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May I ask what bottling service and how much they quoted?

If you are clever enough to up the amounts perfectly from a regular batch the timing shouldn't be different a day or two either way from a small one, but I hear anything over a few hundred liters can get way too hot fermenting and cause off flavours so may need to be done in a cold place and...

The kits be lying 🤥 😅

I've looked since I started brewing, can't find anything remotely similar, I'm sure you all know what magic tonic wine is its a tiny bottle of such 17% or something does anyone know how to recreate it without importing some such 25 barks roots and leaves from the carribean ?

Thankyou for remembering to help me remember to remember 😅

I will look into it, i may also look into selling grape concentrate as it is so expensive and can be made for cheaper 😅 😄

23 liters always better than 8 haha, I've never used glycerine thought it may have been a myth, ill have to give it a go

I love apricots yet to do a wine with them tho I keep forgetting they exist when I go shopping

I think that's the only ones growers harvst do

I'm moving this week, I've been bubble wrapping bottles for the last 6 hours myself hahaah its hard work but I'm not risking losing so many if we have to brake hard 😅

I wish I had a cellar i have around 200 bottled bottles and around another 150 waiting to be bottled on my spare room of my flat 😅

Fair enough I just thought it strange ti have so many of the same bottle, I've started using a bulk plastic supplier for some of mine recently as glass wine bottles have gone up in price most places by about 50%

Id sa say its all looking good although I don't think I'd of added any water personally red wines are just made from juice i wouldn't dilute that flavour even with the added skin I think the asda red grape juice makes great red wine on its own if you boil down some of the juice to concentrate...

Looks to me like you're a bigger fan of echo falls white wine rather than homebrew 😅

Just wondered because campden tablet on its own doesn't seem to kill anything off for me everything's starts back up again 12 hours after so I feel the step unnecessary and just the stabiliser does the job

Why do you add a Campden tablet when u think the yeast has finished instead of after the stabiliser etc when you're ready to bottle? Curious

Are you against using fining agents? Its basically just gelatine or if you've already used some I've made wines in the past that stay cloudy no matter how much you wait

Maybe I'll try to find some

I made prune wine with 5 litres of prune juice and no other juices for 1 gallon batch came out lovely but made a 18% sweet gallon of pune liqueur style wine with 3kg dried prunes that was much better

I can imagine that's possible as distilling would give you a clean liquid rather than cottage cheese type beverage you'd have if just fermenting milk by its self