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On re-reading Berry, he advocates blending wines, and suggests Tea wine for this. I have made a DJ full, and am thinking of experimenting by adding to some. I would welcome suggestions as to how much to mix in, and whether it would best to decant the Tea into say, bottles to avoid spoilage...

I have now tried three times to try and make a half decent sloe wine, as I like the flavour and my sloe gins have been good. First attempt was possibly the best, it was quite light in body though. Too long ago to remember much detail. Second attempt in 2020, when tasted 2021 still had that...

I've made two batches of Sloe wine, 2020 and 2021. The taste of the former is better, but when trying either, my mouth puckers up as if I've eaten an unripe apple. More noticeable with the younger wine. They both had heavy sediment, but I removed it early on in the process. Does anyone have...

I know there's a 'what are you drinking tonight' thread somewhere, but just wanted to share this one on a warm evening. https://learningherbs.com/remedies-recipes/carmelite-water/ I used: 1/2 bottle honeysuckle wine 1/2 cup lemon balm leaves 1/2 lemon zest, grated a bit of bashed stalk of...

I sent off for some dried Coltsfoot, to make wine with but made a mistake and ordered Coltsfoot Tea instead aheadbutt I have made some Tea wine previously, using ordinary tea/bags but not herbs. Does anyone know whether this might be suitable? I've got plenty of the stuff!

When I made my first batch of sloe wine a couple of years ago, I used finings, and it cleared beautifully into a pleasant light red wine. The batch from last year is now ready, but on sampling it has a very 'dry' taste - not in relation to S.G. but similar to when the fruit is picked...

Last November, I made up a gallon of Elderberry with 1lb Runner Bean liquor (yes, Berry recipe) which had been in the freezer. I thought it had finished fermenting, so put it in the garage to mature (grey owl). Checking in September, it appeared to have started again, so brought it back in. I...

On the whole, I’m not displeased with my efforts at home winemaking so far, but there have been one or two exceptions. I made some Daisy wine which was far too strong a flavour, and even mixed with a tea wine is only good for cooking. Hopefully this year‘s effort will be better. Similarly my...

Back in February I started a Tea & Caraway from Berry’s book. It was dreadfully slow to start, and seemed to be limping along. I pitched in a little more yeast to no avail, tried Restart a bit later, but it was still tragically reluctant, and wouldn’t shift from about 1.020 so I put it aside...

Back in September 2020 I made some elderberry & runner bean wine. It seemed to ferment out nicely, and I racked it off twice. No sign of activity, so I put a bung in, and left it in the garage. I made a casual check today, and it's started working again. Is this malo-lactic fermentation? I'm...

I made a batch of Clove & Ginger back in February, using 2.5lbs demerera sugar, no other sweetening. It was an absolute devil to get going (even with the heat pad) and I had to make an O.J. starter to get it moving. Unfortunately, it stopped at 1.030 and would not shift. I gave it Re-start...

I have recently had two occasions with country wines changing colour while in the DJ (after fermenting out). The Carrot went from light orange to quite dark, and now the Celery is moving from a golden colour to more orangey. I have kept them well sealed with rubber bungs. They have both been...

Just started an elderflower with Lalvin D47. The Homebrew Shop says it's 'an excellent choice for dry whites'. Only using 2.25lbs sugar, aiming for quite a dry wine, it will be interesting to see the difference between that and my 'usual' elderflower (Lalvin 1118 and more sugar). Noticed a...

I know that Novatwist are highly regarded, and frequently used. I have two difficulties though. Firstly, I can't seem to find the suitable bottles. I have collected a range of different bottles, but none of them work. I tried three types as a test (pictures below), and they all leak...

I'm making my first attempt at Oak Leaf wine from an older book from the 1970s, which says to include Rohament P, which doesn't seem to be available these days. Does anyone know if there is an alternative, or can I just leave this out of the equation? All the other ingredients are as usual...

Last year I tried a Daisy Wine (a gallon of daisies!) which wasn't a success. However, through the forum I have seen the Happy Homestead guy on yu2ub, and he only uses a pint, so thought I would have another go. I've also been reading books by Edwin J. Belt, on 'wild' ingredients, flowers...

:confused: ...two stuck ferments this week, and all else is going snail's pace. I blame the weather. Anyone else struggling with these temperatures? I'm thinking of buying a second heat pad.

It had to happen.....one of the bubblers got knocked off (I blame the cats) and the Peach wine went sour. I've resisted doing anything about it for months, and it's fermented out, but decided to look at it again today. It's definitely alcoholic, and also definitely tart, which mixing with...

Can anyone advise me on the following - don't think my record keeping was quite up to scratch, but I'm still very much a beginner! I made some parsnip & ginger wine and noted the following: O.G. 1.112 (with 2.5lbs sugar and a lot of parsnips and yes, I now know that's disastrously high) - it...

I have just collected a decent amount of nettles, now it's warm enough to actually leave home :laugh8: I'm intending to try 2 different recipes - one from Berry, and one from T. Edwin Belt (Wild Plants for Winemaking). I am well used to Berry's recipes. Belt, however, advises 2 3/4lb of...