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Wine grapes came from winegrapeclub in Hatfield and are sweet and delicious.

Thanks so much for the replies. Very helpful!

Hi Everyone, Thanks in advance for helping if you can. I have been a kit wine maker and have now made the transition to real grapes. If I make the shiraz must tomorrow I presume it is just a crushing and Campden tablet job. How long can I leave it before pressing it into juice and adding the...

Great suggestions both and thank you. To be honest I wouldn't blend it as it is a yeasty yuck. Fine for cooking however! Or cleaning drains.....

Ah of course, that makes sense. The very thing to kill it will prevent it living again! Thanks so much for the help!

Yes I did add stabiliser before the finings and bottling stage.

Hi All and Happy Christmas! I have made some very good Sauvignon Blanc but the Pinot Grigio is an overly sweet disaster. Question - Even though bottled and sealed a month ago can I splosh the whole lot into the fermenter bin and pour over new yeast and start the process again with finings at...