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Just brewing my first beer after a few efforts with wine. Its a Georgie Bitter 40 pint kit. Seems to be stuck at 1012 after a week fermenting - just wondering if its OK to bottle at that - instructions say 1005 or below, which seems unlikely. Temp has been 22 degrees give or take throughout. Cheers.

A quick query about cleaning. I've just been using washing up liquid, then sanitising everything prior to storage, and sanitising again before using. Is that a no no? Seems to have been OK so far, but was wondering what other people do to clean their equipment.

Don't know how much use this will be, as it was my first effort at any sort of home brewing, but here goes... I got the kit with a starter bundle from Love Brewing, and wasn't really sure what to expect. There was a 5litre jerry can of juice (well, juice plus sugars etc) and everything else...

Have just finished a batch of Merlot, and decided to use demijohns rather than bottles. Managed to fill 3 right up to the neck, but the 4th is a little short - just above the point where the demijohn begins to curve towards the neck (the shoulder maybe??) Is this too much headspace, and if so...

Another dumb question - sorry! My batch of 30litres of chardonnay has been fermenting for 7 days - I've had two hydrometer readings of 1000, but have noticed the occasional rumble from the airlock. thought it had stopped. Will it affect the wine if I leave it on the dead yeast for maybe another...

Hello. I'm new to the whole wine making thing. Have my first batch on the go - a Wine Works Chardonnay. Just getting to thinking about degassing. I've read quite a bit on this forum and elsewhere, and am a little confused. I'll be using a paddle to degas, and was wondering if having spent a day...