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I have just gone back to my brewing cabinet after a week to discover that a load of mould is growing on top of the barrel where the wine has overflowed through the airlock. See attached picture. Will this have affected the wine in the barrel ? I haven't opened the lid as I don't want to risk...

Hi all, just making a wine workshop superior riocca, in the barrel in the warm cupboard for 2 days and the brew frothy up so much it blew the top of the barrel. Now 5 days on it appears to have stalled. Is it worth popping another yeast in or should I just write this one off ?

Hi all, just made a chateau de roi 30 bottle kit but managed to spill 1/4 of the yeast opening the sachet ( I know should have used scissors) will I still get a decent brew out of this or do I need to go and get another yeast sachet from wilkos ?

After some opinions / advice. Are their any benefits other than aesthetic to using shrink caps on wine bottles? Wine is stored on its side in a cellar, building up stocks so these will sit for at least 6 months to a year. Are they worth the expense or would a wax coat work just as well?

I have just made a 7 day rose kit but got a bit Co fused and put the yeast into the hot mix of sugar and water before adding the cold water. Will this have killed the yeast? If so is there anything I can do to bring this back? Add another yeast packet?

After my first brew exploded through the airlock, I only filled to 15 l this time and then added upto 23 l halfway through, but the wine has now stopped bubbling. When I took a reading it's still just over the 1000 mark. Is there anything I can do to get it going again. It's a Solomon grundy 7...

I have just made my first homebrew using a kit and on day 2 loads of mashy stuff has almost exploded out of the top. Have I done something wrong and it will it ruin my wine?