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I'm really delighted with this first batch I've made. One month on I've sampled a small half bottle that I had left over and it's very, very nice. In six months I expect it to have improved even more. I'll definitely be trying this again.

I bought the so-called 'luxury' corks from Wineworks. They came unlabelled in a thin plastic bag, like sweets from the ice cream van. I'll look out for some better ones. Thanks.

This is my second year making country wine and I've gone a bit loco with it this year. Last year for my first batch I made a 22.5L batch of Blackberry & Raspberry, gave most of it away to friends, and probably finished the last bottle when it was just starting to develop character. Numpty...

Stilton making! Now there's an idea. I was just considering what new smells I could infuse my cottage with to impart that authentic 'farmhouse' aroma. Port brewing, cheese maturing and maybe some live-in cattle should do the trick.

Which begs the question... when will you open it? Will there ever be a 'special' enough occasion? Or is it a case of, "I've waited 20 years, why not 30."

:o Talk about perspective! I've just been reminded of the ignorance of youth (in a brewing sense). 10 years makes sense for a port, of course. Why didn't I think of that! I reckon I could put away a few of bottles for that category. Maybe a couple more as a 5 year 'junior' port. But one early...

Thanks godfrey, that's very encouraging to hear. Is such a quick fermentation detrimental to the final result or is that just to be expected in the right conditions? I have a brewing cupboard that is kept at a steady 22C. Like Slate Miner, I'm planning on maturing this for at least a year...

My recipe for Blackberry & Elderberry Port (based around JK & CJJB) 1.4Kg Elderberries 2Kg Blackberries 1.6Kg Sugar 1 tsp Pectolase Lalvin EC-1118 + Nutrient Water to one gallon (turns out there's 6 Litres :? ) I've had this fermenting on the pulp for 5 days and just strained everything into a...

Purity? Abundance? Fertility? Forget that! Let's make the Lotus Leaf a symbol of home brewing. In all honesty, I felt pretty impatient this year waiting for my blackberries to ripen and was desperate to start a wine. I came across a few 'tea wine' recipes, like green tea with ginger and teabag...

MadrikXIV, By the looks of today's foam party I'll be following the daily cleaning routine you mentioned. I think there's just so much fine coffee particles in there that it's creating a head that looks like Guinness.

Crastney, I read the same thing recently. I think the blog was from the same guy I took the recipe from. Sounds like I might have to chill this one and maybe try paper filtering afterwards. Starting to feel this could be an experiment with a lot of lessons!

I did worry about that actually, and the oils from the coffee. But I came across an almond wine recipe too so I figured it should be alright. Experiment underway!

Coffee wine! I'm a coffee roaster so when I came across a coffee wine recipe in C.J.J. Berry's First Steps I had to give it a go. I actually ended up using Jack Keller's recipe for freshly ground: http://winemaking.jackkeller.net/request110.asp Since I didn't have any tannin and simply refuse...

Thanks guys. :hat:

Hello all. I recently bought some a big batch of demijohns second hand from someone giving up the hobby and in an accompanying box of tricks there was a packet containing 8 of these Sparklets bulbs. Can anyone tell me a bit more about how they're used? There wasn't any other equipment relating...

With enough equipment lying around to get started on another couple of batches and an abundance of impatience, I've been searching for potential flavour sources while waiting for the elderberries, blackberries and apples ripen. Himalayan Balsam and Rosebay Willowherb (Fireweed) are all over the...

Hi, and thanks guys. Think I'll give it a miss this year in favour of something more tried and tested. Just curious of the possibility and results.

Hello all. I recently discovered four trees bearing very tempting black berries on my cycle in to work. In passing I thought they might be Elderberries but on closer inspection I'm now pretty positive they're Bird Cherry trees (Prunus padus). Has anyone ever come across a recipe for making...