getting floaty bits in my bottles. Wine seems to kick out more sediment even if it appears clear. So this is what I do now. When the wine has finished fermenting I leave the wine in a glass DJ for a very long time.I rack it after 4 weeks then again after another 8 weeks or less...

I have just added 100g of disolved sugar and about 6 tsp of honey to my sloe wine. Its much better. Still very harsh as its young and needs to clear but a more drinkable than before sweetening.

Hi, I have just stabilised my sloe wine and it too seems incredibly dry. However according to my hydrometer its no more dry than any other wine I make with an FV of 990. I have come to the conclusion that it is simply sour. I am going to sweeten it and see what its like.

I have done the magnum pear cider kit and it was ok. (just ok, nothing special) It was nothing like Kopparberg, way too dry and not enough fruit flavour. Maybe a fruit wine would be better. I like the vimto, it can turn out very strong though. (much more like kopparberg) and also for a kit wine...

Freezer is full! So I did juice them, I got 1.5L of strawb juice from them so added grape concentrate water 500g sugar yeast pectolase nutrient juice of a lemon Its off like a trooper this morning, think its about to burst through the airlock! I will keep you posted, see how this one turns...

Hi, I have been given 4lb of strawberries that are very mushy. Ideal for making strawberry wine except my food grade bucket that I use to make fruit wines is full and wont be empty for 5 more days. The strawbs needs using NOW. So is there anything wrong with juicing all of the strawberries and...