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Been wanting to try ky hand at a port style wine and blackberry seems to be the obvious choice but 1. They are out of season 2. I'd rather use them to make more wine and blackberry whisky. A problem is the Amount need, hence plums cuss they are easier to buy in bulk at reduced prices. Was...

I've read up about making port style wines and how they uses alot of fruit and take maybe years to make only for you to fortify it with a brandy.....my idea to throw out there is, how about just crushing the blackberries and mixing it with a brandy diluting it to the strength of a port (16-20%)...

Been reading that they can be quick to mature? Also saw that using a simple store brought pressed grape is good but can be a little uninteresting but by adding one or two different jams you could add more depth of flavour...any tried this?

Been reading through some old books (50/60s) and jam wines keep croping up, just wondering if people have had success with these? Plus keep reading a juice and jam combination are quick at maturing? Was thinking of putting this to practice with a blueberry wine seen as fresh are so expensive i...

I'm attempting another pyment sortly but has any got suggestions on whether a dry/medium/sweet is best? Would love all input

can people advise on whether its good to add stuff to primary or secondary? what's the difference between the to, do they offer different flavours from the same ingredients??

when back sweetening a mead, is it best to use honey or sugar? I've been told that backsweetening with honey makes it too over powering. is that true?

is there a more precise method to carbonating wine compared to adding a teaspoon of sugar at bottling and hoping? would appreciate and tips and stories that anyone has

going to be doing lots of small batches of wine until i find a recipe I'm happy with....my question is does anyone else out there use 2L plastic bottles to do this? have they performed well?? all thoughts/ ideas welcome

planning on doing 2 1 gallon batches honey brought from supermarket seen as i wanted to make sure i get the process right before splashing out on expensive local stuff not planning on making then into melomels or methelgins unless i get persuaded.... planning on fermenting until dry then back...

any one got a really good ginger wine recipe? got a few from books and few of my own ideas, just wondered if there was a real 'smashing' obey out there

does anyone from the UK know where to get a hold of bulk UK honey? found a few places buts so expensive !