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I've done the selection international New Zealand Sauv Blanc kit and it was really good. Mid £70s / 28 bottles = £2.50/bottle for a £10+ bottle equivalent. In my experience the cheaper kits (less juice) will always disappoint.

Love the telescopic apple picker on the same page!

Try sparkling a batch. Fizz really softens the harshness.

Hi guys. Made my own bench top style capper and have been using it for a while now but I'm having trouble getting the caps on straight. As such I've had a few bottles pop their caps. So looking longer term I think I should bite the bullet and get one actually designed for the job. So please...

Thanks Bob

Found this simplified explanation on another site that might help... helped me! 'pH is a measurement of the strength of acid, while TA is a measurement of the percent by weight of an acid. Different acids have different strengths. For example, lactic acid is not nearly as strong as sulfuric...

Anyone? Leo

Hi All If I want to hit a certain acidity at the beginning how do I go about testing it. I understand their are two measurements that can be used 'ph' and 'total acid', although I have no idea how best to get either; ph meter/titration kits... Why do they differ and do you need to do both...

Has anyone tried Stevia? Leo

I've done this wine too. Wondering what you think the apple brings? And as opposed to what? I've not done straight grape and wonder whether it might be a bit thin, where the apple gives the necessary depth. Leo

Great idea. Thanks for sharing. Leo

Just looking in to all things fermentatable really and wondered if I might give this a go for its heath benefits. .. new year etc! Anyone use/cultivate their own kefir or have any thoughts on it? Thanks Leo

Sorry to butt in but what is ppt and how do you measure it. Leo

Hi Does anyone know if tronozymol yeast nutrient contains diammonium phosphate at all? It was advised as an ingredient for but I wonder if it has it in already! thanks Leo

I want to make a really dry wine but is 'dryness' just that all of the available sugar has been fermented out or is acidity 'tartness' also a factor? Some wines like sauvignon blanc, under-ripe fruit are part of their make up (the Champagne region is notorious for its the fact that the grapes...

Thanks OB I have some litmus paper which measures ph but then learnt that this is not enough!?

I'd like to know how to do it please! Many thanks Leo

No takers?!

I recently bought 500g bentonite of ebay (Clarit WG) but have to confess I haven't a clue when or how to use it. I'd really appreciate some advice please! When do I add bentonite... I just started an Wine No1 with tinned peach (last night) could I mix some up and add it now? Which is the best...

Although champagne/sparkling wines tend to have much more fizz than beer/cider so I would only carb up to the pressure of the original drink. I think commercial champagne is 6 atmospheres before disgorging. 4g of sugar will give 1 atmosphere. I do 12g/l for wine, cider would be 6-8g/l (on...