Recent content by steffeeh

First and foremost, I've caught it early, so it's not too late. I did a taste test and found no off flavours either. My plum wine has been aging on the lees for 3 weeks. I can see a few small strains stuck to the sides of the neck of the carboy at 1.5-2cm length, thin as a hair. This can either...

I just read the 2020 Scottlabs winemakers handbook, and now have two questions: They mention that fruit wine musts are very nutrient deficient, which I understand is due to the large quantities of water added, diluting the naturally occurring nutrients from the fruit. If I were to generalize a...

I crush my fruit, add pectic enzymes and wait 24h, add the syrup and stir it up, then take the original gravity reading, add yeast and macerate, press it out and move on to secondary fermentation, then at the end of secondary take the final gravity reading and calculate the ABV. But then I won't...

I have 10kg's of gooseberries. Can I press them and make wine from the pure must without adding any water (recipes online tend to have a 2:1 ratio water and gooseberries) or will it become too concentrated? EDIT: To clarify, I'm making a gooseberry and elderflower wine that in the end will age...

Thank you for the reply. I probably could do that, but if I've understood things right, some yeast strains need more while others need less. The K1-V1116 strain is allegedly more resilient to harsh environments so it probably could use a little less, but I wanna avoid getting off flavours by...

I'm making a batch of wine with 90% gooseberry, 10% plums (baked, my dad is allergic to stone fruit), and then spiced with elderflowers. These were handpicked in the garden, and have been in the freezer for a while now. For this I'm going with the K1-V1116 yeast strain, fermenting at 16-18C...