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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...

Hi. Have made a few recipes from the CJJ Berry book, but tend to get a lot of pectin hazes in them due to his tendency to suggest using boiling water. Does anyone have any suggestions of how to avoid these other than giving the finished product another dose of pectolase? Would using cooler...

Made a plum wine according to the CJJ recipe, and can't get the bloody thing to clear with my usual finings. Is it just going to be a case of corking the DJ and leaving it to settle itself or will something like Bentonite do the job? Gratis in advance...

Having done quite a few brews with the standard Youngs all purpose yeast, I'm now starting to look into using more of the different varieties. I've been advised that a Lalvin K1V will handle most eventualities, but a brief flick through my Berry book would suggest otherwise. Is there a...

Am enjoying making WOW, but generally find that it ferments out just a little too dry for my tastes. What do people find is the best option for backsweetening it? Grenadine worked nicely on a pomegranate & raspberry effort the other day.

Evening All. Having had some trouble with sediment transfer when bottling wines, I'm experimenting with siphoning off most of the wine from the DJ after fining into another one and then repeating the process. Is there a limit to how often I should be using finings or is it ok to repeat the...

Enthusiastic newcomer to winemaking. Have made a few of the Youngs kits with some success to begin with whilst I work out the fundamentals/dos/don'ts, but am planning to start experimenting with making wine from raw ingredients soon. Look forward to reading the forum and sharing any successes...