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Yep, it works. About the 7th time you do it there's rather more **** down there than good yeast, so you can't keep on doing it forever, as I understand it (not all that well)

NB It's potassium metabisulphite You wouldn't want to put the wrong stuff in!

Unless you stop it with stabiliser it will end up dry anyway, just with too much carb so it goes woosh when you open it. Leave it until you get back, don't use more than 1tsp/500ml primer, and add a little Splenda or similar to counteract the dryness. About 1/2tsp per 500ml is quite enough for...

You could try to siphon through it, or you could give it a good shake now and then over a couple of days - CO2 generated by the yeast is holding that pulp up and if you can get that gas out it'll sink. If your siphon has a stick with a cup at the inlet, you can stuff a small amount of muslin or...

Your sig includes celery wine. What's that like then?

More-or-less standard here now is: 500ml Suma, 500ml some other AJ, 500ml somethinglikecranberry, tsp tannin, 2to4tsp sweetener, tsp nutrient, yeast. Add water to around 3.5l JIC, then top up fully about day 5 or 6. That way it'll stay in the demi.... I have a coffee wine on now that seemed...

Yes, it works out cheaper, but once opened it's not going to keep more than about 8 weeks even in the fridge (and it takes up a lot of fridge space). I got one once, when I was doing 8 gallons for a comparative test, but generally I don't make the stuff quite fast enough. I should really - do...

I wouldn't go more than 20tsp sweetener. Even that might be just a little sweeter than medium. About the same of sugar for the priming (though I always bottle, not keg, so may be wrong)

Any non-fermentable sweetener. I've only used Morrison's own-brand, which has a bit of maltodextrin which even at the minuscule dose must help with mouthfeel. Splenda is often recommended. If poss, try a few on their own to see which tastes least artificial/chemical to you. You don't need much -...

The coffee wine's been behaving itself, so i topped it up. 3 hours later, out the airlock it comes....

4l AJ is around 420g sugar Half a wineglass around 150g For nearly 10% you need 900g - maybe a little less Does half a litre of the Robinsons have 330g? The bottle of doublesquash I have is only 105g per half litre Maybe that juice has a bit more sugar than most, and you have big...

I /think/ it should be fine

Just a hint of artificial (ie non-fermentable) sweetener, at the start or at bottling time (which gives the opportunity to vary levels) 4tsp/gallon is the max I like, even that's a little sweet for me- but it may depend how acid your base juice was.

Made it 3 times 1. started early May, drinkable mid August (pretty much as soon as bottled) 2. Started mid June, already drinkable when bottled late July 3. Started late May, still not properly clear at start Oct but tasting good

can i add a poll?

yeh, it's broke... you might like to try http://webchat.freenode.net/ channel #thebrewersforum

(a) Welcome to the forum (b) We're currently having a few problems so sensible answers to your question may be a while coming. I'm afraid it's not an area I have any expertise in myself

Lemon juice won't replace nutrient. Marmite or tomato paste might.

I can think of loads of anagrams but none of them are anagrams of GCBIPA Not a great mix of letters there. Just call it Simba.

The mods listed this as a major problem but I can't recall if we've heard yet what the owner's plans are. Hopefully they'll be back once the programming team get back to work on Monday and get a chance to look at it