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Why, and when are you adding bentonite?

Hmm been thinking likewise. I'm not brewing outdoors but I do have a cold kitchen subject to wide temperature changes. Do you have specific (preferably thermostatically controlled) heatbelts or heat pads in mind for your winemaking, or can anyone else recommend a good source of such equipment...

There's nothing at all wrong in fermenting slowly...as Moley said, if the airlock's going, even slowly, then it's not stuck, and your Youngs' Super would probably be most comfortable with a temperature between 19 - 26 degrees. This said, if you WANT to achive a stuck fermentation then carry on...

<laughing> Alternatively simply get ****** once in a while with the rich and famous. ;-)

@BrewBoy... They are sweet to the taste, true, though not sure that excess sugar would be a problem - I understood that the sugar yield of Russets (at least in terms of glucose) is quite low compared to other varieties, and tannin also seems about avarage. If anything, perhaps they'd need the...

Ok, so an early subject considering there are a few months yet before they're in season, but nothing wrong in planning...so, after reading up a bit about apples in general I have a question - why, according to CJJB, are Russet apples to be "avoided"? He fails to elaborate on this comment and...

@Moley... Is the Aldi stuff pure or from concentrate? Until recently Lidl were doing the Vitafit 100% pure white grape juice (and they're still doing the red) but they've completely sold out on the white and don't seem to be re-stocking yet - worth keeping an eye on things though, as it's good...

Potassium sorbate or Young's wine stabiliser - same thing. You'll pick it up at a variety of places...Wilkinsons, for example, Tesco Extra, etc. The Campden won't necessarily kill the yeast because if it's wild yeast you won't know exactly what it is, but it'll have the effect of more or less...

@Moley...Ah right. Ok well I thought about suggesting sultanas to add body as I'd be of the same mind - I don't like concentrates because even if they market the things as 'pure', manufacturers tend to provide the very bare minimum of information on their ingredient lists to satisfy...

Not sure what white wine 'enhancer' is, to be honest? Dependent on your yeast tolerance to alcohol, and assuming that the stuff hasn't finished fermenting yet, in theory you could concoct an on-going brew with additional sugar sources, extra nutrients and yeast by drawing off about half of the...

Stick it on yer chips. It'll be vinegar, although that in itself could be preserved and bottled in those wired Grolsch bottles for future use. There have been plenty of examples of people brewing all sorts of stuff for thousands of years using full aerobic fementation methods and a variety of...

Bugger. And these are growing wild? Don't see anything like that in this neck of the woods. Plenty of damsons and sloes later on but nothing like this. I'm kinda seething with jealousy!

Best go careful with those ripe cherries, then... :whistle: Actually Rowan's very easy to ID, though in the UK you'll find red, orange and hybridized white varieties. The former two are as bitter as hell (much like some other types of fruit until you add sugar); the latter most likely *would*...

You could of course use that, though if it's straight unfermented cordial then it'd represent an addition of sugar to the wine, so you'll have to measure the S.G. of the cordial then compare with your wine S.G and adjust accordingly. Check temparature, too - the two should be the same before...

If I hadn't already laid down quite a few gallons of orange wine I'd have a go at this WOW stuff - have to admit it sounds a damned site easier and sounds wonderful! Just to say though that Passion Fruit in the past I found to be without doubt one of the most uninteresting and in fact decidedly...

Try *any* Polish supermarket - you'll almost certainly find an extensive range of cordials/syrups. Only yesterday I saw black and red cherry varieties in 500ml bottles for about £3, though it'd be an idea (if the labels are in Polish) to get someone there to translate the ingedient list/s for...

:sick:

Elderflower & Orange might seem a practical answer and would probably work well? Two wines, both with delicate flavouring seems to make sense...not sure about acidity, though? Blending's tricky at the fermentation stage as you're looking to combine flavours that compliment one another without...

Or, one could be alternative and pick/mix 'em together to make a nute rose...lob some magic mushrooms in and bob's yer uncle. Sorry, guess I've been listening to too much Glastonbury ;-) Ed: .."nute" = nut...or perhaps nuke :twisted:

I don't have a recipe to hand but I know that raisins, lemons and oranges and amylase come into the scheme of things somewhere. I've never made the stuff but knew someone who did it regularly and apparently the trick is to get the hazelnuts just as they've turned from being a green kurnel to an...