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If it reads about 1.000 or lower it will be close to or have finished fermentation. If it's 1.050 or higher then fermentation hasn't started or has stuck. I think Chippy is correct and you have a leak somewhere else.

Thanks for the reply. I think my temptation has now diminished to the point of no return.

Thanks, I had seen this. I was thinking of making from juice, but don't know what it will taste like. I'm a miserable git who will (reluctantly) drink anything I make even if it doesn't taste good, but would rather this was not the outcome.

I see a lot of beetroot juice in the supermarkets these days, must be more money in it for the supermarkets than grape juice! Sarcasm aside: What does beetroot wine taste like? Has anyone tried this from juice? Does anyone have a recipe? Am I insane for even thinking about this?

How did you get on with this? I saw the pear and apple yesterday. I tried an apple and mango last year but the mango flavour virtually disappeared after fermentation leaving just the apple, so am reticent to try the pear.

Very interesting. I didnt realise there was quite that much potential in sultanas. I've skimmed a few of Tony's threads and think there is some useful info there. Cheers for that.

Yeah, been caugth with that before. Still some space in the DJ and the cap doesn't seem too bad.

I was back in Asda, then Tesco this morning and still nothing. Neither of them even has shelf space for grape juice. Rather dissapointing.

I'm having problems getting hold of red locally. Asda and Aldi dont stock it and Lidl has also appeared to stop. I can only get it from Sainsbury now. White and pear are rarer than dinosaurs round here!

3ltr AJ from Lidl 1ltr RGJ from Sainsbury (my local Aldi, Asda & Lidl don't seem to stock anymore) 440ml Lowicz Raspberry Juice of 2 largish lemons I'll top up with water in a few days. SG of 1.075 so looking like 10% ABV at the finish. I like stongish flavour in my cider so am trying a full...

Right, haven't been on or done anything for 6 months, and stocks are low, so time to get some booze for what passes as a summer in Scotland. 1kg sugar dissolved on 2.5ltr water Juice and peel of 10 largish lemons. Pecto, nutrient, & yeast. Topped up to 4.5ltr with water I used a tattie peeler...

Interesting. How much sugar did you use to prime the bottles?

This. My kids insisted they wanted choice instead of a packed lunch when they started at the academy. So we give them cash and after trying school meals have mostly chosen not to eat in school at lunchtime. They prefer to frequent the multitude of places they can go on the high street. I...

Any further updates on this?

Thanks for the tip. I made the mistake of looking at images of this as well. :doh: I just lost my appetite.

That's a strange one. I have 20 litres of plum nearly finished fermenting at the moment. Just checked it and there's nothing like that on top, although it has lost all the nice plum flavour it had at the start. Did you wash off the plums before starting them? It appears to be a contaminant...

Party at Roddy's house. :thumb:

Bramble wine: 2kg brambles (frozen) 1ltr RGJ 1kg sugar 1tsp pecto 1tsp yeast 1tsp nutrient 2ltr of boiling water over the brambles in FV, left to cool then added 2 campdens (due to size of FV). Left for 24hrs, added pecto and left for 4 days. Strained out the liquid through...

Providing you have used a stabiliser to kill off the yeast you could use sugar if you want. Some people dont use stabilisers as it could affect the taste of the wine. I suppose it depends how delicate your palate is. :mrgreen:

Glad you are happy with it. The trick is making it last longer than a week. :twisted: