Last Activity:11-16-2016 7:07 PM
Likes Given: 3
2 Likes on 2 Posts
Posted in thread: Stabilising or not. on 11-07-2016 at 08:59 AM
I would like to explore bottling home brewed wines without using stabilising chemicals.If the
wine is not to be back-sweetened with fermentables, and there is only a small air gap in the
bottle, is it...
Posted in thread: New to winemaking - blueberry wine recipe/advice? on 07-31-2016 at 02:17 PM
From Jack Keller's website blueberry (or bilberry) wine doesn't contain that much acid. CJJ
Berry says to add 2 teaspoons of acid blend per gallon!I added 1.5 teaspoons and think it's
slow anyway. als...
Posted in thread: Blueberry/blackberry wine on 07-26-2016 at 10:43 PM
So here's the direction I went because it's what I could get my hands on today.....found this
recipe for a one gallon batch that I liked. 4lbs frozen blueberries and my small amount of
Posted in thread: Elderberry wine... unripe berries got in on 04-11-2016 at 04:28 PM
Hi Damdaman.I have a similar issue and am wondering whether to throw the batch or keep. I
thought I would keep for a couple of years and then taste.Although the first time this
happened, I used 100% n...
Posted in thread: sorbate question on 09-12-2015 at 08:40 AM
I discovered that the rubber stopper from a wine-keeper fits into one of those cylindrical
airlocks, which enables you to de-gas easily over a few days provided the wine has been
stabilised. Then any ...
Posted in thread: do I need to re-stabilise this before bottling? on 09-12-2015 at 08:33 AM
I have a gallon of elderberry wine that is two year's old. It was stabilised and back-sweetened
to 0.999 about one year ago.Is it a good idea to add anything to re-stabilise (or add another
Posted in thread: Oak chips and wine on 10-21-2014 at 04:33 AM
Actually, you should absolutely add the oak chops to the fermenter, when using chips in the
primary during fermentation, the active yeast metabolizes and buffers the oak. much like a
barrel ferment, n...
Posted in thread: Wine infected? on 10-21-2014 at 04:27 AM
Think I've cracked it - resorted to bentonite in the end and it's much clearer now. The bits
must have been orange juice - I'm almost ashamed to say I used orange cordial instead of the
real thing! An...
Posted in thread: Oak cubes on 10-21-2014 at 04:22 AM
I've tried sanitising oak chips and also adding them straight, including the dusty bits, and
prefer the latter method. I find it easier to avoid over-oaking that way and have never had any
Posted in thread: Wine infected? on 10-11-2014 at 09:51 PM
Having failed to make an elderberry & clove cordial (like my grandmother used to make) because
of not boiling to kill off any wild yeast it began to ferment. I emptied the bottles into a
demijohn and ...