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Hmmm. Made a batch of this. However, it stated that adding 3.5kg of sugar to 23ltr would result in 11.9%. Too weak for me. So I added 4kg of sugar and made 25ltr. OG was a whopping 1095. I changed the yeast to EC1118 and fermented out to 990. By God it smells strong!! Anyone know what the FG...

As an add on, do I need to de-gass before priming?

Just made a batch of the Range Rose, which as every has said is bloody good for the money :party: I want to prime a few to make sparkling Rose and have the bottles, cages and stoppers. Can anyone give me an idea of how much sugar to use per bottle? I am going to use brewing sugar as its...

Has anyone tried one of these?:whistle:

Nice wine. Ferment was a little slow as is always the case with the 7 day kits. I left it in the FV for a week after fermentation ended to do its job properly, then stabilised, degassed and fined, all in the FV. Very little sediment and a really nice, crisp, dry white just how I like them...

There is a cracking Rose kit available from the Range for £20.00 :drunk:

This is stuck at 1000 after 14 days at a steady 18c. Any suggestions? Yeast starter or chuck in EC1118 (champagne yeast) to kick it's ass?

Its a matter of choice. I always use campden when maturing, its not worth the risk of loosing the wine after so much work and patience! There is no after taste that I have ever noticed, especially if its maturing for a while :hat:

Tastes good even this young :drunk:

Do you now how to test for acid? and what the ideal balance is PH wise?

:cheers: I have seen it mentioned on here a few times. I generally use fresh lemon and zest instead if citric acid. I wondered if it improves the overall balance of a wine. I like dry, sharp wine like Sav Blanc. Ive made a good batch using apple, small amount of pineapple, passion fruit, with...

I have also never used a heat mat or belt. If the temp is a little consider a champagne style yeast that will ferment down to 10c. However, I once changed a yeast in a white wine kit wine and it took EIGHT bloody weeks to ferment out and it was s**t!! :doh:

Dont get disheartened! The same happened to me with a Beaverdale Barolo. I fixed it by chucking in EC1118 yeast which did the trick. I also found this wine doesnt improve much with ageing, although lovely young. Very little difference between 1 and 6 months, its a strange brew that one. Best...

Can some one explain how this stuff works? How much per gallon and how it changes the overall balance of a wine? :thumb:

Fermented out to 990 in 10 days with EC1118 yeast. Smells bloody lush. Leaving it on the lees for a week to finish off the job. Can really smell the citrus. Looking promising .... :pray:

Got this on this morning: 5wgj 3ltr apple juice 1ltr pineapple 1ltr passion fruit juice (23per cent passion fruit, no additives) 3.8kg sugar Juice and rind 3 lemons Juice and rind 2 limes 5 nana's blitzed with water and added 5 tsp nutrient 3 tsp pectolase 2 tsp tannin 3 pears...

Ive always used champagne yeast with Pineapple. You can keep the temp lower and its low foaming, works a treat :thumb: Agree with Moley, its great in smaller quantities :cheers:

Hmm Frascati, now there's a point....... pear/apple citrus hmmmm :whistle:

having been born in the midlands, and soent far too much time in Devon it is heartwarming to hear the word 'cob' again. It is not a roll, it is not a bap or a fekin ciabbatawhatever, its a cob :clap:

:thumb: 2 grapefuit might be a bit powerful mind :cheers: