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Whats yeast did you use? I have heard of certain yeasts doing this in 7 days. 5 days in a bucket is normally my limit, you should hopefully be fine, but might be worth straining sooner next time.

Currently 400g rhubarb is down from £1.50 to £1 as a club card offer. Lasts until the 9th May.

£1 a Litre it's hopefully a bargain if it's good.

That's a good headspace, assuming there was lots of sediment in the first DJ, how long had it been in that for, what I'm trying to establish is if you racked a bit early and had a fluffy sediment as opposed to a tight compact one. As for topping up you could use cooled boiled water, WGJ used to...

Like ChrisT said, leave it, 24h is not that long, I would watch that headspace though, quite a bit of room in there. How long ago did you make the wine, strain it off etc...?

Moley used to keg his WOW I beleive, or was it his Fruity Pink WOW? Anyhow it can be done and definitely takes the bottling hassle out of the equation.

Ive heard of people using pearl before so I would use that. Sent from my iPad using Tapatalk

The red cap just stop flies going into the water, so I would keep it on. If you lose the cap pop a bit of cotton wool in it. Sent from my iPad using Tapatalk

Wheat wine I would say 6-9 months, but I would be tempted to leave it in the demijohn for at least 3 months to reduce the chances of sediment dropping out in the bottle. So once bottled say 3 months, then at 3 month intervals to see when it reaches its "peak".

Can't say really, never heard of anyone using crystal in wine before. I would suggest using 1 tsp Amylase per Gallon though to help clear up any starch haze, and the same of pectolase for the pectin haze. I would ignore the method in that book though, putting any solids into a Demijohn will...

Did you leave is sit on sediment for a long time? How clear was it when you bottled it? Sent from my SM-G900F using Tapatalk

I like the dimpled handled 1 pint glasses personally. No worries about the glass slipping if your fingers are wet, and no heat transfer.

Here's one from jack kellers site, I'll post the one from the book later on:

When you say "this year" do you mean 2017 and you only let them clear for 3 weeks? I don't bottle my wines for at least 6 months save for WOW which as a juice wine is quite lacking in sediment. Fruit wines can produce sediment for quite a while. If your bottling this quickly then even if it...

I believe jack Keller has a pumpkin recipe on his site. I have one or two in my books, I'll post them on here later. Sent from my iPad using Tapatalk

Rinse them under warm water first to remove the veg oil coating. You could possibly stew them in a slow cooker overnight to extract the goodness save you fishing them out of a DJ later on. Sent from my SM-G900F using Tapatalk

Take it easy with prune juice, I've heard it can be rather overpowering. Sent from my iPad using Tapatalk

I have ordered from them before, only once mind you, and it was for small items but I didn't have any issue. Hopefully they get it sorted for you. Sent from my iPad using Tapatalk

My wife assists me with my brewing both wine and beer and is confident enough to make it on her own should I ever not be able to, so she says. Sent from my iPad using Tapatalk

If it's been sat in a bucket all this time then it wouldn't surprise me that it smells off. Normally pupl ferments are only for 7-10 days after that it should be sieved and fermented under airlock. Where did you get the recipe?