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Just thought I'd pip in that at £1.75 a litre - enough for a gallon. it's still cheaper than £3.00 for the grape concentrate that still only does a Gallon. Still works out less than 30p per bottle.

All gone now :-(

Me to - The port, not the tomato wine :nono: I have loads of Sloe port which is basically homebrewed, not so good red wine, added to the sloes left over after making Sloe gin. This is nice on its own but I have plenty to add to a bottle or 2 of wine - worth a go :grin:

I've not made the Cider but have wine and I found the taste dissipates quite quickly with age and after about 6 months it's still nice wine but the elder flower taste is pretty much gone. with the other comment I'm wondering if I should brew it in a tea before adding to see if it keeps more...

Ok thanks Dutto :thumb:

Thanks Chippy looks like a chance to highlight some successes here then

ok no takers on this line then :grin:

I have not g0t a clue what Bourru is? :-? I could look really stupid asking but could you explain what it is please?

I have started experimenting with blending wines I have found Elderberry and blackberry work well Just wondering if others have had particularly successful blends to share or ones to steer clear of? I am awaiting judgment on a gooseberry and grapefruit blend and report back when its had...

Good luck with this TBH I find it better to make a blackberry and Elderberry seperately and then mix them. It all depends on the berry's, sometimes Blackberry or elderflower wines are fine on their own in some years and others they are better mixed. This way I get to choose It would be good to...

Not a Punch but My other half does the Sloe Gin. After the Gin she makes a sloe port using the same sloes, sugar and any red wine I've made that's not the greatest and it comes out great. Most people prefer the port

I,m just about to try the a grapefruit as well - I had a beautiful Sauvignon blanc a few weeks ago and I thought it had definite Grapefruit taste. On the label it said Guava - I don't know what that is but I thought Grapefruit Hopefully this will go well?

a small amount of glycerin - this wont ferment add gradually though

you could probably get a port wine from these - go to port recipe on this site - you will need to use a port yeast for this. If you want a dry red I would cold soak and ferment for 5 days(all the -ingredients) add 2 t'spoon citric acid, around 2.5kgs sugar but better to use a hydrometer...

You should get 2 gallons of a good dry red from these but it will need a couple of years ageing. I made a damson cream which is quite a nice replacement for a port - I lost the recipe but it might be worth googling if you like a port wine

I did one in 2012 which is now excellent 1kg elderberries 500gms blackcurrent 600gms blackberries 500gms raisans 1tspoon tartic acid tspoon pectin port yeast and nutrient 1.4kg sugar 1/2 sugar is added initially and the rest added at 200gms every 2 weeks or so

Where the hell did you get those? just between us :whistle:

I'd leave it and back sweeten if necessary

5 Chardonnay, 2 AJ wow, 3 Elderflower 484

For reds, they are worth doing but you need to do a mid to high range one - Beaverdale are always good. This is my experience. I find the lower end red kits are always light and only worth drinking as a second or third bottle :lol: or for cooking with Hope this helps, as I say, if you want a...