Recent content by Mr29

What a clever idea! I mean bagging the fruit at the beginning. There was still a little bubbling going on so, after removing 2.5 l. for sampling purposes, I added another kilo of sugar dissolved in about a litre of boiling water and added it to the mix, after which it restarted regular bubbling...

Thanks. After about 96 hours of manic fermentation it seems to be coming to an end. It's now bubbling occasionally and getting slower. The layer of pulp has reduced to about two inches, still floating on the top. Should I not filter this out? My concern is that it will rot. At the moment I am...

Especially to Mismost who directly addressed the issues. Re the whole distilling thing, let me apologise. I live in England and it's not a criminal issue. I am hoping to set up a business later this year making drinks from local produce, to include wines and spirits, and this first "wine" is...

I am making "wine" for the first time and am getting concerned at the extreme speed of what I assume - and hope - is fermentation. The purpose is to make something I can then distill, although I am looking forward to drinking a bit at the wine stage. Just to be clear, I have told the...