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The first proper fruit wine I ever made was a plum one and I had the same problem. Still haven't beaten my pectin problem completely.

A Wilko Merlot kit definitely tastes a bit better (to me at least) after a year in the bottle. Whether that bit justifies waiting a full year before supping would be down to the individual I suppose.

Dama style demijohns on sale in my local store for £5.50. Rare you can find them at all these days never mind discounted.

Sound advice. Will probably do that next time. :drink:

Just made one of these as my first ever attempt at a beer (usually do wine). Made it up to the full 23 litres and first impressions straight out of the FV are that it's a little thin. Will bottle it and see if time makes any difference.

Me too. Tends to work out OK. Plus it gives anything that might be left over after the fining process chance to settle so the end product will be even clearer.

Hadn't considered berries, although now you mention them that sounds like a good idea! Might put some pears and plums in for the long term and see what else I can get going in the meantime. Never been much of a gardener but the possibilities are intriguing.

I'd like to be able to make my own stuff from my own trees if possible, and have moved into a house with enough space in the garden to plant a couple of them. Would anyone be able to suggest the pear or plum (or something else, I'm open to ideas) variety that results in the best end product...

One rack into a DJ after initial fermentation. A second rack into another after fining. Then I bottle it from there. It's well worth leaving the second racking for a week, two if you can after adding finings. I find what's left at the bottom solidifies a little and becomes much less likely to...

I tend to ferment initially in a dama type demijohn as they seem to hold more volume than the standard ones do. That means I can rack it off the initial sediment, and then again after finings. If you rack it again once the stuff at the bottom has firmed up post-fining then you should have a lot...

Recipe. Sorry.

Would this work on other fruit?

Haven't had a bad Wilko's one in truth. As you say, the Rose one is also very decent. I made it a bit sweeter than recommended and it's come out like a Zinfandel. Very tasty.

I've made a few of these. They're probably my favourite of the Wilko's kits.

10 gallons of Rose 5 gallons of Soave (lovely stuff) 5 gallons of Pinot Grigiot 2 gallons of Spiced Apple WOW 2 gallons of Cranberry WOW Would have done more fruit wines but still having hazes. Going to try amylase next.

It's well worth inquiring at your local tip if you're after DJ's. I spotted a pile of them stacked up at my local baling plant when I was taking stuff over, and when I asked them what they were going to do with them I was told that they generally get smashed up and then carted off for recycling...

I wondered why the cheap 1ltr varieties had done a disappearing act. ASDA still have the white. Tesco stock only the 1.5ltr red.

Nitro Mors paint stripper and a plastic scourer. Trust me. :thumb:

Usually with a bit of patience and willingness to rack a couple of extra times you don't really need to. I only tend to filter if I'm making wine as a gift.

I've done a couple of plum ones via the CJJ recipe, both of which came out hazy. Also did a pear one via another recipe with the same problem. I'd be interested in trying the cold water/campden tab method just to see what happens.